How To Make Chilaquiles with Gabriela Cámara of Contramar
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- Опубликовано: 21 июн 2019
- Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes Chilaquiles in the MUNCHIES Test Kitchen. This comforting Mexican dish of freshly-fried tortilla chips doused with homemade salsa verde, avocado, and fried eggs works perfectly for any meal.
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Развлечения
Love the authenticity. This similar to how my mom makes them but she actually puts the tortilla chip in the sauce and let it boil. It makes the tortilla soft but the top layer is crunchy so you have different textures. For the sauce she also adds chicken bouillon and epazote for flavor.
It's cool that she explained how she was handling her mistake and that the editors left that all in. I'm so stoked for new cooks having so much great content to learn from 😎
Where does she explain that?
The most amazing thing about Mexican food is that the same dish changes from one region to another. I'm from Tabasco and with her salsa I was like "WAIT what?, ain't you gonna fry it?" We make it thicker thou but I bet it tastes amazing
I like red salsa chilaquiles with queso fresco and refried beans on the side. These look bomb af tho.
Fr fire af always need the beans on the side
Chilaquiles de mole tho
My favorite chilaquiles are made with red chile y frijoles, but I’m not picky.
Yessss!!! Now I’m craving them
Ya those are way better
so does no one else roast the tomatillos first for the salsa and add less water so that it’s thicker
and also roast the onion she just made lazy salsa
I guess it depends on the region. I add more spices, epazote, comino, pimienta and a little bit of oregano. I also add a cucharada de manteca before I simmer the salsa. Pork lard enhances the flavor. That's just me tho. Whatever.
It depends on the region. She’s from CDMX so it’s a little different but I think it’s the same flavour.
Roast makes the salsa look darker. She kept it clear green not a toasted green color. It’s diff techniques
That roasted tomate 🍅 salsa would be too smoky for chilaquiles.
Not every salsa calls for roasting ingredients!!!
I remember my first day at the Japanese restaurant I’ve worked for five years and my chef using tomatillos and tortillas bought by some servers to make chilaquiles for family meal on a sheet pan roasted in our combi. The entire time he kept telling me, “you’re gonna love me, you’re gonna love me after this, you’re gonna love me.” You put verde, tortillas and eggs in front of me and I will follow you to my death.
Thank you for the recipe.. your recipe looks amazing. I’ve tried to make Chilaquiles on several occasions, loosely following random recipes, Using whatever green sauce in a bottle I could find. I grew up eating mostly Mexican food in Chicago, and even though I’m Italian, I think Mexican is my favorite food (except maybe for Chicago pizza).
Thank you for the tip about buying the green sauce in the bottle!
I like a more thick salsa so something actually sticks on the tortilla. Lol
the tortilla soaks up the sauce
tiffany r it might, but not that well because it was fried still a prefer a thick salsa, so I can scoop it with the tortilla.
@@MeMe-wt2le no it does soak in pretty well, and there's more pooled at the bottom should it not be enough for you
Pedro Bear never enough sauce for me. Lol
Yeah I don't add water to the salsa when I blend it. The tomatoes and everything have enough to make it a nice thicker consistency.
I had this after a night of drinking and it was maybe the greatest thing I've ever tasted
Mi mamá me enseñó que las salsas NO LLEVAN AGUA! A menos que quede muy espesa y vayas a hervirla (Pero solo poquita para limpiar la licuadora).
Pero la salsa para chilaquiles no es la misma consistencia que para tacos, carne asada, etc.
Asi mismo y yo pongo tantito aceite a calentar en el sartén y echo la salsa para que se sazone y le echo las totopos
Neta que es un chingo de agua
-Las Vegas Chef
Era mucha agua!
Si llevan, tal vez hablas de las salsas espesas a base de aceite únicamente pero para muchas salsas de Guisos se añade agua. Te recomiendo informarte mejor de la gastronomía mexicana antes de opinar.
This food is bomb in a Saturday morning
Lysergic Acid Poison Sunday mornjng
Any fucking morning.
Fr, I miss my mom
W coffee
in the mexican netflix series "El Dragon", they used to eat Chilaquiles for breakfast!. That brought me here!
🤣🤣 in the Mexican Netflix series "Falsa identidad" as well, Netflix is bringing a lot of people to the chilaquiles 🤣
Guys remember: there is NO RULES in cooking your mom cooks diferent then she, So!!!
So if you want it to taste significantly better than hers, you'd roast the tomatillo serrano and garlic (with cumin seeds and olive oil), use excess cilantro including more stem (it's getting blended, doh), do not heat the onion before puree (boiling may be the worst thing to do to it though), and let the chips (her only points) sit in the sauce until they dont go cronch no more. Also rules are plural while is, is singular.
