Disclaimer: Some of these links are affiliate, which means when you purchase that product, a portion of the sales comes directly back to me. Thank you for supporting Evelyne’s Epicurean Expeditions.
What is Chilaquiles?
Chilaquiles originated in Mexico. The word Chilaquiles originated from the Aztecs, and it means chilis and greens. It is usually eaten at breakfast or lunch and has been used to help hangovers.
There are many variations of this dish. For example, in central Mexico, the tortilla chips are supposed to be crispy. Shortly after the chilaquiles are done cooking, all the ingredients except the salsa are poured on the tortilla chips. The salsa isn’t added to the dish until it is about to be served. In Guadalajara, cazuelas, which is flavored stock, are kept simmering with the Chilaquiles to form a thick stew similar to polenta.
How Is It Made?
See what I did there. 😉
Do you want to know what is incredible about this simple Mexican dish? It only takes 15 minutes to make! Chilaquiles are made by combining the ingredients that are found in enchiladas, but no rolling of tortillas is required. It’s equivalent to nachos, except eaten with a fork or spork, and not bare hands. Some popular ingredients are scrambled eggs, cheese, chili, chicken, corn, sour cream, onions, cilantro, and chorizo.
Missions Tortilla Chips (Affiliate Link)
What is An Avocado?
The Avocado is a tree that originated in South Central Mexico, and it is classified in the flowering plant family, Lauraceae. Interestingly enough, 95% of all avocados produced in America are grown in Southern California. Avocado’s play a crucial part in someone’s diet that is limited to high-fat meals, poultry, fish, or dairy products. It also is a huge staple in vegetarian diets as a substitute for meat because of it’s high-fat content.
What is Guacamole?
Guacamole is a Mexican dish that was created by the Aztecs in what is now South Central Mexico. The Aztecs began to carefully and methodically harvest guacamole over 10,000 years ago. The Aztecs lived from 3000BC to 1400AD in Central America along with the Olmecs and Mayans.
Guacamole is usually made by mashing ripe avocados and sea salt in a molcajete, which is the Mexican version of a mortar and pestle. Then, tomatoes, garlic, lemon or lime juice, chili or cayenne pepper are typically added along with jalapenos and basil.
Lemon Juice (Affiliate Link)
Cayenne Pepper (Affiliate Link)
Garlic Powder (Affiliate Link)
This dish is a perfect way to cool off in the summer and it's full of nutrients that your body needs.
- 3 Ripe Avocados
- 1/2 cup Peach Salsa
- 2 tsp Garlic Powder
- 1 Pinch Salt
- 1/2 cup lemon or lime juice
Seed each avocado.
2. Mash together the avocados until a thick paste forms.
3. Gently pour the peach salsa into the mashed avocados and mix together until well combined.
4. Add 1 tsp of garlic powder to the guacamole and mix together until well combined.
5. Add a pinch of salt and mix.
6. Add lime juice and mix.
This is a great dish to make ahead of time for parties, get togethers, and reunions.
Recipe adapted from Emeals.
- 2 cans Corn
- 1 Chopped Small Onion
- Salt (To Taste)
- Pepper (To Taste)
- 2 cans Black Beans
- 2 tbsp Olive Oil
- 1 Red Bell Pepper (Chopped)
- 3 cloves Minced Garlic
- 2 jars Salsa Verde (Green Salsa)
- 1 can Pinto Beans
- 1 tbsp Ground Cumin
- 1/4 cup Chopped Cilantro
- 2 cups Chicken
Mix corn, onion, beans, garlic, red bell pepper, garlic, salsa verde, and cumin in a bowl.
Pour mixture into instant pot, add chicken, and cook for 10 minutes or until tender.
Let mixture simmer for 3-5 minutes.
Serve and enjoy!