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3 Dishes That Use Salsa

Chilaquiles: A beloved Mexican breakfast/brunch dish, chilaquiles feature fried tortilla triangles simmered in salsa until softened. They are then topped with cheese, crema, onion, and a fried egg.

Recipe:

• Ingredients:
  • 12 corn tortillas, cut into triangles
  • Vegetable oil for frying
  • 2 cups salsa (red or green)
  • 1/2 cup crumbled queso fresco or cotija cheese
  • 1/4 cup Mexican crema or sour cream
  • 1/4 cup chopped white onion
  • 2 fried eggs (optional)
• Instructions:
  1. Heat oil in a skillet and fry tortilla triangles until crispy. Drain on paper towels.
  2. In a separate pan, heat salsa and simmer for 5 minutes.
  3. Add fried tortilla triangles to the salsa and simmer until softened (about 5 minutes).
  4. Top with cheese, crema, onion, and fried eggs (if using).

Huevos Rancheros: This classic Mexican breakfast dish consists of fried eggs served on corn tortillas and smothered in salsa. It’s often accompanied by refried beans and avocado slices.

Recipe:

• Ingredients:
  • 4 corn tortillas
  • 1 tablespoon vegetable oil
  • 4 eggs
  • 1 cup salsa
  • 1/2 cup refried beans (optional)
  • 1/2 avocado, sliced (optional)
• Instructions:
  1. Warm tortillas on a comal or skillet.
  2. Heat oil in a skillet and fry eggs to desired doneness.
  3. Place tortillas on plates, top with fried eggs, salsa, refried beans (if using), and avocado slices (if using).

Enchiladas: These rolled tortillas filled with chicken, cheese, or beef are covered in salsa and baked until bubbly. They are a quintessential Mexican comfort food.

Recipe:

• Ingredients:
  • 12 corn tortillas
  • 2 cups cooked chicken, shredded
  • 1 cup shredded cheese (Monterey Jack, cheddar, or a blend)
  • 2 cups salsa (red or green)
  • 1/4 cup chopped white onion
• Instructions:
  1. Preheat oven to 375°F (190°C).
  2. Dip tortillas in warm salsa to soften.
  3. Fill tortillas with chicken and cheese, roll up, and place seam-side down in a baking dish.
  4. Pour remaining salsa over enchiladas and sprinkle with onion.
  5. Bake for 20-25 minutes, or until cheese is melted and bubbly.

1. Jalapeño: The most popular chili for salsa, jalapeños have a bright, grassy flavor with a moderate heat level (2,500-8,000 Scoville heat units). They are widely available fresh, pickled, or canned.
2. Serrano: Similar in flavor to jalapeños but significantly hotter (10,000-23,000 SHU), serranos add a fiery kick to salsas. They are often used in salsas verde or raw preparations.
3. Poblano: When roasted, poblanos develop a rich, smoky flavor with mild heat (1,000-2,000 SHU). They are a key ingredient in salsa ranchera and other cooked salsas.
4. Chile de Arbol: These small, slender red chilies pack a punch (15,000-30,000 SHU) and contribute a slightly fruity flavor to salsas. They are often used dried and rehydrated.
5. Habanero: Known for their intense heat (100,000-350,000 SHU), habaneros offer a citrusy, floral flavor to salsas. They are typically used sparingly to add a powerful kick.
6. Chipotle: These smoked, dried jalapeños have a complex, earthy flavor with moderate to high heat (2,500-8,000 SHU). They are essential for smoky salsas and adobos.
7. Guajillo: Dried guajillo chilies have a sweet, fruity flavor with mild to medium heat (2,500-5,000 SHU). They are often used in red salsas and enchilada sauces.
8. Ancho: Another dried chili, anchos are the dried version of poblano peppers. They have a rich, raisin-like flavor with mild to medium heat (1,000-1,500 SHU) and are frequently used in mole sauces and salsas.
9. Pasilla: Dried pasilla chilies have a complex flavor profile with notes of berry, raisin, and cocoa. They have a mild heat level (1,000-2,500 SHU) and are often used in salsas and mole sauces.
10. Cascabel: These round, dried chilies have a nutty, earthy flavor with a moderate heat level (1,500-2,500 SHU). Their unique rattle sound when shaken has earned them the name “cascabel” (rattle).