Usually, I preface my recipes with a long story about the history of the dish I’m about to make.My daily Google doodles are what inspired me to write this article, so instead of a history lesson, I want to share my favorite alternative recipe for that powerhouse dish: chilaquiles.
Chilaquiles are a breakfast/brunch masterpiece made by tortilla chips in a skillet with a softened salsa before being seasoned to finish. Chilaquiles are a common dish in Mexico but often misunderstood in other parts of the world, so it’s great to see this dish finally gaining popularity. Get softening!
A bonus recipe for my favorite plate finishing touch, candied jalapenos, aka cowboy candy, and trust me, you’ll want this in your culinary arsenal.
Alternative Chilaquiles Recipe:
1: Serrano Jamon and Cowboy Candy
material:
Tortilla chips:
6 cups store-bought tortilla chips
sauce:
6-7 Roma tomatoes, roughly chopped
1/2 white onion, finely chopped
3 cloves of garlic (minced)
1 jalapeño, chopped
1/2 cup chicken or vegetable broth
Juice of 1 lime
1 tablespoon vegetable oil
Salt and pepper to taste
topping:
100g Serrano Jamon, sliced thinly and rolled tightly to prevent the dish from looking messy.
1/2 cup candied jalapeño (recipe below)
1/2 cup crumbled cheese or feta
1/4 cup chopped fresh coriander
1/4 cup thinly sliced red onion
1 avocado (sliced)
1/2 cup lime crema (2 parts sour cream, 1 part lime juice)
One of two fried eggs (optional)
Instructions:
Make the source:
Add tomatoes, onion, lime juice, garlic, jalapeño, and chicken broth to a blender and blend until smooth.
Heat 1 tablespoon vegetable oil in a large frying pan over medium heat.
Pour the sauce mixture into the skillet and cook, stirring occasionally, for 5 to 10 minutes until the sauce thickens and darkens in color. Season with salt and pepper.
Assemble the chilaquiles:
Add the tortilla chips to the skillet with the sauce. Gently toss to thoroughly coat the chips in the sauce. Cook for an additional 1-3 minutes until the chips have thickened to their original sauce consistency, depending on how done you like your chilaquiles.
Transfer sauced chips to a serving platter or individual dishes.
Add toppings:
Top the chilaquiles with slices of jamon serrano, candied jalapeño, crumbled fresco cheese, chopped cilantro, and thinly sliced red onion.
Arrange the avocado slices along the edge of the plate and finish with the lime crema.
If using a fried egg, add it on top.
2. Candied Jalapenos (Cowboy Candy)
material:
1 pound fresh jalapenos (sliced)
2 cups granulated sugar
1 cup apple cider vinegar
1/2 teaspoon cumin
1 tablespoon mustard seeds
1/2 teaspoon ginger powder
Instructions:
Prepare the jalapenos.
Wear gloves to protect your hands from the heat of the jalapeños.
Slice the jalapeño into 1/4-inch thick rings. Set aside.
Make the syrup:
Combine the granulated sugar, apple cider vinegar, cumin, mustard seeds, and ground ginger in a large saucepan.
Bring to a boil over medium-high heat, stirring frequently, until sugar dissolves.
Reduce heat and simmer for 5 minutes, stirring occasionally.
Jalapeno Candy:
Add the sliced jalapeños to the pot and stir to coat in the syrup.
Bring the mixture back to a boil, reduce the heat and simmer for about 5 minutes or until the jalapeños begin to soften and turn dark green.
To bottle candied jalapenos:
Using a slotted spoon, transfer the jalapeño rings to clean, sterilized jars, packing tightly.
Pour the hot syrup over the jalapeños, making sure they are completely submerged and leaving about 1/4 inch of open space at the top of the jar.
Wipe the rims of the jars with a clean, damp cloth and seal with sterilized lids and bands.
Not only are candied jalapeños great in chilaquiles, but they also add a sweet and spicy flavor to burgers, sandwiches, nachos, or as a topping for my Spicy Tuna Crispy Rice (my Spicy Tuna Crispy Rice version coming soon!).
Did you enjoy these chilaquiles recipe alternatives? Did you try any variations on the recipe? Feel free to let me know in the comments!
Stephen Randall He has lived in Kentucky, before that in Germany, and since 2018 in Mexico. He is an avid amateur chef who draws inspiration from a variety of cuisines, including Mexican and Mediterranean.
