I've seen a bunch of his videos, but as I watched this one I too was struck by the deep love and respect he clearly has for Mexican cuisine! He prefaces his shortcut chilaquiles method with, "I probably shouldn't be telling you this, but..."... Traditional Mexican cooking techniques shan't be slighted! And yet, he tells you anyway because he can't help wanting to share it with anyone who takes a moment to listen. Good shit.
My friends from Michoacan would say "We've got to get our drink on tonight so we can have Chilaquiles tomorrow." Of course, who needs an excuse for chilaquiles?
We make chilaquilas using left over chile verde. Must use “real” tortilla chips so they don’t get too mushy. Avocado, crema and quest fresco on the top. Great hangover breakfast!
this is cultural appropriation by a whitey, no difference then Elvis stealing rock and roll from now all rock and roll is considered white, and stop no he is not "European" or "French" he is white and whiteness is the absence of culture
@kickinwing He lived and travels extensively in Mexico. For someone who lives n works from Chicago, he's done amazing thing with the food and culture of Mexico. I can attest as I'm a Gringo who lives on a border town and also lived in Mexico. Possibly some of the best people and food in the world...
Chef, I made this today and my 16 year old daughter rated as BMS (broke my scale). Her favorite are chilaquiles verdes and I asked her if she wanted to try chilaquiles rojos because i saw your recipe, she said of course.
Rick, I love your presentations on you tube. I am a big fan, as I’ve actually been to your restaurant in Chicago and as an Edmond, Oklahoma resident, my wife Amber and I had the opportunity to be a scout leader for your nephew for several years (he was in the same class as my son Blaine). We feel a sincere connection to you and your family, and especially to Lou-Anne :-( she was an amazing person. God bless you - You make Oklahoma Proud. My wife’s favorite food is Mexican and she says she could eat it every meal. Thanks so much for what you do. Mark Harris.
One of the great things Rick has shown time and again about Mexican cooking is that it is easy. There are no fancy (read: French) techniques. There are no precision knife cuts for produce. It is all about the ingredients and letting the food sing its song.
Looks delish! You are so right about being good anytime. I grew up making the poor man’s version or also known as I ain’t got time for all the steps. Cut up some tortillas and some onions sauté in a cast iron skillet , sprinkle some granulated garlic and chili powder top with some tomato sauce and stir. Cook till you have it the way you like it. We never had sour cream growing up but would add radishes and cilantro… maybe. I like to eat them with my fingers and peel them apart. The first time I made them for my southern husband he looked at me in awe and said your one of those people can make something out of nothing. He loved them!
Rick love your channel!!! I appreciate you sharing the history. Yes chilaquiles are all about not wasting any food and use all your leftovers. My mom would uses any tortillas leftover those are excellent chips.
It's Sunday, just after New Years... the perfect day/brunch to make chilaquiles -- creatively using various leftovers. No need to go to the market. Good thing I already have the essentials: tomatoes, dried chiles, broth, and left-over stale chips. I also happen to find in my cooler....mild green olives, pickled jalapenos, cotija cheese, half an onion, Salvadorian crema, and recently (sous vide) carnitas, plus a couple fresh eggs. Looks like I will eat like a king, and then have a beautiful nap after that.
BTW... if you top with a cooked egg...... make sure the yoke is runny (soft cooked). It totally transforms the dish.......and if you've done this before, you know exactly what I mean.
I like to spread refried bean on the plate then add the tortillas on top with cactus and some crumbled whataburger sausage, a fried egg on top with queso fresco and cilantro.
I am in Arizona. I eat chilaquiles at leasty once a week. I LOVE them. Almost always with 3 easy up eggs on top and sometimes with a little bit of chorizo stired in.
My mouth is watering... I love chilaquiles with an egg on top and I love that you put lots of crema on them! Great that you mentioned the tecolota (torta de chilaquiles) not many people like that we make tortas of everything but this one is mighty delicious. 😋
I made this for lunch today... I used a 28oz can of whole tomatos, 1/2 onion, 5 cloves garlic and 1T ancho chile powder in the blender for the sauce. It came out great for my first attempt.
