Chilaquiles Verdes
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- Опубликовано: 10 сен 2024
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Thank YOU for watching and spending time with us as we step you through the inspiring, comforting recipes from the Mexican kitchen. We are posting our past livestreams from the Chef Rick Bayless Facebook page here on the RUclips channel. More food, more ❤️
#stayhomesavelives #flattenthecurve
• Green Chilaquiles recipe: www.rickbayles...
• Get all of my past "quarantine cooking" recipes here: www.rickbayles....
You are so amazing! Thank you for all your teachings.
Thanks for the recipe, will try tomorrow for breakfast
Thankyou rick I learn so much from you
Thank you Chef!
perfect to make for breakfast!
fantastic ...
Ok cool southern Mexico got it thank you !
Chilaquiles verdes...chilaquiles rojos too
My friend's wife cooked them for me ( and him :) ) as they do in Durango Mexico and the chips were corn and still had some crunch to the chips and since then then is how I make them...chips cheese and salsa verde and topped off with and egg or two.
In my home we eat chilaquiles from a box and they are fantastic. The box only have one bag of salsa and one bag of perfect totopos. It takes 9 minutes total and they taste pretty good. We put the works on top of it too.
agree
Damn. You're love of the cuisine is so moving, sir. You're unlocking for me so much knowledge my grandmother refused to teach me. She was so old school, she said I, as a boy had no business in the kitchen except to eat. She hails from Veracruz, I've attempted some dishes with your shared knowledge, and I've struck some childhood chords in my memory with the flavors I've managed to pull off. Thank you so much, sir.
thank you so much for your comment!
Rick , I grew up eating from the kitchen of the queen of Mexican cooking , my mother, and besides her, you have taught me much. Abrazos mi hermano!
Does that make you the Prince?
One of three my friend one of three.
One of the most interesting and different things I had when I first went to Mexico was chicharron guisado. The fried pork skin was like a sponge, so completely soaked in the delicious spicy sauces, and it was like a revelation. I had never eaten anything like it before. Another example of the "crispy thing soaked in sauce" texture!
Yes!! Love chicharrón guisado ❤
Thank you for being son respectful with Mexican Culinary Technology.
Rick Bayless is a genius. Texture is such a cultural thing like flavor and seasoning. I remember going to Korea and seeing how they prefer everything to be soft and chewy. It was a huge contrast to the char and crunch in a lot of western cooking.
Thanks for sharing, I'd love to make some. I just moved to upstate New York where you can't find any good Mexican food. I will be surprised if the stores here carry tomatillos
I just discovered your channel-I moved to Mexico a year ago and I never tire of Chilaquilles-every place adds their own unique twist
The state of Oaxaca is a culinary UNIVERSE as is much of southern Mexico. UNESCO was right in naming it as an intangible cultural heritage. VIVA LA VERA COMIDA DE MEXICO!
Thank you Chef, very authentic!
I have learned so many cool useful tricks from you, thanks so much you are very thoughtful about the home cook.
Finally got around to making this tonight and it was SO delicious! Actually pretty quick and easy to do. I have epazote growing in my garden right now all because of these videos!
Okay, thanks. It’s like I forgot I could just grow this in my garden! Good idea😋 🙌🙏
Gotta try this cast iron roasting method real soon. Thanks for sharing Rick.
Thanks ,I will definitely make chilaquiles verdes !
Chef, love your discussion on foreign textures and our cultural preferences regarding them-Japan also has a fondness for crispy things that have been softened with broth/sauce. Thank you for putting out these videos!
You make the best videos of food thank you
Rick Bayless joins other chefs on RUclips during the quarantine. Love it!
I love green chilaquiles... and topped with a over-easy egg
Oh yes!
Delicioso 👌👍👍👍
I have two different shaped comals I bought in Mexico that I use for 80% of cooking I used to do in a skillet.
My absolute favorite Mexican dish! Can’t wait to fix it myself. Thank you.
Wow amazing I have to try it because I had them before and there amazing thanks for sharing
Yumm, this recipe looks great. Thanks Chef Bayless. 👍🏻
I didn't think Guadalajara was part of Northern Mexico, My wife that is from there, certainly does not think so LOL
Beautiful, once again. Hope to see you are the Latin Cuisine Summit in San Antonio this fall. I always enjoy seeing you present your meals.
I have NEVER had this dish in my life. The only way i will ever have this version is to grow the tomatillo myself in a greenhouse
Rick is so genuine in these videos. I actually enjoy them more than the PBS shows.
