Staying in a small village in Baja CA I learned how delicious, humble, and thrifty recipes such as this can be. Chilaquiles are one of my favs: it's a different take on "chili mac" or "kitchen sink soup" where you use any/all leftovers. The locals would hand make corn tortillas daily. All leftovers were left to dry. I rarely use as much oil/manteca/fat as locals do: it's an important source of calories for many households as animal protein/fat can be scarce: one chicken/fish may be stretched for a week. I also love pinto beans and fresh pico de gallo topped with grated Mexican cheese. Some of these cheeses melt, others are the crumbly, pungent kind. Feel free to add what you have/what your family would like. Can use broth if you hate tomato sauce, diff. meat, soy protein/tofu, and can be casserole-like or more like nachos. Personally I use a very light coating of oil/cooking spray and crisp tortilla pieces in the oven instead of frying at all. Can use pre-made chips but we find it too salty.
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