Rick Bayless Chilaquiles Class
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- Опубліковано 19 лип 2021
- Simply put, chilaquiles are my (and a great number of people’s) go-to comfort food. They’re like an entrée version of chips and salsa, rich and savory with a unique, satisfying texture.
Though it may strike you as strange for me to offer such a detailed recipe for such a casual, free-wheeling dish, it’s the only way I can communicate the standard ratio of sauce to crispy tortillas. After you’ve made it once, you’ll understand the proportions and can start winging your way into your own signature versions.
RECIPE 👉 www.rickbayless.com/recipe/ch...
I love how much this man has always shown love and respect to Mexican food and culture, product of a dying breed for sure!
Mas o menos, wey. El comal es mejor y este wey usa mucho el horno. Eso no me gusta.
I've seen a bunch of his videos, but as I watched this one I too was struck by the deep love and respect he clearly has for Mexican cuisine! He prefaces his shortcut chilaquiles method with, "I probably shouldn't be telling you this, but..."... Traditional Mexican cooking techniques shan't be slighted! And yet, he tells you anyway because he can't help wanting to share it with anyone who takes a moment to listen. Good shit.
Dying breed?? No one cooks at your house or what?
@@yodaddy9362 that’s the point I was making. My point is he shows genuine love for Mexican culture.
@@juanzamarripa3133 that's not a dying breed mah guy.
My friends from Michoacan would say "We've got to get our drink on tonight so we can have Chilaquiles tomorrow." Of course, who needs an excuse for chilaquiles?
Rick: “this is food for a special occasion.”
Me: “you mean this new holiday called ‘morning’?”
Waking up is a reason to celebrate!
Rick, I love your presentations on you tube. I am a big fan, as I’ve actually been to your restaurant in Chicago and as an Edmond, Oklahoma resident, my wife Amber and I had the opportunity to be a scout leader for your nephew for several years (he was in the same class as my son Blaine). We feel a sincere connection to you and your family, and especially to Lou-Anne :-( she was an amazing person. God bless you - You make Oklahoma Proud.
My wife’s favorite food is Mexican and she says she could eat it every meal. Thanks so much for what you do. Mark Harris.
@@markharris437 That’s an awesome story Mark, I really hope he sees this. 👍👍👍
Te mamaste wey. Di dónde te mando una chela para desayunar tus chilaquiles.
😂 Right!?
I used chips from my local carniceria...they fry the chips in rendered pork lard from cooking the carnitas.....totally makes a difference
his Spanish word pronunciations are spot on, he is now enabled to tell other gringos to come to his carne asada in behalf of the mexicans
He has been at it for a really long time. Much respect Chef Bayless
You must be new.
Come to his “Grilled Meat?” Sounds kinda perverted. 😂
this is cultural appropriation by a whitey, no difference then Elvis stealing rock and roll from now all rock and roll is considered white, and stop no he is not "European" or "French" he is white and whiteness is the absence of culture
@kickinwing
He lived and travels extensively in Mexico.
For someone who lives n works from Chicago, he's done amazing thing with the food and culture of Mexico.
I can attest as I'm a Gringo who lives on a border town and also lived in Mexico.
Possibly some of the best people and food in the world...
We make chilaquilas using left over chile verde. Must use “real” tortilla chips so they don’t get too mushy. Avocado, crema and quest fresco on the top. Great hangover breakfast!
Totopos ftw
In Pittsburg, CA we would go the Mecca with a big bowl and have them fill it with chilaquiles. The tortillas weren’t crisp because they just dipped out of a HUGE pot. We would eat that for dinner. My comfort food is corn tortillas and that ALWAYS hit the spot and warmed my heart.
Looks delish! You are so right about being good anytime. I grew up making the poor man’s version or also known as I ain’t got time for all the steps. Cut up some tortillas and some onions sauté in a cast iron skillet , sprinkle some granulated garlic and chili powder top with some tomato sauce and stir. Cook till you have it the way you like it. We never had sour cream growing up but would add radishes and cilantro… maybe. I like to eat them with my fingers and peel them apart. The first time I made them for my southern husband he looked at me in awe and said your one of those people can make something out of nothing. He loved them!
