Lately it’s been like a Mexican fiesta at our house: carnitas, gorditas, burritos, Mexican lasagna, corn and avocado salsa and most recently chilaquiles.  I’ve been holding out on you I guess with the lack of photographs of these goodies.  But Nate urged me to record these chilaquiles in photographic history.



This is a traditional Mexican dish that I’ve never put my hands into, but my co-workers’ love for it left me ready to try when the Mexican craving hit.  (These things always come in waves for me and Nate never complains when it’s Mexican I fancy.)  It turns out this is a perfect weeknight meal with all of its rustic ease of preparation.  And even more perfect because it’s spicy and it’s Mexican and I love both.


Chilaquiles with Chorizo

Adapted from

Cook time: 30 minutes   Yield: 4 serving


First make the Stovetop Salsa:


5 Roma tomatoes

1 large yellow onion, root removed, peeled, and halved

½ or 1 jalapeno, stemmed (depending on preference and heat of particular jalapeno)

2 cloves garlic, peeled

1 teaspoon salt

1 cup loosely packed fresh cilantro leaves and stems

1 teaspoon salt

Freshly ground black pepper


In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.


While the salsa vegetables are boiling:


Remove 6 oz. Mexican-style chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.


5 c. Mexican-style tortilla chips

4 ounces Cheddar, grated

4 ounces Monterey Jack, grated

1/2 cup sour cream

1 small red onion, finely diced

1/4 cup chopped fresh cilantro leaves


Once salsa has been blended, return it to the same stock pot and heat until boiling.  Add about half of the tortilla chips to the pot and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add remaining chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chilaquiles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Monterey Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side.


*For added protein, we added a soft set egg to each plate.  From co-workers reports this is often a part of this traditional meal as well.

Add comment

Security code

Chicago Web Design Company