Chilaquiles is a popular Mexican breakfast dish that is typically made with corn tortillas, salsa, and eggs. The tortillas are cut into quarters or smaller triangles and fried until crispy. They are then simmered in a red or green salsa until softened. Eggs are a very common topping for chilaquiles, but they are not an essential ingredient in the dish.
The Origins of Chilaquiles
Chilaquiles likely originated in central and southern Mexico. The name comes from the Náhuatl word “chīllāquīlli” which means “herbs ground in sauce.” Traditional chilaquiles were made by frying stale corn tortillas and then simmering them in a seasoned tomato broth. Protein ingredients like pulled chicken or fried eggs were added as a topping.
Over time, chilaquiles evolved into the fried tortilla chips simmered in salsa that we know today. The salsa provides most of the flavor, taking the place of the tomato broth in the original version. Eggs became a popular topping, but chilaquiles can also be served with just salsa, cheese, cream, meat, beans, or vegetable toppings.
Traditional Ingredients in Chilaquiles
While recipes can vary, the core ingredients in chilaquiles are:
- Corn tortillas, cut into pieces and fried
- Salsa roja (red salsa) or salsa verde (green salsa)
- Onion, garlic, and other aromatics
- Chicken or vegetable stock
- Toppings like cheese, cream, avocado, beans, meat etc.
Eggs are a very common topping for chilaquiles, but not essential to the dish. Some recipes for chilaquiles don’t include eggs at all.
Why Eggs Are a Popular Topping
There are a few reasons why eggs are commonly served on top of chilaquiles:
- Eggs provide protein to make the dish more filling and substantial.
- The runny yolk acts as a sauce and adds richness.
- Eggs can soak up the salsa flavor.
- The contrast of the crispy tortillas and rich eggs is appealing.
- Eggs are an inexpensive ingredient and easy to cook.
In Mexico, fried or scrambled eggs are by far the most popular style used in chilaquiles. Poached and soft-boiled eggs may also be used. The eggs complement the flavors of the dish nicely.
How Chilaquiles is Served Without Eggs
There are many ways chilaquiles can be served without eggs:
- With just salsa and tortilla chips.
- With cheese like queso fresco, cotija, or Mexican crema.
- With meat like shredded chicken, carnitas, chorizo, or beef.
- With beans like refried pinto or black beans.
- With sautéed vegetables like mushrooms, zucchini, and onion.
- With avocado slices or guacamole.
The salsa is really the star of chilaquiles and provides tons of flavor. By adding different toppings, you can make so many varieties without eggs. Vegetarians can enjoy chilaquiles made with beans, cheese, or vegetables instead of eggs. Those on special diets can customize the toppings to meet their needs.
Serving Suggestions for Chilaquiles Without Eggs
Here are some delicious ways to serve chilaquiles without eggs:
Chilaquiles with Chicken and Cheese
Top your tortilla chips with shredded rotisserie chicken, salsa, crumbled queso fresco, and a dollop of Mexican crema. Fresh cilantro adds nice flavor too.
Chilaquiles Verdes con Frijoles
Make chilaquiles with spicy salsa verde instead of roja. Top with refried or whole pinto beans, queso fresco, and diced white onion.
Chilaquiles con Rajas
Sauté strips of poblano pepper and onion (called rajas) to top your chilaquiles along with cotija cheese and cilantro.
Chilaquiles con Hongos
Sauté mushrooms with garlic and epazote. Add this mix to your chilaquiles along with Oaxaca cheese and diced avocado for a meatless dish.
| Variation | Toppings |
|---|---|
| Chilaquiles with Chicken and Cheese | Shredded chicken, queso fresco, Mexican crema, cilantro |
| Chilaquiles Verdes con Frijoles | Salsa verde, refried beans, queso fresco, onion |
| Chilaquiles con Rajas | Sautéed poblano and onion, cotija, cilantro |
| Chilaquiles con Hongos | Sautéed mushrooms, Oaxaca cheese, avocado |
Are Eggs Essential for Chilaquiles?
While eggs are certainly a beloved topping for chilaquiles, they are not essential to the dish. Chilaquiles is all about the crispy tortilla chips bathed in flavorful salsa. With such a bold sauce, chilaquiles does not require eggs or any other protein to be delicious.
There are endless options for customizing chilaquiles with vegetables, cheese, beans, meat, and other toppings. Leaving the eggs off doesn’t make the chilaquiles any less authentic or tasty.
So in summary, no – eggs do not have to be included in chilaquiles. They are an optional topping, not a core ingredient. Chilaquiles can be enjoyed egg-free by using substitutions like beans, cheese, avocado, or meat instead.