This vato should be at the million subscriber level for sure. Been watching and getting amazing recipes from Rick for years, gracias hermano
In Pittsburg, CA there was the most wonderful restaurant called The Mecca. It was the restaurant I’ve ever been to. They were so busy that there were long lines at the cash register waiting to pay. Sure some just walked out; but most didn’t. I remember you could bring your own HUGE bowl and they would fill it with chilaquiles. Heart warming memories now that I’m on the East Coast.
Sounds incredible
Really? I never got past the chicken tacos. So good. Legit.
I spent many a good time in Pittsburg, my brother is a pastor of a church there.
Thanks for the class! I feel so privileged to have you as our teacher of Mexican cuisine/culture!
I love the chilaquiles so much that I love them anyway they are made.
I loved seeing Rick Bayless when his daughter was with him. 👼
Oh man you gotta use El Milagro tortillas. There honestly the best and fry up suoer crispy and they taste the best
Chef, I made this today and my 16 year old daughter rated as BMS (broke my scale). Her favorite are chilaquiles verdes and I asked her if she wanted to try chilaquiles rojos because i saw your recipe, she said of course.
Love it!
My wife absolutely loves these and she normally hates soggy things. I'm just not a fan and would much prefer using those ingredients for nachos. Fortunately she likes those too. :)
One thing to add which you taught me on your tv show: always rinse the white onion when using raw. Takes away the sulphuric bite.
One of the great things Rick has shown time and again about Mexican cooking is that it is easy. There are no fancy (read: French) techniques. There are no precision knife cuts for produce. It is all about the ingredients and letting the food sing its song.
Rick love your channel!!! I appreciate you sharing the history. Yes chilaquiles are all about not wasting any food and use all your leftovers. My mom would uses any tortillas leftover those are excellent chips.
I love chilaquiles! My favorites are con salsa Verde, also, first! 😀
This is cousin to Chicharrones. Which is reconstituted pork cracklings in the same sauce. Also, a very yummy dish!
I love adding cactus slices (charred) to my chilaquiles. Yuuummy!
I like to spread refried bean on the plate then add the tortillas on top with cactus and some crumbled whataburger sausage, a fried egg on top with queso fresco and cilantro.
I am in Arizona. I eat chilaquiles at leasty once a week. I LOVE them. Almost always with 3 easy up eggs on top and sometimes with a little bit of chorizo stired in.
I make chilaquiles all the time, and my family loves it 💯😎 Chorizo chilaquiles with crunchy tortillas, queso Chihuahua, Sour cream, and salsa 🔥
OMG!! Anything with chorizo has got to be good,. I’ve never had these. Sounds amazing.
It's Sunday, just after New Years... the perfect day/brunch to make chilaquiles -- creatively using various leftovers.
No need to go to the market.
Good thing I already have the essentials: tomatoes, dried chiles, broth, and left-over stale chips.
I also happen to find in my cooler....mild green olives, pickled jalapenos, cotija cheese, half an onion, Salvadorian crema, and recently (sous vide) carnitas, plus a couple fresh eggs.
Looks like I will eat like a king, and then have a beautiful nap after that.
BTW... if you top with a cooked egg...... make sure the yoke is runny (soft cooked). It totally transforms the dish.......and if you've done this before, you know exactly what I mean.
It's this type of video that is helping me understand real Mexican cooking and the ideas of the cuisine.
One of my favorite breakfasts. I usually make it with leftover chili Colorado, thinned out. I’d love to try the verde. I’ve been watching Rick since the 80s!
When I make red sauce for chilaquiles I like to go pretty heavy on onions, it's much richer and sweeter, which I think works nicely although it's best to go lighter on the crema. In general I'm surprised salsa roja recipes for *hot* dishes use little to no onions. I see it as the division between cooking red sauce and dipping (cold) red sauce as the onion quantity.
What most Mexicans don't wanna talk about is that with chilaquiles you get your entire days caloric intake in one meal. I've seen my mom use chicken or whatever she can find then add a shit ton of cheese. So good.
Cheese calories add up quick it's insane.
@@ryacus BUT ITS SOO GOOD LOL.
