Chilaquiles

Gluten Free
Health score
18%
Chilaquiles
75 min.
6
452kcal

Suggestions


Chilaquiles are a vibrant and flavorful dish that perfectly embodies the essence of Mexican cuisine. This gluten-free delight is not only a feast for the eyes but also a comforting meal that can be enjoyed any time of the day. With a preparation time of just 75 minutes, you can easily whip up a batch to serve six people, making it an ideal choice for family gatherings or casual get-togethers with friends.

The star of this dish is the crispy corn tortillas, which are fried to perfection and then lovingly coated in a rich and spicy sauce made from toasted ancho chiles, fresh tomatoes, and zesty serrano chiles. The addition of shredded chicken thighs is optional, but it adds a hearty touch that elevates the dish to new heights. Topped with creamy crème fraîche, crumbled Cotija cheese, and a sprinkle of fresh cilantro, each bite is a delightful explosion of flavors and textures.

Chilaquiles are not just a side dish; they can easily take center stage on your dining table. Serve them with lime wedges for an extra burst of freshness, and watch as your guests savor every last bite. Whether you're looking for a satisfying breakfast, a delicious brunch option, or a unique side dish for dinner, this chilaquiles recipe is sure to impress and satisfy. Dive into this culinary adventure and bring a taste of Mexico to your home!

Ingredients

  •  ancho chili pepper dried seeds removed
  • cups canola oil for frying
  •  chicken shredded cooked (optional, see “Game plan” above)
  • 20 6-inch corn tortillas stale cut into 8 wedges () (preferably )
  • 0.3 cup crème fraîche sour
  • cups cilantro leaves fresh coarsely chopped
  •  juice of lime juiced
  • teaspoons kosher salt 
  • medium lime cut into wedges
  • 0.5 cup chicken broth low-sodium
  • 0.3 cup monterrey jack cheese shredded crumbled
  • medium radishes thinly sliced
  •  serrano chiles coarsely chopped (seeds and membranes removed if you're heat-sensitive)
  • medium tomatoes cored coarsely chopped
  • 1.5 cups onion white

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • pot
  • blender
  • stove
  • slotted spoon

Directions

  1. Bring a small pot of water to a boil over high heat.
  2. Place ancho chiles in a single layer in a small frying pan and toast over medium heat until crispy and fragrant, about 4 minutes.
  3. Transfer chiles to a medium, heatproof bowl.
  4. Pour boiling water over chiles to completely cover them and soak until they are soft and pliant, at least 10 minutes.
  5. Drain chiles and place in the bowl of a blender or food processor along with tomatoes, 3/4 of the diced onion, the serrano chiles, and about 1 cup of the chopped cilantro.
  6. Add salt and chicken broth and blend until smooth.
  7. Heat oil in a large cast iron skillet or frying pan over medium-high heat until 350°F, about 10 minutes. Fry tortillas in 5 batches until they are crisp and have stopped furiously bubbling, about 1 minute per batch.
  8. Remove with a slotted spoon to a paper-towel-lined baking sheet and sprinkle with salt.Carefully strain oil into a heatproof container. Wipe out the pan and return it to the stove over medium-high heat. Take 1/4 cup of the used oil and add it to the skillet (discard the remaining oil). When it is shimmering, carefully pour in blended chile mixture (it will bubble furiously) and fry it, stirring often, until it is fragrant and no longer raw-tasting, about 7 minutes.Reduce heat to medium low and stir in lime juice. Taste and, if necessary, adjust seasoning with salt.
  9. Add fried tortillas, stirring gently until they are softened and well-coated with sauce.
  10. Transfer chilaquiles to a serving platter and top with shredded chicken (if using), cheese, a drizzle of crème fraîche, radishes, and remaining diced onion and cilantro.
  11. Serve with lime wedges on the side.

Nutrition Facts

Calories452kcal
Protein8.24%
Fat41.5%
Carbs50.26%

Properties

Glycemic Index
39.75
Glycemic Load
18.59
Inflammation Score
-10
Nutrition Score
22.395651851011%

Flavonoids

Pelargonidin
1.26mg
Eriodictyol
0.11mg
Hesperetin
10.05mg
Naringenin
1.06mg
Luteolin
0.13mg
Isorhamnetin
2mg
Kaempferol
0.31mg
Myricetin
0.07mg
Quercetin
11.77mg

Nutrients percent of daily need

Calories:452kcal
22.6%
Fat:22.07g
33.95%
Saturated Fat:3.58g
22.39%
Carbohydrates:60.15g
20.05%
Net Carbohydrates:47.56g
17.29%
Sugar:11.76g
13.07%
Cholesterol:10.22mg
3.41%
Sodium:875.31mg
38.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.85g
19.71%
Vitamin A:5477.39IU
109.55%
Fiber:12.59g
50.37%
Vitamin K:50.32µg
47.92%
Phosphorus:365.33mg
36.53%
Vitamin C:25.24mg
30.59%
Manganese:0.56mg
28.03%
Vitamin E:3.9mg
25.98%
Magnesium:92.85mg
23.21%
Vitamin B6:0.46mg
23%
Potassium:748.26mg
21.38%
Vitamin B2:0.34mg
20.23%
Vitamin B3:3.59mg
17.96%
Calcium:149.98mg
15%
Iron:2.68mg
14.88%
Copper:0.26mg
13%
Zinc:1.72mg
11.48%
Selenium:7.43µg
10.61%
Vitamin B1:0.15mg
9.7%
Folate:35.24µg
8.81%
Vitamin B5:0.49mg
4.89%
Vitamin B12:0.08µg
1.34%
Source:Chow