Been cooking for me & my Wife for over 20 yrs. Your recepies are great. Techniques even better. U R a fantastic teacher. THANK YOU so much. Best to U and Yours.
Dear Brian, as your #1 mexican fan, I have to tell you…. You rocked this chilaquiles! Awesome job , as always!… Also, any respectable mexican cook, has a chile-blender explosion in the books 😂😂😂😂
I just have to say the production quality of your videos is on friggin point my dude. The script, the shots, the audio, literally everything is noticeably better than a LOT of the channels I watch. Oh yeah and your recipes absolutely SLAP too, I have several in my rotation!
100% this ^ That little sound bite of the chip crunch fitting seamlessly into the narration. Visible examples of every alternative ingredient mentioned. And the flavor descriptors are on point. Those are just the subtle brilliant details.
Oaxaca cheese is not supposed to be shredded, you unthread it with your hands. And it works as the "quesadilla cheese" because that is the cheese that we normally use for quesadillas.
OH, YOU DID IT! Thanks so much for this! This is a really accessible recipe, too! So easy and amazingly hearty. That looked like a crime scene cleanup in the middle. Cooking is such an adventure, sometimes.
Bri, you’re videos are the highlight of my day when you upload. You inspire me, an avid home cook, to keep trying new recipes. Thank you for what you do.
Glad to see chilaquiles getting the love. Been making them a few times a week for years. Usually bagged and jarred but still good. Love the channel. Keep it up!
I'm a Latino from El Paso. In your sauce I recommend adding a bit of onion, and ancho chilies as well. If you want heat add arbol chilies. If you want some really good depth of flavor, add in cumin, smoked paprika, chicken bouillon and a dash of sesame oil. Also, we always strain it out to remove as many solids and pulpy bits as possible. . . Let me know what you think.
I started eating these for breakfast and then just kept making them every day. Even a quick version with store bought tortillas, Frontera salsa thinned with some chicken stock, thinned sour cream, and cohita (or even feta) with over easy eggs is good and takes about 5 mins.
🤣 Oh my god! I love that you turned the blender on with no lid! I belly-laughed and got tears in my eyes! I re-watched it several times, and then made my husband watch it, too. That was awesome! Thanks for leaving that part in. OH, and this recipe sounds deeee lish!
Chilaquiles are Mexican soul food. My favorite is with the green tomatillo sauce. They are the best with the crispiest of chips, we love Juanita's instead of trying to fry our own. I know the homemade vibe is important, but it's hard to compete with perfection. I think you should do another episode to go over tomatillo sauce, and its use for chilaquiles as well as other Mexican dishes. It's amazing stuff.
You can do it with any sort of sauce, and it works pretty well with crappy store tortilla chips. The harder/dryer they start off - the better. I love to use leftover tikka masala sauce. Just cook it in a pan with the chips, add a little water if necessary and cook until they start to feel soft. Then I do scrambled eggs in the remaining sauce gunk with a little oil.
Love this! Looks delicious. And don't feel bad about the blender mishap. I'd blame the blender for not having a setting that stops you from turning it on without a lid
Two of my favorites, Brian Lagerstrom and John Kanell, release their Chilaquiles recipies on the same day! Both look similar and delicious. Not uber traditional, but I love a good carne asada on top of Chilaquiles.
Bri Guy, you did this justice, Homie! This is an absolutely Great presentation video recipe for anyone wanting to learn how to make chilaquiles, who may not have had the benefit of growing up in a household where this is a staple breakfast. I grew up on these, have been making them for decades, and you taught me a few new things today. Definitely something here for every level of cooking. Beautifully done Brotha🙏❤️🔥😎
One thing to note, when making your chile sauce, taste that cooking liquid before you add it to your blender as it can sometimes be bitter. If it is too bitter you might consider adding something like chicken broth, instead. Personally, I love chilaquiles-my family...not so much-particularly chilaquiles verdes. It's an easy way to use up salsa verde when I make too big of a batch.
The dish looks great. Kudos to you for showing that blender mishap. Been there, done that but you seemed to handle it in a far more civil manner than I ever have. Can't believe your camera survived it. Yowza!
Big time respect for this one! You're the only other person outside my family that fries the onions OUTSIDE of the salsa. Growing up and to this day we fry chorizo and long strips of onion together with the chips and pour the salsa on top of it on when it's all done and top that sucker with cheese.
Thank you for the recipe, I'm looking forward to trying this one and seeing if I could adapt it into a backpacking meal. I was a Night Audit at a hotel that served Chilaquiles every Thursday morning for breakfast, and it was by far my favorite day of the work week. By the way, every time I watch one of your videos, my next suggested video is always a Kenji video. Clearly, you're doing something right! Keep up the great work!
Thanks for showing that blender blast man. I am trying to make content and sometimes I want to defenestrate all my gear. Your videos are such high quality seeing you carry on regardless of such set backs fills me with DETERMINATION.
Your blender fail made me laugh! I love your videos. Chilaquiles is a generational favorite in our family. Around here, it can be for breakfast, lunch or dinner. Abuelita always recommended left over tortillas though, for frying.
