Rick Makes Classic Chilaquiles | From the Test Kitchen | Bon Appétit
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- Опубликовано: 18 ноя 2018
- Join Rick Martinez in the Test Kitchen as he makes classic chilaquiles, the ultimate use-all-your-leftovers breakfast meal.
Check out the recipe here: www.bonappetit.com/recipe/chi...
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. 
Хобби
Man, Rick is INSULTED by these imitation tortillas
One should be.
Right?! He needs get past that.
Every Mexican is insulted by imitation tortillas ☹️
He doesn't seem to be able to comprehend that there are also high quality store-bought tortillas in the US as well, especially in TX. Nixtamalized, hand pressed, and super cheap. He just likes being condescending.
Please suggest brands. I am so ashamed at capitalism that something so simple corn+water can't be made right and priced affordably. UGHHHH @@joshevans5127
When I thought Claire was gone forever, I thought Rick was my only hope. Now we are getting more Claire and Rick and I couldn't be happier.
Double the fun!
What about Brad?
Brad is amazing. He's on a whole other level
@@codycouture1 Brads on a whole another world lmfao
Los chilaquiles es una receta muy tradicional Mexicana, la elaboración en el vídeo es un muy diferente en proceso y ingredientes.
Normalmente se usan tortillas de maíz fritas en forma de triangulo (totopos).
La salsa normalmente se usa tomate o tomate verde, sal, chile serrano, cebolla, ajo y en algunas ocasiones fondo de pollo. El proceso de la salsa es tomate o tomate verde en cocción en agua (no cocinar completamente) junto con el chile serrano y después moler todo en licuadora o procesador y sal, después se pone aceite en una sarten o cacerola y se vierte la salsa para reducirla un poco.
El pollo nunca se le agrega la salsa.
Para el montado se coloca en un tazón los totopos, se agrega la salsa y arriba se le agrega pollo, algún corte de carne, huevo cocido, se agrega queso fresco, crema ácida, cebolla, aguacate, etc.
En resumen es una manera diferente de hacer chilaquiles, se ve una gran influencia de la cultura Tex-Mex., pero logra su cometido. Saludos de un amigo Mexicano.
Them nachos look bomb. When’s the actual chilaquiles video coming?
Mario Navarrete lmao seriously. These are not chilaquiles 😂
Chilaquiles verdes?
Jaja that’s a good one
BIG FACTS
He added way too much ingredients but since they are nachos and not chilaquiles it's ok lol.
Rick casually showing off that daddy chest like no big deal. :P
zaddy move
And blue finger nails -.-
chef daddy of my dreams
You mean papi
Papi is definitely a bottom.
Had me some chilaquiles when I visited Mexico. Fried egg on top like Rick, eaten for breakfast. Perfection. Mexico is the best. Some of the nicest people you'll ever meet.
Thank you!
I just got the standard chilaquiles verdes without egg or any other garnish besides crema and queso I think. Still one of the best things I’ve ever eaten. Absolutely fantastic. I miss them.
NOT ANOTHER COOKING SHOW
Aw thanks, I love my food and I love my culture, feels nice to hear other people appreciate ir
Ann Sm you never hear how amazing Mexico is, you only hear the negatives. I had the most amazing time there because of the people, I just wish more people understood that.
Hey - Pao ✊🏼😉
“Rick makes green nachos”
If these are chilaquiles, then I’m Frank Sinatra
Hi frank
8/10, needs more chest.
scrambledegg81 +2 points for the nails
nah he needs less chest. Deep frying + exposed skin= bad idea
@@stevenhaas9622 danger is fun
@@stevenhaas9622 FASHION hurts, okay?
Nicest hands 💅
I wanna be Rick when I'm older
oh hello there brad
Brad Mondo me too then I realize I’m not that much younger. :-/
OMG BRAD!!!
Hi brad
¿Mexican?
"I wouldn't even dirty the bottom of my glass with this." Haha, brutal. Well, no sponsorship from Mission.
