Chilaquiles Divorciados Recipe

Chilaquiles are a staple in Guanajuato and everyone seems to have their favorite salsas for preparing it. This dish not only offers two distinct flavors from the use of two common Mexican sauces (Salsa Verde and ranchera) but makes for a festive presentation (when garnished with sour cream, it shares the same color as the Mexican flag). While the preparation may seem a little daunting, this dish utilizes staples that are always in the Mexican home. Shredded chicken is often added to fortify the dish and topping the plate with fried fresh farm eggs is a classic way of battling the previous days cerveza and/or tequila indulgence. One would have to assume that the dish’s origins are based on a way to utilize stale tortillas left over from the previous day’s meal. Although frying stale tortillas in vegetable oil is the classic preparation, I’ve had great success in substituting high-quality tortilla chips or broken tostadas (keep in mind the salt content of the tortilla chips that are being used and adjust your seasonings accordingly).