How To Make Mexican Chilaquiles Quiz

Answer: Soaked in chilies

According to Mexican historian Angel Maria Garibay, the word derives from the Nahuatl "chilaquilli", which all together means "soaked in chilies". Other translation options do exist, for example, that the word means "chilies and greens", or "chilies and edible plants".

The Nahuatl language was spoken by the Aztecs, who lived in the region of Mexico for many years before being conquered by the Spanish, however, their legacy still lives with words such as this one, which is used daily in Mexico.

Answer: Triangle

Tortillas used in chilaquiles are usually triangular, and are cut in the form of wedges. Tortillas should be fried in the oil until they turn golden brown and are visibly crunchy. If you prefer, you can also buy pre-packed tortilla chips, the result will not vary much, since the most important ingredient of chilaquiles is not the tortillas, but the sauce!

Answer: When the tomatoes have changed to a lighter color

The process of boiling shouldn't take much time, and although it is recommended to boil from 2 to 4 minutes, I personally leave them for a bit more time so they are softer. Be careful not to boil for too much time, or the tomatoes will acquire a bitter taste, which will ruin the sauce!

It is preferable to cut the tail out of the chilies before boiling.

Answer: Onion and garlic

1/4 of an onion and a garlic clove should be enough. Also, season with salt and pepper as needed. Blend these thoroughly, until the sauce is completely lump-free. If the sauce looks too lumpy, use water to liquify it.

If possible, take the seeds out of the sauce by straining it after finished blending.

Answer: Epazote

Although the use of epazote is optional, it helps add flavor to the sauce. The pot should contain a leaf of epazote, the blended sauce, and salt to taste. Leave it on high flame until it boils.

Epazote is a herb found in Mexico and other parts of Central and South America. It has culinary, medicinal and agricultural use.

Answer: When the tortillas are still crunchy but soft

Chilaquiles should be eaten when the tortillas feel soft, but they also crunch in your mouth! Even though you may eat chilaquiles at whatever moment you desire, it is not that enjoyable when the tortillas are completely softened. And chilaquiles should be eaten hot, or at least warm. Nobody likes cold chilaquiles!

Answer: Onion

Chilaquiles are usually served with finely chopped onions (either white or purple), which add flavor and texture to the dish.

Even though garlic and tomatoes are used in the sauce, they are never served raw with the chilaquiles, although it is acceptable to toss in some chopped chillies should you need more spicy flavor.

Answer: Fresh

"Queso fresco", or fresh cheese, is a Mexican cheese, which has a creamy texture and taste, and is usually grated on chilaquiles and other Mexican dishes.

Other varieties of cheese, such as manchego or panela, can be used to serve chilaquiles. While queso fresco does not melt, manchego does, so it is important to grate it over the chilaquiles when they're hot, so it can melt in the tortillas.

Answer: Sour cream

Sour cream is obtained through the fermentation of cream, although its taste is not very sour. As it is usually cold (as it should be refrigerated), it helps cool the chilaquiles off while reducing the spiciness of the sauce, and adding a great flavor.

Answer: Avocado

Avocadoes contain fatty acids that are beneficial to human health. Their use is not that common in chilaquiles, although it is featured in quite a few recipes. Cilantro, a herb, can also be used for decoration purposes.