Chilaquiles Rojos
If you love Mexican food, then you’re going to adore chilaquiles rojos! This classic Mexican dish is filled with black beans, peppers, tomatoes, and spices with layers of corn tortilla smothered in a rich tomato sauce. It’s Mexican casserole the whole family will love!
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Rick Bayless Slow Cooker Pork & Black Bean Dinner
It's pork and beans, Yucatán-style. Slow-cooked, porky beans enriched with the flavors of a habanero-tinged tomato sauce makes for a complete meal. Finish the dish with diced avocado, sliced breakfast radishes and a shower of cilantro. (NOTE: Do not put your slow cooker insert over stovetop heat unless you're certain it's made for that. We've provided an alternative in the Dutch oven; just follow the recipe link)
RECIPE ????
Chilaquiles from a Crockpot Chili Recipe (Vegetarian Black-bean Chili)
What is Chilaquiles? Check out this crockpot chili recipe that I use to make a delicious dish known as CHILAQUILES. Find out what is Required for Chilaquiles and find out what is NOT! One great thing about making Chilaquiles is it can be flexable and easy to modify if you wanna to put your own spin on things. Check out this video of my recipe breakdown...
Black Bean Chili Recipe:
- 16 oz coffee ( or use whatever liquid you want, homemade stock is best)
- (2) 15oz cans of Black Beans
- (2) 15oz cans of Crushed Tomatoes
- (1) medium Onion chopped
- 1.5 tablespoons Chili powder
- 1.5 teaspoon Ground Cumin
- (2) Whole Cloves
- (4) Garlic cloves (minced or pressed)
Please enjoy and leave me a comment if you make some Chilaquiles.
Easy Vegetarian Chilaquiles Recipe | SAM THE COOKING GUY
In the interest of all things delicious, we proudly present a stupidly good all veggie version of chilaquiles. But trust us - it's so good even your carnivore friends will eat the hell out of it.
00:00 Intro
1:26 Cutting & cooking peppers
3:09 Cutting & cooking leek
3:41 Adding in corn
4:16 Draining beans
5:30 Addressing the sauce/soup
6:36 Cutting & adding in zucchini
7:29 Adding in beans
8:07 Seasoning
9:13 Building
10:40 Baking instructions
11:23 Pirch Talk
12:51 Cooking an egg
13:25 The Reveal & Serving
14:16 First Bite
16:07 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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Black Bean Chilaquiles
Black Bean Chilaquiles
Serves 4; 3/4 cup per serving
Chilaquiles is a traditional Mexican breakfast dish in which crisp tortillas are simmered in salsa or mole sauce and then combined with eggs, queso fresco (fresh Mexican cheese), and beans. In this version, fresh tomato, cilantro, and jalapeño add more flavor. For a spicier dish, leave in the jalapeño seeds.
• 6 large egg whites
• 2 large eggs
• 1/4 teaspoon salt
• 3 6-inch corn tortillas, stacked, cut into 3/4-inch strips, then cut crosswise into 1-inch squares
• 1/2 cup crumbled queso fresco or farmer’s cheese and 1/4 cup crumbled queso fresco or farmer’s cheese, divided use
• 3/4 cup canned no-salt-added black beans, rinsed and drained
• 1 teaspoon chipotle powder
• 2 teaspoons canola or corn oil
• 1/2 cup chopped onion
• 1 medium jalapeño, seeds and ribs discarded if desired, chopped
• 1 1/2 cups chopped seeded tomatoes
• 1/3 cup chopped fresh cilantro
In a large bowl, using a fork, lightly beat the egg whites, eggs, and salt. Stir in the tortilla squares and 1/2 cup queso fresco.
In a small bowl, stir together the beans and chipotle powder. Fold into the egg white mixture. Set aside so the tortillas can soften.
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and jalapeño for 3 minutes, stirring occasionally.
Stir the tomatoes into the egg white mixture. Pour into the skillet. Cook for 4 to 5 minutes, or until the eggs are set, stirring occasionally. Just before serving, sprinkle with the cilantro and the remaining 1/4 cup queso fresco.
Cook’s Tip: An easy way to chop cilantro is to pull the leaves off the stems, put them in a custard cup or measuring cup, and coarsely snip them with sharp kitchen shears. This method also works well for other herbs, such as parsley and basil.
Nutrition Analysis (per serving)
Calories 235
Total Fat 9.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.5 g
Cholesterol 108 mg
Sodium 345 mg
Carbohydrates 20 g
Fiber 4 g
Sugars 5 g
Protein 18 g
Dietary Exchanges: 1 starch, 1 vegetable, 2½ lean meat
The Perfect Breakfast Food (Chilaquiles 2 Ways)
Eggs for breakfast are great... but it's time to really make something special. Or at least it's special to me. Homemade Chilaquiles 2 ways, Verde and Rojo. Change your brunch game forever.
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Full Recipe:
Ingredients Needed:
Jalapeno Crema:
- 2 jalapenos, charred and skinned
- 1/4 cup water (60g)
- 4 cloves garlic
- 3 tablespoons vegetable oil (68g)
- 1/4 cup sour cream (52g)
- 1/2 cup mayonnaise (120g)
- Salt to taste
Chilaquiles Rojos:-
-4 guajillo chilies
- 3 ancho chilies
- 1/2 yellow onion diced
- 2 serrano chilies sliced
- 5 cloves garlic rough chopped
- 28 oz can crushed san marzano tomatoes
- 1.5 cups chicken stock (335g)
- 2 teaspoons mexican oregano
- Salt and pepper to taste
-14 yellow corn tortillas cut into wedges
-1 Avocado, diced
- Cotija cheese for topping *queso fresco is traditional*
- Cilantro for garnish
- 4 Eggs, poached
Chilaquiles Verde:
- 4 chicken thighs, boneless skinless cooked and shredded
- 12 yellow corn tortillas cut into wedges
- 1lb (450g)tomatillos
- 2 serranos
- 2 jalapenos
- 1/2 sweet onion
- 1/2 bunch cilantro
- 7 cloves garlic
- Juice of 1 lime
- Salt to taste
- Sour cream
- Cotija
- Fine chopped cilantro
- Pickled jalapenos
- 4 eggs, fried