Excelent Class!!! He nail it the traditional way!!!
Those chilaquiles look so good.
I just made chilaquiles for dinner last night. 💯
I'm making this tomorrow in SoHo. My first brunch shift at a two michelin-starred neighborhood joint. Hopefully they enjoy eating it just as much as I will enjoy preparing it.🧑🍳☯️🙏
Hola Rick, you are the best. Thanks for sharing. One thing I do different is once I make my salsas, I add them to a pressure cooker and pressurise them for about ten minutes to destroy the lectins in the tomato skin and seeds. Lectins are highly inflammatory and cause major issue throughout a lifetime. I encourage your viewers to learn about lectins by beginning their research with Dr. Steve Gundry’s book The Plant Paradox. This makes for the most delicious and healthy meals. Promise you can’t tell the difference in taste.
My mouth is watering... I love chilaquiles with an egg on top and I love that you put lots of crema on them!
Great that you mentioned the tecolota (torta de chilaquiles) not many people like that we make tortas of everything but this one is mighty delicious. 😋
We had a Mexican place near the University of Oregon campus. I loved their Chilequiles, but it seems it was nothing like this. My memory was of something closer to Polenta in texture with alot of cheese. Still loved it, I want to make this at home.
Thank you for the variations, Master!
Thank you Rick. Love these videos.
We love chilaquiles. To me, the chips are essential. Now, Chef Bayless kinds of play these down, but I found a tortilla place in Dallas that makes the BEST chips. These stand up, and don't become limp when soaked. They keep their crunch, and make a HUGE difference for me.
One of my fav dishes ever.
I enjoy your recipes!!
Yum! These always look so inviting. Thanks for the class.
This is a great vid! Def going to try this out. Thank you Rick!
Thank you! I so enjoy your videos.
My all time favourite breakfast!
Looks delicious!
I make this for our traveling military guests at our Neil Ash center at the airport in San Diego with the roasted tomatillo hatch chile sauce. I always include the fried egg and sometimes guacamole. Always a huge favorite. Nice to know I am doing it right. 🙏💪🌏🌍🌎❤️🇺🇸🖖
EXCELLENT! Your detailed explanation is so appreciated. Thank you this is exactly what I need and what I searched for.
That artwork on the wall behind you is everything.
PERFECTION!!!! WOW!!! I needed this class for clarification on one of my favorite dishes. Thank you Chef Bayless!
Thank you Rick. Your the best
I love your kitchen mr.
Excelente receta!
They look delicious Rick.
Happy New Year Rick to you and your family
This man knows he's food! Love your recetas!
Que ricura de chilaquiles! Gracias
Awesome! They look amazingly delicious!! Thank you for sharing your recipes
This the perfect breakfast, it has everything of what is needed to wake you up!
Gracias por tanto Rick
As a Chicago-born Mexican-American, thank you for making us proud, Chef!
Been mexican you are american, becouse America its a continent from Alaska to patagonia
Kind of feel.your way through it the best way to say it . I will definitely not serve them until my wife is siting down at the table . This is where your meaning of "Kind of feel your way through it " kicks in. That means perfect timing
You should (and most likely will) have millions of subscribers. One of the most informative channels on UA-cam. Easy to digest your content. Thanks!
I’m late to the game in discovering Rick Bayless and his channel, but wow, great stuff! I’m a fan!
The tendencies have how you like to cook are very close to my feelings I love your videos thank you very much
Esta receta la Tengo que hacer, Mil Gracias!
A delicious combination of flavors, like a Mexican wet nacho dish for breakfast, lunch, or dinner!
My mother would tell me how I'm doing it wrong even though she has no idea of Mexican cooking but I think this is a fabulous idea I love it
I like these with vegetable stock instead of chicken stock, and leave out the chicken. So good, and so easy to make. Buy chips, save yourself the mess and headaches.
I love how you take the time to broil the chiles and vegetables
Awesome. Thank you!!!
I would order the Verde version at a Mexican restaurant I used to frequent like it was my new religion it was so good
Chef, thank you for teaching us and for expressing your positivity.
