Got a donation of meals for my department at my hospital today. Saw it was from Wursthall and got super excited because I have been watching these videos every night. The meals were great and much appreciated, can't wait to visit Wursthall and that new speakasy once the bans are lifted. Thanks for all you do!
Where you and your wife ate is typically called here in Mexico “Fonda or Fondita”, you go and seat wherever you can and they serve you amazing homemade food. In Puerto Peñasco I once had “Huaraches” and the place we went was a backyard and the tables were put in the sand, the food was delicious! I love how you appreciate our food and make it the best, great channel that you have, keep the great job!
My wife and I make chilaquiles often, always the day after we make pozole rojo. We strain out all the hominy and pork bits and thicken the pozole broth a little. It makes an amazing sauce for chilaquiles!
I think that's similar to how my in-laws make it. They also don't use pre-fried tortillas. Not to say Kenji's way isn't good, but that's just how my in-laws, who are from Guadalajara.
I hope folks realize how unbelievably easy this recipe is. You can do all the store bought stuff the first couple of times you make it, just to become comfortable how to assemble the dish. Then you can start experimenting with homemade salsa, or meat, or whatever really. I'm thoroughly enjoying your output during this craziness, Kenji. Thank you for sharing as always!
Kenji, this has seriously become one of my favorite RUclips channels as of recent! It’s informative with diverse, easy to follow recipes and gets straight to the point! Keep um coming!
I sat through the video, rapt, made mental notes, and then _immediately_ made some for myself and my wife. They turned out great and I impressed her a little. This was a fantastic instructional.
I worked in the kitchen at an Italian restaurant years ago and we would make Chilaquiles for breakfast using leftover marinara sauce instead of salsa. We would bring in store bought corn tortillas and fry them, cook them in marinara, add some jalapenos, eggs, and mozzarella cheese. It was a super fun spin on this Mexican breakfast.
I really enjoy throughout many videos that you always pause the video when your daughter come see you and I have a lot of respect for that. Also thank you for those video, got me back into cooking in a time where I thought my passion for it was going away. You re-ignite the flame I had for cooking, and it means a lot to me.
Ever since I first watched this video 3 years ago I wanted to try chilaquiles. As a European it was almost impossible, especially where I live. Two weeks ago I went to Mexico for the first time and instantly fell in love with this dish when I first tried it. It quickly became my go to breakfast for the following two weeks. Now I’m back in Germany and want to recreate this recipe so badly but we don’t even have fresh tomatillos here. Still gonna give it a shot though! Thank you Kenji for this video and the channel in general❤
What I'm impressed with is that Kenji has a knack for identifying the true spirit of the meal. Even Rick from bon appetit, like Kenji mentioned, didn't make what I would picture as chilaquiles (he got a little too fancy) and he's Mexican. Very often when Mexican food gets interpreted by an American cook or chef, you get a compromised version of what the dish was meant to be. The restaurant Chipotle is like this. It's still good, Mexicans still like it, but the preparation looks more like something escoffier would do, not a Mexican grandma. And so you don't quite get Mexican carnitas, or barbacoa, or queso, or rice in your burrito bowl. Kenji always seems to get it, the spirit of the dish doesn't get lost when he makes it, which is really nice to see.
I dream about waking up in my bed and having Kenji's head pop up out of nowhere, serving me a nice breakfast dish made with sous chef Eric's guanciale.
Basing eggs with oil is the way we make eggs in Spain. I remember the first time I saw someone flipping an egg in the US I was blown away. Can’t wait to see the video of the spanish tortilla :)
Same experience I had in San Felipe. Was walking down the street and these family was making tacos in thier house. We walked in and had one of the most delicious meals of my life. Thank you for sharing your story and this recipe, Chilaquiles are my absolute favorite breakfast dish.
Made these this morning with some leftover takeout tortilla chips and some good store bought salsa rojo. Absolutely delicious. Fried up two eggs and left them runny, threw some mexican blend cheese and cilantro on top. Still have more chips leftover, will probably make them tomorrow morning again.
