Chilaquiles from Guerrero's Mexican Food

Categories: Taco the Town
Chilaquiles Guerreros.jpg
Erica O'Neil
Chilaquiles from Guerrero's in all their saucy glory.
Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the valley.

This week: Chilaquiles served up by Guerrero's

¿Como se dice?: Chilaquiles are a delicious way to start your day, and an excellent dish for using up leftover ingredients from previous Mexican feasts. Tortillas starting to go stale? Couple extra chiles taking up valuable real estate? Extra chicken that isn't really big enough to make into another meal? No problem. Toss 'em all together and what do you get? The ultimate in Mexican hang over breakfasts. (Well, it may be a toss-up between these and huevos rancheros. We'll let you be the judge.)

(sink your teeth into all the spicy details after the jump)

Chilaquiles Ingredients- Flickr- rossination.jpg
Flickr- rossination
All the ingredients to make chilaquiles verdes.
Chilaquiles- Flickr- MikeLicht.jpg
Flickr- MikeLicht
Better do what the man says.
La Comida: There's a lot of really bad chilaquiles out there. Like, barely edible tomato and egg monstrosities made with tortilla chips. You don't have to worry about the quality of your b-fast at Guerrero's though. The chilaquiles are spot on and come with a side of rice and refried beans on the side, all for less than five bucks. Solid.

El Sabor: Chilaquiles can be made with either a red chile or a tomatillo base, so if you see them on the menu and are unsure, just ask if they're red (rojo) or green (verde). In addition to the red or green sauce, the dish is also loaded with strips of stale tortilla to soak up all that tasty sauce without going soggy. Add scrambled eggs, queso and onions and you've got chilaquiles.

Bring a bit of México to your kitchen: Chilaquiles are really easy to make and an excellent way to use up odds and ends from other recipes. So the next time your corn tortillas are starting to get stale, consider tossing them with sauce and eggs for a tasty Sunday brunch. Micheladas on the side? Optional, but recommended.

Know of any Mexican gems in the Valley? Reveal your family secrets in the comment section.

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1 comments
Jim Wilson
Jim Wilson

Rick Bayless has a great receipe for Chilaquiles in his book "Mexico:One Plate at a Time"

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