My wife absolutely loves these and she normally hates soggy things. I'm just not a fan and would much prefer using those ingredients for nachos. Fortunately she likes those too. :)
One of my favorite breakfasts. I usually make it with leftover chili Colorado, thinned out. I’d love to try the verde. I’ve been watching Rick since the 80s!
We love chilaquiles. To me, the chips are essential. Now, Chef Bayless kinds of play these down, but I found a tortilla place in Dallas that makes the BEST chips. These stand up, and don't become limp when soaked. They keep their crunch, and make a HUGE difference for me.
The best chilaquiles I ever had were at a restaurant on Bolsa Chica beach. The tortillas were coated with egg and a delicious red sauce, and somehow the tortillas were still al-dente. One of the most memorable, delicious meals I've ever eaten.
I make this for our traveling military guests at our Neil Ash center at the airport in San Diego with the roasted tomatillo hatch chile sauce. I always include the fried egg and sometimes guacamole. Always a huge favorite. Nice to know I am doing it right. 🙏💪🌏🌍🌎❤️🇺🇸🖖
Buenos días saludos desde la ciudad de México , excelente receta Rick te recomiendo en los rojos un poco de comino , le da un toque muy especial y mejoran mucho .👋👍
Hola Rick, you are the best. Thanks for sharing. One thing I do different is once I make my salsas, I add them to a pressure cooker and pressurise them for about ten minutes to destroy the lectins in the tomato skin and seeds. Lectins are highly inflammatory and cause major issue throughout a lifetime. I encourage your viewers to learn about lectins by beginning their research with Dr. Steve Gundry’s book The Plant Paradox. This makes for the most delicious and healthy meals. Promise you can’t tell the difference in taste.
We had a Mexican place near the University of Oregon campus. I loved their Chilequiles, but it seems it was nothing like this. My memory was of something closer to Polenta in texture with alot of cheese. Still loved it, I want to make this at home.
When I make red sauce for chilaquiles I like to go pretty heavy on onions, it's much richer and sweeter, which I think works nicely although it's best to go lighter on the crema. In general I'm surprised salsa roja recipes for *hot* dishes use little to no onions. I see it as the division between cooking red sauce and dipping (cold) red sauce as the onion quantity.
I'm making this tomorrow in SoHo. My first brunch shift at a two michelin-starred neighborhood joint. Hopefully they enjoy eating it just as much as I will enjoy preparing it.🧑🍳☯️🙏
we use too crisp up tortillas and leftover chile colorado..,from not using all the chile for the Enchiladas,after that just top it like what you said! love that as a midnite snack after parting..🤗
Kind of feel.your way through it the best way to say it . I will definitely not serve them until my wife is siting down at the table . This is where your meaning of "Kind of feel your way through it " kicks in. That means perfect timing
What most Mexicans don't wanna talk about is that with chilaquiles you get your entire days caloric intake in one meal. I've seen my mom use chicken or whatever she can find then add a shit ton of cheese. So good.
I would think these would be best eaten at night after a few margaritas, If I ate this for breakfast I would end up napping all day and not getting anything done. But it looks fantastic. I'm, going to try them both.
It's not really a heavy meal - it's just corn and salsa - mostly carbs, not a lot of fat (depending on how much crema you put on your serving). Otherwise it's not much more carbs than a bowl of oatmeal + maple syrup. I guess it depends on your lifestyle. Many of us that are very active can eat a big hearty breakfast - steak/sausage/bacon + eggs + potatoes + toast + OJ for breakfast, and burn all that off before lunch.
I like these with vegetable stock instead of chicken stock, and leave out the chicken. So good, and so easy to make. Buy chips, save yourself the mess and headaches.
