Guajillo chilaquiles with thick cream, aged cheese and white onion (Chilaquiles al guajillo) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 204) by Rick Bayless

  • buttermilk
  • cilantro
  • heavy cream
  • ground cumin
  • garlic
  • dried oregano
  • chicken broth
  • corn chips
  • white onions
  • queso añejo
  • dried guajillo chiles
  • EYB Comments

    Can substitute beef broth for chicken broth, feta cheese or Parmesan cheese for queso añejo; crème fraîche, sour cream, or yogurt for buttermilk; and crème fraîche or sour cream for the book's "Thick cream" specified in this recipe. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef broth for chicken broth, feta cheese or Parmesan cheese for queso añejo; crème fraîche, sour cream, or yogurt for buttermilk; and crème fraîche or sour cream for the book's "Thick cream" specified in this recipe. See recipe for variations.

  • Rutabaga on February 03, 2018

    I really like these chilaquiles, although my husband felt ambivalent. But he acknowledged that his taste may be off since he has a cold. The guajillo flavor is the focus here, and mine were perhaps a tad burnt, although I still found the flavor delicious. The sauce doesn't have the depth of flavor you get with a mole, but it is much simpler to make, so that's be expected. We included shredded chicken as a topping to make it a filling main dish.

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