As a Mexican native myself, This recipe is not bad to add a bit of a presentation. Me personally, I wouldn’t tortilla chips. I cut up the corn tortillas, fry them a bit on the pan, transfer over while still hot and somewhat tangible to soak up the sauce. Then let it cool a bit to add that crunch.
I am Mexican American, chilaquiles was the first dish my mom (God rest her soul🙏❤) taught me how to make when I was a young girl. Our version has tortillas fried in oil, sauce (tomato or chile), cilantro, onion, and lots of queso fresco sprinkled on top and slightly melted.🤤 Everyone and every state in Mexico has their own version of Chilaquiles.👍 Your version looks delicious too!!😃👍
I was thinking the same thing. I've only every had them/made them with the fried egg on top. Also, there's never ever been any sort of meat in the chilaquiles as far as I've known. Doesn't hurt to have variation though.
@@moneyandplans3959 it definitely doesn’t need meat, but if you have some good barbacoa or braised short rib on hand, HOLH MOLY will it change the whole mood with this dish.
@@moneyandplans3959 uh, actually there are. They are usually served with chicken just as he did. Very rarely with beef. In México we eat them like that
I was always taught by my friends from mexico that stale tortillas(cooked between crisp and soggy)and basically what you had lying in the fridge in the morning were the main ingredients of this morning meal.
Honestly it doesn’t make any difference. Chilaquiles for us are like something you don’t put a lot of thinking on it. We always have tortillas, chiles, tomatoes (and tomatillos) cheese and crema on hand so it’s like a quick and delicious weekend breakfast
Totally agree that chilaquiles are easy to do wrong but when done right you’ll never forget! I still think of how delicious it was back in my hometown like 8 years ago at my brunch spot! 🤤🤤🤤 Thanks for the recipe!
I didn’t know of this dish until we went on a family trip to the Grand Canyon and it was on a brunch menu at a restaurant near our hotel. LIFE CHANGING!! I then had it again when I went to Las Vegas at a buffet. I still think about it all the time. Haven’t been able to find ANYthing close on the east coast that I ate on the west coast. I might just have to try and make it myself! 🤔
My mouth is watering 🤤🤤🤤🤤 My mom makes chilaquiles every Sundays is the best ❤️ We serve them with eggs, bacon, beans and sometimes pancakes… Next time add cilantro to the salsa and it gives it that fresh cilantro flavor
As usual I love your videos and this wasn't the exception, I'm glad to see you doing an amazing job job and Impeccable plating! But as a mexican there were some minor details: - Chilaquiles are usually served with more sauce (I've seen a few comments mentioning that) - They're also topped with fresh cream or sour cream - Finally, the cheese you mentioned "queso oaxaca" is not the one you're using on the video or at least it doesn't seem like it. My guess is that you used some sort of queso fresco or cotija (which is the one its generally used for the recipe) Queso oaxaca" or "queso de bola" is commonly known because its stringy and melting properties and is mostly used as a filler in quesadillas, tortas, enchiladas and more.
@@ByronTalbott Been watching your content from even before I began cooking professionally. I learned the nuances of "Less is more" through watching and recreating your recipes. Much love from LA!!
@@artahnyomind major thanks for sharing that. I’m always trying to find a way to elevate the home cooking experience without alienating professionals with info that seems too basic. It’s a tough balance, but super fun when you hit that sweet spot
A fantastic way to start your day in Mexico they're known as ''levanta muertos'' meaning ''dead-awaker'' LOL cause if you make them really spicy it would get rid of your hangover.
I'd completely forgot about this guy. I think the last video of his I saw was him making some sticky bbq ribs. I had a different youtube then. Anyway, I just made me a grilled cheese and for some reason it reminded me of him so I had to look him up. He once made a grilled brie cheese and dipped bread in it.
Your take on Chilaquiles is quite interesting, and I'm going to try it as the carb for a family dinner soon. As I've become bored of the same old beans & rice sides that everyone seems to think must accompany Mexican does these days, I'm thinking of changing things up using chilaquiles to accompany simple pork fillets and a jicama slaw with light cilantro lime vinegrette. Any thoughts would be appreciated.
Your an awesome cook, I’ve seen your work, however, let’s just say this is your take on Chilaquiles. There is so many ways to cook them but I’m gonna say this is the first time I’ve seen it done this way. It’s an American twist on it if you will.
You 0:27, "Get a deep saute pan." Also you: Uses a regular frying pan. This does make me wonder. I've never seen you use a straight sided saute pan in your videos. Any reason why you don't own any?
Oh, we can do recipe requests? You're a pretty fancy chef. I'm gonna throw you a curveball. Beans. Show me what you can do with beans please, Byron. I love beans, and they're the opposite of fancy. I wanna see what you do with beans. And I don't mean haricots vert. Real beans. The starchy ones. Pintos or whatever. Like, a pot of chilli isn't really your style, but I'm really curious to see how you would do something like a vegetarian chilli. And I know that would be really hard to plate for the thumbnail. That's why I'm asking. I want to see what you can do. I want to see your best pot of beans.
