Submitted by Gracie González
My love of chilaquiles goes back to summers when I was a kid. We used to go to Mexico with my mom to spend time with my grandmother.
These summers made for some of my fondest food memories. Instead of going grocery shopping, we went to the tianguis and bought meat from the neighbor, who was a butcher. I was my mom and grandmother, the two best cooks I have ever known.
Those summers when I first had nopales and tuna (prickly pears) and barbacoa cooked in the ground.
And those summers are when I first had chilaquiles. The ingredients were always on hand, including days-old tortillas to make use of and an abundant amount of salsa. I ate chilaquiles almost every day without getting tired of them.
All the other chilaquiles I’ve ever had that my family didn’t make, the tortillas and salsa are combined in the pan, so the tortillas would absorb the salsa and create a lasagna-like texture. Then they are plated with refried beans on the side, and maybe a fried egg.
They’re great, I love them this way, too.
But I especially love when the tortillas are crispy, so I’ve switched my chilaquiles recipe up a little. I keep the tortillas and salsa separate until plating to ensure maximum crispiness.
I also like to layer everything on top of one another, so you can get a spoonful of everything at once in every bite. Finally, I highly recommend topping your chilaquiles with the fried egg, so that when you cut into it with your spoon, the yolk oozes out onto the rest of your ingredients and combines with the cotija cheese and tomatillo salsa to create a luscious, creamy, spicy sauce. It’s so good—and it takes me right back to those summers in Mexico with my mom and grandmother.
Editorial note: We are chiming in to second Gracie’s shoutout to her mom and grandmother as the best cooks she’s ever known. We bow in super-cocinera honor to Gregoria “Gollita” González, Gracie’s and her sister and Familia Kitchen co-founder Ana’s mom.
Gollita’s Mexican dishes are so good, they go beyond restaurant-worthy. See for yourself in these González family recipes shared with Familia Kitchen by Gracie and Ana’s mom:
• My Mom Gollita’s Mexican Caldo de Pollo
• Gollita’s Essential Mexican Arroz
• Gollita’s tangy, unbelievable Porkchops with Tomato Sauce and Onions
Hungry? Are you ready to make Gracie’s Chilaquiles?