Traditional Chilaquiles with Homemade Red Sauce
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter:
#chilaquiles #chilaquilesrojos #builtforthewild
Used in this video:
Field Company 12-inch cast iron skillet:
Salt and pepper holder:
Cowboy Apron:
Original Seasoning:
Propane 2 burner camp stove:
12-inch Lodge Dutch oven:
Sun Body hat:
For more suggested products seen in our videos click here:
======================
Printable Recipe:
======================
Check out our BEST SELLING cookbook, A Taste of Cowboy. Get your signed copy here:
Also available at bookstores nationwide, and Amazon
---------------------------------
Connect with us!
---------------------------------
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
The Perfect Breakfast Food (Chilaquiles 2 Ways)
Eggs for breakfast are great... but it's time to really make something special. Or at least it's special to me. Homemade Chilaquiles 2 ways, Verde and Rojo. Change your brunch game forever.
Get My Cookbook:
Additional Cookbook Options (other stores, international, etc.):
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
Full Recipe:
Ingredients Needed:
Jalapeno Crema:
- 2 jalapenos, charred and skinned
- 1/4 cup water (60g)
- 4 cloves garlic
- 3 tablespoons vegetable oil (68g)
- 1/4 cup sour cream (52g)
- 1/2 cup mayonnaise (120g)
- Salt to taste
Chilaquiles Rojos:-
-4 guajillo chilies
- 3 ancho chilies
- 1/2 yellow onion diced
- 2 serrano chilies sliced
- 5 cloves garlic rough chopped
- 28 oz can crushed san marzano tomatoes
- 1.5 cups chicken stock (335g)
- 2 teaspoons mexican oregano
- Salt and pepper to taste
-14 yellow corn tortillas cut into wedges
-1 Avocado, diced
- Cotija cheese for topping *queso fresco is traditional*
- Cilantro for garnish
- 4 Eggs, poached
Chilaquiles Verde:
- 4 chicken thighs, boneless skinless cooked and shredded
- 12 yellow corn tortillas cut into wedges
- 1lb (450g)tomatillos
- 2 serranos
- 2 jalapenos
- 1/2 sweet onion
- 1/2 bunch cilantro
- 7 cloves garlic
- Juice of 1 lime
- Salt to taste
- Sour cream
- Cotija
- Fine chopped cilantro
- Pickled jalapenos
- 4 eggs, fried
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.
How To Make My RED CHILAQUILES with my NEW Favorite Salsa Roja | Chilaquiles Rojos RECIPE
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and today we are making a super easy and delicious chilaquiles rojos with my updated salsa roja, let me tell you this one is better than ever, what’s different? Instead of roma tomatoes we using tomatillos and spicing it up with chile moritas, this is the best combination ☺️, I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
You can preorder my first cookbook here ???????? get a sneak peek and let me know your thoughts ♥️
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
????????♥️ Get your apron here
Pots & pans using atm Ourplace Website -
Always Pan 2.0 -
Cast Iron -
blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Ingredients:
10 New Mexico or guajillo Chile pods
2 tomatillos
2 Chile moritas
1 garlic clove
1/2 tsp oregano
1/2 tsp black pepper
1/4 tsp ground cumin
Salt I used 2 tsp
Water to blend I used 3 cups
Epazote(optional)
20 corn tortillas
Oils for frying I used vegetable
Queso Oaxaca
1 serving of love????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
TikTok: tiktok.com/@cooking.con.claud
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish:
#chilaquiles #chilaquilesrojos #mexicanrecipes
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
☕Like this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
BLENDER:
3QT SAUCIER:
12/8 NONSTICK:
HALF SHEET PAN + RACK:
SPIDER STRAINER:
4OZ LADLE:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
-- 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.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
How To Make The Best CHILAQUILES
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! today I’m going to share with you how to make some delicious chilaquiles, fast, easy and soooo delicious! keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Chilaquiles Rojos ????????
Chilaquiles Verdes ????????
????????blender using at the moment- Vitamix a3500
????????dishes and utensils are from bed bath and beyond, target or Walmart
????????pans are from Calphalon
Ingredients:
15 corn tortillas
Oil
Cheese
5 Roma tomatoes
Jalapeños or Serrano peppers, (I’m using 2)
Chile árbol, (I’m using 6)
1/4-1/2 cup water
1/4 onion, sliced into moons
2 garlic cloves
1/4 tsp whole cumin
1/4 tsp black pepper
Salt
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
SC: angel110706
IG: cooking_con_claudia
Fb: Cooking with Claudia Regalado
Business Inquires Only: claudia.regalado91@gmail.com