Mexican here: this is one of those dishes you can't do wrong if you stick to traditional Mexican ingredients. Adjust the proportions to your tastes in anyway you want, pick and choose the chillies, add some meat or chicken, make it fancy, make it sloppy, make it green with tomatillos and cilantro; it's going to work. If you want to develop a taste for Mexican food this is your blank template for experimentation and discovery.
It is insane how polite and nice Mexican people are about your interpretation of their food in the comments. Compare that to videos with French or Italian dishes and the difference is immeasurable.
I have noticed that, you also see it with a lot of asian dishes where it seems like they are happy to see different interpretations on it. I wonder if that comes down to French and Italian cuisine being a much bigger part of the outside world's view of the their cultures compared to Mexican, and Asian food.
@@ChaosTherum You think so? Most people in America have never even had French food. Everybody's had "Chinese" food and "Mexican" food. I put those in quotes because both cuisines have been Americanized like a mf. Real Chinese and Mexican food is a different story. You don't really see authentic Mexican or Chinese restaurants unless you're in a predominantly Chinese or Hispanic community. (I didn't single out Mexicans because they move around other Spanish speakers a lot, so you could potentially find authentic Mexican food even if they ain't the majority Hispanic population).
@@MistaWordz I've actually heard that the whole Americanized comes food thing is a bit of a myth by some Chinese expats from what they said sure you'll get different ingredients but the styles and flavors are very similar to hunan regional cuisine, with the sweetness and heavy emphasis on large amounts of meat. And I was also more talking Asian in general including japan, vietnamese, and other the other south East asian cuisines
@@ChaosTherum Not really. In China, their food is generally a lot more vegetable based and the sauces being lighter, although you're right about different regions having different styles and flavors of food. Some of the most popular "Chinese" dishes like General Tso's Chicken were actually created in America though.
The French in particular have a system of cooking that is literally regimented, as in their kitchen culture came from their military culture. Because of that, its easier to point and proclaim "your doing it wrong!" In the US both Mexican and Chinese immigrants faced discrimination that forced them out of some kinds of work, but left restaurants as an option. Catering to others in a new land probably led to being flexible with ingredients and methods. I think Italians went through a similar process. Pizza is so incredibly popular, but it hardly resembles the original Italian version, and its such a small part of overalll Italian cuisine. I've only been to one restaurant that Italian, rather than a pizza joint, and everything I ate there was foreign to the point of being unpleasant, but that was my own personal problem.
Mexican tip here: If you're too lazy to use a broiler/oven, just do something we call "tatemado", which is placing the veggies on a burning hot plain surface until it becames almost burned, trust me, it will develop a deep, smokey, intense flavour, or if you're extra lazy just cook the tomatoes in water, you can leave them there for long enough, no need to do the concassé cut. You can also do the same with them chiles, but if you want it less spicy just remove the seeds and the veins (i suggest that you use a blend of pasilla, guajillo and arbol)
Ingredient report: Pickled onions were seen at 0:00 - 0:10, 0:14 - 0:16, 1:00 - 1:02, 1:22 - 1:27, 1:40 - 1:45, 4:53 - 5:10, 5:11 - 5:15, 5:19 - 6:06 and were mentioned at 4:51. Mayo was not seen in this video. This has been your ingredient report. (Thanks for all the support, it's really blown me away that somehow commenting on a person's video with timestamps as a meme could foster a community on it's own. Thank you everybody, me in a mayo jar will continue to provide timestamps for as long as I can. -Ethan's Pantry Report)
Fun fact: chilaquiles were created when the tortillas were begining to expire and someone decided to fry the tortillas and bathe them in salsa inorder for the tortillas to not go to waste. Again, this happened a long time ago before there was a lot of food processing in México
Not correct...chilaquiles = xil-a-quilitl is an indigenous aboriginal dish eaten through out the Americas.. Perhaps the modern version was adapted using left over totopo = tortilla chips.... Original dish would use duck fat... Lard.. Butter with a hint of charcoal.... Topped with joqoque..
