Chilaquiles a la Lydia Child Recipe (2024)

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Richard ogilby

Take your tortillas and put them directly on your hot stove burner.let them smoke a little, then use them in the recipe.The flavor is doubled and no frying.

chapala

definitely corn tortillas

SheraM

I think it should be corn tortillas, but it would be nice if they would specify.

Steph Chastain

Never use tomatoes in chilequiles. Should just be green or red chile

Vodem

Cooked this without the bacon fat and it was great, so don’t let a lack of bacon fat stop you. Definitely get a hold of queso fresco if you can. I added some jalapeño and topped with chopped avocado. The whole family raved about the dish.

Floridian

I wish I had stopped cooking the stew at 15 minutes - my tortillas completely disintegrated.

Gordon Bronitsky

This works equally well with tortilla chips.

Laine C.

This is my favorite last minute dinner idea. I always have this stuff on hand, its great for using up odds and ends and so simple you don't even really need the recipe after a while. Delish!

Martha

Very yummy! In my oven the eggs took closer to 14 minutes to cook. Next time I may sauté a minced jalapeño with the onion, pepper and garlic, to add a little more spice.

B Cohen

This is an old standby for a quick weeknight dinner. Make it even faster: heat corn tortillas on a dry griddle, cut into quarters. Oil cast iron skillet, layer tortillas with a pre-made jarred salsa (Trader Joe’s makes a great one) to which you’ve added more chili (jalapeño, powdered, even Tony Chacere dry chili powder) to kick it up. Layer with shredded cheddar cheese or queso fresco, add a canned black beans (drained) to substitute the eggs. Bake and serve with sour cream & cilantro. Yum!

Jenny

Excellent! Added leftover canned black beans just to use them up, they were a great addition. It felt almost like a Latin-inspired Shakahuka. The only negative is that my tortillas disintegrated a bit more than this recipe seems to let on (despite most being very much past their prime and old and stale, and some being freshly fried into chips)—perhaps I stirred a little too much, though I tried to be gentle.

Jeannie

I didn’t have any peppers so I substituted a quarter can refried beans and it was so good.

Paula

Easy to make in my Dutch oven, and definitely a hit!

AND in CDMX

Here in Mexico City, they usually pour/layer the sauce over the chips at the end to retain the crunch rather than baking them in. Sure, the entire impetus of chilaquiles was using old tortillas (as this recipe calls for), but I'm sure many people making it simply use (old?) chips (here you can find thicker chips specifically for chilaquiles, too) -- and baking them in makes it kinda soggy.

Roger

My Point exactly!!!Its your kitchen, your the Chef; Use your ingredients! Your Variations to this recipe all will probably work well.ie. i heated up a pork neck bone and let it simmer in the oil then scrapped off the bone and added it to the stew. I added canned Chiles Chipotles, Rotel diced tomatoes, and enchilada sauce to give it an extra kick.Served with Iced Tea; to chase the heat and cool the sweaty forehead.

not a lot of flavor.

I made this exactly as written but it turned out a little bland for my taste. Not my favorite dish.

Cam

are these chilaquiles? not really. but are they delicious? oh, yes. absolutely.

Ari

Any substitute for bacon fat that doesn’t compromise too much on flavor for a vegetarian?

Sookie

Use roasted tomatillas, no tomatoes, and make a nice green sauce with jalapeno and serrano mix, garlic, and cilantro. Lots of jalapeno. Should be hot hot hot!!!

paul

really good, it would be great as written.I felt the need to simplify so there are no dry tortillas in the mix. I served it over Chi Chi's restaurant tortilla chips (hate me if you must).one small can Rotel diced tomatoes and green chili plus 12 oz of a 16oz jar of salsa verde. Did not use any other canned or fresh tomatoes; as is my habit there's a whole sliced jalapeno sliced into the sautéed veg. added shredded cheddar and 12-15 fresh mozzarella pearls (this is Wisconsin after all).

Jeana

Topped with quick pickled red onions. YUM.

zilekooks

Craving salsa verde chilaquiles, so whipped up salsa verde up first (surprisingly not that tricky) and followed the first part here (toasting the tortillas) but then instead of making the red sauce, dumped the salsa verde in the pan, cracked in the eggs and baked. Just delicious.

Lisa

Put CORN tortillas directly on hot stove burner. Let them smoke a little, then use them in the recipe (doubles flavor, no frying).Stop cooking stew at 15 min.

Sheila

Has anyone made these vegetarian, without bacon fat?

gwoodrn

I love to make chilaquiles for breakfast and have never even thought of using bacon grease prior to seeing this recipe. Especially tasty topped with sour cream and avocado. I also use tortilla chips as opposed to frying corn tortillas. Flour tortillas would be flavorless in this dish.

Jon McCue

Excellent use of reserved bacon fat in the freezer. Runny eggs pay off cause you want the moisture as the chips will dry some after baking

B Cohen

This is an old standby for a quick weeknight dinner. Make it even faster: heat corn tortillas on a dry griddle, cut into quarters. Oil cast iron skillet, layer tortillas with a pre-made jarred salsa (Trader Joe’s makes a great one) to which you’ve added more chili (jalapeño, powdered, even Tony Chacere dry chili powder) to kick it up. Layer with shredded cheddar cheese or queso fresco, add a canned black beans (drained) to substitute the eggs. Bake and serve with sour cream & cilantro. Yum!

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Chilaquiles a la Lydia Child Recipe (2024)
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