Nutrition Facts for Chilaquiles With and Without Eggs
Here is a nutritional comparison of 1 cup serving of chilaquiles with and without eggs:
| Nutrient | Chilaquiles with Eggs | Chilaquiles Without Eggs |
|---|---|---|
| Calories | 185 | 120 |
| Fat | 10g | 4g |
| Protein | 10g | 4g |
| Carbohydrates | 15g | 18g |
| Sodium | 400mg | 380mg |
As you can see, chilaquiles without eggs is lower in calories, fat, and protein. It has a few more carbohydrates. Sodium levels are similar.
Keep in mind nutrition data can vary widely depending on the specific ingredients and quantities used. But in general, removing the eggs reduces the fat, cholesterol, and calories in chilaquiles. It increases the relative proportion of carbs from the tortilla chips.
Making Vegetarian Chilaquiles
For vegetarians avoiding eggs and meat, chilaquiles makes a very satisfying meatless breakfast or brunch. There are a few easy substitutions to make vegetarian chilaquiles:
- Use oil instead of lard for frying the tortillas.
- Swap the chicken stock for vegetable broth.
- Skip the eggs and chorizo.
- Top with beans, cheese, avocado, mushrooms, onions, etc.
- Add even more veggie toppings like rajas, zucchini or spinach.
- Use soyrizo or veggie ground meat instead of pork chorizo.
With flavorful salsa verde and rich avocado, you won’t miss the eggs at all. For vegans, use cornstarch instead of Mexican crema.
Sample Vegetarian Chilaquiles Recipe
Try this tasty veggie chilaquiles recipe:
Ingredients:
- 8 corn tortillas, cut into wedges
- 2 Tbsp olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 4 cups salsa verde
- 1 15oz can black beans, rinsed and drained
- 1 Hass avocado, sliced
- 1/2 cup crumbled queso fresco
- Chopped cilantro for garnish
Instructions:
- Heat 1 Tbsp oil in skillet over medium heat. Fry tortilla wedges until crispy, 3-5 minutes. Drain on paper towels.
- In same skillet, heat 1 Tbsp oil. Sauté onion and garlic until soft, 3 minutes.
- Add salsa verde and black beans. Simmer 5 minutes.
- Add crispy tortilla chips and gently toss to coat.
- Serve chilaquiles topped with avocado slices, queso fresco, and cilantro.
Convenience Options for Chilaquiles
Making chilaquiles from scratch takes some work, but there are shortcuts available:
- Purchase prepared tortilla chips – Then you just need to simmer them in salsa.
- Use jarred salsa – Look for quality brands without too many added ingredients.
- Purchase cooked chicken – Rotisserie or grilled breast saves time over cooking raw chicken.
- Use canned beans – Quick, convenient option instead of cooking dried.
- Buy pre-crumbled cheese – Saves you grating time.
- Microwave eggs – For quick poached or scrambled eggs vs stovetop.
- Purchase chilaquiles at restaurants – Many Mexican spots serve quality versions.
While homemade chilaquiles is best, there’s no shame in taking some shortcuts now and then! You can pick and choose where to save time while still making a delicious dish.
Freezing and Reheating Leftover Chilaquiles
Like many dishes, chilaquiles can be prepared in big batches and frozen for quick meals later on. Here are some tips for freezing chilaquiles:
- Let the chilaquiles cool completely before freezing.
- Portion into reusable containers or freezer bags.
- Remove as much air as possible and seal tightly.
- Label containers with contents and date.
- Freeze for up to 3 months.
- Thaw in the refrigerator before reheating.
- Reheat gently on the stove or in the microwave until hot.
- Add any toppings after reheating.
The fried tortilla chips may get a little soggier after freezing and reheating. But the great flavor of the salsa still shines through! Freezing in single portions makes it easy to enjoy chilaquiles anytime.
Where to Enjoy Chilaquiles in Restaurants
If you don’t want the mess and time of making chilaquiles at home, try them at one of these well-known restaurants:
Mexico
- El Califa – Multiple locations in Mexico City
- Restaurant Nicos – Chapultepec, Mexico City
- Café de Tacuba – Centro, Mexico City
- La Casa de los Tacos – Cancún, Quintana Roo
United States
- Trejo’s Tacos – Los Angeles, CA
- Mi Vida – Washington D.C.
- Oyamel – Washington D.C.
- Taco Maria – Costa Mesa, CA
- Super Chunk Salsa and Taco – Asbury Park, NJ
At restaurants, chilaquiles are often served with eggs but you can request no eggs. Or just enjoy the eggs and know that they are optional in authentic chilaquiles!
Conclusion
In conclusion, while eggs are a popular topping for chilaquiles, they are not an essential ingredient. The basic components of chilaquiles are fried tortilla chips simmered in flavorful salsa. The dish can be customized in endless ways with various meat, cheese, bean, and vegetable add-ons.
Eggs provide protein and richness, but chilaquiles stands on its own thanks to the tangy salsa. Vegetarians and anyone avoiding eggs can absolutely savor eggless chilaquiles topped with their other favorite ingredients. No matter how you top them, chilaquiles makes for an unforgettable Mexican breakfast!