Here's how to transform your leftovers into stellar chilaquiles.
, chorizo, cotija cheese, sliced avocado, Mexican crema, or whatever else you like. Read on to learn everything you need to know about making this classic comfort dish at home.is everything. Well, almost everything. The chips play a pretty big role, too, but more on those later. The salsa, whether you’re making chilaquiles rojas or verdes, should be complex and flavorful. Homemade salsa roja is the best option and is fairly easy to make.
Anchos are slightly sweet, fruity, and smoky—that smokiness gets an extra boost from the cumin. Pasillas are a bit less sweet than anchos, but heavier on the fruit flavors. When you can open the bag, you get a whiff of raisin, which adds a layer of earthy fruitiness to the mix. Finally, guajillos, my favorite dried chile, are the sweetest of the three, with an almost berry-like flavor.
Let’s be honest, though. As much as I love making my own salsa roja, time is not always on my side. If you find yourself in need of chilaquiles but lack the time to make your own sauce, there are some tasty store-bought options. I’m a fan of
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