Came for chilaquiles, stayed for the nachos. 🤣 Those nachos look bomb tho 👌🏽
This dude seems like the guy in the friend group who if he wasn't at the party, the party didnt REALLY happen. More videos from him please, personality seems awesome!
@JJoe thank God no one cares about what you think.
I love Carla, Claire, Brad and everyone in the Test Kitchen, but I desperately want to see Gabby have a video
instagram TV has a Brad n Gabby video
^this!
@@FlavioCamus wuuuut? I was waiting for the freaking empanada video here! Thanks for the lead
I agree! Especially since she’s the new Test Kitchen Manager 😊
As a Mexican, those look more like nachos than the chilaquiles I'm used to.
My aunts/mom/grandma never cooked it with American cheese, only added some Queso Fresco or Cotija as a condiment before you eat it. It has tomatoes, onions, serranos, cilantro and chicken sometimes. They use Cumin, not Oregano.
Maybe thats just how they make it in the Sinaloa region of Mexico?
Same, I was born in Sonora and our chilaquiles are not crunchy, they are moist. We make them stove top in a pot and let the tortillas soak in the red or green sauce. Sort of like a Mexican lasagna, lol!
I guess it varies region by region. Rick’s version is pretty much the type of chilaquiles I’ve had in the northern part of Mexico.
@@jessicaaimee755 I'm sure it does! That's the great thing about Mexican cuisine, there are so many different ways to prepare a dish based on region.
These aren't chilaquiles
I am from Baja California and in most restaurants they add Monterrey cheese, but queso fresco sure is the traditional way.
p.s the best chilaquiles I've ever tried were from Mexico City and they had requeson
Believe it or not, there are legit, straight, professional chefs out there. BA should hire one of them.
More Rick please, these recipes look so yummy
He's lookin yummy
Those look more like nachos than chilaquiles to me… nothing wrong with that, it's just that chilaquiles are usually made with a runnier salsa so it can soak into the tortilla.
I'd still go to town on these nachoquiles tho…
Totally agree. I think that was my only problem with the recipe.
Yeah I had to eat mine in one of those big styrofoam cups when I was in México City because the salsa was much thinner than this. That being said, I’d still do terrible things to those chilaquiles.
That's why this recipe left me confused. Like I could have sworn that chilaquilles was essentially wet fried tortillas with an egg on top because that's what every recipe I've seen does...
@@MrsRen the only thing I'd modify in this recipe to turn them into true chilaquiles is a runnier salsa (dilute with chicken stock) and heat it up after adding the tortillas until they soften a little bit.
Also, putting shredded chicken is quite common, as is putting a thin cut of beef on top (just not those two at the same time).
OMG!! There needs to be way more Rick videos!!!😍😍😍 I love everything that is happening right now (the shirt, the food, his nails) !!!! ❤️❤️❤️
That is not classic chilaquiles by any means. That's just Rick's version, which looks great, but it's not the classic way of making chilaquiles
Those are nachos with an egg.
I was looking for this exact comment
YOU GOTTA GO TO "RICK BAYLISS" TO GET REAL CHILAQUILES, NOT THE NACHOS LOL
BA has become the ultimate sriracha Mongolian taco. Missing the legit food.
I mean, this looks like a very tasty nachos spin-off, but I would definitely not call it "Classic Chilaquiles"
You're spot on... these are nachos. Chilaquiles are sauteed with the salsa so they start to soften, but just start. Then you top with pickled onion, crema, cilantro, and a fried egg.
Gavin Schoof yes! I’m really kinda bummed. Where is the epazote in the sauce? It’s supposed to be saucier!
I always mix in the egg
Leave it to an NYC Latino to call his chilaquiles recipe "classic"
100%
Loving everything about Rick tbh. And I need the name of that polish immediately.
Came here to say the same thing!!!
It's Fab isn't it?
@@kooki85 very much! I was trained to NEVER wear nail polish while working(I'm a professional pastry chef). A part of me mildly freaked out when the camera panned down to Rick's hands mixing the veggies and schmaltz together, but the fashionista in me was loving the contrast between that gorgeous nail color and the bright greens...then I wanted(NEEDED) to know the brand, lol.
