RIP Nachos. Chilaquiles Named Best Way To Eat Chips (by me)
Chilaquiles are a completely acceptable way to eat nachos for breakfast. And these are soo worth it. Use code LAGERSTROM50 to get 50% off your first Factor box at
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-- RECIPE - makes 4 portions --
CHILE SAUCE
▪75g or 12-14 guajillo chiles (stem and seeds removed)
▪200g or (2 large roma) fresh tomatoes, chopped
▪10g or 1 large clove garlic
▪75g or 1/2c onion, chopped
▪15g or 1Tbsp cider vinegar
▪15g sugar or 1Tbsp + 1tsp
▪6-8g or 1-1.5tsp salt
Add chiles, tomato, and garlic to a medium sauce pot and cover with water. I use about 1.5L/qt for my 3qt pan. Bring mixture to a boil over high heat. After mix is at a boil, stir and press chiles to submerge, cover pot, and allow to soften off heat for 15 minutes. Add softened chiles and tomatoes into a blender along with 300-350g/mL of cooling liquid. Blend on high until very smooth.
Drop the pan you used for the chiles back over medium heat with a squeeze of olive oil, onion, and a large pinch of salt. Cook onion until softened. Add the chile puree along with cider vinegar, sugar, and salt. Stir and cook for 15-20 minutes, stirring occasionally, until reduced by about 50%. Taste for seasoning and adjust with salt, sugar, or vin if needed.
--
CHIPS
▪12oz or 350g fresh thick corn tortillas (i use el milagro brand)
▪High smokepoint neutral oil (like canola or vegetable)
Stack tortillas and cut into 8 triangles.
Heat oil in large pot over medium with about 2qt/L high smokepoint neutral oil (making sure oil comes no more than halfway up pot) and heat to 350F/190C. Drop cut tortillas in the oil (in 2 batches), using a spider or long spoon to move around and ensure chips don’t stick together. Fry for about 3.5 minutes until crisp and golden. Transfer chips to a paper towel lined bowl and salt well while warm. Transfer to a wire rack to keep crisp. Fry second half of tortillas. Drain and salt, then transfer to wire rack.
--
LIME CREMA
▪100g or 1/2c sour cream
▪175g or 3/4c heavy cream
▪20-25g or 1 1/2Tbsp fresh lime juice (Juice of 1 medium lime)
▪Zest of 1/2 lime
Chop lime zest well then mix together all ingredients.
PUTTING IT TOGETHER
Tortilla chips (fresh fried preferred, recipe above)
Chiaquiles chile sauce (recipe above)
Oaxaca (part skim Mexican melting cheese), shredded (sub chihuahua or even mozzarella as a last resort)
Egg (1 per portion)
Avocado
Cilantro
Lime crema (recipe above)
Preheat overn to 450F/230C.
In a saute pan over high heat, add a big handful of chips (or ¼ of the batch if you friend your own), followed by 6-8oz of chile sauce. Toss to coat the chips. Add a big pinch of cheese. Toss to incorporate slightly then top with another big pinch of cheese on top. Place pan in oven to melt cheese for about 90 seconds.
In another saute pan over medium, add a squeeze of oil, egg, and pinch of salt and cook until egg white is fully set on the bottom. Add egg pan to the oven to set the top of the egg for about a minute.
Add melty saucey chips to a bowl and top with egg. Garnish with avocado slices, lime crema, and cilantro.
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CHILAQUILES For Breakfast | How I Make The Red Sauce #subscribe
Today I am making chilaquiles rojos for breakfast. This is a breakfast I crave and love to make. The red sauce can easily be used for red enchiladas and is great to make ahead. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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⭐️ MIGAS A LA MEXICANA Breakfast
INGREDIENTS
cooking oil
10 corn tortillas
sliced onion
1 1/2 to 2 cups of red sauce
2 large eggs
queso fresco
fresh avocado
cilantro
Mexican crema
Red sauce Ingredients
4 to 5 guajillo chiles
1 Roma tomato
1 jalapeño
small piece of onion
1 clove of garlic
1 tsp chicken bouillon powder
salt to taste
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Courtesy of
How To Make Chilaquiles
Authentic Mexican Breakfast Ideas
Homemade Chilaquiles Recipe (Rojos Style) + Fried Eggs
This delicious easy to make homemade chilaquiles recipe is loaded up with a zesty roasted tomato sauce and homemade fried corn tortilla chips.
Chilaquiles is a classic Mexican dish consisting of corn tortilla chips that are cooked with a smooth tomato-based salsa. The chips soak up the salsa softening them and making them incredibly favorable, similar to enchiladas. Some records indicate it has been around since the early days of the Aztecs.
There are some variations to chilaquiles as of recent which include beef, chicken, eggs, and cheese. While they do not latter back to the original recipe of the Aztecs, these ingredients are commonly used throughout Mexico.
