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In parts of Texas, chilaquiles are used to refer to migas. If the menu has both migas and chilaquiles, you'll get what's described below. If the menu only lists chilaquiles, you have to clarify exactly what you'll get.
What is the difference between migas and chilaquiles? Both of these breakfast dishes contain fried tortillas, but the similarities end there. Migas are basically crushed tostadas scrambled with eggs, tomatoes, chiles, and onions and topped with cheese. Either a pan-cooked dish or a casserole, chilaquiles consist of fried tortillas simmered in a sauce; they can be topped with cheese and crema. Confusingly, restaurants sometimes use the names interchangeably.
Are chilaquiles available in New York or the Hispanic suburbs?
I see them all over the place in northern NJ -- much more often than in south Texas. Chilaquiles must be from a region of Mexico where more people immigrate to the northeast.
I have enjoyed chilaquiles de pollo verdes at the following restaurants:
Parsippany: Garibaldi Peru-Mex (Really liked this place; sorry I don't get out that way any more)
These are the ingredients we use and add grilled/baked chicken thighs, cut or torn into strips.
1/2 Cup vegetable oil
12 Small or 6 large, stale corn or flour tortillas, cut into 1" strips
4 Medium tomatoes, finely chopped. about 1 pound
1 Small onion, finely chopped
1 Poblano, 2 jalapeno or 4 serrano chiles, stemed, seeded and finely chopped
1 tsp dried epazote or dried oregano (preferrably Mexican)
1-2 Cloves garlic, finely chopped
1/4-1/2 Cup water ( making the Chicken Chilaquiles, use chicken stock in place of the water)
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Cup grated semi-soft cheese (Monterey Jack, Cotija, Queso Fresco or a combination, about 3oz)
1 Cup Mexican crema or creme fraiche
1/4 Cup Copped cilantro/corriander leaves (optional)
A pinch or 2 of freshly ground cumin.
That looks like a lot of work!
It sounds like it would be so yummy (minus the chicken, I'm a veggie). I would absolutely try it even though it's probably so bad for you?
It sounds like it would be so yummy (minus the chicken, I'm a veggie). I would absolutely try it even though it's probably so bad for you?
The original recipe is actually from a vegetarian Mexican cookbook. We just added the chicken. I don't think it's really bad for you per se. It's not something a non-extremely physically active person should eat every day but there's nothing wrong with having it on occasion.
BTW...which Mexican cheese is used for cheese enchiladas and on top of refried beans? I love it but not sure what it is...?
I know others quoted and answered your question but it's not Cotija, it's queso fresco. Cotija is also used on refried beans but it is a dried cheese much like Parmesan. Cotija comes in blocks but is grated and Queso fresco also comes in blocks but crumbles on it's own quite easily. It also has a high moisture content.
I make chilaquiles all the time, at least once every two weeks. Chilaquiles in New Mexico are different in that we use red chile sauce and not red or green salsa to make them. We also don't make them with eggs mixed in like most others do, although many here will top them with a fried egg. They are also usually made for dinner here rather than breakfast.
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Mine is more the migas style.
