The 5 minute Mexican breakfast everyone should know how to make.
Chilaquiles are quite literally soggy tortilla chips, but hot damn, are they soggy tortilla chips in all the right ways.
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0:00 Why you should make chilaquiles
0:37 Intro
1:00 Chilaquiles Basics
1:44 Step by step version
5:03 Taste test and closing thoughts
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MISC. DETAILS
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Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
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Rick Bayless Chilaquiles Class
Simply put, chilaquiles are my (and a great number of people’s) go-to comfort food. They’re like an entrée version of chips and salsa, rich and savory with a unique, satisfying texture.
Though it may strike you as strange for me to offer such a detailed recipe for such a casual, free-wheeling dish, it’s the only way I can communicate the standard ratio of sauce to crispy tortillas. After you’ve made it once, you’ll understand the proportions and can start winging your way into your own signature versions.
RECIPE ????
Next Time You Want Scramble Eggs, Make Them Like This | Chilaquiles Verdes Con Huevo
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you how to make the best breakfast green chilaquiles, let me tell you this is how we been eating them lately I just can’t have enough!!! ☺️ Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Chilaquiles rojos????????
Best chilaquiles ????????
Green chilaquiles with chicken ????????
Stuffed chilaquiles ????????
Ingredients:
15-20 corn tortillas
12-15 eggs
oil for frying
7 tomatillos
chiles serranos
1 garlic clove
1/4 white onion
handful of cilantro
1 tsp black pepper
salt
1 serving of love ????
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Recipes in Spanish :
RIP Nachos. Chilaquiles Named Best Way To Eat Chips (by me)
Chilaquiles are a completely acceptable way to eat nachos for breakfast. And these are soo worth it. Use code LAGERSTROM50 to get 50% off your first Factor box at
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-- RECIPE - makes 4 portions --
CHILE SAUCE
▪75g or 12-14 guajillo chiles (stem and seeds removed)
▪200g or (2 large roma) fresh tomatoes, chopped
▪10g or 1 large clove garlic
▪75g or 1/2c onion, chopped
▪15g or 1Tbsp cider vinegar
▪15g sugar or 1Tbsp + 1tsp
▪6-8g or 1-1.5tsp salt
Add chiles, tomato, and garlic to a medium sauce pot and cover with water. I use about 1.5L/qt for my 3qt pan. Bring mixture to a boil over high heat. After mix is at a boil, stir and press chiles to submerge, cover pot, and allow to soften off heat for 15 minutes. Add softened chiles and tomatoes into a blender along with 300-350g/mL of cooling liquid. Blend on high until very smooth.
Drop the pan you used for the chiles back over medium heat with a squeeze of olive oil, onion, and a large pinch of salt. Cook onion until softened. Add the chile puree along with cider vinegar, sugar, and salt. Stir and cook for 15-20 minutes, stirring occasionally, until reduced by about 50%. Taste for seasoning and adjust with salt, sugar, or vin if needed.
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CHIPS
▪12oz or 350g fresh thick corn tortillas (i use el milagro brand)
▪High smokepoint neutral oil (like canola or vegetable)
Stack tortillas and cut into 8 triangles.
Heat oil in large pot over medium with about 2qt/L high smokepoint neutral oil (making sure oil comes no more than halfway up pot) and heat to 350F/190C. Drop cut tortillas in the oil (in 2 batches), using a spider or long spoon to move around and ensure chips don’t stick together. Fry for about 3.5 minutes until crisp and golden. Transfer chips to a paper towel lined bowl and salt well while warm. Transfer to a wire rack to keep crisp. Fry second half of tortillas. Drain and salt, then transfer to wire rack.
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LIME CREMA
▪100g or 1/2c sour cream
▪175g or 3/4c heavy cream
▪20-25g or 1 1/2Tbsp fresh lime juice (Juice of 1 medium lime)
▪Zest of 1/2 lime
Chop lime zest well then mix together all ingredients.
PUTTING IT TOGETHER
Tortilla chips (fresh fried preferred, recipe above)
Chiaquiles chile sauce (recipe above)
Oaxaca (part skim Mexican melting cheese), shredded (sub chihuahua or even mozzarella as a last resort)
Egg (1 per portion)
Avocado
Cilantro
Lime crema (recipe above)
Preheat overn to 450F/230C.
In a saute pan over high heat, add a big handful of chips (or ¼ of the batch if you friend your own), followed by 6-8oz of chile sauce. Toss to coat the chips. Add a big pinch of cheese. Toss to incorporate slightly then top with another big pinch of cheese on top. Place pan in oven to melt cheese for about 90 seconds.
In another saute pan over medium, add a squeeze of oil, egg, and pinch of salt and cook until egg white is fully set on the bottom. Add egg pan to the oven to set the top of the egg for about a minute.
Add melty saucey chips to a bowl and top with egg. Garnish with avocado slices, lime crema, and cilantro.
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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