In that case taco bell is mexican food 🤦♂️
Mexicans: There are no rules.
Also Mexicans: HAVE YOU SEEN THE MONSTROSITY THAT RACHEL RAY HAS CREATED?!?!?!
Huh, usually my mother would use the left over sauce of Red Enchiladas on her Chilaquiles. I’m going to try this recipe next time!
I would whatever I can find when it comes to hot sauce
Bro my heart would break in half if someone brought me “soupy” or watery chilaquiles....
😅 I was thinking the same thing i never use the water that's left of i blend my salsa. And its thick and flavorful
I’m just learning more about Mexican food, any other chefs you recommend?
@@chriss4396 Ricardo Muñoz Zurita
I suspect the excess water would be absorbed by the chips in a few minutes (she did mention not to soupy, and she mentioned reducing the sauce to make it thicker, so I imagine the trick is to get it just right).
legit I was so disappointed when she said “soupy” I usually eat them red too, and I like to add chicken to mine too
Brings me back to eating breakfast at my tia's house after spending the night in the good old days
Oh shit Mexican cousin shenanigans- I can relate
Anybody else notice the extreme difference between her talking voice and spainish words
Like she pronounces the spanish words in spanish you mean? Lol
My friend that's the superpower we latinos have hahaha
@@a.blanco7680 lol I was about to write this haha
That salsa looks watery af but I’d eat it anyway
This nigga said salsa
@@Treatsandthreadscom that's exactly what it is. A salsa verde and he's right, it's way to watered down.
Treats and Threads youtube that’s cuz it’s called salsa pendejo
It's for chilaquiles not a dip
@@The40Glock1 Mexican here. That sauce is way too watery. You usually add just a little bit of the water that the green tomatillos were cooked in, not all of it.
Visited Mexico for the first time recently and this was by far my favorite dish
Concerning the tomatillo, onion, and serranos: could you fry or roast these guys before cooking and blending them? I've seen other recipes that put emphasis on the depth of flavor you can get from a good char, and I'm curious if that applies here as well.
you can do it to, although is a different type of salsa. usually for chilaquiles is just boiled. but theres not a rule for that as long as you put salsa, ream, onion and cheese in thos chips they will be call chilaquiles.
Contramar is one of the best seafood restaurant's I've ever eaten at and certainly the best restaurant I ate at will visiting Mexico City. Will def be trying this.
I like her rendition on this classic Mexican dish I grew up on it but it was made thicker and with beans and sometimes even papas it’s different for everyone but still all have that tortilla sauce cheese eggs that’s a for sure!
4:10 Thats a bit to much water for salsa, but w.e
holy ghost agreed... I know a better recipe. But it comes from a third generation chef from Mexico City.
EpicScarsBro I add epazote to the chilaquiles. Little things like that can elevate your dish
You need to simmer it to reduce the salsa. Basically you boil out the water leaving behind the flavor and a thicker consistency.
Yeah my moms tells me not to add too much water and it's all good lol
I think she made it horribly she keep forgetting to season the food and didnt put eposote and to much water amd over servered that salsa ....
Thank you this was my first time ever in the kitchen trying to cook something so simple. i wish i would have listen to my mom when i was a kid trying to get me in the kitchen to learn how to cook now im learning the hard way. Lol this video helped alot though this is one of my favorite dishes for breakfast. I will now be in the kitchen more often watching youtube cooking videos 😅
I love the way she explains things, she has same sort of a talent to teach you not just tell you.
After researching RUclips and consulting various abuelitas, I believe there is no wrong way to make chilaquiles, only your own way. My way is to cut my tortillas into thin strips almost like noodles and to cook the egg in el pato sauce.
Thats why it's called culinary art
Delicious
I cook everything together. First fry up the tortilla till they are crunchy. Then after that you add some chopped onions. You can choose to cook them till soft or keep them semi raw. Season the chips with Salt,Pepper,Garlic Powder or actually mince a garlic clove in. After all that is fragrant, you add tomato sauce. Preferably the kind that has garlic,oregano and basil already in it. Make sure all the chips have been made red. Then beat 3 eggs and add salt and pepper to them and beat in some oregano also. Then you evenly coat the chips in the egg and cook it all through. This is more for breakfast but its amazing.
I have done two receipt from her book. this women is hella talented. her restaurant in SF is so beautiful.
I think you did an awesome job explaining! I personally would use less water or make a roux to thicken, but BRAVO 🌶
Delicious :) made this today and i can truly say my family and i really enjoyed it! I used more chiles since we love spicy and it still tasted great 👍
😍😍😍
You don’t want it ‘SOUPY’ ... you want it moist and humid but still crunchy tortillas .
