2 Sep


One of the things that stuck to me the most about La Ley de Herodes (Herod’s Law) was the feeling behind the movie. It was that of traditional Mexico. I could smell the rural town and its people through the screen. The desert, the decor, and the clothing made me reminiscent of my time spent travelling down Baja. I never lived in a small town with natives who couldn’t speak Spanish, but I encountered several of them.

Either way, I decided against cooking something as simple as beans and rice. I wanted to cook with things that are used in almost every Mexican meal— say for example, some corn tortillas and a homemade salsa. Immediately, I wanted to make chilaquiles. When I come back home for holidays, my mom knows this is what I’ve been waiting to eat all year.

Here are the ingredients:


  1. 2 cloves of garlic
  2. 1/4-1/2 chopped onion
  3. 1-1.5 cans tomato sauce (14-16 oz)
  4. 1 can (8 oz) salsa el pato or another salsa that’s spicy
  5. Chicken boullion (2-3 cups)
  6. Oil for frying
  7. Corn tortillas
  8. Salt
  9. Sour cream
  10. Monterrey jack or some other white chesse (not swiss)
First, we’re going to make the sauce. You can always let it simmer while you fry the tortillas. In a medium-sized pot, heat a little oil and sauteé the onion until soft. Then add the garlic. Just don’t cook it too long or it will burn.
Add the tomato sauce and Pato sauce. If you like it spicy, pour the whole can (that’s what I do!). If not, pour little by little and taste. Then, add the boullion. Bring it to a boil and simmer- after awhile the color of the sauce should be bright orange/red.
In the meantime, cut your tortillas into small triangles. I used about 15 tortillas for two people and it was more than enough.
Take enough oil to fry the tortillas about 1/4 in. Put a paper towel on a plate so that they can drain.
I typically fry my tortillas longer so that they don’t get soggy when I pour the sauce in.
Drain most of the oil, but keep a little. Toss the tortillas in. Then the sauce. Mix the tortillas around until they are fully covered in your sauce.
Finally, add cheese.
I like a lot of cheese on my food.
Cover for a minute or two and…finished! Don’t forget to cook with eggs and top with sour cream.  We usually have this for breakfast.
My brother was over for the weekend and got to taste my chilaquiles. Cooking is so much better when it’s done for someone else. What a lucky guy.

5 Responses to “Chilaquiles”

  1. emmycooks April 9, 2012 at 7:18 am #

    I love chilaquiles, these look so good! I have made them with salsa but like the idea of combining tomato sauce with salsa to make a saucier dish that’s not overwhelmingly spicy. Thanks!

    • movieandamexican April 9, 2012 at 7:23 am #

      Glad you liked the post! I always love coming home and having my mom make me some not-so-bland chilaquiles! If you decide to use the recipe, let me know how it turns out 🙂

      — Nicole

  2. Ben April 5, 2012 at 6:38 pm #

    That looks so amazing. I have to try it soon.

    • movieandamexican April 8, 2012 at 11:39 am #

      Hi Ben!

      Thanks for the follow and compliment! Let me know how it comes out if you do decide to try it 🙂


  3. Yue Huang September 7, 2011 at 3:19 pm #

    So true that cooking for someone else is much better! This looks super yummy!

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