Salvadoran Chalakiles

Ingredients

Salvadoran Chalakiles differs from its Mexican counterpart in terms of flavor profile and toppings. While Mexican Chilaquiles often feature a spicier sauce and toppings like sour cream and queso fresco, Salvadoran Chalakiles have a milder sauce and are typically topped with crumbled cheese, avocado, pickled onions, and cilantro. We alse have the original recipe for Chalakiles, so you can check it out.

• 10 corn tortillas, cut into triangles 10 corn tortillas, cut into triangles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup chicken or vegetable broth 1 cup chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Crumbled cheese, for topping Crumbled cheese, for topping
• Sliced avocado, for topping Sliced avocado, for topping
• Pickled onions, for topping Pickled onions, for topping
• Fresh cilantro, for topping Fresh cilantro, for topping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the tortilla triangles on a baking sheet and bake for 10-12 minutes until crispy.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the diced tomatoes, ground cumin, dried oregano, salt, and pepper to the skillet. Cook for 5 minutes, until the tomatoes soften.
5. 5.
   Pour in the chicken or vegetable broth and simmer for 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the crispy tortilla chips to the skillet and gently toss to coat them in the sauce. Cook for an additional 5 minutes, until the chips are slightly softened but still retain their crunch.
7. 7.
   Remove from heat and transfer the Chalakiles to a serving dish.
8. 8.
   Top with crumbled cheese, sliced avocado, pickled onions, and fresh cilantro.
9. 9.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Tortilla chips — To achieve the perfect crispiness, make sure the tortilla chips are evenly cut and not too thick. You can also use store-bought tortilla chips if desired.
• Pickled onions — For a tangier flavor, prepare the pickled onions in advance and let them marinate for at least an hour before using them as a topping.

Tips & Tricks

• If you prefer a spicier Chalakiles, add a diced jalapeno or a pinch of cayenne pepper to the sauce.
• Customize your toppings by adding sliced radishes, chopped green onions, or a squeeze of lime juice for an extra burst of flavor.
• To save time, you can use store-bought tomato sauce instead of making the sauce from scratch.

Serving advice

Serve the Salvadoran Chalakiles hot, straight from the skillet, to ensure the tortilla chips retain their crunchiness. Accompany it with a side of refried beans and a dollop of Salvadoran crema for a complete and satisfying meal.

Presentation advice

For an appealing presentation, arrange the toppings in an artful manner, scattering the crumbled cheese, sliced avocado, pickled onions, and fresh cilantro evenly over the Chalakiles. Garnish with a sprig of cilantro for an added touch of freshness.