HOW does this turn up just as I've binged all of Kenjis POV videos and only days after I heard about and made chilaquiles for the first time?? The universe sometimes... Kenji made it much better than me, now I need to make it again.
Restaurants that are operated out of their homes are the best places to eat good authentic Mexican food for a great price. I have vivid memories of stopping by these places to visit family in Mexico
I just tossed out a bunch of the leftover chile verde salsa that was left from the Seriouseats Chile Verde recipe. Next time, I have a great use for it for breakfast! Thank you for the daily inspiration man! Hope to see you guys tomorrow to pick up that Pancetta!
This is a go to of mine for better than a decade! Love that you did this and how flex the recipe is. During covid It has switched to a sorta breakfast enfrijoladas as I find myself with a surplus of beans . The same but not the same but deliciousnesss alllll day! Kenji! Rock our world with an enfrijoladas video!
I'm glad you and Rick Bayless are clear about how these should have a "soggy" texture when done right. First time I had chilaquiles I nearly sent them back because I expected them to be like a plate of nachos. But now I know! Thanks
El Paso, TX has a different style of chilaquiles that's more casserole like. You fry the tortillas still in a cast iron skillet and then you pour either red chile sauce or green chile sauce over the entire skillet and mix well. Then you cover the entire thing with cheese, usually meunster or monterrey jack. You just let that all cook until the cheese melts and if you want you can throw the pan under the broiler to caramelize the cheese a little. Then it's served in slices. Very different texture, but still delicious.
Life hack - if you have made Kenji's pressure cooker Chicken or Pork chile verde i use that as the base of chilaquiles on chips and put eggs on it with some vinegary hot sauce.
These videos are so fantastic! My favorite Chilaquiles are from China Poblano in Las Vegas. It's best when the tortilla has burnt spots. I don't know why but that burned flavor is fantastic.
I really love Chilaquiles but have never made them myself. I think its time to change that. I had it from a place highly reviewed in LA and similar to what you said...they just seemed like breakfast nachos. I need the real stuff like I got in Mexico!
Love your videos! But I gasped out loud when you mentioned The Finding Place and Tumble Leaf because I worked on the show. It makes me so happy when I hear it mentioned in the wild. And that your daughter was a fan 💖🥺
hey kenji, could you show us how to make Chanko-Nabe? i need a good tutorial on how to make it. i would love for you to shine some light on this underrated dish!
I was about to say "What about the queso fresco!?".. My sister and I love it crunchy. No wrong wya to have them. But I am a texture crunch type of person. Just have your ingredients ready ahead of time, boil that salsa and pour right over the chips followed by your toppings. Just like nachos! Yummy!..
I looooove chilaquiles. I like to top them with cilantro, green onions, cheese (whatever I have, often pepper jack), and hot sauce. I agree that the Bon Appetit video you're talking about is 100% a nacho recipe and not chilaquiles (but still looked good).
Kenji, you know so much about Mexican food & pronounce our food with such a clean accent. I’m assuming you’re married a Mexican woman? The best of the best.
I have some salsa verde made with the liquid from making carnitas to use up. This is a perfect application. I have pickled radishes and onions and some Cotija that was topping for the carnitas, too. Now I just have to decide whether to be lazy and use my Late July chips or break out the masa harina and go through the process of making chips from scratch.
I wonder if all the people who comment "this looks delicious but isn't chilaquiles" are the same people who go "man I hate it when Italians get butthurt about carbonara".
Looks delicious! My girlfriend and I recently visited Mexico City and had this over a fried chicken cutlet on a roll. It was one of our favorite meals there!
Will give your method a shot, different from mine. Cheers on the Kershaw knife, and I usually quick pickle(?) the onions in lime juice. Been using shallots lately since last year’s harvest is starting to go bad.
If you loved these Kenji, you should try our soggy torta. We call it a panbazo. Straight from Mexico City like our chilaquiles. A little messy but you’ll love them.
for basting to work well, either the pan has to retain heat well, the stove has to be gas, or ideally both. Most home cooks have neither. Maybe that's why it's less common.
at this point i know your kitchen so well i could walk in today and find anything I need to cook a meal
That statement was a bit creepy🤣
Not anymore :( he’s moving
He was joking, he’s probably been watching for Months.
