Chilaquiles have gained popularity, showing up on menus in Mexican restaurants even here in the northern states. But years ago when I first tasted chilaquiles, this was an obscure menu item. It is a unique departure from the usual tacos, enchiladas, and burritos that those of us outside of Mexican households are familiar with.
Yet chilaquiles for Mexicans is the equivalent of the casserole or hot dish to the Midwesterner. It is a quick meal made from common household ingredients such as leftover tortillas and salsa. It can make a satisfying morning breakfast with fried eggs or a quick lunch topped with shredded chicken.
CHILAQUILES VARIATIONS:
The beauty of chilaquiles is that, like the midwestern casserole, the possibilities are endless. The base of chilaquiles is fried crisp corn tortilla chips coated in a thick rich salsa. The variations include a variety of toppings such as:
- Fresh Mexican Crema
- Queso Fresco
- Leftover Cooked Chicken
- Shredded Beef or Pork
- Fried Eggs
- Avocado
Chilaquiles Verde with Grilled Steak uses leftover grilled steak and roasted corn cut from the cobs to make what I think is one of the best and tastiest uses of leftovers. The salsa verde is a blend of roasted tomatillos, poblano, and jalapeno peppers and onions that coats the crispy tortilla chips. I like this dish because we almost always have corn tortillas or tortilla chips on hand. Tomatillos and poblanos are readily available in supermarkets these days.
I typically make this dish when I make grilled steak and corn on the cob the day before. Planning ahead I throw the tomatillos, peppers, and onions on the grill as well, then put them into a container in the refrigerator – all ready for tomorrow’s meal with whatever is left of the steak and corn!
MAKING SALSA VERDE WITH FRESH TOMATILLOS
I find grilling the vegetables to be the easiest, especially if the grill is already lit and being used. That is why I like to do this ahead of time. All the vegetables can then be easily transferred to the food processor or blender and blended until smooth. Then pour the salsa into a heated cast-iron skillet and cook until heated through and thickened.
Chilaquiles is a great way to use up old tortillas. Simply cut them into triangles, and fry in vegetable oil until crisp and lightly browned. I also frequently use corn tortilla chips I have on hand. It is a great way to use up chips that are getting stale. Crisp them up in an oven for a few minutes before combining with the salsa to make chilaquiles.
When it is go-time, I process the grilled vegetables in a food processor to make a salsa. Then on a small cast-iron skillet, fry the corn kernels and then the sliced leftover steak each in a small amount of oil. I set those aside for toppings.
Then add the salsa verde to the hot skillet and heat through for a few minutes until thickened. If the sauce starts to get too thick, simply add in vegetable or chicken broth to thin it out.
Toast the corn tortillas in a hot oven until crisp, and add to the hot salsa to coat.
Lastly top with the steak, corn, queso fresco, and chopped cilantro, and you have yourself an amazing dinner on the table within a half hour!
Chilaquiles Verde with Grilled Steak, Corn, and Roasted Tomatillo Salsa
Equipment
- Grill or Broiler
- Cast-iron Skillet
- Food Processor (or blender)
Ingredients
SALSA VERDE
- 1 lb Tomatillos Papers removed and washed
- 1 Medium Onion Peeled and sliced in half pole to pole
- 2-4 whole Jalapenos
- 2 large Poblano Pepper
- 1-2 Scallions
- 1 tsp salt
CHILAQUILES
- 1 ear Grilled Corn – kernels removed from cob (or 1 cup frozen corn)
- 1 Grilled and Sliced Steak
- 4-6 cups Fried Corn Tortilla Chips
- 1/2 cup Queso Fresco
- 2 tbs Cilantro Chopped
- 2 tbs vegetable oil
- 1 cup vegetable (or chicken) stock
Instructions
SALSA VERDE
- On a medium-high to high grill, roast all the vegetables, turning and moving them around on the grill to evenly cook until softened. The pepper skins should be mostly charred on the outside to facilitate removing the skin. Remove the vegetables from grill as they are done and let cool. Scrape the charred skins from the poblanos and jalapenos to remove.
- Add the roasted vegetables to a food processor or blender, along with the salt, and process until well blended and no large chunks remain.
ASSEMBLING THE CHILAQUILES
- Heat a tablespoon of oil in a cast-iron skillet on medium-high and add the corn. Cook 2-4 minutes until heated through and slightly browned. Remove from the pan to a bowl and set aside.
- Add another tablespoon to the skillet, and add the sliced steak. Stir constantly over medium-hgh heat until heated through and slightly browned. Remove from pan and add to the bowl with the corn. Cover and set aside to keep warm while assembling the chilaquiles.
- Add the salsa verde to the pan and heat through until bubbling. Cook for 1-2 more minutes until thicked slightly. If the mixture is too dry, you can add up to a cup of vegetable broth as needed to loosen up a bit.
- Stir in the tortilla chips until coated with the sauce.
- Top with corn, grilled steak, crumbled queso fresco, and chopped cilantro. Serve immediately.