Chilaquiles are a favorite in our home 💗 When I make them, I do so "to order" in a smaller skillet rather than several portions at once. I do this mostly because everyone has different preferences. Some like more spice, some like more crunch, some want eggs, some want meat... I fry up a couple of tortillas *ripped* into quarters because the cragly edges get extra crispy, then I add my base salsa directly to the little bit of oil I fried the chips in. After that, the add ins and garnish. Done in this way I'm able to turn out a fully customized plate to each person before anyone gets too hungry. My favorite thing about Chilaquiles is they are so fast and easy to make. If you've already got your salsa and everything ready, it's done in minutes, but seems kinda fancy 😅
chilaquilas are like the mexican fried rice, you can use all kinds of leftovers, all kinds of combinations. It's just a basic, quick meal that has many different variations
El epazote since it’s a strong herb you throw it in with the stems just to release the flavor and that way people who don’t like to chew it, can remove it whole
Living in So. California I have had both, red and green many time. I prefer red and now I must say that your red look better than any I have had here. Thanks Rick.
@@michaelkingsbury4305 probably because he's been there to learn how to cook. Naturally, he couldn't find NM, but he's sure as hell found the culinary capital of MX.
@@ryacus he didn't get where he is today without being a good cook, but he and nearly all other celebrity chefs take the ingredients from the Americas and bastardize them. They have no idea how to make our foods properly and they don't pay attention to nuance when they're shown how to do things properly. I've watched him learn how to make tacos from the Mexican Messiah about 10 times, but he still puts a London spin on his foods and it ruins it. He and others like him need to learn how to make the food the right way before they start changing it. They don't even know how it's supposed to taste before they change the recipe.
It's a great dish if kept simple, cheese and onions, any spicy sauce and the chips. It does mot need to be overworked and every region in Mexico has it's own version! Roasted Tomatoes and Serrano chiles will do!
Thank you for making this an everyday meal. 1. Take corn tortillas, bake or fry them so that they are crisp, and use 2. Make the sauce 3.add the appropriate toppings 4. Garnish (episote or salsa)
This is silly, but I wanted some & didn't have anything for the sauce or tortillas. Ended up with tortilla chips & red enchilada sauce. So good, but definitely going to make this. Thank you.
Thanks for teaching us these great recipes Rick Bayliss. I've lived in San Diego my whole life and my boys could have this flavor profile every night of the week! I wonder where I can find that herb around here. Love to try it. Thx again...very inspiring 😀💜💙💜
Chilaquiles vs Chilaquilas? My mom calls them Chilaquilas and used a tomato based chile sauce with chedder cheese or american cheese. She is from New Mexico and my dad is from Mexico so she just made up her own recipes. And called whatever? 😆 😆 😆 Love my mom! Thanks again for an awesome vid!
Rick, you make better chilaquiles than Gordon Ramsey. When he tried making them, he basically made nachos with a little bit of mole on them, which I had never seen, and three eggs on top. Look for that video, his chilaquiles are terrible. Also, I would recommend some retried beans and aguacate 🥑 on the plate, just delicious.
![[#2024MAMA] BIGBANG (빅뱅) - 뱅뱅뱅 (BANG BANG BANG) + FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/EQsYfiPR9uM/mqdefault.jpg)
I love how much this man has always shown love and respect to Mexican food and culture, product of a dying breed for sure!
Mas o menos, wey. El comal es mejor y este wey usa mucho el horno. Eso no me gusta.
I've seen a bunch of his videos, but as I watched this one I too was struck by the deep love and respect he clearly has for Mexican cuisine! He prefaces his shortcut chilaquiles method with, "I probably shouldn't be telling you this, but..."... Traditional Mexican cooking techniques shan't be slighted! And yet, he tells you anyway because he can't help wanting to share it with anyone who takes a moment to listen. Good shit.
Dying breed?? No one cooks at your house or what?
@@yodaddy9362 that’s the point I was making. My point is he shows genuine love for Mexican culture.
@@juanzamarripa3133 that's not a dying breed mah guy.
My friends from Michoacan would say "We've got to get our drink on tonight so we can have Chilaquiles tomorrow." Of course, who needs an excuse for chilaquiles?
We make chilaquilas using left over chile verde. Must use “real” tortilla chips so they don’t get too mushy. Avocado, crema and quest fresco on the top. Great hangover breakfast!