Chilling
Got a donation of meals for my department at my hospital today. Saw it was from Wursthall and got super excited because I have been watching these videos every night. The meals were great and much appreciated, can't wait to visit Wursthall and that new speakasy once the bans are lifted. Thanks for all you do!
Oh good. I delivered those meals myself!
Where you and your wife ate is typically called here in Mexico “Fonda or Fondita”, you go and seat wherever you can and they serve you amazing homemade food. In Puerto Peñasco I once had “Huaraches” and the place we went was a backyard and the tables were put in the sand, the food was delicious! I love how you appreciate our food and make it the best, great channel that you have, keep the great job!
Gracias!
I think the Mexican grandmother is De Mi Rancho a Tu Cocina! It's a fantastic channel
I just found them! It's so nice to be able to look at good food and also try and learn a bit of Spanish.
I love her! I say she's my mexican grandma 😍
True
I always love when you see Shabu enter the edge of the frame and stare off into deep space waiting for food scraps to fall to the floor.
"you can find that video... here"
*it doesnt come up*
LET ME IN
LET ME IIIIIIIINNNN
尤金ユージーン ok
me with women at the pub
Exactly.... 🤔
It didnt come up for me but it was in that same spot next to the video as the up next thing so it still worked out in the end
My wife and I make chilaquiles often, always the day after we make pozole rojo. We strain out all the hominy and pork bits and thicken the pozole broth a little. It makes an amazing sauce for chilaquiles!
I cant think of anything better than homemade Mexican food!
What???? Definitely not the way to make red chilaquiles but if you like it i guess thats cool
@@mbpzero Not at all traditional, but its sooo good!
I think that's similar to how my in-laws make it. They also don't use pre-fried tortillas. Not to say Kenji's way isn't good, but that's just how my in-laws, who are from Guadalajara.
I hope folks realize how unbelievably easy this recipe is. You can do all the store bought stuff the first couple of times you make it, just to become comfortable how to assemble the dish. Then you can start experimenting with homemade salsa, or meat, or whatever really.
I'm thoroughly enjoying your output during this craziness, Kenji. Thank you for sharing as always!
5:38 the captions take the audio from the egg going into the pan as "applause"
lmao, i liked that
Hahaha, that’s so great.
Kenji, this has seriously become one of my favorite RUclips channels as of recent! It’s informative with diverse, easy to follow recipes and gets straight to the point! Keep um coming!
WHAT ARE WE GONNA DO WHEN KENJI GOES BACK TO WORK!!!!
Maybe pick up the torch and show us what you cook?
@@AnhTrieu90 @tnt_bites
start making videos during the lunch breaks at the restaurant or maybe videos during a shift :o
He says he is going to keep doing the videos because the format really works for him! I sure hope he does, they are so amazing!
i have good news and bad news...
I sat through the video, rapt, made mental notes, and then _immediately_ made some for myself and my wife. They turned out great and I impressed her a little. This was a fantastic instructional.
I love how the dog always looks at you when you're cookin
shabu knows his shit
@@joshuaericgaringanao7257 We are all Shabu.
@Joshua, Shabu is a Michelin star chef, show some respect bro
He's trying to get a bite
"hmm, dad's talking to his friends again..."
Jamon is such a gentle giant 🥺
I worked in the kitchen at an Italian restaurant years ago and we would make Chilaquiles for breakfast using leftover marinara sauce instead of salsa. We would bring in store bought corn tortillas and fry them, cook them in marinara, add some jalapenos, eggs, and mozzarella cheese. It was a super fun spin on this Mexican breakfast.
That sounds more like nachos 🤔
I really enjoy throughout many videos that you always pause the video when your daughter come see you and I have a lot of respect for that.
Also thank you for those video, got me back into cooking in a time where I thought my passion for it was going away. You re-ignite the flame I had for cooking, and it means a lot to me.