@@ByronTalbott some kind of mixed bean cassoulet might be cool. Your take on it, maybe a bit more farm to table vibe or something to make it feel fresh?
As a Mexican native myself,
This recipe is not bad to add a bit of a presentation.
Me personally, I wouldn’t tortilla chips. I cut up the corn tortillas, fry them a bit on the pan, transfer over while still hot and somewhat tangible to soak up the sauce. Then let it cool a bit to add that crunch.
They were homemade, just a day old.
I am Mexican American, chilaquiles was the first dish my mom (God rest her soul🙏❤) taught me how to make when I was a young girl. Our version has tortillas fried in oil, sauce (tomato or chile), cilantro, onion, and lots of queso fresco sprinkled on top and slightly melted.🤤 Everyone and every state in Mexico has their own version of Chilaquiles.👍 Your version looks delicious too!!😃👍
Hi me also grew up with my Mexican grandmother that taught me such good dishes . Mexican food my favorite.
This dish was my go to breakfast almost everyday when I was in Mexico! So simple but so good
That’s a good go-to breaky
As a Mexican, i'd never seen both scrambled and fried egg in chilaquiles. Only because they are usually served with only either one of them. Love this
I had to do the mix at least once because you’re right. I’ve only seen it with either one or the other. Never both
@@ByronTalbott however it's sounds like a great idea!!
I was thinking the same thing. I've only every had them/made them with the fried egg on top. Also, there's never ever been any sort of meat in the chilaquiles as far as I've known. Doesn't hurt to have variation though.
@@moneyandplans3959 it definitely doesn’t need meat, but if you have some good barbacoa or braised short rib on hand, HOLH MOLY will it change the whole mood with this dish.
@@moneyandplans3959 uh, actually there are. They are usually served with chicken just as he did. Very rarely with beef. In México we eat them like that
I was always taught by my friends from mexico that stale tortillas(cooked between crisp and soggy)and basically what you had lying in the fridge in the morning were the main ingredients of this morning meal.
That’s basically where this dish came from. Basic leftovers used in a brilliantly delicious way.
Honestly it doesn’t make any difference. Chilaquiles for us are like something you don’t put a lot of thinking on it. We always have tortillas, chiles, tomatoes (and tomatillos) cheese and crema on hand so it’s like a quick and delicious weekend breakfast
Totally agree that chilaquiles are easy to do wrong but when done right you’ll never forget! I still think of how delicious it was back in my hometown like 8 years ago at my brunch spot! 🤤🤤🤤 Thanks for the recipe!
Watering mouth, I loooooove this dish
🤤
I loved this! My dad would make this for us all the time growing up and now I will make these for breakfast tomorrow! 🇲🇽🇺🇸 ❤️😋
Love it!!
Dude, you're taking me back. I haven't had chilaqueles in years but I still remember how awesome they are, thanks much.
I didn’t know of this dish until we went on a family trip to the Grand Canyon and it was on a brunch menu at a restaurant near our hotel. LIFE CHANGING!! I then had it again when I went to Las Vegas at a buffet. I still think about it all the time. Haven’t been able to find ANYthing close on the east coast that I ate on the west coast. I might just have to try and make it myself! 🤔
Your cooking videos are always so comforting to watch. Thank you
My mouth is watering 🤤🤤🤤🤤
My mom makes chilaquiles every Sundays is the best ❤️
We serve them with eggs, bacon, beans and sometimes pancakes…
Next time add cilantro to the salsa and it gives it that fresh cilantro flavor
Oh my breakfast that all sounds soooo good. Cilantro, in sauce, NOTED!
I can’t wait to try this.
chil-uh-kee-les........ other than that, looks delish!
Its on a lot breakfast menus here in TX. Sooooo delish!
Yummy 😋 😋 😋. Shout out to my friends Canuto and JC that worked with chef Byron and I started watching your UA-cam videos because of them.
As usual I love your videos and this wasn't the exception, I'm glad to see you doing an amazing job job and Impeccable plating! But as a mexican there were some minor details:
- Chilaquiles are usually served with more sauce (I've seen a few comments mentioning that)
- They're also topped with fresh cream or sour cream
- Finally, the cheese you mentioned "queso oaxaca" is not the one you're using on the video or at least it doesn't seem like it. My guess is that you used some sort of queso fresco or cotija (which is the one its generally used for the recipe)
Queso oaxaca" or "queso de bola" is commonly known because its stringy and melting properties and is mostly used as a filler in quesadillas, tortas, enchiladas and more.