Ingredients for this recipe:
• 7-8 vine ripe tomatoes, core removed
• 1 peeled and roughly chopped yellow onion
• 5 garlic cloves
• 2 seeded serrano peppers
• 3 seeded chiles de árbol
• 1 seeded ancho chile
• 3 tablespoons olive oil
• 1 ½ tablespoons dried epazote
• 1 cup of vegetable stock
• 1 tablespoon red wine vinegar
• 1 cup oil
• 20 corn tortillas
• 6 fried eggs
• crumbled queso fresco
• chopped fresh cilantro
• sea salt and pepper to taste
Serves 6
Prep time: 10 minutes
Cook Time: 35 minutes
Procedures:
1. Preheat the oven to 450° F.
2. Add the tomatoes, onions, garlic, peppers, and chiles to a sheet tray lined with parchment paper and coat in the 3 tablespoons of olive oil.
3. Roast in the oven for 18-20 minutes. Only roast the dried peppers in the oven for 2-3 minutes and then remove and set them aside so they don’t dry out.
4. Transfer all of the roasted ingredients along with the epazote and vegetable stock to a blender and blend at high speed until smooth.
5. Pour the blended mixture into a large saucepot or rondeau and cook over low heat. Finish it with red wine vinegar, salt, and pepper.
6. While the sauce is cooking, heat up 1 cup of oil until it is about 350° f.
7. Next, cut the corn tortillas into triangles and fry them in batches in the hot oil until crisp and lightly browned, about 2-3 minutes.
8. Drain the fried corn tortillas on paper towels until they are all done cooking transfer them to the sauce mixture and coat the tortillas completely and until they have soaked up a lot of the sauce, which takes about 3-5 minutes on low heat.
9. Fry some eggs in the leftover oil from the corn tortillas until the desired internal temperatures are achieved.
10. Serve the chilaquiles alongside the fried eggs and add optional garnishes of queso fresco and cilantro.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can however keep it warm on the cooktop over low heat for up to 20 minutes before serving it.
How to Store: Cover and keep in the refrigerator for up to 2 days. This will not freeze well.
How to Reheat: Add your desired amount to a saucepot and cook over low heat until warmed. You can also heat in the microwave until warm.
You can absolutely use store-bought tortilla chips if you don’t want to fry them yourselves.
If you like spicy food, I recommend adding 1-2 more serrano peppers, chiles de Arbol, and ancho chiles to the recipe, or keep some of the seeds in the peppers in the original recipe.
Substitute the vegetable stock Substitute with water if it is not available.
If you do not have epazote you may substitute it with dry oregano.
You may swap out the queso fresco for cotija cheese or chihuahua cheese.
TORTAS DE CHILAQUILES | Chilaquiles Rojos Recipe | Tecolotas Recipe
Today I am cooking at home and making tortas de chilaquiles rojos. This is a wonderful breakfast sandwich that you can dress and top how you like.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#tortas #chilaquiles
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0:00 Intro
0:18 Prep The Corn Tortillas
0:49 Making The Red Salsa
2:23 Making The Chilaquiles
6:22 Making The Torta
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INGREDIENTS
8 to 10 corn tortillas
oil for frying
3 to 4 guajillo chiles (cleaned and presoaked)
1 large tomato
1 jalapeno pepper
1 clove of garlic
1 small onion (half for salsa and half for the chilaquiles)
1 tsp chicken bouillon powder
salt and pepper to taste
2 to 3 pan bolillos (French-style bread rolls)
refried beans
Mexican cream
Oaxaca cheese
Cotija cheese
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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How To Make Chilaquiles
Chilaquiles Rojos Recipe
Breakfast Tortas
Tortas De Chilaquiles
Chilaquiles Recipe
For sauce
8 guajillo chiles
4 puya Chiles
One teaspoon garlic
1 /2 teaspoon black pepper
1 teaspoon cumin
1 tbsp salt
1 teaspoon chicken bouillon
1/3 cup of oil
3 cups of water
10 corn tortillas
1 medium onion diced
1/2 cup oil
2 cups cheese your fav.
1 fried egg on top chilaquiles (optional)
How to make Chilaquiles - Chilaquiles Rojo - Mexican Food
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Chilaquiles is one of my favorite breakfast recipes. The best thing about it, you can make it from scratch or use store bought ingredients. But making it from scratch always allows you to hone down the best flavors for a beautiful salsa. These chilaquiles are drenched and soaked in a delicious red salsa, finished with eggs sunny side up and topped with my favorite cheese, queso fresco.
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Chilaquiles recipe:
10 thick corn tortillas
5 Roma tomatoes
1-3 Jalapenos or Serrano Peppers to your choice on heat preference
½ onion
3 garlic cloves
2 tsp oregano
1 tbsp Chicken Bouillon or 1 cup of chicken broth
Half a bunch of Cilantro
Eggs scrambled or Sunny side up
Salt to taste
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Pioneer Woman Cowboy Rustic Acacia Wood Cutting Board
Cuisinart Forged Triple-Riveted 18-Piece Cutlery Set
Cast Iron Grill/Griddle
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