You can also make it in reverse: 1. Fry up 6-8 torn corn tortillas in a few tbsp of oil, tossing frequently to prevent burning. 2. crack in 2-3 eggs, salt, and garlic powder, and stir/toss frequently to coat chips as they cook. 3. Add your sauce just as the eggs are almost done and stir 1-2 min, until sauce is reduced a bit, as well as well distributed. 4. Layer the cheese as you scoop out the mixture onto your plate. 5. Garnish with avocado and crema as needed. Then eat that thing!
I am stopping the video just to comment that I LOVE your humility and showing your mishap- I bet 98% plus UA-cam chefs/cooks wouldn’t. And you both handled it well!!! Back to watching….
I always want this at the local Mexican place but I fill up on their free chips and salsa while waiting to order and almost always get something else because I've had too many chips already. Such a great dish, have made it at home too. Kind of need to try this version, looks amazing.
I highly, HIGHLY suggest roasting the chiles and tomatoes before making the puree. Such a gorgeous smoky flavor. It's how my family has always made it.
Great recipe B! You can also use pre-baked or fried tostada shells if you want to control your salt intake. Just break them up into chip sized pieces and follow BMans instructions. We also add ground beef and onions to ours to make them into dinner style chilaquiles. Add shredded lettuce and sliced black olives for garnish and it’s super delish!!
Nice shout out to Oaxaca and Chihuahua. I've almost completely replaced mozzarella in most recipes with them because the only mozz I can source near me is terribly flat in taste. But the Oaxaca will get quite rubbery on you after it cools so you gotta eat it quickly. (similar to low moisture mozz I guess)
I frequently do a very lazy version of this. I make salsa most weeks (various different kinds). I'll use any leftover salsa, any thick and crispy chips (our local grocery has two great thick brands), and whatever cheese I have. This looks very levelled up and dope though!! I'm excited to try out a lime creme -- that I have never done!
I'm stoked you posted this recipe. It's one of my favorite Mexican dishes. One place in town serves it as an entree with a tomato cream sauce and no eggs, sort of like a chilaquiles / nachos. Agreed about the texture, this definitely isn't "to-go" food.
I was introduced to these by a friend's housekeeper in Mexico City. She took one look at me emerging from my room the morning after an epic wedding and decided that Chilaquiles was just what I needed. Epic hangover helper. Thank you Bellita wherever you might be!
Brian, if you want to film a blender running. Start the blender on it's lowest setting with the cover on. if it's not rising and falling too much (the heat of the mixture makes it explode, as we saw), remove the lid then film. the steam might cloud up the lens. perhaps using a cold sauce would work even better. don't ask me how many times my blender has spit out it's contents hahaha.
I did something similar to that blender mess in the past... I had tomato sauce all over the kitchen. The little red spots on the white cabinets was a nightmare to clean. I can't remember what video it was but I just remember it being an absolute nightmare
😂 Brian, your blender fail reminds me of my own: pureeing pumpkin chunks for pumpkin soup. The lid was not on securely and it took me so long to get orange stains off the cupboards and the *ceiling* of the rental I was in that it scarred me - I've only had canned pumpkin soup since!
Rojo chilaquiles are good, but the Verde is were its at. Roasted tomatillo, onion, poblano, jalapeno and line juice. Top generously with sweet onion and cilantaro. Amazing!
Omg you used El Milagro tortillas… my lil Chicago heart is singing!!! The only tortillas we eat in our house, they’re the best store bought ones you can get and only home made tortillas can beat them 🥰
The best breakfast I make is a combination of Mexican and American breakfast dishes. And a great breakfast always features red chilaquiles with some queso fresco on top! It's such a simple dish, but so flavorful
Looks good, I typically steep a cinnamon stick and two bay leaves with my chiles. Adding an ancho chili into the mix brings a nice bit of smoke to the party as well.
Seeing that Bri likes cereal, as do I; the perfect texture of cereal for me reminds me of the soft/crunchy texture of chilaquiles. It's a fun breakfast
This looks great. Chilaquiles are the best. Brian was right, the texture is best part of the whole dish. If you aren't feeling up to making the sauce homemade and looking for a quick weeknight dish, heat up some leftover taco meat, throw it over some store bought chips (still gotta be the crunchy ones, I use donkey) with a liberal amount of warmed up salsa (I love salsa verde with my chilaquiles), an egg the way Brian did it, and any other taco toppings. Not traditional, but super quick, delicious weeknight meal and you still get the best part of chilaquiles, the texture!
Those look pretty good! You can make these with any kind of salsa, be it green, red, dried chile like you made, molcajete, or even mole, just heat up a pan, get your tortilla chips in there, then pour in sauce and shredded cheese and you have delicious breakfast in a couple minutes. Don't forget the refried beans as a side! Restaurants in Mexico usually give you the option of ordering these plain, or with egg or shredded chicken. Chilaquiles are awesome because they're designed to be a quick breakfast that incorporates leftovers you generally have in Mexico, such as older but not stale tortillas, any salsa, sometimes shredded chicken or other meats. Obviously, it's way better with freshly fried tortilla chips, and while the triangles are the standard, traditional way to eat these, I recommend cutting them into 1-inch squares since it's easier to fit on a fork and get into your mouth.