Ever since I first watched this video 3 years ago I wanted to try chilaquiles. As a European it was almost impossible, especially where I live. Two weeks ago I went to Mexico for the first time and instantly fell in love with this dish when I first tried it. It quickly became my go to breakfast for the following two weeks. Now I’m back in Germany and want to recreate this recipe so badly but we don’t even have fresh tomatillos here. Still gonna give it a shot though! Thank you Kenji for this video and the channel in general❤
What I'm impressed with is that Kenji has a knack for identifying the true spirit of the meal. Even Rick from bon appetit, like Kenji mentioned, didn't make what I would picture as chilaquiles (he got a little too fancy) and he's Mexican. Very often when Mexican food gets interpreted by an American cook or chef, you get a compromised version of what the dish was meant to be. The restaurant Chipotle is like this. It's still good, Mexicans still like it, but the preparation looks more like something escoffier would do, not a Mexican grandma. And so you don't quite get Mexican carnitas, or barbacoa, or queso, or rice in your burrito bowl. Kenji always seems to get it, the spirit of the dish doesn't get lost when he makes it, which is really nice to see.
I love every time he's standing near the patio door and enjoying he's food, wholesome....
I dream about waking up in my bed and having Kenji's head pop up out of nowhere, serving me a nice breakfast dish made with sous chef Eric's guanciale.
Lol keep dreaming kiddo
Carcosa r/woooosh
Nunca pensé que Kenji recomendaría a De Mi Rancho A Tu Cocina, pero no se por qué me dió mucha alegría.
The unsung hero of breakfast foods. Seriously if you haven't tried this stuff you need to do it right now. Viva Mexico!
One hungover morning, I wanted chilaquiles but didn't have tortillas.
Put it on cooked instant noodles after throwing out the flavor sachet. Amazing.
still looking for the video there. still eager for it to pop up. still happily waiting for more content
I can't express how happy it makes me that he didn't waste that olive oil from the other video.
I used my leftover oil from the Spanish tortilla vid to make the cucumber salad from the Oyakodon episode, and it was SO GOOD!
Basing eggs with oil is the way we make eggs in Spain. I remember the first time I saw someone flipping an egg in the US I was blown away. Can’t wait to see the video of the spanish tortilla :)
I make everything you cook on this channel. These were absolutely delicious. Making them again tonight for dinner rather than breakfast. Yum!
Same experience I had in San Felipe. Was walking down the street and these family was making tacos in thier house. We walked in and had one of the most delicious meals of my life. Thank you for sharing your story and this recipe, Chilaquiles are my absolute favorite breakfast dish.
Made these this morning with some leftover takeout tortilla chips and some good store bought salsa rojo. Absolutely delicious. Fried up two eggs and left them runny, threw some mexican blend cheese and cilantro on top. Still have more chips leftover, will probably make them tomorrow morning again.
HOW does this turn up just as I've binged all of Kenjis POV videos and only days after I heard about and made chilaquiles for the first time?? The universe sometimes... Kenji made it much better than me, now I need to make it again.
Restaurants that are operated out of their homes are the best places to eat good authentic Mexican food for a great price. I have vivid memories of stopping by these places to visit family in Mexico
I just tossed out a bunch of the leftover chile verde salsa that was left from the Seriouseats Chile Verde recipe. Next time, I have a great use for it for breakfast! Thank you for the daily inspiration man!
Hope to see you guys tomorrow to pick up that Pancetta!
Bro put it in a soft roll with refried beans and cheese, a lil cilantro and onion if you like. 🔥🔥🔥 so bomb
Or freeze it and throw it in soup later!
"If it sounds delicious to you it's probably going to be delicious" Truer words have never been spoken
This is a go to of mine for better than a decade! Love that you did this and how flex the recipe is. During covid It has switched to a sorta breakfast enfrijoladas as I find myself with a surplus of beans . The same but not the same but deliciousnesss alllll day! Kenji! Rock our world with an enfrijoladas video!
im being introduced into a whole new world of breakfast dishes thanks to kenji
shabu is now my spirit animal. I even changed my profile pic to Shabu mid catching a piece of falling queso fresco.