@@bakergeetee Same here! I also love the fact that he can cook and keep his manicure intact!
Peacock Plume. 💅🏾
Rick, so good to see you back on the videos! I love the flavors you tend and teach towards. I also appreciate your aesthetic - nails, shirt, glasses + slick apron! Thank you
I hope that for ever new episode with Rick his shirt has one more undone button.
Javier Mendoza Suarez what happens when he runs out of buttons?
start on the pants. Duh.
Ewww....lol
Hell yeah I love Rick!
GOOOO RICK! Love the latest videos!
Wiping away tears at how delectable this dish came out! Gracías Rick 😄
I will never get tired of Rick & his painted nails 😂💕💕
I'm allergic to eggs, dairy, and gluten. I love the addition of Rick to the team because his recipes are easier to modify for my allergies. Thank you!!
How tf are you alive?
Chilaquiles are one of those dishes that are great at any time of the day. Breakfast being my favorite with Sunnyside up eggs, speaking of which I'm a get to making.
Lol, I'm actually going to make some chilaquiles too, thanks to this video.
I'm gonna roast the tomatillos and peppers the next time, it looked delicious.
You clearly needed more sauce to avoid the nacho vibe.
Silvia Saldaña yeah. The best chilaquiles exist for only about five minutes in the sweet spot between crispy and soggy.
Rick is the best. Rick is a boss. Makes me think of my moms cooking. PREACH AND TEACH! VIVA LA RAZA!
The cameraman feels a little bit extra today lol
its the chest ;)
A Great Amount Of Extra!!!
Extra what?
Chilaquiles is one of my mom's favorites! I'm definitely gonna try this out!
Despite being a total fail as ‘chilaquilés’, those nachos look delicious.
This looks incredible. I cannot wait to try this recipe
Gotta love HEB in Texas and their daily freshly made tortillas
PRAISE HEB
those mitad y mitad tortillas man
They even have much better flour tortillas than what you can usually find in Mexico City
OMG! I miss it so BAD! Moved to Missouri three years ago and never dreamed it would be HEB I miss the most! Great tortillas, Hill County Fare brand, Mrs Baird bread, Bluebell ice cream. You never know what you've got til it's gone
4:37 No censor?? My goodness, how scandalous!
"like broiling under a candle" hey! sounds like my oven! haha!!
I’m learning a lot from rick. He seems so knowledgeable on everything he’s cooking and the techniques.
I love how Gaby is always there for tasting!
My only complaint is that he doesn't have the great apron from the carnitas video on.
I'm loving Rick! Keep um comin'!
Rick's personality is awesome. I would definitely like more videos with him. Also 8:56 theres a smiley face.
Rick's nails be poppin!!!
@@ar2dee2 Exactly!!!!
@@jennbaergsteyn593 and why's that? Because the polish chips off! Into the food! Pretty disgusting if you ask me 😖
The polish is really distracting
And they say the gay agenda doesn't exist.
You can cook while wearing nail polish if you are not ham handed. I'd agree though if you cannot help chipping it all over.
Rick's disdain for the broiler is a total mood. 😂
Love Rick's videos!! More please!!
Man, the reaction from taking out the chilaquiles the first time was hilarious. Awesome video
More Matt appearances!! Get our guy the attention & credit he deserves :)
Love the Hispanic representation Bon Appétit
@@bigj2637 calm down doofus. I know you're ok with the status quo but from a minority's pov it nice to see representation. If I really thought Brad and the other White people were racist would I still be a subscriber and avid viewer? Your own insecurities and xenophobia is showing random internet person with no profile picture
@@bigj2637 you assumed I assumed doofus.... Unless you're trying to tell me that doofus is another word for white? Or that only white people can be insecure and xenophobic? Where did I refer to you as white again?
@@bigj2637 again where did I refer to you as white? And please don't deflect from this question again doofus
@@bigj2637 P.S don't erase your comments. Let future readers take note on how to deal with an internet rando trolling
Hi 👋
Great recipe and great on screen personality! I hope we will see more of Rick.