Hey Bri...I'm from Chicago and big props for using El Milagro tortillas to make chips. They are the best for making chips for salsa and dips (not so much for tacos). They have the best flavor and crunch. They used to be about $0.25 a pack but since COVID and the strike they had at their factory, they're almost a dollar now. Great content as usual. Maybe take on the Chicago-style pizza puff with Chicago-style mild sauce.
@@BrianLagerstrom a Pizza Puff is a deep fried dough pocket, kind of like a Hot Pocket, but bigger and better. It typically has pizza filling inside, but I've seen taco and gyro meat in it. They're mostly made by a company here called Iltaco. Mild sauce on the other hand is a mystery. It's usually served on chicken or ribs or on fries. Harold's Chicken, Uncle Remus, Coleman's Barbecue, are examples of restaurants (primarily on the Westside of Chicago where I live) that use "mild sauce".
Texas approves, Mexico probably approves, and my abuelita would probably approve. Great job. Now do Verde Chilaquiles 😋 Maybe a easy mole version to make it a trinity.
I ordered chilaquiles on a whim at a Mexican restaurant about a year ago and fell in love. I came up with my own variety of them that I really enjoyed with a salsa verde, but I made mine a bit on the soupier side. I was later very strongly informed by a Mexican friend that the chips shouldn’t be soggy at all and have to be almost completely crisp, so you should only toss the chips in sauce or pour it on right as you are about to eat. And I gotta say, she was right lmao. I also think adding shredded chicken is really good, adds a bit more contrast to the crispy chips
I eat this for breakfast twice a week. Since I eat it so often I cheat. I brown gound beef, add a little taco seasoning then I pour in red or green salsa or enchilada sauce. Whole Foods makes a descent chili dusted tortilla chips, add cheese and a couple of over easy eggs. I usually top it with avocado and pico de gallo. I can have this ready in under 15 minutes. BTW, I love how you're trying not bust out laughing at the very end.
Epazote is missing! You must use epazote when making salsa for chilaquiles. I also add chicken bullion and of course chilaquiles are eaten with pulled chicken breast!!!
I really respect your response when your wife said “this is a mess”…. I would of said “I know it’s a mess you don’t think I can see that, dear?!”, and I would of instantly regretted it!
I have yet to find a good grocery store chip equivalent. But, go to a Mexican mercado if your town has one and buy totopos. They're specifically made thick for chilaquiles. Sometimes taquerias sell them too.
If you want a great Mexican breakfast, look at carne seca, basically jerky rehydrated in mole sauce and commonly served over scrambled eggs and potatoes. It also makes a very nice filling for burritos, enchiladas, and tamales.
I discovered chilaquiles thanks to Ethan Chlebowski around 2 years ago and they became one of my favorite Mexican dishes. SUPER excited to see your take on this AND to try it myself!
thanks for another awesome vid, bri - looking forward to trying this recipe. also - thanks for always including the recipe in the description and not making me have to go to another site.
Dude!!! I about fell out of my chair when the blender exploded. Laughed so hard my husband came in to see what was wrong. Sad to say I have been there. Love the videos and the bloopers. ❤️❤️❤️
Im not huge on food channels so kinda slept on you, found you from James Hoffman attempting your tiramisu, and I see you have made my 2nd favorite breakfast (my first favorite being sleeping in 30 more minutes) and I'm just thrilled!
If you can't find guajillo chiles, I say you could replace them with this sauce: 6 tomatoes (boiled in water). 4 chiles de árbol (boiled in water). 1/2 onion. garlic to taste and a little water. We blended all that, and we put it in a frying pan over low heat, to season with salt and pepper to taste, and to reduce a little. When we need to add the chips the sauce need to be hot. I hope this will be useful to someone :)
Awesome I made chili Quiles sauce about three weeks ago and my wife decided to make some this morning with some Filipino Longaniza sausage bomb Diggity. Love you videos I never comment but I watch yours the most keep doing what you’re doing. It’s appreciate it.
Hi Brian…I admire your tenacity to keep going after the blender debacle!!👌👌👌…your dish looks amazing👏👏👍👍definitely time to “make and eat this thing!” Thank you for sharing this recipe.😁😁
Looks delicious, and other than the deepfrying part, just how my family has always cooked them. You may also want to try combining them with scrambled eggs to make them extra filling!
Look, I love my American breakfast classics, but when I look at what the rest of the world eats for breakfast, I feel like we're missing out on some tricks. Great video, as always.
I agree but I also think other countries feel that way once they have a chance to try real southern biscuits and gravy. I’ve never seen someone try them and not be amazed that something so gross looking could taste so good.
@@Vroomery01 Well, maybe they're both right. Maybe we are missing out on the cool things other countries have, and they're missing out on the cool things we have! That's the beauty of cultural exchange!
I would suggest toasting your chilies and roasting the veggies. Then do a soak of the peppers and rinse once before the final rehydration, can remove bitterness. And stock instead of water. I personally prefer a verde sauce with a variety of roasted peppers and tomatillos but I usually make both and freeze.