Has anyone heard of chilaquiles described like ravioli? Like the masa is rolled are and 2 are sealed together with a slice of cheese in the cent and that is fried crispy then you add a tomatillo salsa or ranchero salsa and serve like this dish?
Mhmm looks delicious 🤤👌🏽
Brandon Cardona what a fucking liar the video literally just started with her introducing herself. Are you referring to her looking delicious because you’re a straight up bullshitter
wake ass chilaquiles..... watery
Doesn't look right to me, since im comparing them to my moms.
Yeah to me is fast Mexican food , this Is how I like my chilaquiles🙂 and my sauce is red, I start by frying my tortillas, when my tortillas are almost done, I add the chili sauce In with the tortillas, mix it for a little bit till the sauce is incorporated with the tortillas, add the cheese and watch the magic happening as the cheese melts on your delicious newly created chilaquiles, if you want to add onion, you add them when you are frying your tortillas , you add them when your tortillas are like in the 50 percent done the sauce at the 75 percent done and the cheese when is almost done, is much better then this crap they want to sell to Americans. 🤔
so the lady with a restaurant and book is doing it wrong,compared to your mom,how bout you grow up and realize your mom probably ain't the best cook.
@@marialuisaponce18 shut up
@@211da1 LOL!!!! No my mom is way old, she is 101, and you know whoever was born first is right. After that it's just wannabes and copy cats.
@@211da1 yea she can have a restuarant and a professional cook and i'm sure her chilaquiles are bomb af but nothing EVER beats a mexican mom (or grandma's) home made food
The Spanish Celine Dion
WestWard Pomona Gyrl Mexican*
Unless you meant Hispanic, but otherwise she is Mexican, not Spanish.
Lol
@@mikeyscotj Make Mexico Spanish Again
All the chilaquiles I've eaten have always had the tortilla chips cooked in the tomatillo salsa. Also, if you make this lady's tomatillo salsa, it's not going to be flavorful since she didn't add a lot of salt. I recommend adding a teaspoon or two of cumin powder and a teaspoon of dried mexican oregano before you blend the tomatillo salsa ingredients shown in this video. And rather than use salt, use chicken stock and if you don't have chicken stock, use chicken bouillon powder. Dump the tomatillo salsa into a pan with oil, heat it up a bit and then submerge all the tortilla chips in the tomatillo salsa bath and let it simmer for 20 minutes.
Also, I highly recommend grating fresh parmesan cheese on chilaquiles.
I used to eat chilaquiles almost everyday when I worked at the fashion district in DTLA. The lunch trucks would give a massive portion with everything plus chicken or asada on top for like $5.. also, her sauce seems kinda soupy.. the ones ive had are a bit thicker..
Mexican gastronomy is yummy 😋
Am i the only one that likes waking up in the middle of the night and eating them a day later, cold, standing in front of the fridge?
Fry the tortillas. remove from oil. sautee the chopped onion. add the tortilla chips back to the pan. beat three eggs with salt and pepper. add to pan. mix. once egg is almost completely cooked add pleeeeenty of mozarella or monterrey jack and salsa verde. once cheese melts.... enjoy!
Verde, rojo, dont matter, I love me some chillaquiles! 🤩usually make them on saturday morning, these are heavy, a nice hike after eating them is superb.
Se ve delicioso. Gracias para compartir
First, you keep the tomatillos with the skin. The skin add flavor to the sauce. Remove skin before putting them in the blender. You don boil the cebolla y ajo. Put cook tomatillos in the blender, add cook chiles, uncook cebolla y ajo, y cilantro. Add the water from the tomatillo and salt.
Put sauce in a pot, let it boil/cook and add chilaquiles for a few minutes. Add more sauce or water. The tortillas will absorbe the juice.
Presentation: fried egg on top of chilaquiles, queso, cream
Enjoy it!!!!
Very nice, never heard of this dish, Thanks
Looks 🔥 I’d add crushed chicharrones and/or chorizo, though!
There you go!! Chicharrones aushh!!
Damn, they’re not even soaked in the salsa, they’re literally just crunchy chips with salsa slathered on them
ᗡıOʌ that’s how they do them in mexico city
They are covered in the sauce and the chips soften very quickly
after watching her cook, i am fully confident i could at least open a food truck. so thanks
I personally roast all the vegetables before making the sauce. Makes it feel more authentic
Agreed
even better if you use a molcajete 😍
You are 💯% correct the chards of the flame give a outstanding flavor to the salsa.
Not for chilaquiles... way too smoky for a morning dish
This is one of the dishes that are “levanta muertos” or hangover cure meal
People make chilaquiles their own way. Just because she didn’t make it the way your mom makes it doesn’t mean she made them wrong. All the ingredients and preparation she did is still the same chilaquiles recipe.
thanks for this ! looks delicious
This would hit the spot right now
Soggy chips with cheese?