Something that most Mexicans cannot tolerate is food waste. Many great dishes, like chilaquiles, have been created out of the need of brining to life ingredientes that are close ir slightly passed their expiration date.
Same! I just wish he knew about escabeche to add to his pickled onions. He really doesn't know what he's missing out on since he loves those onions so much ha
scrambled eggs would work nicely also. and for those who cant handle spice go with a poblano instead of jalapeño. I also like to add a bay leaf while cooking the sauce for like 5 minutes before removing since i really like the flavor. usually i garnish with cubed up avocado and crema. finally you are right, the soggier version is better since you can easily eat it with silverware, while the crunchy one makes it harder.
I love them with scrambled egg on the bottom -> chips -> salsa -> any melty white cheese and then heated up a bit covered on the stove to melt the cheese.
I grew up in foster care in a group home in Las Vegas. Our neighbor was a lady from El Salvador and EVERY DAY she brought us breakfast, lunch, and dinner, SHE DIDN'T HAVE TO DO THAT, I still remember her name "Maria Ponce" thank you.
Ethan, I’m still impressed how you nail the execution in all the Mexican dishes you present. Your version and Gabriela Cámara’s differ in the same way any Mexican family’s would. Hope to see what’s next! If you’re ever in Mexico visit Puebla in August for Chiles en Nogada, visiting at that time is always awesome
I've gone 38 years and never heard of this dish and now I can't stop making it. I got creative this week and found a way to make this accidentally. I made slow cooked beef in a dutch oven. I was using beef broth, tomatoes as liquid and had it all seasoned with chipotle chili powder, cumin, and garlic powder. The liquid left over from the shredded beef is actually amazing to use in the same way to soak the chips. I love both the salsa he makes with tomatoes and this new way I "discovered". Thanks for opening my eyes and getting my creative juices flowing.
@@padraig5335 Yeah, this is pretty much how they're made! The only difference is that we don't bake the tomato and peppers, we wrap them in aluminum foil and sear them directly on the stove top burner. Aside from that, yeah, everything else is pretty much the same!
Shows he can accept his mistakes and use them as a learning experience. Hate it when celebrity chefs hide or ignore their mistakes instead of addressing them.
love how you and your recipes focus on quick preparation and making things ahead. Makes it so much easier to make these things on a whim rather than having to plan out your meals ahead of time
Ethan I have a question, a Mexican friend who is a chef told me the way to make sauces like these are "to really burn the tomatoes, like really burn them". I tried this and the taste is actually way better (I couldnt replicate this taste in an oven, only in the pan). What's the scientific reason for this?
I always charr/burn my ingredients when I make salsas. I prefer the taste as opposed to fresh or lightly charred. It gives it different elements of flavor.
@@EthanChlebowski Sorry to hi-jack this, but have you ever been tested for parkinsons? If your hands are shaking enough to be noticeable on camera, it may be something to talk to your doctor about.
I just love that you share incredible recipes from your time in Mexico. Man, don't change your genre of foods. You make everything so simple, as it should be.
I don't know if you'll get to read this comment, but this reminds me a lot of a Romanian dish called "tochitură". Yes, no tortilla chips, but it's basically polenta + some tomato sauce (my family adds hot pepper paste) with various types of meat inside (mostly pork and smoked sausages), a fried egg and some cheese on top (and here sadly it's stuck to a local cheese called "telemea" really similar to feta). I think that adding some smoked sausage on that fried egg would add some nice extra stuff on that chilaquiles. :D
I've been making that as a breakfast for years and this is the first time that making the idea of making the sauce in advance ever popped into my mind, thanks dude :D
It's true! I've eaten this in restaurants before, but there's no place around here that does that. Years later I ended up with some tortillas that were going stale, and realized that the time had finally come. Hey, what do you know? It's bachelor cooking, a few cheap ingredients, it's not hard to make, it wouldn't be easy to burn it, for example. I liked my "home" version better than the restaurant one! It's not that hard to fry those old tortillas. I fried them way too much the first time, and it still worked! This is about the cheapest thing you could make that would still be any good, and also could be vegetarian.
