{"id":4003,"date":"2026-08-19T16:52:25","date_gmt":"2026-08-19T16:52:25","guid":{"rendered":"https:\/\/salsastierraysol.com\/?p=4003"},"modified":"2026-08-19T17:07:59","modified_gmt":"2026-08-19T17:07:59","slug":"torta-de-chilaquiles-how-to-make-this-mexico-city-classic-at-home","status":"publish","type":"post","link":"https:\/\/salsastierraysol.com\/en\/torta-de-chilaquiles-how-to-make-this-mexico-city-classic-at-home\/","title":{"rendered":"Torta de Chilaquiles: How to Make This Mexico City Classic at Home"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-4004\" src=\"https:\/\/salsastierraysol.com\/wp-content\/uploads\/2026\/08\/4F17D609-E55E-49AA-8564-2AEF383E5CCF-300x200.png\" alt=\"\" width=\"834\" height=\"556\" srcset=\"https:\/\/salsastierraysol.com\/wp-content\/uploads\/2026\/08\/4F17D609-E55E-49AA-8564-2AEF383E5CCF-300x200.png 300w, https:\/\/salsastierraysol.com\/wp-content\/uploads\/2026\/08\/4F17D609-E55E-49AA-8564-2AEF383E5CCF-1024x683.png 1024w, https:\/\/salsastierraysol.com\/wp-content\/uploads\/2026\/08\/4F17D609-E55E-49AA-8564-2AEF383E5CCF-768x512.png 768w, https:\/\/salsastierraysol.com\/wp-content\/uploads\/2026\/08\/4F17D609-E55E-49AA-8564-2AEF383E5CCF-18x12.png 18w, https:\/\/salsastierraysol.com\/wp-content\/uploads\/2026\/08\/4F17D609-E55E-49AA-8564-2AEF383E5CCF-600x400.png 600w, https:\/\/salsastierraysol.com\/wp-content\/uploads\/2026\/08\/4F17D609-E55E-49AA-8564-2AEF383E5CCF.png 1535w\" sizes=\"(max-width: 834px) 100vw, 834px\" \/><\/p>\n<p>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\u2019s most iconic street-food combinations.<\/p>\n<p>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.<\/p>\n<p>The result is comforting, flavorful and unmistakably inspired by CDMX.<\/p>\n<p>Servings: 8 tortas<br \/>\n<span class=\"Apple-converted-space\">\u00a0<\/span>Prep Time: 15 minutes<br \/>\n<span class=\"Apple-converted-space\">\u00a0<\/span>Cook Time: 15\u201320 minutes<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>For the Chilaquiles<\/strong><\/p>\n<ul>\n<li>1 package (150 g) Salsa Chilaquil Tierra y Sol<\/li>\n<li>5 cups (1.2 L) water, chicken broth or vegetable broth<\/li>\n<li>500\u2013600 g tortilla chips<\/li>\n<\/ul>\n<p><strong>For the Tortas<\/strong><\/p>\n<ul>\n<li>8 fresh bolillos or teleras<\/li>\n<li>2 \u00bd cups refried black or pinto beans<\/li>\n<li>800 g cooked and shredded chicken breast, seasoned to taste with salt, garlic and chicken broth<\/li>\n<\/ul>\n<p><strong>For the Toppings<\/strong><\/p>\n<ul>\n<li>Mexican crema or sour cream, to taste<\/li>\n<li>Crumbled queso fresco or cotija cheese, to taste<\/li>\n<li>Thinly sliced onion<\/li>\n<li>Fresh chopped cilantro<\/li>\n<\/ul>\n<p><strong>Instructions<\/strong><\/p>\n<p><strong>1. Prepare the Salsa Chilaquil<\/strong><\/p>\n<p>Pour the entire package of Salsa Chilaquil Tierra y Sol into a saucepan.<\/p>\n<p>Add 5 cups (1.2 L) of water, chicken broth or vegetable broth and stir until well combined.<\/p>\n<p>Cook over medium heat for 10\u201312 minutes, stirring occasionally, until the salsa reaches your desired consistency. For a thinner salsa, add a little more liquid.<\/p>\n<p>Remove from the heat and allow the salsa to rest for 5\u20137 minutes.<\/p>\n<p><strong>2. Prepare the Bread and Chicken<\/strong><\/p>\n<p>While the salsa rests, slice the bolillos or teleras lengthwise.<\/p>\n<p>Spread a generous layer of warm refried beans inside each one. Keep the shredded chicken warm and ready for assembly.<\/p>\n<p><strong>3. Make the Chilaquiles<\/strong><\/p>\n<p>Add approximately 500\u2013600 g of tortilla chips to the prepared Salsa Chilaquil.<\/p>\n<p>Gently toss until the tortilla chips are evenly coated with the salsa.<\/p>\n<p><strong>4. Assemble the Tortas<\/strong><\/p>\n<p>Place a generous portion of shredded chicken over the layer of refried beans.<\/p>\n<p>Add the freshly prepared chilaquiles, followed by Mexican crema, queso fresco or cotija, sliced onion and fresh cilantro.<\/p>\n<p>Close each torta and serve immediately.<\/p>\n<p><strong>A Taste of Mexico City at Home<\/strong><\/p>\n<p>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\u2019s street-food culture.<\/p>\n<p>With Salsa <a href=\"https:\/\/salsastierraysol.com\/en\/salsa-chilaquil\/\">Chilaquil<\/a> Tierra y Sol as the base, you can prepare the chilaquiles and build this CDMX-inspired favorite right in your own kitchen.<\/p>\n<p>Serve it warm, make it your own with your favorite toppings, and enjoy a little taste of Mexico City at home.<\/p>","protected":false},"excerpt":{"rendered":"<p>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\u2019s 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4004,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[],"class_list":["post-4003","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articulos"],"_links":{"self":[{"href":"https:\/\/salsastierraysol.com\/en\/wp-json\/wp\/v2\/posts\/4003","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/salsastierraysol.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/salsastierraysol.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/salsastierraysol.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/salsastierraysol.com\/en\/wp-json\/wp\/v2\/comments?post=4003"}],"version-history":[{"count":2,"href":"https:\/\/salsastierraysol.com\/en\/wp-json\/wp\/v2\/posts\/4003\/revisions"}],"predecessor-version":[{"id":4006,"href":"https:\/\/salsastierraysol.com\/en\/wp-json\/wp\/v2\/posts\/4003\/revisions\/4006"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/salsastierraysol.com\/en\/wp-json\/wp\/v2\/media\/4004"}],"wp:attachment":[{"href":"https:\/\/salsastierraysol.com\/en\/wp-json\/wp\/v2\/media?parent=4003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/salsastierraysol.com\/en\/wp-json\/wp\/v2\/categories?post=4003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/salsastierraysol.com\/en\/wp-json\/wp\/v2\/tags?post=4003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}