Preparation info

  • Each variation serves


    • Difficulty


Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

These are the kinds of chilaquiles I grew up with. They should always be a combination of crispy and tender, never soggy. When I moved to the States and had American-Mexican-style chilaquiles that can often be more like a casserole or nachos, I was a little culture shocked. The fact that they’re still a little crispy is half the fun! The secret to great chilaquiles is laying your tortillas to dry out either the night before or a couple of hours before frying so they stay crispy longer when