I'm 38, I have been eating chilaquiles since I was young, I have tried them from every style I can think of, and it is a food that I will never tire of.
Im From México and your recipies are like the original ones
I’ve never seen you make one of my favorite comfort foods, migas. They are so versatile. Perfect for the quarantine life. Maybe for a future episode?
Dirk Diggler I guess that’s understandable. I think of chilaquiles as the “fun girls” of Mexican/Southwestern cuisine, whereas migas are “Aunt Bea.” Plus, everyone has there own take on migas, even more so than chilaquiles.
The perfect texture is not soft, it’s full inside of salsa but with a certain crunch. And the cook must decide how crunchy/soft is her/his ideal dish. This is important to understand, the reason traditional dishes has variations is because the cook ties to make the most delicious for her/him. If the cook prefers the salsa to be hot, he will cook hot food. Some people like chilaquiles dry, all crunchy. If you are going to stuff something with chilaquiles then is soft. If it’s your main dish you dream for al dente.
Can you do a video of how you clean your cast iron. Btw I use to see you on tv and then I found you on here. Thank you for your videos my gf likes the food I mimic from you.
BEAUT, THANKS RICK
Thank you chef for doing these videos! I'm a big fan of yours and had no idea you were doing these until now.
I would like to thank Rick BayIess. I have really taken to cooking Mexican food. I grew up in Central coast of California. Great Mexican food there. I moves to Idaho in the early 90's. Not alot of great Mexican food here then. So I learned to make it myself. 😆 Anywho I made these. They are great. Thanks again.
That’s definitely more elaborate than the chilaquiles I’ve had. I’d eat them more often if they were like these. All right you’ve talked me into making them by your recipe. Thank you.
That's not elaborate..that's the proper way, from scratch, minus the microwave part...we do these every sunday
I've seen several chilaquiles served in rural Baja that were only yesterday's chips covered with yesterday's pico de gallo and fried eggs on top, but the crafted sauce versions can be WONDERFUL. I love a tomato/guajillo version. ❤
I’m doing today 👍
Just came back to NY after spending two weeks in CDMX, Guerrero and Morelos. I’m craving chilaquiles verdes and pozole verde and everything else I had there.
there are white chilaquiles and they are delicious
Makes me miss Oaxaca. Thank you.
Rough audio at points. I think the mic lost connectivity.
I started using epazote in a few of my dishes some years ago, I now love the stuff, great in beans, pork and chicken dishes, many sauces, chili, and quesadillas. Before cooking, it has as very strong scent that smells like new rubber tires.
My favorite chef. I wish I could have worked and learned from you when I was coming up.
Great video Senor Bayless. I'll be trying your recipe this weekend. Salud from San Jose Ca.
Epasote is KING!!!! FOR SURE!!!!!!it is the STAR in my cheese and rajitas tamales . changes everything
I say it again, you are the best not Mexican but well educated on Mexican cuisine I have seen ever. Not the same, I know, you know, but the best enough to gain our respect, same you give to Mexican kitchen.
My husband was from Puebla, MX and he taught me to make Chilaquiles (sans epazote, It was hard to find back then) I think he may have taught you as well, its exactly the same! I LOVE them.
I love chiliqueles verdes. I made them two days ago.
My husband’s favorite dish! Lovely recipe - coming up this weekend! 🥰
Love this guy
Thx again Rick, Im making this for sure, see u tomorrow...
Fantastic Rick! Absolutely delicious! Thank you for your love to Mexican food and our culture ( I am Mexican) and I grew up with Chilaquiles! So this is great and your recipe is authentic indeed! Thank you, I still love to follow your tips to make my Mexican food even better!!
Man your mexican-spanish it is quite accurate, so, very good explanation of this, by the way very easy and popular mexican dish.
Yes, I also like them with chicken
Rick, I LOVE your videos, but this one had horribly low volume. I had my TV at 100 and could barely hear you
My wife is Mexican, and she loves these. I learned how to make it a couple weeks ago and she was super excited. I'm going to switch it up with the verde now. The fact that this video only has 2k likes is a crime. Thank you Rick.
My mother made this with red sauce and sliced cooked onions and melting cheese with a cooked egg on top. May not be traditional but delicious. Cali style
Just had some yesterday and it's absolutely delicious!
My favorite chilaquiles.
Where's this guy been? He's awesome!