My absolute favorite breakfast ever. My mom makes it for me whenever I visit her. She always makes her salsa from scratch that morning and always uses yellow corn tortillas because they remain super crispy even after they sit in the salsa. I have never been able to replicate her salsa, so at home I will make them with whatever salsa I have in my fridge, including enchilada sauce. You just can't go wrong with them.
I always say “if you’re gonna add 4 might as well add 10 more” Garlic is life. Try this next time you get pizza: sriracha, ranch, and minced garlic. It’s the perfect dipping sauce.
@@8Jhartzell You know Sriracha has a pretty huge amount of garlic. Not saying it's too much garlic just saying you could probably make the sauce from scratch and not worry about mixing three premade sauces.
Hi Ethan, i'm really struggling to make high protein, calorie dense food taste good. Any chance you may have a video in the future on how to make a bulking diet more flavorful? Can tell you take care of your appearance so surely you know how!
I may touch on this in a video about healthy eating! In general, without just eating more food, I like to add a bit more fat. Things like using thighs instead of breast, or higher fat cuts of steak, add an extra tbsp of oil for roasted vegetables (or soups, salads, etc), use whole fat dairy products. Definitely a lot of variety.
@@EthanChlebowski only issue I find with extra added fat is often I'm limited on fat intake. I try to go high protein, medium carb, and low fat. I understand a little goes a long way when adding fats, but a little fat is a lot when limiting one's intake of it.
Hi from Guadalajara, This recipe has my seal of approval, 100% Mexican, looks really good. Its nice to see someone make an actual authentic mexican dish how its supposed to be made.
I worked in a breakfast place years ago and I noticed one day that the latino chefs always would have chilaquiles , but they would add chorizo at the beginning. Super yum!
This is where I learned it, the salsa would be simmered on the flat top, with fresh sauteed tomato/onion/peppers, then the chorizo would be added, then chips, then eggs, similar to a migas. Then when I would ask them for migas, they would laugh and tell me it was called chilaquiles.
Great video! Would you be interested in making one of those “What I eat in a day/week” videos? I think it would be really interesting to see the meals that you make and eat on a day to day basis.
I was hesitant with this one, but made a batch with salsa verde earlier and immediately had to make another. One of the tastiest things I've eaten in a while and as easy as humanly possible.
Lmfao as a Mexican American my chilaquiles are super quick and easy, it’s the way I was I taught, amounting to little more than deep fried breakfast nachos and don’t look nearly as good as this This looks incredible, I’m loving these Mexican recipes
I'm impressed that u add chiles de arbol to your salsa. well done. chilaquiles are so versatile. I personally like to fry chopped onion and garlic, fried with oil before adding the sauce to the pan. then top it off with queso fresco (feta I'd a decent substitute), definitively add a couple of fried eggs with runny yolks, and some avocado slices.
I actually had this one at a local Mexican restaurant and tried to recreate it just from taste. It became one of my goto breakfast dishes. What I made was pretty similar to this but I would fry my egg with the Chilaquiles
I tried this after watching the video and it really was astonishing how easy it was, and how really shockingly delicious it was. I just used high quality chips and salsa verde and it was excellent. seriously, try this one.
I love your love for mexican cuisine 🥰 next time you visit Mexico City let me know. I can totally arrange a food tour for you so you can keep discovering our flavors and techniques. You definitely deserve more followers!
I decided to give this recipe a try the night after this video came out. Since then I have eaten it multiple times a week (3-4 times) for different meals and in countless variations. It also pairs really well with the carnitas recipe he posted a video or two later. I looooove this recipe and adapting it to what ever I feel like that day!
You can pull the pork from the chunk of carnitas and fry the chopped bits (maybe quarter inch) until they become salty and crispy. You can then stir maybe a half a cup into the hot tomato or tomatillo sauce just before adding the tortillas.