I love all of your videos. Can i just make my first comment about how glad i am that you're using El Milagro tortillas for this? also, sorry for the blender flub. we've all done it, or will eventually. :)
Totally on board this train, with a coupla changes: -bought the chips: I can't do better than Juanita's, and I don't want to figure out what to do with all the used oil (neighbor's backyard didn't work so well last time...) -left the garlic in when it went to the blender 'cause, well, it's GARLIC Sauce was delicious, but still had lots of fibrous parts of chili skin in it. Soaked them for the prescribed time after boiling. Maybe need to blend longer? Have to work on that next time, 'cause this one is going in my frequent rotation.
Following up: I made these yesterday morning. Going forward(because these are going in the rotation), I will serve these with lime wedges for some additional acid. They looked pretty on the plate, they tasted good, and I have no idea how they'd keep because everyone demolished them. The tortillas are easy on the oil, so it's actually worth straining and cleaning for reuse. A note on the sauce: Brian is not kidding. Don't let the drops around the kitchen dry; they are stubborn to clean. We used paper towels in place of napkins, because I suspect the sauce will absolutely ruin our nice white table linens. Wipe up drips and spills as you go so cleaning the kitchen is less of a chore. These deserve a place on the breakfast-for-guests table. They are not demanding to make, they are delicious, and around here, they are not common. I can see these hitting the Sunday brunch table regularly throughout the spring and summer.
Another good recommendationfor chips are that some stores such as Stater Bros. have clear bags of chips they make in their deli area that are thick and can hold up to this sauce.
Oh My God what a mess. Hopefully you didn’t get burned. I can’t imagine what it took to clean that up. ☹️. I’m always amazed how organized and compact your fridge is. I’m one person and I could never get mine that nice looking. It’s unfortunate the brands you have in St. Louis we can’t get in Canada let alone Edmonton. So it’s sometimes a challenge.
The first time I had chilaquiles was at a bowling alley diner in Los Angeles. Totally heaven after drinking. Great memories… Also, I would totally make that same blender mistake 😅
Pumped for this one! I always make extra roja sauce from your enchilada recipe so I can use leftovers for Chilaquiles (or freeze it for future 'quiles)
Lovely stuff. The blender "incident" reminded me of the time I went to give a jar of passata a good shake and forgot I'd already loosened the lid. Luckily, Mrs was out of the house!
Your guajillo sauce mishap reminded me of this time when I was carrying a big plastic tub of spaghetti sauce.... but instead of holding it from underneath like a normal person..... I was pinching either sides of the top edge (it didn't have a lid) with just my thumbs/index fingers..... and well... that straight from the fridge tub of marinara was a little more slippery on the inside than I realized.... and you guessed it.... but it landed perfectly, and I mean perfectly flat on the tile floor... which made the contents explode upward. And explode it did..... all over the ceiling (and my face)! I couldn't recreate it if I tried. The occasional 'little spec of red' was still being found on the walls and ceiling.... even years later.
I need to make these, I always make extra chicken or carne asada when I do tacos just so I can have enough left for chilaquiles. I've always done them with an avocado salsa verde, but this red sauce looks amazing.
Seeing you use milagro tortillas made me happy 😂 I love those tortillas for chilaquiles. Good job, as a Mexican I approve! Also something I like to use for extra flavor to the sauce is to add a little bit of epazote , im not sure what it's called in English it's an herb. It makes the sauce even more flavorful you should try it.
The blender bender moment was awesome. Thanks for leaving that humbling moment in for us.
Been cooking for me & my Wife for over 20 yrs. Your recepies are great. Techniques even better.
U R a fantastic teacher. THANK YOU so much. Best to U and Yours.
most def. lot of good food tubers out there... but this dude is top of the line.
Dear Brian, as your #1 mexican fan, I have to tell you…. You rocked this chilaquiles! Awesome job , as always!… Also, any respectable mexican cook, has a chile-blender explosion in the books 😂😂😂😂
I just have to say the production quality of your videos is on friggin point my dude. The script, the shots, the audio, literally everything is noticeably better than a LOT of the channels I watch. Oh yeah and your recipes absolutely SLAP too, I have several in my rotation!
100% this ^
That little sound bite of the chip crunch fitting seamlessly into the narration. Visible examples of every alternative ingredient mentioned. And the flavor descriptors are on point. Those are just the subtle brilliant details.
Once you start having chilaquiles for breakfast, you’ll never want to try another thing, great recipe. Saludos de Chihuahua
Oaxaca cheese is not supposed to be shredded, you unthread it with your hands. And it works as the "quesadilla cheese" because that is the cheese that we normally use for quesadillas.
OH, YOU DID IT! Thanks so much for this! This is a really accessible recipe, too! So easy and amazingly hearty. That looked like a crime scene cleanup in the middle. Cooking is such an adventure, sometimes.
Bri, you’re videos are the highlight of my day when you upload. You inspire me, an avid home cook, to keep trying new recipes. Thank you for what you do.
Glad to see chilaquiles getting the love. Been making them a few times a week for years. Usually bagged and jarred but still good. Love the channel. Keep it up!