Totopos ftw
his Spanish word pronunciations are spot on, he is now enabled to tell other gringos to come to his carne asada in behalf of the mexicans
He has been at it for a really long time. Much respect Chef Bayless
You must be new.
Come to his “Grilled Meat?” Sounds kinda perverted. 😂
this is cultural appropriation by a whitey, no difference then Elvis stealing rock and roll from now all rock and roll is considered white, and stop no he is not "European" or "French" he is white and whiteness is the absence of culture
@kickinwing
He lived and travels extensively in Mexico.
For someone who lives n works from Chicago, he's done amazing thing with the food and culture of Mexico.
I can attest as I'm a Gringo who lives on a border town and also lived in Mexico.
Possibly some of the best people and food in the world...
Chef, I made this today and my 16 year old daughter rated as BMS (broke my scale). Her favorite are chilaquiles verdes and I asked her if she wanted to try chilaquiles rojos because i saw your recipe, she said of course.
Love it!
Rick: “this is food for a special occasion.”
Me: “you mean this new holiday called ‘morning’?”
Waking up is a reason to celebrate!
Rick, I love your presentations on you tube. I am a big fan, as I’ve actually been to your restaurant in Chicago and as an Edmond, Oklahoma resident, my wife Amber and I had the opportunity to be a scout leader for your nephew for several years (he was in the same class as my son Blaine). We feel a sincere connection to you and your family, and especially to Lou-Anne :-( she was an amazing person. God bless you - You make Oklahoma Proud.
My wife’s favorite food is Mexican and she says she could eat it every meal. Thanks so much for what you do. Mark Harris.
@@markharris437 That’s an awesome story Mark, I really hope he sees this. 👍👍👍
Te mamaste wey. Di dónde te mando una chela para desayunar tus chilaquiles.
😂 Right!?
Thanks for the class! I feel so privileged to have you as our teacher of Mexican cuisine/culture!
One of the great things Rick has shown time and again about Mexican cooking is that it is easy. There are no fancy (read: French) techniques. There are no precision knife cuts for produce. It is all about the ingredients and letting the food sing its song.
Looks delish! You are so right about being good anytime. I grew up making the poor man’s version or also known as I ain’t got time for all the steps. Cut up some tortillas and some onions sauté in a cast iron skillet , sprinkle some granulated garlic and chili powder top with some tomato sauce and stir. Cook till you have it the way you like it. We never had sour cream growing up but would add radishes and cilantro… maybe. I like to eat them with my fingers and peel them apart. The first time I made them for my southern husband he looked at me in awe and said your one of those people can make something out of nothing. He loved them!
I love the chilaquiles so much that I love them anyway they are made.
I loved seeing Rick Bayless when his daughter was with him. 👼
I used chips from my local carniceria...they fry the chips in rendered pork lard from cooking the carnitas.....totally makes a difference
Rick love your channel!!! I appreciate you sharing the history. Yes chilaquiles are all about not wasting any food and use all your leftovers. My mom would uses any tortillas leftover those are excellent chips.
It's this type of video that is helping me understand real Mexican cooking and the ideas of the cuisine.
I love chilaquiles! My favorites are con salsa Verde, also, first! 😀
It's Sunday, just after New Years... the perfect day/brunch to make chilaquiles -- creatively using various leftovers.
No need to go to the market.
Good thing I already have the essentials: tomatoes, dried chiles, broth, and left-over stale chips.
I also happen to find in my cooler....mild green olives, pickled jalapenos, cotija cheese, half an onion, Salvadorian crema, and recently (sous vide) carnitas, plus a couple fresh eggs.
Looks like I will eat like a king, and then have a beautiful nap after that.
BTW... if you top with a cooked egg...... make sure the yoke is runny (soft cooked). It totally transforms the dish.......and if you've done this before, you know exactly what I mean.
This vato should be at the million subscriber level for sure. Been watching and getting amazing recipes from Rick for years, gracias hermano
I love adding cactus slices (charred) to my chilaquiles. Yuuummy!