LLIIIEEEESSSSSS
I also am a dad and truly respect your efforts to keep your daughter away from the camera. Love your channel.
I'm glad you and Rick Bayless are clear about how these should have a "soggy" texture when done right. First time I had chilaquiles I nearly sent them back because I expected them to be like a plate of nachos. But now I know! Thanks
I think we all know menemen is on the top 5 breakfasts list.
oh yes, you're right about that one
2:35 Wow! That was.... accurate.
But he didn't put the link yet lol.
That video hasn't been uploaded/made public yet so I guess he just edited this one first cause it's shorter or something
he didnt upload it yet
Your fridge is always so well stocked. I’m jealous.
El Paso, TX has a different style of chilaquiles that's more casserole like. You fry the tortillas still in a cast iron skillet and then you pour either red chile sauce or green chile sauce over the entire skillet and mix well. Then you cover the entire thing with cheese, usually meunster or monterrey jack. You just let that all cook until the cheese melts and if you want you can throw the pan under the broiler to caramelize the cheese a little. Then it's served in slices. Very different texture, but still delicious.
I saw a similar version that you are describing in Bon Appetite presented by Rick : ruclips.net/video/Th3cSnLluF0/видео.html
That's just how they do it in some parts of northern Mexico.
Just made this dish today; it's unreal how delicious, simple, and satisfying it is.
Life hack - if you have made Kenji's pressure cooker Chicken or Pork chile verde i use that as the base of chilaquiles on chips and put eggs on it with some vinegary hot sauce.
Man. I love this show and this guy. I could just hang out with him and cook with him all day and throw back some beers or margaritas.
Thanks so much for the tip regarding Dinosaur Escape. Sent it to my grandsons and it was a big hit!!
Dual Core Honesuki. I love that little knife! I use mine solely for breaking down whole chickens to keep it ultra sharp.
thank you for introducing me to chilaquiles. They've become a staple in my rotation of casual meals i can quickly whip up that are DELICIOUS
These videos are so fantastic! My favorite Chilaquiles are from China Poblano in Las Vegas. It's best when the tortilla has burnt spots. I don't know why but that burned flavor is fantastic.
Had this tonight with leftovers primarily. Made it too hot, but I was proud and powered through it as you do.
Chilaquiles is so good, Kenji already making me hungry this early morning!
I really love Chilaquiles but have never made them myself. I think its time to change that.
I had it from a place highly reviewed in LA and similar to what you said...they just seemed like breakfast nachos. I need the real stuff like I got in Mexico!
Love your videos! But I gasped out loud when you mentioned The Finding Place and Tumble Leaf because I worked on the show. It makes me so happy when I hear it mentioned in the wild. And that your daughter was a fan 💖🥺
Thanks for making this! I tired after watching and it wasn’t bad for my first time trying.
I fell in love with Chilaquiles when I visited Mexico, now I know how to make it myself in times of hangover, thank you!
haha YES. I had some stale corn tortillas the other week. Revived them by making chilaquiles with them. Love it.
hey kenji, could you show us how to make Chanko-Nabe? i need a good tutorial on how to make it. i would love for you to shine some light on this underrated dish!
Hey Kenji could you make one of my favorite cold weather meals Albondigas.....I resently made the Chilaquiles.....so good!
There is a place like that in dessert hot springs (So. Cal). Some guy just serves food out of his garage. It’s delicious and wonderful
I hope you'll still do these occasionally after Wurst Hall opens up.
I was about to say "What about the queso fresco!?".. My sister and I love it crunchy. No wrong wya to have them. But I am a texture crunch type of person. Just have your ingredients ready ahead of time, boil that salsa and pour right over the chips followed by your toppings. Just like nachos! Yummy!..
I looooove chilaquiles. I like to top them with cilantro, green onions, cheese (whatever I have, often pepper jack), and hot sauce. I agree that the Bon Appetit video you're talking about is 100% a nacho recipe and not chilaquiles (but still looked good).
Just made this roughly following your video. It was delicious and I got the thumbs up from the family.