100% the most under rated cook on youtube. Your recipes are the only ones i have found online that actually turn out how they look in your videos. Very good instructor, very clear instructions. Thanks mate!
I have made this twice now, in less then a week. I've used crispy cheese quesadillas, chips, and a tortilla with chicken. My favorite, is two crispy fried eggs, with the chips, sourcream, queso fresco and cilantro. Thank you for inspiring me in the kitchen. I made your flour tortilla recipe, and they turned out incredible.
I loved your channel before I knew you liked our cuisine so much, you're awesome!!! And I love how well you've adopted some of our dishes and put your twist on it, I mean... you're already more mexican than some of us, you're at "Drake Bell's mexican level", saludos desde México, hermano!! I hope you come to another culinary trip !!
If you ever have stale tortillas, this dish puts em to use. Just like with french toast. Also try toasting the tortillas, thats usually how i make em. Came in thinking lets see what this white boy can do. Left thinking, bien hecho mijo. Definitely got my sub 👍🇺🇲🇲🇽
Ha! That's how I got started. Store tortillas don't seem to spoil, but the fresh ones I get from the tortillera DO. I guess they can go in the refrigerator? Anyway, I saw they were drying out and stuff, and that little light bulb came on. While I was frying the little pieces I made extra and put them in a bag for another dish, and just ate some. Kind of a cheap thrill!
Not a huge fan of mexican food, maybe it is quite distant for us SLAVS. But it reminds me a little bit about "Shakshuka"(as ingedients). Will totally give it a try, looks tasty as always, Ethan!
You nailed it Ethan! Just an FYI... any salsa can be used to make Chilaquiles. In a pinch, I have used Pico de Gallo processed in the blender, than cooked. When the craving hits, you find a way!😉
I make this at least once a week. Very good recipe nice job. I live in Dallas and have the good fortune to live within 3 miles of 2 different Mexican grocery stores. Many dried and fresh chilies also fresh herbs to make variations on the theme.
Ethan, you are officially my favorite cooking UA-camr! Your videos are quality but most of all they're REAL. It's not over edited like a damn Instagram filter where everything comes out overly perfect. Love your style brotha, keep em coming!
butter one side of bread, put a liquid chicken on the top(bust the yolk or not) sprinkle sausage on top & cheese. hit it with garlic salt. Flip it & bam!!! so easy & so good
I´m mexican and you described a beautiful way for making them! maybe, if you dont want to use an oven to roast the veggies, you might also toast them over a flat iron cast (in méxico is called comal) is also a very popular way to make a decent salsa. Congrats!
I was born in Mexico, Leon Guanajuato. I’m Mexican for real, lived there till I was 8 years old then went back when I was 13 and lived from 13 years old to 22 years old, All my family is Mexican so it makes me cringe when I see people adding lettuce and tomato to tacos or sour cream I know this isn’t a taco recipe but what I am trying to say is that you stay as traditional as possible and I appreciate that. Gracias Güero!
🙌🏾 and for the month of Feb I'm diving deeper into Mexican food. I received Diana Kennedy's book for Christmas and have the longest Mexican Recipes playlist on youtube 🥳🥳 My fav mexican breakfast is Huevos Rancheros but... I love a soggy nacho situation so adding this to my list to try this month!
Made the salsa several days ago to just top on my breakfast bowls, and I finally had time today to make the chilaquiles with it. Turned out incredible! Better than the chilaquiles I’ve had so far!
I love those things for breakfast. I've only had them with verde sauce but no matter red or green, you can't go wrong. I'd like to try layering in a little chorizo sometime.
When I worked at a bakery my Mexican coworkers made this with the eggs beaten and incorporated into the chip and homemade salsa roja mix. They beat a bunch of eggs and then added them to the chips and salsa and put it all in a hotel pan. It was more like a casserole. Better for feeding large groups of people. I remember eating it with extra chips. So, it was a real chips-on-ships situation. Also, this is the BEST breakfast for when you're suffering through a hangover.