I like to spread refried bean on the plate then add the tortillas on top with cactus and some crumbled whataburger sausage, a fried egg on top with queso fresco and cilantro.
Excelent Class!!! He nail it the traditional way!!!
As a Chicago-born Mexican-American, thank you for making us proud, Chef!
Been mexican you are american, becouse America its a continent from Alaska to patagonia
I am in Arizona. I eat chilaquiles at leasty once a week. I LOVE them. Almost always with 3 easy up eggs on top and sometimes with a little bit of chorizo stired in.
This the perfect breakfast, it has everything of what is needed to wake you up!
One thing to add which you taught me on your tv show: always rinse the white onion when using raw. Takes away the sulphuric bite.
My mouth is watering... I love chilaquiles with an egg on top and I love that you put lots of crema on them!
Great that you mentioned the tecolota (torta de chilaquiles) not many people like that we make tortas of everything but this one is mighty delicious. 😋
I have absolutely used that short-cut. Chips, broth, and salsa....and an egg or three and crema...soooo good.
I make chilaquiles all the time, and my family loves it 💯😎 Chorizo chilaquiles with crunchy tortillas, queso Chihuahua, Sour cream, and salsa 🔥
OMG!! Anything with chorizo has got to be good,. I’ve never had these. Sounds amazing.
I made this for lunch today... I used a 28oz can of whole tomatos, 1/2 onion, 5 cloves garlic and 1T ancho chile powder in the blender for the sauce. It came out great for my first attempt.
PERFECTION!!!! WOW!!! I needed this class for clarification on one of my favorite dishes. Thank you Chef Bayless!
This is a great vid! Def going to try this out. Thank you Rick!
Chef, thank you for teaching us and for expressing your positivity.
My wife absolutely loves these and she normally hates soggy things. I'm just not a fan and would much prefer using those ingredients for nachos. Fortunately she likes those too. :)
This is cousin to Chicharrones. Which is reconstituted pork cracklings in the same sauce. Also, a very yummy dish!
One of my favorite breakfasts. I usually make it with leftover chili Colorado, thinned out. I’d love to try the verde. I’ve been watching Rick since the 80s!
Oh man you gotta use El Milagro tortillas. There honestly the best and fry up suoer crispy and they taste the best
Que ricura de chilaquiles! Gracias
We love chilaquiles. To me, the chips are essential. Now, Chef Bayless kinds of play these down, but I found a tortilla place in Dallas that makes the BEST chips. These stand up, and don't become limp when soaked. They keep their crunch, and make a HUGE difference for me.
The best chilaquiles I ever had were at a restaurant on Bolsa Chica beach. The tortillas were coated with egg and a delicious red sauce, and somehow the tortillas were still al-dente. One of the most memorable, delicious meals I've ever eaten.
I make this for our traveling military guests at our Neil Ash center at the airport in San Diego with the roasted tomatillo hatch chile sauce. I always include the fried egg and sometimes guacamole. Always a huge favorite. Nice to know I am doing it right. 🙏💪🌏🌍🌎❤️🇺🇸🖖
My all time favourite breakfast!
EXCELLENT! Your detailed explanation is so appreciated. Thank you this is exactly what I need and what I searched for.
I love how you take the time to broil the chiles and vegetables
Buenos días saludos desde la ciudad de México , excelente receta Rick te recomiendo en los rojos un poco de comino , le da un toque muy especial y mejoran mucho .👋👍
🖐👌
Those chilaquiles look so good.
I love your sense of humor, bro! I giggled several times here in New Mexico.
This man knows he's food! Love your recetas!
Hola Rick, you are the best. Thanks for sharing. One thing I do different is once I make my salsas, I add them to a pressure cooker and pressurise them for about ten minutes to destroy the lectins in the tomato skin and seeds. Lectins are highly inflammatory and cause major issue throughout a lifetime. I encourage your viewers to learn about lectins by beginning their research with Dr. Steve Gundry’s book The Plant Paradox. This makes for the most delicious and healthy meals. Promise you can’t tell the difference in taste.