I'm a Latino from El Paso. In your sauce I recommend adding a bit of onion, and ancho chilies as well. If you want heat add arbol chilies. If you want some really good depth of flavor, add in cumin, smoked paprika, chicken bouillon and a dash of sesame oil. Also, we always strain it out to remove as many solids and pulpy bits as possible. . . Let me know what you think.
I started eating these for breakfast and then just kept making them every day. Even a quick version with store bought tortillas, Frontera salsa thinned with some chicken stock, thinned sour cream, and cohita (or even feta) with over easy eggs is good and takes about 5 mins.
🤣 Oh my god! I love that you turned the blender on with no lid! I belly-laughed and got tears in my eyes! I re-watched it several times, and then made my husband watch it, too. That was awesome! Thanks for leaving that part in. OH, and this recipe sounds deeee lish!
Chilaquiles are Mexican soul food. My favorite is with the green tomatillo sauce. They are the best with the crispiest of chips, we love Juanita's instead of trying to fry our own. I know the homemade vibe is important, but it's hard to compete with perfection. I think you should do another episode to go over tomatillo sauce, and its use for chilaquiles as well as other Mexican dishes. It's amazing stuff.
That looks so good, and I just happen to have bought everything needed for some chili last week... breakfast is served
Best of luck with it, thanks for watching.
You can do it with any sort of sauce, and it works pretty well with crappy store tortilla chips. The harder/dryer they start off - the better. I love to use leftover tikka masala sauce. Just cook it in a pan with the chips, add a little water if necessary and cook until they start to feel soft. Then I do scrambled eggs in the remaining sauce gunk with a little oil.
Thanks for sharing ALL aspects of the recipe method...the good, the bad, the ugly! Cudos to your genuineness Brian! Must try recipe.
Love this! Looks delicious. And don't feel bad about the blender mishap. I'd blame the blender for not having a setting that stops you from turning it on without a lid
Two of my favorites, Brian Lagerstrom and John Kanell, release their Chilaquiles recipies on the same day! Both look similar and delicious.
Not uber traditional, but I love a good carne asada on top of Chilaquiles.
Bri Guy, you did this justice, Homie! This is an absolutely Great presentation video recipe for anyone wanting to learn how to make chilaquiles, who may not have had the benefit of growing up in a household where this is a staple breakfast. I grew up on these, have been making them for decades, and you taught me a few new things today. Definitely something here for every level of cooking.
Beautifully done Brotha🙏❤️🔥😎
Thanks so much! Glad it pays respect to the version you know.
Idk, he cooked the egg with olive oil
Thanks!
One thing to note, when making your chile sauce, taste that cooking liquid before you add it to your blender as it can sometimes be bitter. If it is too bitter you might consider adding something like chicken broth, instead.
Personally, I love chilaquiles-my family...not so much-particularly chilaquiles verdes. It's an easy way to use up salsa verde when I make too big of a batch.
The dish looks great. Kudos to you for showing that blender mishap. Been there, done that but you seemed to handle it in a far more civil manner than I ever have. Can't believe your camera survived it. Yowza!
Big time respect for this one! You're the only other person outside my family that fries the onions OUTSIDE of the salsa. Growing up and to this day we fry chorizo and long strips of onion together with the chips and pour the salsa on top of it on when it's all done and top that sucker with cheese.
Thank you for the recipe, I'm looking forward to trying this one and seeing if I could adapt it into a backpacking meal. I was a Night Audit at a hotel that served Chilaquiles every Thursday morning for breakfast, and it was by far my favorite day of the work week.
By the way, every time I watch one of your videos, my next suggested video is always a Kenji video. Clearly, you're doing something right! Keep up the great work!
Thanks for showing that blender blast man. I am trying to make content and sometimes I want to defenestrate all my gear. Your videos are such high quality seeing you carry on regardless of such set backs fills me with DETERMINATION.
Your blender fail made me laugh! I love your videos. Chilaquiles is a generational favorite in our family. Around here, it can be for breakfast, lunch or dinner. Abuelita always recommended left over tortillas though, for frying.
You can also make it in reverse: 1. Fry up 6-8 torn corn tortillas in a few tbsp of oil, tossing frequently to prevent burning. 2. crack in 2-3 eggs, salt, and garlic powder, and stir/toss frequently to coat chips as they cook. 3. Add your sauce just as the eggs are almost done and stir 1-2 min, until sauce is reduced a bit, as well as well distributed. 4. Layer the cheese as you scoop out the mixture onto your plate. 5. Garnish with avocado and crema as needed.
Then eat that thing!
I am stopping the video just to comment that I LOVE your humility and showing your mishap- I bet 98% plus UA-cam chefs/cooks wouldn’t. And you both handled it well!!!
Back to watching….
Soggy and crunchy makes it unique and delish. I love chilequiles. ❤
Great recipe, your chilaquiles are the real deal! i like to add dried chile ancho too, it gives it even more of a smokey flavour 😉
I always want this at the local Mexican place but I fill up on their free chips and salsa while waiting to order and almost always get something else because I've had too many chips already. Such a great dish, have made it at home too. Kind of need to try this version, looks amazing.
I highly, HIGHLY suggest roasting the chiles and tomatoes before making the puree. Such a gorgeous smoky flavor. It's how my family has always made it.