...I really need to make my own salsa for chilequiles. The way I've grown accustomed to preparing this dish is by shallow frying corn tortillas, setting them aside to dry and using the leftover oil to fry some meat (usually chicken or steak) with an egg or two, then dumping it all into a bowl with copious amounts of hot sauce (Tapatio, Valentina, stuff like that). Results in a massive breakfast that more than tides me over until lunch. Now I want to try making it with this salsa.
1:59 When he says "white" in "white onion" he cuts the onion right at the "T" part in "white" and the cut makes a "Fff" sound, so when I first listened to this section, I thought he said "wife onion."
I respect people of different races digging deep into other cultures and learning how to make the cuisine! People know tacos and burritos, not many know about chilaquiles. In our mexican household, it’s a breakfast that brings us all over in the morning. Good on you buddy , you’ve earned a follower! My mom makes chilaquiles with avocado and refried beans with sour cream on top.
Since Ethan uses alot of pickled Onions, it is time for the pickled Onions report: Yes there were pickled Onions in this video. This concludes the pickled Onions report.
Just made this dish this morning. I made the sauce a few days ago and it seemed a little boring so I added some cumin and oregano, as well as a little hot sauce. But I wasn't prepared for the unbelievable smokey flavors once I cooked it down with some chorizo and a little water and chicken bullion. It was so complex. Thank you for sharing.
After watching your videos, I bought a variety pack of those storage containers... They have been GREAT! I can easily store anything in the fridge, see what's in them, and when done they easily wash up in the dishwasher. Also they stack nicely away in the cabinet!
"you just top them with whatever you want"... I died. No, you don't! it's not nachos 😆😆 I mean you can, like you can do with everything, but then it becomes something else. Eggs, cheese (white) , chicken, cream and fresh onions are traditionally the options for toppers.
We mix the egg in with the chips so it all scrambles together. Then the red sauce is added over the top. We like them where you can pierce them with a fork, but are still pretty crispy. Looks good!
Thank you for keeping it real. I do but my green salsa from Mexico since tomatillos are not available in my region. But back in Mexico I used to make all my salsas from scratch.
well anything is 5 minutes when you don't count the rest of it. That said, I really enjoy your videos. Its just annoying when creators make these 'super easy two-second dishes' that are totally not that. If you're using a food processor and preheating your oven, its not a 5 minute dish.
He's not counting the salsa because that's one of the most versatile salsas out there. You can use it also as a base for enchiladas, you can use it for tacos, just on eggs by themselves, or - in the chilaquiles. Anything can be 5 minutes if you don't count certain things, but that also works the other way: it's an exaggeration but if I included the time to churn my own butter in a fried egg recipe it would be ridiculous, as well.
It's a 5 minute dish because everything can be made long in advance. Make a big pot of salsa at the beginning of the month and you can make this dish in 5 minutes any time you want, that's the whole point. You don't count the time it took to make the cheese and the tortillas when you're making a "5-minute quesadilla", do you? You don't count the time it took to go out to the store and buy them. You don't count the time it took to go to work and earn the money they cost. If you keep broadening your definition of cook time, you could easily argue that your entire life has all been preparation for this one dish.
it sounds tasty, seems easy and can be eaten any time of the day...it seems like a verygood hangover food.I never heard abt them before....so, thank you for showing me this salsa-sourcream-cheese- tortilla - fried egg breakfast recipe.
Mexican here: this is one of those dishes you can't do wrong if you stick to traditional Mexican ingredients. Adjust the proportions to your tastes in anyway you want, pick and choose the chillies, add some meat or chicken, make it fancy, make it sloppy, make it green with tomatillos and cilantro; it's going to work. If you want to develop a taste for Mexican food this is your blank template for experimentation and discovery.
@@dimitriuss what?