Everything about this makes me feel happy.
Yay! We finally get to see Matt, editor extraordinaire of It's Alive, on-screen.
Also, Rick casting shade on the ovens was the highlight of this video xD
"Thanks Wolf!"
"There is no real set way of doing this, I like strips". ** Me getting insanely furious because he cuts it in strips and not doritos **
I’ve never had chilaquiles like that but my mouth is watering. My mom usually made them with red sauce and covered the tortillas and eggs and queso fresco were there too. Served like how you did. The Monterey Jack on top sounds so good! No chicken for us but the green sauce and chicken combo with it sound amazing
Looking very dapper in bright white, Rick! The chilaquiles look delicious.
"Eyyy, homemade Fritos pie!"
Rick is such a pure little churro. I love so much that his videos end with him sharing his food with numerous people in the kitchen. I know some other chefs get one or two people to share, but Rick always seems to make it a family affair. I love it.
We always make chilaquiles when we go camping. Honestly one of my favorite breakfasts. I'm lucky enough to live in southern california with plenty of mexican markets around. Just bought some fresh corn tortillas this morning...I'll have to make some more chilaquiles soon!
When Rick says “ yaaaaaassss” when he cooks 👏🏻
I love Rick
This looks super tasty, but I'm a bit confused. I live with a migrant Mexican family and they make chilaquiles almost every morning, and it's very different from this in many ways. It's a delicious-looking and interesting interpretation for sure, but I'd hesitate to call it "classic".
Someone else in the comments (they were Mexican) said itwas more like off shoot Nachos than Chilaquiles.
There’s no hard and fast rule for making chilaquiles. Different regions of Mexico interpret chilaquiles differently. I’ve had soo many different kinds, all delicious, all very different from the way my mom and my grandma make them. The general idea is just crispy tortilla chips, cheese, chicken, sauce, and sometimes eggs.
@@jessicaaimee755 I get that variations on a dish exist, and I'm by no means questioning this ones credibility, as I've never heard of it before this video.
But if you take an Italian Sub, remove all the sandwich parts but the bread and put peanut butter and jelly on it, it's no longer an Italian sub. It's just PB&J using a sub roll instead of regular bread. There's gotta be a line somewhere.
Eh, everyone has their own style on how to make cultural food. Like yeah I make them as well, but more different, more imgredits and sauce while it's still soft. It's like carne asada, you add different imgredits than the other person and cook it differently as well. That's why it seems different.
You're right!! As a mexican (born and raise) there's nothing classic about this "chilaquiles" the salsa is too thick, we don't put the chicken with the salsa and the tortilla has to be shaped as a triangle, that was a very disapointing recipe .
Rick: Here's how I make Chilaquiles
**makes nachos**
Love you Rick! Hope you get paid at BA. Those look yummy, but those are not chilaquiles. Also, some of su prefer the "chilaquiles rojos", it would be interesting if you showed a couple of options, just sayin
Looks absolutely delicious, but those are more like nachos than chilaquiles. The tortillas in a chilaquiles recipe are known to be cooked in a thinner salsa after being fried, so they can absorb the sauce. When paired with grated cotija cheese and crema mexicana, they are to die for!
I spent quite a bit of time in Mexico and ordered chilaquiles all over the place and they were NEVER made like this! I actually watched them make it in a couple of cases and they dunked the chips into a big pot of sauce until they were half soaked with sauce, then scooped it out and put it on the plate. They were topped with fresh crema, queso fresco, and sliced white onion. You could usually choose between red or green sauce, with egg cooked to order on the side and chorizo if desired (but I'm vegetarian so I didn't get that).
I LOVE all the subtle shade in this video😂❤
6:23 Can we get a follow-up on the no lime juice in hot sauce reason? I always have put it in my sauce and I know MANY recipes call for it as well.
To be sure, they mean "hot" sauces not "hot sauces" . Temperature is the issue with lime juice; the flavor turns bitter when exposed to too much heat. That said, undesirable flavors are only undesirable out of balance-- much fuss has been made about never incorporating EVOO into dressings in a food processor due to bitterness, but depending on competing flavors that might be unnoticable or-- shockingly-- the bitterness could even add balance. I would say the bitterness in lime is more noticeable, but if it works in your recipes, then that's all that matters.