He's been around for awhile. Mexico: One Plate at a Time is an amazing show
Rick, I really enjoy watching you cook! Thank you for clarifying the texture of the chips vs crispness. I don't know where your resteraunts are but believe me I'd stay in that town for a week so I could try all your great recipes. My grandson said he will look up your resteraunt so we can come in August. Thank you sir
Chicago
People ask me what's mr favorite style of cuisine to make and eat and I say Mexican. They ask why and I say two words Rick Bayless
I love ❤️ the way you cooked Bayless, and sometimes I do boiled the tomatillos and sometimes I roasted them too. Yum 😋 🤤 chilaquiles
I’m Mexican and I approve. Great knowledge of the Mexican food. Great video. Congrats.
You gotta appreciate this dude props
He lived in Mexico for years; a real chef.
Yup. The real deal!
Good job amigo.... Saludos desde Montebello California 🍻🍺🍺👍🍺🍻🍺🍺👍🍺🍻🍺
Nice to see you back. Hope all is well with your family. Chilaquiles are something I grew up on. think I'll make some tonight as a side for a steak. Thanks for sharing and keep it coming.
Dios mío, are you sure you’re not Mexican? You even have the verde pronunciation down. This Mexican approves, even with the epazote. I’m from Guadalajara.
Holy Mole that looks good! Subbed!
There you go Sr Bayless making me hungry again Cuidate y gracias
I like chilaquiles 😊
Really terrific show, why isn't this guy on the Food Network? If someday someone breaks into their studio and the only thing missing is that cutting board, I'll be a prime suspect!
"FRONTERA" Salsas have been the favorites in my pantry, for sure!
Chilaquiles is the perfect breakfast! My preference is Rojos, but Verdes is also good
Thank you!
Chilaquiles... Popular for breakfast in Mexico. Have you heard of "Huevos Motuleños"? The most iconic breakfast in Yucatan...
No.. what is that exactly??!!😍
Covideuillas
Only thing I have to say about your Mexican method of cooking (you already nailed it) is: Mexican moms and grandmas will always pour the chicken broth in the blender and shake it to "clean" a little bit and much of the leftover sauce in there is utilized so less waste of that goodness... probably third-world thinking but is the way to go.
These Coronavius-era videos you are doing should get some kind of award for excellence and courage in the face of very tough times. I was aware of your stuff, now I've gone beyond fan. This was awesome under all circumstances.
I have watched since I first discovered you on Martha Stewart Living -SO many years ago. I love the detail and good information on this video. You have improved a "good thing" over the years, and I look forward to many more video moments.
Epic Mexican foodage
I'm from England, I doubt if I can find those leaves.
Grow it
@@ediehunter2699 I’ve never heard of it here.
Awesome
Delicious. Definitely I am going to make them. After the delicious dishes I have done before, like your mole - that I made using my Instant Pot, I am sure this is going to be delicious as well. I'll let all of you know how they turn out.
What is in the steam pan the utensils go in/out of. Just water? Hot water?
That's what I was wondering. I saw him just quickly swish the tongs in it after using them on raw chicken breast. Then he used them on the tomatillos right away.
@@imlostinmyhead He addresses it in another of these videos he has been doing most days during lockdown. I can't recall exactly which video though - or the details.
It has some kind of sanitizer in it though. Something commonly done with line cooks in restaurants apparently.
Please fix your audio and repost as dish sounds delicious. Avid fan.
My favorites
17:31 : that moment you regret adding the 3rd serrano pepper. Love it!
Chicken cross contamination
Diarrhea chillquills
@@starfire8314 so it’s CHILAQUILES don’t be such a snowflake 😂😂😂
Aww. I miss your show on PBS. 🥺 Thanks for doing this. It’s a real cooking show!!
Sorry you are wrong he ended up being a big fraud.
Thank you chef! I bought your book “Authentic Mexican” over three decades ago, it is a great reference to have. When you talked about epazote in this video, I think you might have been thinking of a different place because Guadalajara is in Jalisco and barely north but mainly west of Mexico City. I would think they do use epazote there. Also, the language Aztecs spoke is called Nahuatl; I’m sure you knew that. 😊 Cheers!
In Guadalajara if we use epazote, only most of them have it at home, you don't get it in the market, my grandmother does.I always used at meals
Rick we were poor. We didn’t have chicken. We used eggs when we were lucky. Mostly ate the tomato version, which is easier to make. We used water instead of the stock. Great job going to try your recipe.