@@dimitriuss Well this is a very iconic Mexican dish.
bet these are fire with chorizo
dimitriuss Mexico ranks at least in the top 5 gastronomies in the world on average
@@Fabiangel Im waiting for that Mole video
It is insane how polite and nice Mexican people are about your interpretation of their food in the comments. Compare that to videos with French or Italian dishes and the difference is immeasurable.
I have noticed that, you also see it with a lot of asian dishes where it seems like they are happy to see different interpretations on it. I wonder if that comes down to French and Italian cuisine being a much bigger part of the outside world's view of the their cultures compared to Mexican, and Asian food.
@@ChaosTherum You think so? Most people in America have never even had French food. Everybody's had "Chinese" food and "Mexican" food. I put those in quotes because both cuisines have been Americanized like a mf. Real Chinese and Mexican food is a different story. You don't really see authentic Mexican or Chinese restaurants unless you're in a predominantly Chinese or Hispanic community. (I didn't single out Mexicans because they move around other Spanish speakers a lot, so you could potentially find authentic Mexican food even if they ain't the majority Hispanic population).
@@MistaWordz I've actually heard that the whole Americanized comes food thing is a bit of a myth by some Chinese expats from what they said sure you'll get different ingredients but the styles and flavors are very similar to hunan regional cuisine, with the sweetness and heavy emphasis on large amounts of meat.
And I was also more talking Asian in general including japan, vietnamese, and other the other south East asian cuisines
@@ChaosTherum Not really. In China, their food is generally a lot more vegetable based and the sauces being lighter, although you're right about different regions having different styles and flavors of food. Some of the most popular "Chinese" dishes like General Tso's Chicken were actually created in America though.
The French in particular have a system of cooking that is literally regimented, as in their kitchen culture came from their military culture.
Because of that, its easier to point and proclaim "your doing it wrong!"
In the US both Mexican and Chinese immigrants faced discrimination that forced them out of some kinds of work, but left restaurants as an option.
Catering to others in a new land probably led to being flexible with ingredients and methods.
I think Italians went through a similar process.
Pizza is so incredibly popular, but it hardly resembles the original Italian version, and its such a small part of overalll Italian cuisine.
I've only been to one restaurant that Italian, rather than a pizza joint, and everything I ate there was foreign to the point of being unpleasant, but that was my own personal problem.
This is one of those dishes that no matter how many times I make, my mom's version is still the best 🤙🏽
The nostalgia factor can't be beat sometimes, mom does it best :)
@@EthanChlebowski I love my mom and oh God her foods are the best!
Moms and babushkas cannot be beaten, but we try.
It's funny when people badmouth a Mexican recipe by saying "IT ISN'T AUTHENTIC"!!! They don't know it but what they mean is it isn't their Mom's ....
That's a great basic salsa recipe. Nice!
Mexican tip here:
If you're too lazy to use a broiler/oven, just do something we call "tatemado", which is placing the veggies on a burning hot plain surface until it becames almost burned, trust me, it will develop a deep, smokey, intense flavour, or if you're extra lazy just cook the tomatoes in water, you can leave them there for long enough, no need to do the concassé cut.
You can also do the same with them chiles, but if you want it less spicy just remove the seeds and the veins (i suggest that you use a blend of pasilla, guajillo and arbol)
I was gonna say. It tastes way better when you just throw it on the stove
Or wrap it in tin foil and slap it on the comal or just on the flame
@@yurr1870
Tomate in Foil wrap is the true method 👍
Salsa tatemada esta super rica pero no es para chilaquiles
@@sassysalmon93 por lo menos a mi me gusta mas mis chilaquiles de esa forma :V
Ingredient report:
Pickled onions were seen at 0:00 - 0:10, 0:14 - 0:16, 1:00 - 1:02, 1:22 - 1:27, 1:40 - 1:45, 4:53 - 5:10, 5:11 - 5:15, 5:19 - 6:06 and were mentioned at 4:51.
Mayo was not seen in this video.
This has been your ingredient report.