Did Kenji just throw a little bit of shade at BA's Rick Martinez? Shots fired ;-)
Wait where when?! I hate feeling like I missed something! I'm just sleepy. Please to give timestamp?
How? When? Timestamp?
ruclips.net/video/A1ZIumhLZ6M/видео.html though I don't know if I'd consider that shade per se
@@djm6683 It's the comment about the BA recipe that didn't "really look like chilaquiles."
please please do a whole kitchen tour with your spice cabinet, fridge and your other ingredient cabinets
That Mexican "restaurant" story was very cool, I hope she enjoyed your interest in her cooking
After you pour in the salsa. Add some fresh epazote and let the salsa come to a simmer before adding your chips.
Kenji, you know so much about Mexican food & pronounce our food with such a clean accent. I’m assuming you’re married a Mexican woman? The best of the best.
Colombiana!
Nice! Chilaquiles is one of my favourite Mexican dishes.
Tip: dry the store tortillas for a day or two pre cut in chip form and will be the best way. Then fried them and is the same as traditional.
I have some salsa verde made with the liquid from making carnitas to use up. This is a perfect application. I have pickled radishes and onions and some Cotija that was topping for the carnitas, too. Now I just have to decide whether to be lazy and use my Late July chips or break out the masa harina and go through the process of making chips from scratch.
late july chips won't cut it unfortunately, but la banderita brand corn tortillas make great chips
It’d be SO cool to see you reconnect with that lady in her home (once the world stops ending) and do a little series with her and her recipes
These at home videos are amazing thank you so much! I keep learning new things! You are awesome!
Love the friendship bracelet
Yay, confirmed that Kenji watched Bon Appetit!
...and was not excessively impressed
@@thehulsta to be fair, he said it looked delicious. Just not very traditional
I wonder if all the people who comment "this looks delicious but isn't chilaquiles" are the same people who go "man I hate it when Italians get butthurt about carbonara".
@@thehulsta some definite shade
I was ready to come to Rick's defense, but then I reviewed the BA vid and .. . yeah, that's nachos. lol
Since I was young my Mom would baste eggs that way, growing up I do the same now, happy seeing I’m not the only to do this (:
Looks delicious! My girlfriend and I recently visited Mexico City and had this over a fried chicken cutlet on a roll. It was one of our favorite meals there!
Will give your method a shot, different from mine. Cheers on the Kershaw knife, and I usually quick pickle(?) the onions in lime juice. Been using shallots lately since last year’s harvest is starting to go bad.
Never seen it made this way. Going to try this version.
cabinet has died
kenji's diy home improvement series?
@kenji love your cooking and the fact that you’re having Weihenstephan in the fridge.
well this is tomorrrow's breakfast, cheers kenji
One of my fav breakfasts! ❤️🇲🇽❤️
I had smoked trout with poached eggs on crusty bread once for breakfast. that'd be in my top 5
Wish I could taste that salsa! Thanks for the videos 👍
If you loved these Kenji, you should try our soggy torta. We call it a panbazo. Straight from Mexico City like our chilaquiles. A little messy but you’ll love them.
I just made chilaquiles with salsa verde and a sweet spicy cabbage tomato coleslaw! It was amazing
one of the most underrated foods
Shabu protector of the fridge! Bito snatcher ❤️❤️❤️
Queso fresco is a game changer for chilaquiles for me
Kudos for getting this uploaded in time for breakfast
00:42 That Katsuobushi Furikaki is amazing
for basting to work well, either the pan has to retain heat well, the stove has to be gas, or ideally both. Most home cooks have neither. Maybe that's why it's less common.
That story about cabo is so cute
it's my go to meal and my wife has found a quick hack to make them quickly just like you!
chilaquiles are one of the greatest dishes ever
Kenji, you should do a list of your favorite restaurants in the bay area.
I'm wondering if there is a place to get a great mole in the bay.
This is one of the things I miss most about living in the US.
Oh man, the color that egg yolk! That is a fine egg.
Love you kenji but red sauce over green sauce all day for chilaquiles