Great recipe B! You can also use pre-baked or fried tostada shells if you want to control your salt intake. Just break them up into chip sized pieces and follow BMans instructions. We also add ground beef and onions to ours to make them into dinner style chilaquiles. Add shredded lettuce and sliced black olives for garnish and it’s super delish!!
Nice shout out to Oaxaca and Chihuahua. I've almost completely replaced mozzarella in most recipes with them because the only mozz I can source near me is terribly flat in taste. But the Oaxaca will get quite rubbery on you after it cools so you gotta eat it quickly. (similar to low moisture mozz I guess)
You're the man. These things are my wife's favorite thing, and she's gonna be stoked when I make these for her.
I frequently do a very lazy version of this. I make salsa most weeks (various different kinds). I'll use any leftover salsa, any thick and crispy chips (our local grocery has two great thick brands), and whatever cheese I have. This looks very levelled up and dope though!! I'm excited to try out a lime creme -- that I have never done!
I make these with green chili sauce and just pour over them (no softening), drizzle with crema and sprinkle with cojita cheese. Delicious!
I'm stoked you posted this recipe. It's one of my favorite Mexican dishes. One place in town serves it as an entree with a tomato cream sauce and no eggs, sort of like a chilaquiles / nachos. Agreed about the texture, this definitely isn't "to-go" food.
I was introduced to these by a friend's housekeeper in Mexico City. She took one look at me emerging from my room the morning after an epic wedding and decided that Chilaquiles was just what I needed. Epic hangover helper. Thank you Bellita wherever you might be!
Brian, if you want to film a blender running. Start the blender on it's lowest setting with the cover on. if it's not rising and falling too much (the heat of the mixture makes it explode, as we saw), remove the lid then film. the steam might cloud up the lens. perhaps using a cold sauce would work even better. don't ask me how many times my blender has spit out it's contents hahaha.
7:26 Bri that's not the board wax! Can't wait to try this recipe looks soo good.
I did something similar to that blender mess in the past... I had tomato sauce all over the kitchen. The little red spots on the white cabinets was a nightmare to clean. I can't remember what video it was but I just remember it being an absolute nightmare
😂 Brian, your blender fail reminds me of my own: pureeing pumpkin chunks for pumpkin soup. The lid was not on securely and it took me so long to get orange stains off the cupboards and the *ceiling* of the rental I was in that it scarred me - I've only had canned pumpkin soup since!
Rojo chilaquiles are good, but the Verde is were its at. Roasted tomatillo, onion, poblano, jalapeno and line juice. Top generously with sweet onion and cilantaro. Amazing!
Omg you used El Milagro tortillas… my lil Chicago heart is singing!!! The only tortillas we eat in our house, they’re the best store bought ones you can get and only home made tortillas can beat them 🥰
The best breakfast I make is a combination of Mexican and American breakfast dishes. And a great breakfast always features red chilaquiles with some queso fresco on top! It's such a simple dish, but so flavorful
Looks good, I typically steep a cinnamon stick and two bay leaves with my chiles. Adding an ancho chili into the mix brings a nice bit of smoke to the party as well.
Seeing that Bri likes cereal, as do I; the perfect texture of cereal for me reminds me of the soft/crunchy texture of chilaquiles. It's a fun breakfast
This looks great. Chilaquiles are the best. Brian was right, the texture is best part of the whole dish. If you aren't feeling up to making the sauce homemade and looking for a quick weeknight dish, heat up some leftover taco meat, throw it over some store bought chips (still gotta be the crunchy ones, I use donkey) with a liberal amount of warmed up salsa (I love salsa verde with my chilaquiles), an egg the way Brian did it, and any other taco toppings. Not traditional, but super quick, delicious weeknight meal and you still get the best part of chilaquiles, the texture!
Those look pretty good!
You can make these with any kind of salsa, be it green, red, dried chile like you made, molcajete, or even mole, just heat up a pan, get your tortilla chips in there, then pour in sauce and shredded cheese and you have delicious breakfast in a couple minutes. Don't forget the refried beans as a side! Restaurants in Mexico usually give you the option of ordering these plain, or with egg or shredded chicken.
Chilaquiles are awesome because they're designed to be a quick breakfast that incorporates leftovers you generally have in Mexico, such as older but not stale tortillas, any salsa, sometimes shredded chicken or other meats. Obviously, it's way better with freshly fried tortilla chips, and while the triangles are the standard, traditional way to eat these, I recommend cutting them into 1-inch squares since it's easier to fit on a fork and get into your mouth.
Hey Bri...I'm from Chicago and big props for using El Milagro tortillas to make chips. They are the best for making chips for salsa and dips (not so much for tacos). They have the best flavor and crunch. They used to be about $0.25 a pack but since COVID and the strike they had at their factory, they're almost a dollar now. Great content as usual. Maybe take on the Chicago-style pizza puff with Chicago-style mild sauce.