Im so happy to be here
lots of love from Kenya 🇰🇪
Happy to have you and you’re always welcome on this channel!
You killed it enjoyed watching. I learned how to make this when I was young from my grandma my favorite not kidding!!! Thank you so much god bless
Warmed heart. Love it.
I've never heard of this before, but it sure looks good. Ill have to try this soon!
You’ve been missing out then! I took me a minute to stumble across this one, but once I did, it was all stars for me. This is my kind of breaky
Even with canned sauce and Doritos this stuff HITS.
Right? Ooooohhh my dude. Doritos would make this insane
This is so awesome!
wow im salivating 😋😋😋😋😋
Me too…. and I ate these yesterday. Food channel torture
I love this for brunch
This looks absolutely delicious! I love Mexican food but I always order it instead of cooking at home 😅
it's my favorite breakfast by far
Hands down my go-to if it’s on the menu.
Amazing, simple, well executed chef.
🙏 much appreciated
@@ByronTalbott Been watching your content from even before I began cooking professionally. I learned the nuances of "Less is more" through watching and recreating your recipes. Much love from LA!!
@@artahnyomind major thanks for sharing that. I’m always trying to find a way to elevate the home cooking experience without alienating professionals with info that seems too basic. It’s a tough balance, but super fun when you hit that sweet spot
Try then with a little bit more of sauce and also some cream on top, it's soooooo good with that! 🇲🇽🤤👌🏻
Yes!! Sour cream on top is also delicious!!🙌
So yummy, where did you put the chicken in the final plating? Will def try making it
I love this very much!!
How long does that red sauce keep? Feel like I wanna use this red sauce for other stuff like enchiladas or just for dipping tortilla chips in
A fantastic way to start your day in Mexico they're known as ''levanta muertos'' meaning ''dead-awaker'' LOL cause if you make them really spicy it would get rid of your hangover.
You're missing on the sour cream, add some drizzles of sour cream on top and it's gonna be like heaven 👍✨
Awesome!! You did very Nice
Def gonna make this - thanks, Chef! 😀😀😀
Awesome!! You won’t regret it
@@ByronTalbott thanks so much! 😀
I'd completely forgot about this guy. I think the last video of his I saw was him making some sticky bbq ribs. I had a different youtube then. Anyway, I just made me a grilled cheese and for some reason it reminded me of him so I had to look him up. He once made a grilled brie cheese and dipped bread in it.
What a crispy Chilaqiiles! You forgot to tell us that we need to remove seeds from Guajillo pods.
Your take on Chilaquiles is quite interesting, and I'm going to try it as the carb for a family dinner soon.
As I've become bored of the same old beans & rice sides that everyone seems to think must accompany Mexican does these days, I'm thinking of changing things up using chilaquiles to accompany simple pork fillets and a jicama slaw with light cilantro lime vinegrette.
Any thoughts would be appreciated.
Love me some chilly killies.
Delicious.
NM Chile!! 🙌🏼 🌶🌵☀️
NM ftw
Where do you find the cheese at? The one you put on top?
Queso Oaxaca is usually found at a local Vallarta or local Mexican grocery store…. Otherwise you’ll have to use feta… still super good
Your an awesome cook, I’ve seen your work, however, let’s just say this is your take on Chilaquiles.
There is so many ways to cook them but I’m gonna say this is the first time I’ve seen it done this way. It’s an American twist on it if you will.
superb ....
Starting to go a little gray there. That distinguished look!
Sure am! And I love every bit of it
You 0:27, "Get a deep saute pan."
Also you: Uses a regular frying pan.
This does make me wonder. I've never seen you use a straight sided saute pan in your videos. Any reason why you don't own any?
Flat bread pizza would be nice to see you make.
Yum!😋.
Make a coconut watermelon lemonade and sweet sesame chicken wings
Oh, we can do recipe requests? You're a pretty fancy chef. I'm gonna throw you a curveball. Beans. Show me what you can do with beans please, Byron. I love beans, and they're the opposite of fancy. I wanna see what you do with beans.
And I don't mean haricots vert. Real beans. The starchy ones. Pintos or whatever. Like, a pot of chilli isn't really your style, but I'm really curious to see how you would do something like a vegetarian chilli. And I know that would be really hard to plate for the thumbnail. That's why I'm asking. I want to see what you can do. I want to see your best pot of beans.
Ooooohhh boy. I love me some beans. Cranberry beans, pinto, black, frigoles, favas, green, white, purple…. I’m alllll about it my friend.
@@ByronTalbott some kind of mixed bean cassoulet might be cool. Your take on it, maybe a bit more farm to table vibe or something to make it feel fresh?
@@ByronTalbott SHOW ME DEM BEANS.
... Sorry.
Chi-la-qi-les 😅
Sorry darling those are not chilaquiles 😶. But nice try🤭
Kindly pin us 🙏