The Best Mexican Chilaquiles You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to eat the Mexican breakfast of champions with this ultimate guide to making the best chilaquiles at home.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jennifer McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious
For the first episode of Passport Kitchen, Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother. With simple to source ingredients and a recipe that doesn't ask for any real expertise in the kitchen, these enchiladas may become your new favorite go-to.
Follow Chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Black Bean Chili - Easy Recipe!
This black bean and butternut squash chili recipe pairs well with Ceja Vineyards Cabernet Sauvignon. It can easily be made into a vegetarian dish as well.
FULL RECIPE:
The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs; Micah Phillips
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Chilaquiles in Delicious Bean Sauce
The classic chilaquiles recipe with a delicious twist: Yes, instead of using the typical green or red sauce, in this preparation, we bathe Totopos with beans prepared with spicy tomato salsa #. Serve them with a side of fried egg, chicken, or steak.
Ingredients for 6-7 servings:
8 oz Chips or 20 Tortillas, Four Cups of Pinto Beans, Two Roma Tomatoes, Three Serranos, Two Guajillo Chiles, Three Garlic Cloves, 3-4 Tablespoons of Lard or Vegetable Oil, Chicken Bouillon, Salt, and Pepper to taste. (Use more oil to fry the tortillas if frying your own tortillas)
Serve with fresh cheese, Mexican cream, avocado, and red onion.
Thank you very much for watching and for all your comments. See the attached recipes for more inspiration.
Find a variety of products that I use in my kitchen.
Buy your comal here!
As an Amazon affiliate, I earn from qualifying purchases.
Thank you so much for watching; here are a few more inspirational recipes!
Red Beef Tamales
Chiles en Nogada
Filled Pumpkin Spice Conchas
Chiles Torreados
Red Beef Enchiladas and Red Sauce
InstantPot Quesa Birria Tacos
Making our Thanksgiving Turkey
Buttery Flour Tortillas
Roasted Poblano Mac N Cheese
Nana's Stovetop Candied Yams
Traditional Dairy-Free Champurrado
Creamed Chicken-Pollo a la Crema
Instant Pot Beef Cheek Tacos - Tacos de Cachete
Shrimp Stew - Caldo de Camaron
Shrimp Stuffed Poblano Peppers
Homemade Chicharrones
Salty's Scalloped Potatoes
Enfrijoladas a Delicous Budget Meal
Creamy Avocado Salsa
Homemade Corn Tortillas
Instant Pot Pork Carnitas
Tamales Prepared with Mole Pobpano
Strawberry Lemonade
Carne Asada Marinade
Beef Albondiga Soup
Homemade Menudo
Asado de Boda - Zacatecas Mexican Wedding Stew
Tres Leches Pumpkin Spice Cake
Green Chicken Pozole
#chilaquiles #easyrecipes #budgetmeals #beans #mexicanfoodrecipes
Black Bean Omelet with Avocado Salsa Verde
Recipe at:
Consumers are increasingly seeking options for breakfast that provide long-lasting energy and a good nutrition story. In this Mexican-inspired omelet the black beans contribute protein, fiber, and slowly digested carbohydrate that keep the diner satisfied all morning long. More good nutrition news: This omelet provides two servings of vegetables, from the black beans and avocado salsa.