Few foods capture the energy of Mexico City quite like a torta de chilaquil. Crispy bread, warm refried beans, tender chicken and saucy chilaquiles come together in one of the city’s most iconic street-food combinations.
This recipe brings that experience home using Salsa Chilaquil Tierra y Sol as the base for the chilaquiles. The salsa is prepared with water, chicken or vegetable broth and cooked until it reaches the desired consistency, then combined with tortilla chips before assembling the tortas.
The result is comforting, flavorful and unmistakably inspired by CDMX.
Servings: 8 tortas
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Ingredients
For the Chilaquiles
- 1 package (150 g) Salsa Chilaquil Tierra y Sol
- 5 cups (1.2 L) water, chicken broth or vegetable broth
- 500–600 g tortilla chips
For the Tortas
- 8 fresh bolillos or teleras
- 2 ½ cups refried black or pinto beans
- 800 g cooked and shredded chicken breast, seasoned to taste with salt, garlic and chicken broth
For the Toppings
- Mexican crema or sour cream, to taste
- Crumbled queso fresco or cotija cheese, to taste
- Thinly sliced onion
- Fresh chopped cilantro
Instructions
1. Prepare the Salsa Chilaquil
Pour the entire package of Salsa Chilaquil Tierra y Sol into a saucepan.
Add 5 cups (1.2 L) of water, chicken broth or vegetable broth and stir until well combined.
Cook over medium heat for 10–12 minutes, stirring occasionally, until the salsa reaches your desired consistency. For a thinner salsa, add a little more liquid.
Remove from the heat and allow the salsa to rest for 5–7 minutes.
2. Prepare the Bread and Chicken
While the salsa rests, slice the bolillos or teleras lengthwise.
Spread a generous layer of warm refried beans inside each one. Keep the shredded chicken warm and ready for assembly.
3. Make the Chilaquiles
Add approximately 500–600 g of tortilla chips to the prepared Salsa Chilaquil.
Gently toss until the tortilla chips are evenly coated with the salsa.
4. Assemble the Tortas
Place a generous portion of shredded chicken over the layer of refried beans.
Add the freshly prepared chilaquiles, followed by Mexican crema, queso fresco or cotija, sliced onion and fresh cilantro.
Close each torta and serve immediately.
A Taste of Mexico City at Home
The torta de chilaquil is a great example of how Mexican cooking can turn familiar ingredients into something completely different. Bread, beans, chicken and chilaquiles come together in a dish that is filling, flavorful and deeply connected to Mexico City’s street-food culture.
With Salsa Chilaquil Tierra y Sol as the base, you can prepare the chilaquiles and build this CDMX-inspired favorite right in your own kitchen.
Serve it warm, make it your own with your favorite toppings, and enjoy a little taste of Mexico City at home.
