Chilaquiles are like cereal: Its better to serve the totopos and then add the salsa just before you eat them, this way thsy will still be crunchy on the inside and soft in the outside.
Different_Attorney93
I’d like to see the finish product but those chips looks tiny and the salsa looks too watery.
ActiveBlaze
Looks like soup. The ratio is off.
vidrenz
Some people prefer them soft. In western michoacan where my mom’s from, everyone cooks them until soft. I’ve never had them crunchy until I began eating chilaquiles in American restaurants. Previous to that, whether in michoacan or at my family’s home, we always ate them soft and with more tortillas lol. Double carbs.
notyouisme999
That looks more like tortillas soup than chilaquiles.
1ioi1
More like soggy-quiles
_Wabbro_
Thought it was green Sopa Azteca…
orphicshadows
Huh interesting method
Weak-Beautiful5918
Eaten them all over Mexico and they are always crunchy.
TvAMobious
Why is it green? What’s in it? I like to make mine how my dad showed me with triangles pieces and tomato sauce with cheese and eggs!
C137RickSanches
Can’t stand soft chilaquiles it’s too boring of a dish. But if you get nice crunchy with some soft eggs and some onions/spices adds complexity to the dish. I’ve never seen a soup called chilaquiles. This is closer to a tortillas soup than chilaquiles. Taste might be there though.
Fabulous_Log_2099
I prefer crunchy chilaquiles 😋
cansado_americano
That’s called tortilla soup.
cabritozavala
con fritos?
SkellingtonLover
Aww I wanna see how it looked all finished…looks delicious
Competitive_Humor242
Eso es sopa de tortilla. Para nada parecen chilaquiles.
TheHugheJanus
Chilaquiles in mexico are like bbq in the US. Different recipes/styles in different parts of the country.
Marchatorium
A mí me encantan los chilaquiles aguaditos y suaves con mucha crema, cebolla picada, cilantro y quesito. Si hay tantito pollo o un huevito qué mejor. Se ven buenazos.
highmii
No one is trying to be rude ,but most ppl would expect them to be a little crunchy. For the right texture
Rokso0416
Cooking it with chips is a big negative. You gotta cut up tortillas and fry them. If you haven’t had them like that then you haven’t had real chilaquiles
pistofernandez
Terrible method IMHO and by history You serve the Topps, then top with queso, salsa, cebolla pollo,etc.
That looks like tortilla soup
BMcNerb
yes please
logan_fish
My dear Mother was born and raised in Morelia. She made hers soft and red. I make them myself now with the slightest crunch. To much crunch and they are nachos.
asrrak
Hey! I noticed that your sauce is a bit runny, and the bright green color, which is less opaque, makes me wonder if you might be doing something different with your recipe. It would usually be a bit thicker and less vibrant. Also, about the advice you received about adding the sauce to the tortilla chips instead of the other way around—that’s actually how it’s done here in Mexico, where I’ve lived all my life. I’m Mexican, and I enjoy cooking, so I’m familiar with the tradition. If you’d like, I’d be happy to share some tips on how I make chilaquiles and tortilla soup! I’m not trying to criticize you; I just noticed some differences from the traditional method here.
24 Comments
Chilaquiles are like cereal: Its better to serve the totopos and then add the salsa just before you eat them, this way thsy will still be crunchy on the inside and soft in the outside.
I’d like to see the finish product but those chips looks tiny and the salsa looks too watery.
Looks like soup. The ratio is off.
Some people prefer them soft. In western michoacan where my mom’s from, everyone cooks them until soft. I’ve never had them crunchy until I began eating chilaquiles in American restaurants. Previous to that, whether in michoacan or at my family’s home, we always ate them soft and with more tortillas lol. Double carbs.
That looks more like tortillas soup than chilaquiles.
More like soggy-quiles
Thought it was green Sopa Azteca…
Huh interesting method
Eaten them all over Mexico and they are always crunchy.
Why is it green? What’s in it? I like to make mine how my dad showed me with triangles pieces and tomato sauce with cheese and eggs!
Can’t stand soft chilaquiles it’s too boring of a dish. But if you get nice crunchy with some soft eggs and some onions/spices adds complexity to the dish. I’ve never seen a soup called chilaquiles. This is closer to a tortillas soup than chilaquiles. Taste might be there though.
I prefer crunchy chilaquiles 😋
That’s called tortilla soup.
con fritos?
Aww I wanna see how it looked all finished…looks delicious
Eso es sopa de tortilla. Para nada parecen chilaquiles.
Chilaquiles in mexico are like bbq in the US. Different recipes/styles in different parts of the country.
A mí me encantan los chilaquiles aguaditos y suaves con mucha crema, cebolla picada, cilantro y quesito. Si hay tantito pollo o un huevito qué mejor.
Se ven buenazos.
No one is trying to be rude ,but most ppl would expect them to be a little crunchy. For the right texture
Cooking it with chips is a big negative. You gotta cut up tortillas and fry them. If you haven’t had them like that then you haven’t had real chilaquiles
Terrible method IMHO and by history
You serve the Topps, then top with queso, salsa, cebolla pollo,etc.
That looks like tortilla soup
yes please
My dear Mother was born and raised in Morelia. She made hers soft and red. I make them myself now with the slightest crunch. To much crunch and they are nachos.
Hey! I noticed that your sauce is a bit runny, and the bright green color, which is less opaque, makes me wonder if you might be doing something different with your recipe. It would usually be a bit thicker and less vibrant. Also, about the advice you received about adding the sauce to the tortilla chips instead of the other way around—that’s actually how it’s done here in Mexico, where I’ve lived all my life. I’m Mexican, and I enjoy cooking, so I’m familiar with the tradition. If you’d like, I’d be happy to share some tips on how I make chilaquiles and tortilla soup! I’m not trying to criticize you; I just noticed some differences from the traditional method here.