My wife is from New Mexico and she always says that she knows when to stop adding ingredients when her ancestors tell her to 😂 I’m making this tomorrow for breakfast for her!
Hello Marcy , Ohh what a Blessing for me to have landed on Your Channel. I Love all Your Videos. I am a new subscriber and really enjoy your videos. A fellow New Mexican from Las Cruces, transplanted in Memphis, TN. You have closed the gap of missing home for me. I get back as often as possible. I have tried several of your recipes and Love them. Your easy to follow recipes and Delicious Goodness. You make everything like Momma taught me, it's so good to have some reminders. Your Sweetness and Gentle way of sharing is so inviting. I Love it! It's like meeting up with a Long Lost Girlfriend from school days. Thank you for sharing all your recipes and ideas. May Gid Bless You and Your Channel. Sweetly Mary from Las Cruces ~🛻☃️
Hi Mary. That is about the sweetest comment I have ever received! Thank you for making my day. I've always felt there is something very special about the food in New Mexico and I guess I just want others to have an appreciation for it, too. The fact I am making friends along the way has just been the icing on the cake. I now have a new friend in Memphis! Hope you have a Merry Christmas, and may God bless you for being such a sweet an encourager.
I tried your green chile stew recipe last night and came out sooooo delicious thank you reminded me of my grandfathers chile from Albuquerque. I cant wait to try this recipe out as well. Thank you so much!
You should try scrambling the eggs or the Chilaquiles and then the cheese I like cheddar myself cause I haven’t tasted anything like I used to when I delivered to Lil House Café that I can’t go there anymore because they closed enjoyed your video
I usually use cheddar, too. I just decided to use cotija this time. A friend of mine scrambles the eggs on her chilaquiles too. I had never seen that done before and thought she was the only one. That's so interesting. Thanks for watching and commenting.
I absolutely LOVE chilaquiles!! This recipe looks fantastic!! I’ve never cooked them before, but now I have found a great recipe to follow. 😁 Thank you.
Chilaquiles are one of my breakfast favorites and I’m going to try your recipe. I’ve also been looking for another way I’ve eaten chilaquiles. They put all the ingredients in one pot mixing the egg in with the tortillas, salsa and other ingredients including cheese then put cover to melt cheese. This one young lady from Oaxaca use to make them. I never got her recipe.
My best friend once fried corn tortillas with scrambled eggs for breakfast. I had never seen that before, but it was really good. I think, no matter how you combine the ingredients, you're going to end up with something delicious. Thanks for the comment.
as a native and still resident German I don't know if ever and where to get New Mexico red chile pods. Does any other istead makes sense ? Jalapeño, Cayenne long slim, Lombardo . . . ?
I'm hoping to shoot a menudo video with my mom because she makes really good menudo. Lord willing, It will be in about a month. So be sure to keep checking back.
I make red chile all the time and just keep it in the refrigerator. It keeps for a couple of weeks when refrigerated. So, it would depend on how far out you want to make it.
I'm curious as to whether you strain your chile sauce? I find that to be the most cumbersome part of making a chile sauce. I've always been told you have to strain for the skin of the chiles which will make your sauce bitter. Would love to skip this step if not necessary.
When I run it through the blender or food processor, I just let it run a really long time, until there's no sign of little pieces of skin whirling around. That way I don't have to run it through a strainer afterwards. I'm sure a million people would disagree and call that lazy, but it absolutely works for me. And my sauce is smooth and definitely not bitter.
I use dried chilies a lot and when I soak them, the soaking water becomes useful. I add this to the blender instead of plain water has no flavor. The soaking water adds flavor and is preferable.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
My wife is from New Mexico and she always says that she knows when to stop adding ingredients when her ancestors tell her to 😂 I’m making this tomorrow for breakfast for her!
Hello Marcy ,
Ohh what a Blessing for me to have landed on Your Channel.
I Love all Your Videos. I am a new subscriber and really enjoy your videos. A fellow New Mexican from Las Cruces, transplanted in Memphis, TN. You have closed the gap of missing home for me. I get back as often as possible. I have tried several of your recipes and Love them. Your easy to follow recipes and Delicious Goodness. You make everything like Momma taught me, it's so good to have some reminders. Your Sweetness and Gentle way of sharing is so inviting. I Love it!
It's like meeting up with a Long Lost Girlfriend from school days. Thank you for sharing all your recipes and ideas.
May Gid Bless You and Your Channel.
Sweetly
Mary from Las Cruces ~🛻☃️
Hi Mary. That is about the sweetest comment I have ever received! Thank you for making my day. I've always felt there is something very special about the food in New Mexico and I guess I just want others to have an appreciation for it, too. The fact I am making friends along the way has just been the icing on the cake. I now have a new friend in Memphis! Hope you have a Merry Christmas, and may God bless you for being such a sweet an encourager.
Kitchen shears work like a charm for the chiles.