I've watched el guapo in a few videos and have been sitting on the fence as to wether or not I liked him. After watching the carnitas video and then this chilaquiles video I'm no longer sitting on the fence, I'm sitting in his lap.
Looks so good. I'm going to try this.
Living for this!
Those are NOT chilaquiles. Those are American nachos with salsa verde and some chicken with cheese . Chilaquiles chilaquil significa "Metidos en chile" meaning you need to cook the totopos (tortilla)with the salsa to create the texture of chilaquiles . If not,you’re just making nachos chef!
"Cheese pull, yaaaaaaaaas!"
I feel this on a spiritual level.
Definitely my favorite at Bon Appetit.
I can’t stop starring at his hands, love the tan and the nails .
Is no one gonna talk about how perfect the intro was?!
More like nachos. Chilaquiles need more sauce. A lot more sauce!
I agree. It's missing lots of salsa verde or salsa Roja. Tons of melted cheese with eggs, beans, and nopales on the side.
Rick, Brad and Andy should have a chef's night out.
Really appreciate when he explains why he does certain things!
Rick forgot the most important herb in Chilaquiles. EPAZOTE!
Abraham Flores it’s because this is the gentrified version of chilaquiles
I know right?
Epazote grows wild in by backyard in California. I don’t think it’s as easy to come by fresh epazote in NYC.
@@1javixD ☠️😂🤣
The irony of cooking the mother hen and frying the unborn child in her fat.
OMG...I totally note the creepy irony.
Looks easy and delicious. And I am living for Rick's nail color.
i love rick. please. please more from rick
i love rick
Every time they show a close up of his hands i just get distracted by his nails, they're just so pretty 😭
Nicolle, same! Mine have never looked that good.
I definitely need more Rick videos with the telemundo voice at the beginning lol. I also share his disdain for store tortillas!!!
LOVE THE NAILS
SABADO GIGANTE
educate me, but aren't these just nachos?
Maren Anderson what makes it different is the use of a Mexican salsa and queso fresco which doesn't melt it just crumbles the only way I've eaten it where I'm from is with ham but the template doesn't change it's just
tortilla chips/any meat/salsa/queso fresco
As a famous mexican stand-up comedian has pointed out, the lines that separate many traditional mexican dishes are pretty thin, most can be reduced to masa with salsa, that you can sometimes add cheese, cream, beans or chicken.
This particular version of chilaquiles is in that blurry area, the ingredients of classic chilaquiles are there.
The thickness of his sauce and the amount of toppings he adds at the end are more reminiscent of nachos than chilaquiles, and while adding cheese and broiling chilaquiles is not unheard of, it is uncommon in most parts of the country.
Honestly, if I had to put it in a category I'd say they're nachos. They still look amazingly good though!!!
@@xXMkThunderXx ignoring texture and presentation, they are missing the second most important ingredient in chilaquiles after the tortilla, the epazote, the main issue here is that the title says 'classic'
Ingredients vary but being totally coated in sauce is what typifies chilaquiles. Some places apparently do not do it that way, but it is the exception not the classic.
Looks delish, and that blue polish is fierce!
This looks so frikkin amazing. So so good.
RICK THOSE NAILS ARE AMAZING
They are unsanitary. Polish chips off. 😖
I love how his nails are painted 💖
I really enjoyed that you cut the tortilla into strips... nice... might have to try that!
Yum you put radishes on it my favorite- and that blue nail polish you have on is so nice. I've been collecting blues lately. Love it. 🤗😋
Can we get more videos feat. Rick's chest?
I want videos of him doing nail art
This is more like Nachos than Chilaquiles. mira rico though. ;-)
Claire casually walking by in the background again makes me just insanely happy
These look bomb AF. Way to go Rick!
Boy if you don't get these inathentic chilaquiles out my face!!! These are so whitewashed