I just made chilaquiles for dinner last night. 💯
We had a Mexican place near the University of Oregon campus. I loved their Chilequiles, but it seems it was nothing like this. My memory was of something closer to Polenta in texture with alot of cheese. Still loved it, I want to make this at home.
Awesome! They look amazingly delicious!! Thank you for sharing your recipes
I would order the Verde version at a Mexican restaurant I used to frequent like it was my new religion it was so good
When I make red sauce for chilaquiles I like to go pretty heavy on onions, it's much richer and sweeter, which I think works nicely although it's best to go lighter on the crema. In general I'm surprised salsa roja recipes for *hot* dishes use little to no onions. I see it as the division between cooking red sauce and dipping (cold) red sauce as the onion quantity.
I'm making this tomorrow in SoHo. My first brunch shift at a two michelin-starred neighborhood joint. Hopefully they enjoy eating it just as much as I will enjoy preparing it.🧑🍳☯️🙏
You should (and most likely will) have millions of subscribers. One of the most informative channels on RUclips. Easy to digest your content. Thanks!
My mother would tell me how I'm doing it wrong even though she has no idea of Mexican cooking but I think this is a fabulous idea I love it
That artwork on the wall behind you is everything.
The tendencies have how you like to cook are very close to my feelings I love your videos thank you very much
A delicious combination of flavors, like a Mexican wet nacho dish for breakfast, lunch, or dinner!
I’m late to the game in discovering Rick Bayless and his channel, but wow, great stuff! I’m a fan!
we use too crisp up tortillas and leftover chile colorado..,from not using all the chile for the Enchiladas,after that just top it like what you said! love that as a midnite snack after parting..🤗
Kind of feel.your way through it the best way to say it . I will definitely not serve them until my wife is siting down at the table . This is where your meaning of "Kind of feel your way through it " kicks in. That means perfect timing
Thank you for the variations, Master!
Thank you Rick. Your the best
Yum! These always look so inviting. Thanks for the class.
What most Mexicans don't wanna talk about is that with chilaquiles you get your entire days caloric intake in one meal. I've seen my mom use chicken or whatever she can find then add a shit ton of cheese. So good.
Cheese calories add up quick it's insane.
@@ryacus BUT ITS SOO GOOD LOL.
I really liked your work as Sirius in the HP movies , great recipe too!
I love your chipotle chilaquiles. Once I started using Epasote, I’ll never make sauce without it,
I would think these would be best eaten at night after a few margaritas, If I ate this for breakfast I would end up napping all day and not getting anything done. But it looks fantastic. I'm, going to try them both.
Funny!! Have it for breakfast with margaritas then take a nap after on your play hooky day.
It's not really a heavy meal - it's just corn and salsa - mostly carbs, not a lot of fat (depending on how much crema you put on your serving). Otherwise it's not much more carbs than a bowl of oatmeal + maple syrup. I guess it depends on your lifestyle. Many of us that are very active can eat a big hearty breakfast - steak/sausage/bacon + eggs + potatoes + toast + OJ for breakfast, and burn all that off before lunch.
I like these with vegetable stock instead of chicken stock, and leave out the chicken. So good, and so easy to make. Buy chips, save yourself the mess and headaches.
Chilaquiles are a favorite in our home 💗
When I make them, I do so "to order" in a smaller skillet rather than several portions at once.
I do this mostly because everyone has different preferences. Some like more spice, some like more crunch, some want eggs, some want meat... I fry up a couple of tortillas *ripped* into quarters because the cragly edges get extra crispy, then I add my base salsa directly to the little bit of oil I fried the chips in. After that, the add ins and garnish.
Done in this way I'm able to turn out a fully customized plate to each person before anyone gets too hungry.
My favorite thing about Chilaquiles is they are so fast and easy to make. If you've already got your salsa and everything ready, it's done in minutes, but seems kinda fancy 😅
Thank you Rick. Love these videos.
