Recipe Details

Chilaquiles are served as breakfast everywhere in Mexico. In Mexico City, they are loaded onto a bolillo roll and called "Tecolota". Chilaquiles are made with tortilla chips (totopos) soaked in green or red salsa, garnished with onion, cilantro, sour cream and fresh cheese.


This recipe was created for McCormick for Chefs by Chef Ricardo Mejía.

 
 

Green Salsa

  1. In a blender combine tomatillos, serrano Pepper, cilantro, garlic and onion powder, oregano, and water. Blend until smooth.
  2. In a sauce pot over medium heat add oil. Add the blended mixture and epazote leaves. Cook until sauce thickens. Add the shredded chicken.
  3. Remove from heat and hold hot for service.

Red Salsa

  1. In a sauce pot over medium heat combine guajillo pepper and water. Cook until soft.
  2. Transfer guajillos and water to a blender and combine with tomatillos, red pepper, salt, and garlic and onion powders. Blend until smooth. Strain through a fine sieve.
  3. In a sauce pot over medium heat add oil. Add the blended mixture and epazote leaves. Cook until sauce thickens. Add the shredded chicken.
  4. Remove from heat and hold hot for service.

Service

  1. Add tortilla chips to both the hot green and red salsas.
  2. For each serving, spread one bolillos with 1/4 cup fried black beans and fill with 1/2 cup each green and red chilaquiles. Top with 2 tablespoons each sour cream and fresh cheese. Finish with 1 tablespoon each red onion and cilantro leaves.

CHEF’s TIP!

Deseed all peppers to avoid extra heating sensation. You can have chilaquiles with no chicken, or substitute it for meat or fried eggs.