Woah what is a pizza puff? They didn’t have those in the burbs
@@BrianLagerstrom a Pizza Puff is a deep fried dough pocket, kind of like a Hot Pocket, but bigger and better. It typically has pizza filling inside, but I've seen taco and gyro meat in it. They're mostly made by a company here called Iltaco. Mild sauce on the other hand is a mystery. It's usually served on chicken or ribs or on fries. Harold's Chicken, Uncle Remus, Coleman's Barbecue, are examples of restaurants (primarily on the Westside of Chicago where I live) that use "mild sauce".
best video yet. would 100% watch "brian blends things without the lid on" all day
OMG. This is the greatest video you've ever done. You two are awesome!
Texas approves, Mexico probably approves, and my abuelita would probably approve. Great job. Now do Verde Chilaquiles 😋 Maybe a easy mole version to make it a trinity.
The people have spoken, and they want a Chilaquiles trinity, Brian
This! Verde and Mole? Yes. This is what The People demand, Bri!
Texas?
I ordered chilaquiles on a whim at a Mexican restaurant about a year ago and fell in love. I came up with my own variety of them that I really enjoyed with a salsa verde, but I made mine a bit on the soupier side. I was later very strongly informed by a Mexican friend that the chips shouldn’t be soggy at all and have to be almost completely crisp, so you should only toss the chips in sauce or pour it on right as you are about to eat. And I gotta say, she was right lmao. I also think adding shredded chicken is really good, adds a bit more contrast to the crispy chips
I eat this for breakfast twice a week. Since I eat it so often I cheat. I brown gound beef, add a little taco seasoning then I pour in red or green salsa or enchilada sauce. Whole Foods makes a descent chili dusted tortilla chips, add cheese and a couple of over easy eggs. I usually top it with avocado and pico de gallo. I can have this ready in under 15 minutes. BTW, I love how you're trying not bust out laughing at the very end.
Epazote is missing! You must use epazote when making salsa for chilaquiles. I also add chicken bullion and of course chilaquiles are eaten with pulled chicken breast!!!
I really respect your response when your wife said “this is a mess”…. I would of said “I know it’s a mess you don’t think I can see that, dear?!”, and I would of instantly regretted it!
I have yet to find a good grocery store chip equivalent. But, go to a Mexican mercado if your town has one and buy totopos. They're specifically made thick for chilaquiles. Sometimes taquerias sell them too.
If you want a great Mexican breakfast, look at carne seca, basically jerky rehydrated in mole sauce and commonly served over scrambled eggs and potatoes. It also makes a very nice filling for burritos, enchiladas, and tamales.
I discovered chilaquiles thanks to Ethan Chlebowski around 2 years ago and they became one of my favorite Mexican dishes. SUPER excited to see your take on this AND to try it myself!
thanks for another awesome vid, bri - looking forward to trying this recipe. also - thanks for always including the recipe in the description and not making me have to go to another site.
Dude!!! I about fell out of my chair when the blender exploded. Laughed so hard my husband came in to see what was wrong. Sad to say I have been there. Love the videos and the bloopers. ❤️❤️❤️
My Abuelita made this so many times. Best breakfast ever! And ridded her home of almost stale tortillas.
Im not huge on food channels so kinda slept on you, found you from James Hoffman attempting your tiramisu, and I see you have made my 2nd favorite breakfast (my first favorite being sleeping in 30 more minutes) and I'm just thrilled!
Made this for dinner tonight, and it was amazing. Best version of this dish I have ever tried.
If you can't find guajillo chiles, I say you could replace them with this sauce:
6 tomatoes (boiled in water).
4 chiles de árbol (boiled in water).
1/2 onion.
garlic to taste
and a little water.
We blended all that, and we put it in a frying pan over low heat, to season with salt and pepper to taste, and to reduce a little.
When we need to add the chips the sauce need to be hot.
I hope this will be useful to someone :)
Keeping in mind that arbol peppers are much spicier than guajillo peppers lol
Awesome I made chili Quiles sauce about three weeks ago and my wife decided to make some this morning with some Filipino Longaniza sausage bomb Diggity. Love you videos I never comment but I watch yours the most keep doing what you’re doing. It’s appreciate it.
Hi Brian…I admire your tenacity to keep going after the blender debacle!!👌👌👌…your dish looks amazing👏👏👍👍definitely time to “make and eat this thing!” Thank you for sharing this recipe.😁😁
Those el Milagro corn tortillas are my favorite brand. I keep 2-3 packages of them in my fridge all the time. Great for any meal.
Only on this channel do we get to see the big bloopers!
You're the best!
Looks delicious, and other than the deepfrying part, just how my family has always cooked them. You may also want to try combining them with scrambled eggs to make them extra filling!
Bros a legend doing this on Sandals. Major props! 🎉. Never even heard of this dish. Gonna try! Thanks!
Yum! I need to make this! Also, love the bloopers and RIP your beautiful cabinets and flooring. :(
Look, I love my American breakfast classics, but when I look at what the rest of the world eats for breakfast, I feel like we're missing out on some tricks. Great video, as always.
I agree but I also think other countries feel that way once they have a chance to try real southern biscuits and gravy. I’ve never seen someone try them and not be amazed that something so gross looking could taste so good.
@@Vroomery01 Well, maybe they're both right. Maybe we are missing out on the cool things other countries have, and they're missing out on the cool things we have! That's the beauty of cultural exchange!
@@yungboy4216 I agree! One of the things I love about channels like this is we do get to learn abbot other cultures.