Chilaquiles (minus the egg) verdes con pollo is my favorite breakfast 😍
hands down cheapest and best way to start the day
Good recipe! I like my sauce thicker and add less water :)
She made chilaquiles soup lmao
Well I know what I’m having for breakfast tomorrow. Hey never know I might have it for dinner tonight.
Seguro esta receta está editada : cuando se dio cuenta de la cantidad de agua en la salsa , la volvió a hacer y solo filmó el final...
Un chingoooooooooo de agua !!!
Pero no está tan mal la receta .
Does anyone know how many servings this recipe makes?
Here we all are criticizing the way she made it 😂 I’m use to my mom putting the tortillas in the salsa then let it all cook together also she sometimes toast the chiles n stuff, and I also think the consistency is thicker this is too watery 🤔
Yes, my Jefita does the thing too!
That sounds like how the street food vendors make it in Oaxaca. It's absolutely delish!
Anton Gauna my mom is from there 😂 she was born there but has migrated to different states of Mexico so she has picked up some sason from different places.
@@mims7861 Is she really? That's awesome, and talk about a coincidence. 😊
Is Tomatillo like tomato? I hv never heard about this vegetable in my life. I want to make Mexican food for my bf but Idk how to find this ingredient
I already know how to make bomb ass chilaquiles why am i watching this
I was especting about refry beans for sides (frijoles refritos)
Is it more common in Mexican cuisine to use a green salsa for chilequilles? I think I have heard this before.
You can use any salsa, most of the people use green salsa tho
Wow i just made that but I used already made green taco salsas
This is everything 😍
First time I ate this I was the prep guy at a famous breakfast place .the morning goal was to prep drink a few beers eat breakfast before the owner comes at 7:00 am
Daddy Rick would be proud
From BA?
@@tomasmorales814 u know it
Boiling down that salsa is going to be tasty as HELL
Chiliquiles can have almost any salsa you want infact ive been told in mexico it varies from family or region.
Delicioso platillo❤✋
Soy Mexicano y esos chilaquiles salieron con la salsa mi águada y la tortilla muy tieza y quemada! Te doy un 6
I have her book A Taste of Mexico. I only looked at the book once, most of the recipes are hard to make at home.
Perfection!
Has anyone tried to make a more healthy version (by eliminating the oil & chips). All I could think of is to simply delete the chips, because adding a vegetable will probably change the flavor (and the recipe looks fantastic).
I have seen this made so MANY different ways....my thought is u take all this time to make the most perfect crispy tortillas to then douce/overflow them in sauce..? What am I missing...how is "soupy" food a good thing..here?
Love your cooking and enthusiasm. However, the chilaquiles NEED to be added in a saucepan and let simmer until the sauce is simmering. And the tortillas are nice a soft. And no people these arent nachos lol
That's like your opinion man
Valeoneup 1 there's different ways of making them. Since she added lots of sauce and it was warm, they looked fine to me.
I didnt read the title my mom teaches me recipes like this every day
Love this recipe giving me the munchies.
What type of cheese do you require ? I m french, it have more than 500 type of cheese on my territory
Any aged hard cheese that crumbles well should work, in southern Mexico we use Queso Cincho though I doubt you'll find it over seas
@@PedritoElMaldito thank you very much, when you talk hard cheese what dobyou mean ? Cow cheese like blue ? Like tomme ? Like comte ?
I personally like cotija cheese very tasty
souko mamani hmmm, not sure what the French equivalent would be. But if you have a salty cheese that will work perfect. 😊 Parmesan or Feta (or cheeses similar to that) will work. 😊
@@soukomamani8325 that's up to you, but I don't really see blue working very well with the salsa. Something hard and strong like parmesan as stated below, but if you can find cotija, which I feel is more readily available than cincho, would be best
Watery sauce. Red is the best imo
as a mexican i dont aprove that she didnt put frijoles in there how ever like she said it is a base u can basicaly add anything you want
That sauce is definitely too watery. Those tortilla chips will have lost all crunch
i do agree
Epic!
Rachel Ray should watch this video. ✌🏽
I don't know bro, but his anecdote about kimchi is fucking relatable 😂
How many just buy a bag of tortilla chips and make them that way?
Why chop the cilantro if youre just gonna dump it in the blender lmao
1:53
what oil again?
“vegiyable”
vaginal
What’s the point of the single egg?
Ojalá y hubieras incluido la receta.
Red sauce hits different 🤤
Now I’m hungry 😋
Just started watching her Masterclass and love it already!!!!
i first had chilaquiles in a rehab in south central los angeles. a pregnant chick made it for us that was handling a dcsf case. shit was bomb.
4:20 did they make a new batch?
You need to add epazote (wormseed) to increase flavor of the sauce