Btw, luuuuv your recipes ❤
I'm glad you posted these, it took the mystery outta making these! The only problem is you always want more! Keep on cooking girl...🌮❤🌶
Very true. That's why I keep chile in reserve. 😜 Thanks for checking out my video.
I tried your green chile stew recipe last night and came out sooooo delicious thank you reminded me of my grandfathers chile from Albuquerque. I cant wait to try this recipe out as well. Thank you so much!
I love hearing that! Thanks so much for telling me.
I also tried your chilaquiles recipe last yesterday before my wife went to work and she absolutely loved.. Thanks a milliion again.
Also your videos are so natural, and easy to comprehend. You do an amazing job!
@@jasonjuarez2460 Thanks so much. Your comment made my day.
This dish looks incredible. I have tried a few of your recipes and they all turned out very good. I will be trying this one soon
Made these for Sunday morning breakfast everyone loved them
Yay!!! Happy to hear that!
You should try scrambling the eggs or the Chilaquiles and then the cheese I like cheddar myself cause I haven’t tasted anything like I used to when I delivered to Lil House Café that I can’t go there anymore because they closed enjoyed your video
I usually use cheddar, too. I just decided to use cotija this time. A friend of mine scrambles the eggs on her chilaquiles too. I had never seen that done before and thought she was the only one. That's so interesting. Thanks for watching and commenting.
I absolutely LOVE chilaquiles!! This recipe looks fantastic!! I’ve never cooked them before, but now I have found a great recipe to follow. 😁 Thank you.
Love your videos
I’ve always been intimidated to make these but I’m ready to try this now!
Don't be intimidated. Once you make them, you'll realize it's not hard at all.
Hola Marcy, I love watching and learning your Delish recipes ! I find that using kitchen scissors ✂️ to clean out the chile pods works best for me!! ✨
Thanks for the tip, and for watching! Appreciate your comment.
Looks amazing!! I will definitely be making this.
Hope you enjoy them as much as we do.
This looks AMAZING! I love chilaquiles but have only had them with salsa verde. That chili you made... OMG... I need to try this sometime!
Let me know if you do try it, Ann. And thanks so much for all the support. 🤗
Looks so delicious. I'm going to try it.
Hope you enjoy it!
Wish you lived near by!
Chilaquiles are one of my breakfast favorites and I’m going to try your recipe. I’ve also been looking for another way I’ve eaten chilaquiles. They put all the ingredients in one pot mixing the egg in with the tortillas, salsa and other ingredients including cheese then put cover to melt cheese. This one young lady from Oaxaca use to make them. I never got her recipe.
My best friend once fried corn tortillas with scrambled eggs for breakfast. I had never seen that before, but it was really good. I think, no matter how you combine the ingredients, you're going to end up with something delicious. Thanks for the comment.
@@marcyinspired1442 thank you 😊
as a native and still resident German I don't know if ever and where to get New Mexico red chile pods.
Does any other istead makes sense ? Jalapeño, Cayenne long slim, Lombardo . . . ?
This is awesome Marcy...right before you started frying the egg, I was thinking she should add an egg..lol
That's 'cause you know how to eat right! Lol Thanks for checking out the video. :)
Got menudo recipe? Thanks
I'm hoping to shoot a menudo video with my mom because she makes really good menudo. Lord willing, It will be in about a month. So be sure to keep checking back.
Is there a corn , chili chowder recipe?
Thanks for not playing the blender to long as my dog gets scared with the blender noice and goes running outside lol
Do you make your sauce ahead of time and freeze?
I make red chile all the time and just keep it in the refrigerator. It keeps for a couple of weeks when refrigerated. So, it would depend on how far out you want to make it.
My wife will eat anything with a fried egg on it. I know it would not be traditional but I wonder how it would taste with a little sausage added.
I'm curious as to whether you strain your chile sauce? I find that to be the most cumbersome part of making a chile sauce. I've always been told you have to strain for the skin of the chiles which will make your sauce bitter. Would love to skip this step if not necessary.
When I run it through the blender or food processor, I just let it run a really long time, until there's no sign of little pieces of skin whirling around. That way I don't have to run it through a strainer afterwards. I'm sure a million people would disagree and call that lazy, but it absolutely works for me. And my sauce is smooth and definitely not bitter.
Yes always run thru a strainer. Trust me it makes a huge difference.
I use my Vitamix blender and those little bits of skin are pulverized into oblivion!! Not even a trace! Saves so much time over my old blender.
I use dried chilies a lot and when I soak them, the soaking water becomes useful. I add this to the blender instead of plain water has no flavor. The soaking water adds flavor and is preferable.
I do that, too, though sometimes I forget.
Excuse me how many people does this recipe feed? I need to make 30 portions so I’m not sure how much to multiply the ingredients by >.
I always figure about 3 corn tortillas per person. And the amount of chile that I made is enough for about 5 servings. Hope this helps.