The big boss Mr Rick Bayless
Mmmm. Para desayunos. I like chile Verde on top
Happy New Year Rick to you and your family
Rick sure does know our Aztec roots
chilaquilas are like the mexican fried rice, you can use all kinds of leftovers, all kinds of combinations. It's just a basic, quick meal that has many different variations
El epazote since it’s a strong herb you throw it in with the stems just to release the flavor and that way people who don’t like to chew it, can remove it whole
One of my fav dishes ever.
I may try this. I have some chilaquiles chips I purchased at Northgate Market in Los Angeles. The chips are extra thick and extra crispy.
I enjoy your recipes!!
I love your kitchen mr.
con chirrarón en salsa como side dish o como dices con chorizo sobre ellos... increíble
yep...making this for dinner this week.
Thank you! I so enjoy your videos.
Living in So. California I have had both, red and green many time. I prefer red and now I must say that your red look better than any I have had here. Thanks Rick.
The Greek yogurt really sticks out for me I think that's a great idea thank you
Why can't Gordon Ramsay just learn how to make Oaxacan specialties from you?
Why would a Scottish chef even know where Oacaca is? We would be lucky if he could find New Mexico
@@michaelkingsbury4305 probably because he's been there to learn how to cook. Naturally, he couldn't find NM, but he's sure as hell found the culinary capital of MX.
Well ramsay can't even make a simple hamburger or scrambled eggs properly so I'm not surprised.
@@ryacus he didn't get where he is today without being a good cook, but he and nearly all other celebrity chefs take the ingredients from the Americas and bastardize them. They have no idea how to make our foods properly and they don't pay attention to nuance when they're shown how to do things properly. I've watched him learn how to make tacos from the Mexican Messiah about 10 times, but he still puts a London spin on his foods and it ruins it. He and others like him need to learn how to make the food the right way before they start changing it. They don't even know how it's supposed to taste before they change the recipe.
Esta receta la Tengo que hacer, Mil Gracias!
It's a great dish if kept simple, cheese and onions, any spicy sauce and the chips. It does mot need to be overworked and every region in Mexico has it's own version! Roasted Tomatoes and Serrano chiles will do!
Thank you for making this an everyday meal.
1. Take corn tortillas, bake or fry them so that they are crisp, and use
2. Make the sauce
3.add the appropriate toppings
4. Garnish (episote or salsa)
5. Get in my belly. 😁
They look delicious Rick.
This is silly, but I wanted some & didn't have anything for the sauce or tortillas. Ended up with tortilla chips & red enchilada sauce. So good, but definitely going to make this. Thank you.
Exactly! If they don't have epazote, they're not chilaquiles.😁 Greetings from Mexico City.
Thankyou my wife gets chilaquiles with eggs and cheese in san antonio I believe I would prefer your version
Give it a try!
Thanks for teaching us these great recipes Rick Bayliss. I've lived in San Diego my whole life and my boys could have this flavor profile every night of the week! I wonder where I can find that herb around here. Love to try it. Thx again...very inspiring 😀💜💙💜
I recently heard of Cocina 35, downtown and I think in Otay, supposed to be great chilaquiles, but can be a long wait. Haven't tried them yet, though.
@@L.Spencer thx so much
Epizote is easy to grow or go to a Latin market.
Chilaquiles are my favorite 😍
RB never fails to impress.
Looks delicious!
Chilaquiles vs Chilaquilas? My mom calls them Chilaquilas and used a tomato based chile sauce with chedder cheese or american cheese. She is from New Mexico and my dad is from Mexico so she just made up her own recipes. And called whatever? 😆 😆 😆 Love my mom! Thanks again for an awesome vid!
New Mexico has it's own type of cuisine it's a hybrid style similar to the way Tex-Mex is.
Rick, you make better chilaquiles than Gordon Ramsey. When he tried making them, he basically made nachos with a little bit of mole on them, which I had never seen, and three eggs on top. Look for that video, his chilaquiles are terrible. Also, I would recommend some retried beans and aguacate 🥑 on the plate, just delicious.
Awesome. Thank you!!!
Would love to have done this using Frontera chips. Miss them so much!