What is American breakfast classics for you?
@@Denis-ez8gd The normal breakfast classic is toast, coffee, and depression
I would suggest toasting your chilies and roasting the veggies. Then do a soak of the peppers and rinse once before the final rehydration, can remove bitterness. And stock instead of water. I personally prefer a verde sauce with a variety of roasted peppers and tomatillos but I usually make both and freeze.
I was actually looking up recipes on here yesterday, this is perfect. Thank you!
I love all of your videos. Can i just make my first comment about how glad i am that you're using El Milagro tortillas for this? also, sorry for the blender flub. we've all done it, or will eventually. :)
Totally on board this train, with a coupla changes:
-bought the chips: I can't do better than Juanita's, and I don't want to figure out what to do with all the used oil (neighbor's backyard didn't work so well last time...)
-left the garlic in when it went to the blender 'cause, well, it's GARLIC
Sauce was delicious, but still had lots of fibrous parts of chili skin in it. Soaked them for the prescribed time after boiling. Maybe need to blend longer? Have to work on that next time, 'cause this one is going in my frequent rotation.
I was sold at the title. I think these are being served for Sunday brunch this weekend.
Bring on all the Mexican breakfast options!
Following up: I made these yesterday morning. Going forward(because these are going in the rotation), I will serve these with lime wedges for some additional acid. They looked pretty on the plate, they tasted good, and I have no idea how they'd keep because everyone demolished them. The tortillas are easy on the oil, so it's actually worth straining and cleaning for reuse.
A note on the sauce: Brian is not kidding. Don't let the drops around the kitchen dry; they are stubborn to clean. We used paper towels in place of napkins, because I suspect the sauce will absolutely ruin our nice white table linens. Wipe up drips and spills as you go so cleaning the kitchen is less of a chore.
These deserve a place on the breakfast-for-guests table. They are not demanding to make, they are delicious, and around here, they are not common. I can see these hitting the Sunday brunch table regularly throughout the spring and summer.
Love the camera chili sauce collision . Concept for a web series behind the scenes at a top UA-cam cooking channel. Hilarity ensues
Another good recommendationfor chips are that some stores such as Stater Bros. have clear bags of chips they make in their deli area that are thick and can hold up to this sauce.
Oh My God what a mess. Hopefully you didn’t get burned. I can’t imagine what it took to clean that up. ☹️. I’m always amazed how organized and compact your fridge is. I’m one person and I could never get mine that nice looking. It’s unfortunate the brands you have in St. Louis we can’t get in Canada let alone Edmonton. So it’s sometimes a challenge.
Gonna add this to my breakfast repertoire, along with migas con huevos! Another solid use for corn chips.
Chicago guy here. El Milagro is the GOAT! Great video.
You can also add any protein like we do in Mexico, usually shredded chicken! It tastes amazing
yes! I cant believe he made them sin carne!
@@RedroomStudios Maybe because these were made for breakfast. Hopefully he will make the green chilaquiles con pollo for lunch in another video.
The sauce burst / clean up bts’s moment was a brilliant insert!
The first time I had chilaquiles was at a bowling alley diner in Los Angeles. Totally heaven after drinking. Great memories…
Also, I would totally make that same blender mistake 😅
As a Mexican I'm pleased with this, good job
I don't usually get charged by a particular brand choice, but El Milagro corn tortillas or chips are worth seeking out. 🔥
I can take or leave avocado and even looking at runny eggs repels me, but this video was so worth it just for the chili sauce recipe. Yum.
Pumped for this one! I always make extra roja sauce from your enchilada recipe so I can use leftovers for Chilaquiles (or freeze it for future 'quiles)
Lovely stuff. The blender "incident" reminded me of the time I went to give a jar of passata a good shake and forgot I'd already loosened the lid. Luckily, Mrs was out of the house!
Your guajillo sauce mishap reminded me of this time when I was carrying a big plastic tub of spaghetti sauce.... but instead of holding it from underneath like a normal person..... I was pinching either sides of the top edge (it didn't have a lid) with just my thumbs/index fingers..... and well... that straight from the fridge tub of marinara was a little more slippery on the inside than I realized.... and you guessed it.... but it landed perfectly, and I mean perfectly flat on the tile floor... which made the contents explode upward. And explode it did..... all over the ceiling (and my face)! I couldn't recreate it if I tried. The occasional 'little spec of red' was still being found on the walls and ceiling.... even years later.
If you ever make the verde version of this, add some crumbly breakfast sausage into the sauce. Its so good!
Oh wow this brings back memories of breakfast in Puerto Vallarta, yummy!
I need to make these, I always make extra chicken or carne asada when I do tacos just so I can have enough left for chilaquiles. I've always done them with an avocado salsa verde, but this red sauce looks amazing.
Seeing you use milagro tortillas made me happy 😂 I love those tortillas for chilaquiles. Good job, as a Mexican I approve! Also something I like to use for extra flavor to the sauce is to add a little bit of epazote , im not sure what it's called in English it's an herb. It makes the sauce even more flavorful you should try it.
You basically taught me how to cook. Love your recipes ❤
Haha love this! Great vid, sorry about the blender incident.