The biggest takeaway from my Baja trip last fall was (no surprise here) the food. I expected to eat some really enjoyable meals, of course, but I was not expecting the sophisticated twists, the bold turns, the eye-popping flavors.
One of my favorite meals was at Alma Verde in Tijuana; an organic juice bar/brunch spot that served flights of chilaquiles…I mean, come on. A beet version landed at our table and I immediately was drawn to it by the deep magenta hue, but one bite and I loved it for the earthy, nutty sauce that left a tingling in your mouth. I knew I was going to be making this again and again.
HOW TO MAKE CHILAQUILES
Chilaquiles are made in 3 steps (with a fourth optional step if you so choose).
- The Sauce
- The Chips
- Combining the sauce + the chips
- Adding stuff on top, i.e. fried egg, Mexican crema, cheese, cilantro, etc.
beets + sesame seeds + serrano chiles + garlic
The best chilaquiles are made with freshly fried tortilla chips, not store-bought. Use manufactured corn tortillas, not homemade you go-getter, you.
corn tortillas + oil + salt
ALL TOGETHER NOW
This is the make-or-break moment. You want to cook the chips just long enough in the sauce to coat them, but not too long that they get mushy. Fry the sauce in a little bit of the leftover oil from making the chips, add the chips to the sauce, and turn to coat.
sauce + chips
My favorite part of chilaquiles are all the garnishes. I like to prepare a bunch of things and put them on the table for people to help themselves. A few ideas:
fried eggs, sliced radishes, baby arugula, cilantro, grilled chicken, sliced serranos, queso fresco, Mexican crema, sliced scallions, chopped cooked beets, lime wedges
I shared my recipe for Beet Chilaquiles over on Salt & Wind to get you excited about their upcoming trips to Baja, so hop on over there and check it out! And right now, they are offering an exclusive deal for ¡Hola! Jalapeño readers: $100 off one of their trips when you use promo code HOLABAJA at check out!
One More Thing
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