Chilaquiles is a traditional Mexican dish that combines crispy tortillas, flavorful salsa, and a variety of toppings. While it's typically served with ingredients like eggs, chicken, or cheese, adding bacon can elevate this dish to a whole new level. The smoky, salty flavor of bacon pairs wonderfully with the vibrant, tangy salsa and the crunch of the tortillas. In this blog, we'll walk you through how to cook bacon for chilaquiles, and how to incorporate it seamlessly into the dish.
What Are Chilaquiles?
Before diving into the bacon, it’s helpful to know what chilaquiles are. This beloved Mexican breakfast or brunch dish features lightly fried or baked tortilla chips that are simmered in a flavorful sauce—usually red or green salsa. The chips absorb some of the sauce but still maintain some of their crunch. Chilaquiles are often topped with a variety of ingredients such as fried or scrambled eggs, shredded chicken, cheese, onions, and sour cream.
The key to making great chilaquiles is balancing the texture of the tortillas with the right amount of sauce, ensuring they don’t become too soggy. The added layer of crispy bacon enhances the complexity of the dish, introducing a savory and smoky element.
Why Add Bacon to Chilaquiles?
Bacon is not a traditional ingredient in chilaquiles, but it's a delicious addition that can offer several benefits:
Flavor Contrast: The rich, salty, and smoky flavor of bacon contrasts well with the acidity and spice of the salsa.
Texture: Bacon adds a crispy texture that complements the softening tortillas.
Protein Boost: Bacon can provide additional protein, making the dish heartier and more filling, especially if you want to enjoy it as a stand-alone meal.
How to Choose Bacon for Chilaquiles
When choosing bacon for chilaquiles, it's best to go for thick-cut bacon. The thicker slices will hold up better during cooking, providing a hearty bite without becoming too brittle or greasy. Additionally, look for high-quality, smoked bacon to enhance the dish's smoky flavor, which works harmoniously with the spicy, tangy salsa.
Preparing the Bacon
Cook Bacon in the Oven: Cooking bacon in the oven is an excellent method for ensuring even crispiness, especially if you're preparing bacon for a crowd or want it to stay intact without curling up. Here's how to do it:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
Lay the bacon strips flat on the sheet, making sure they do not overlap. This will ensure even cooking.
Bake for 15-20 minutes, depending on how crispy you like your bacon. Rotate the pan halfway through for even cooking.
Once the bacon is crispy, transfer it to a plate lined with paper towels to drain excess fat.
Cook Bacon on the Stovetop: If you prefer cooking bacon the classic way on a stovetop, this method also works well:
Heat a large skillet over medium heat.
Add the bacon slices to the skillet, making sure they lay flat and do not overlap. You may need to cook them in batches if your skillet isn't large enough.
Fry the bacon for about 5-7 minutes on each side, or until it reaches your desired crispiness. Flip occasionally to avoid burning.
Once done, place the cooked bacon on a plate lined with paper towels to drain the fat.
Should You Use the Bacon Grease?
One of the great things about cooking bacon is the rendered fat it leaves behind, also known as bacon grease. In many dishes, including chilaquiles, bacon grease can be used to enhance the flavor of other ingredients.
After cooking your bacon, you can reserve some of the grease to fry your tortilla chips or to sauté onions, garlic, or any other vegetables you may be using in the chilaquiles. The grease infuses the tortilla chips with extra smokiness, adding depth to the dish. However, use it sparingly, as too much can make the dish heavy or greasy.
If you’re making a healthier version of chilaquiles, feel free to discard the grease and opt for a lighter cooking oil like olive oil.
Making Chilaquiles with Bacon
Now that your bacon is ready, it's time to incorporate it into the chilaquiles. Here's a step-by-step guide on how to assemble the dish.
Ingredients:
8-10 corn tortillas (or store-bought tortilla chips)
6 slices of cooked, crispy bacon (chopped into bite-sized pieces)
2 cups of red or green salsa (homemade or store-bought)
1/2 cup of vegetable oil (or reserved bacon grease)
4 eggs (optional)
1/2 cup crumbled queso fresco or shredded cheese (optional)
1/4 cup sour cream or Mexican crema
Fresh cilantro (for garnish)
1/4 cup thinly sliced onions (optional)
Salt and pepper to taste
Instructions:
Prepare the Tortilla Chips: If you're using corn tortillas, cut them into triangles and fry them in vegetable oil (or bacon grease) until crispy. Drain them on paper towels and set aside. Alternatively, you can bake them in the oven for a lighter option.
Prepare the Salsa: Warm your salsa in a large skillet or saucepan over medium heat. Taste and season with salt and pepper as needed. If the salsa is too thick, you can thin it out with a bit of water or chicken broth.
Combine the Tortilla Chips and Salsa: Once the salsa is warmed, add the crispy tortilla chips to the skillet. Gently stir to coat the chips in the salsa, but be careful not to overmix, as you don’t want the chips to get too soggy. Simmer for 1-2 minutes until the chips have absorbed some of the salsa.
Add the Bacon: Sprinkle the chopped bacon pieces over the tortilla chips and salsa. Stir gently to distribute the bacon evenly throughout the dish.
Fry or Scramble the Eggs (Optional): If you want to include eggs in your chilaquiles, you can either fry them sunny-side up and place them on top of the dish or scramble them and stir them into the mixture.
Garnish and Serve: Top the chilaquiles with crumbled queso fresco or shredded cheese, a dollop of sour cream, fresh cilantro, and sliced onions. Serve immediately while the tortillas are still slightly crispy, and enjoy the smoky, salty bacon combined with the spicy salsa.
Tips for Customizing Your Chilaquiles with Bacon
Salsa Choice: You can use either red or green salsa for your chilaquiles. Red salsa tends to be more robust and smoky, while green salsa (salsa verde) is tangier and brighter. Both pair wonderfully with bacon, so choose whichever you prefer.
Add Vegetables: For added nutrition, sauté some veggies like bell peppers, spinach, or zucchini and mix them into the dish along with the bacon.
Cheese Variations: Swap queso fresco for other cheeses like Monterey Jack, cheddar, or Oaxaca cheese for different flavors.
Adjusting Spice Levels: If you like your chilaquiles spicy, add some diced jalapeños or drizzle hot sauce over the top.
Conclusion
Cooking bacon for chilaquiles is a simple process that can elevate this already flavorful dish to a whole new level. By carefully selecting and preparing the bacon, and incorporating it with the right salsa and tortilla chips, you can create a hearty, delicious meal that’s perfect for breakfast, brunch, or even dinner. Whether you stick to traditional toppings or customize the dish to suit your tastes, chilaquiles with bacon is a satisfying and crowd-pleasing option that’s sure to impress.
Social Plugin