Mmmm. Para desayunos. I like chile Verde on top
yep...making this for dinner this week.
chilaquilas are like the mexican fried rice, you can use all kinds of leftovers, all kinds of combinations. It's just a basic, quick meal that has many different variations
amazing my amigo
superb ....
El epazote since it’s a strong herb you throw it in with the stems just to release the flavor and that way people who don’t like to chew it, can remove it whole
Chilaquiles are my favorite 😍
The big boss Mr Rick Bayless
I may try this. I have some chilaquiles chips I purchased at Northgate Market in Los Angeles. The chips are extra thick and extra crispy.
we use too crisp up tortillas and leftover chile colorado..,from not using all the chile for the Enchiladas,after that just top it like what you said! love that as a midnite snack after parting..🤗
The Greek yogurt really sticks out for me I think that's a great idea thank you
Buenos días saludos desde la ciudad de México , excelente receta Rick te recomiendo en los rojos un poco de comino , le da un toque muy especial y mejoran mucho .👋👍
🖐👌
deliciosos chilaquiles!
Thank you
Chef, would love to see your take on Quesa Birria Tacos, Yum.
Chilaquiles are a favorite in our home 💗
When I make them, I do so "to order" in a smaller skillet rather than several portions at once.
I do this mostly because everyone has different preferences. Some like more spice, some like more crunch, some want eggs, some want meat... I fry up a couple of tortillas *ripped* into quarters because the cragly edges get extra crispy, then I add my base salsa directly to the little bit of oil I fried the chips in. After that, the add ins and garnish.
Done in this way I'm able to turn out a fully customized plate to each person before anyone gets too hungry.
My favorite thing about Chilaquiles is they are so fast and easy to make. If you've already got your salsa and everything ready, it's done in minutes, but seems kinda fancy 😅
con chirrarón en salsa como side dish o como dices con chorizo sobre ellos... increíble
Would love to have done this using Frontera chips. Miss them so much!
Epazote FTW 🙌🏼
Exactly! If they don't have epazote, they're not chilaquiles.😁 Greetings from Mexico City.
Rick, you make better chilaquiles than Gordon Ramsey. When he tried making them, he basically made nachos with a little bit of mole on them, which I had never seen, and three eggs on top. Look for that video, his chilaquiles are terrible. Also, I would recommend some retried beans and aguacate 🥑 on the plate, just delicious.
Thanks for teaching us these great recipes Rick Bayliss. I've lived in San Diego my whole life and my boys could have this flavor profile every night of the week! I wonder where I can find that herb around here. Love to try it. Thx again...very inspiring 😀💜💙💜
I recently heard of Cocina 35, downtown and I think in Otay, supposed to be great chilaquiles, but can be a long wait. Haven't tried them yet, though.
@@L.Spencer thx so much
Epizote is easy to grow or go to a Latin market.
It's a great dish if kept simple, cheese and onions, any spicy sauce and the chips. It does mot need to be overworked and every region in Mexico has it's own version! Roasted Tomatoes and Serrano chiles will do!
I would think these would be best eaten at night after a few margaritas, If I ate this for breakfast I would end up napping all day and not getting anything done. But it looks fantastic. I'm, going to try them both.
Funny!! Have it for breakfast with margaritas then take a nap after on your play hooky day.
It's not really a heavy meal - it's just corn and salsa - mostly carbs, not a lot of fat (depending on how much crema you put on your serving). Otherwise it's not much more carbs than a bowl of oatmeal + maple syrup. I guess it depends on your lifestyle. Many of us that are very active can eat a big hearty breakfast - steak/sausage/bacon + eggs + potatoes + toast + OJ for breakfast, and burn all that off before lunch.
I love your chipotle chilaquiles. Once I started using Epasote, I’ll never make sauce without it,
My Abuela cooking from Michoacan..... chilaquiles was always tomato based, fried tortillas with melted cheese mixed with scrambled eggs. We never had crema on anything. maybe because poor. Just like never had enchiladas or chile rellenos with meat. It is all due to family tastes.
RB never fails to impress.
Ty best chips ever lol El Ranchero lol or the chips at El Molino's are the best chips lol this is my fast way to make this dish