(Thanks for all the support, it's really blown me away that somehow commenting on a person's video with timestamps as a meme could foster a community on it's own. Thank you everybody, me in a mayo jar will continue to provide timestamps for as long as I can.
-Ethan's Pantry Report)
Thank you for carrying your inspired idea into reality so that we can all enjoy it!
My man doing god's work here
Please consider doing this to future videos!!
This is glorious
Gay
Fun fact: chilaquiles were created when the tortillas were begining to expire and someone decided to fry the tortillas and bathe them in salsa inorder for the tortillas to not go to waste. Again, this happened a long time ago before there was a lot of food processing in México
Necessity is the madre of invention.
Some of my favorite foods come from people doing stuff with left overs.
Not correct...chilaquiles = xil-a-quilitl is an indigenous aboriginal dish eaten through out the Americas..
Perhaps the modern version was adapted using left over totopo = tortilla chips....
Original dish would use duck fat... Lard.. Butter with a hint of charcoal....
Topped with joqoque..
Something that most Mexicans cannot tolerate is food waste. Many great dishes, like chilaquiles, have been created out of the need of brining to life ingredientes that are close ir slightly passed their expiration date.
@@ricardotapia-iturriaga5871 probably Mexican chilaquiles
But the origin dish xil-a-quilitl is not
As a Mexican, I approve of every Mexican dish made so far.
Same! I just wish he knew about escabeche to add to his pickled onions. He really doesn't know what he's missing out on since he loves those onions so much ha
Same!
Viva Mexico! 🇲🇽
As an Indian, I approve of every Indian dish made so far. Ethan really does his research when he makes ethnic food.
@Faithful member of the party. haha Same ^^
scrambled eggs would work nicely also.
and for those who cant handle spice go with a poblano instead of jalapeño.
I also like to add a bay leaf while cooking the sauce for like 5 minutes before removing since i really like the flavor. usually i garnish with cubed up avocado and crema.
finally you are right, the soggier version is better since you can easily eat it with silverware, while the crunchy one makes it harder.
I love them with scrambled egg on the bottom -> chips -> salsa -> any melty white cheese and then heated up a bit covered on the stove to melt the cheese.
Those little sticks on your hand come in handy for the crunchier version
@@-Annn- yea, but its way messier, i dont like eating with my hands.
its just a matter of preference.
@@maksymstrut8687 life is messy. Just hang on for the ride
I grew up in foster care in a group home in Las Vegas. Our neighbor was a lady from El Salvador and EVERY DAY she brought us breakfast, lunch, and dinner, SHE DIDN'T HAVE TO DO THAT, I still remember her name "Maria Ponce" thank you.
Ethan, I’m still impressed how you nail the execution in all the Mexican dishes you present. Your version and Gabriela Cámara’s differ in the same way any Mexican family’s would. Hope to see what’s next! If you’re ever in Mexico visit Puebla in August for Chiles en Nogada, visiting at that time is always awesome
I've gone 38 years and never heard of this dish and now I can't stop making it. I got creative this week and found a way to make this accidentally. I made slow cooked beef in a dutch oven. I was using beef broth, tomatoes as liquid and had it all seasoned with chipotle chili powder, cumin, and garlic powder.
The liquid left over from the shredded beef is actually amazing to use in the same way to soak the chips. I love both the salsa he makes with tomatoes and this new way I "discovered".
Thanks for opening my eyes and getting my creative juices flowing.
Oh my gosh that sounds so good. I'm going to do this. Thank you!
I'm a Mexican, and Chilaquiles are literally my favorite food, and I haven't had them in months. You're killing me, man 😭😭😭😭😭
I'm white and I love chilaquiles. Am I doing this right?
@@padraig5335 Yeah, this is pretty much how they're made! The only difference is that we don't bake the tomato and peppers, we wrap them in aluminum foil and sear them directly on the stove top burner. Aside from that, yeah, everything else is pretty much the same!
It's your sign to go make some if you can!
You made my abuelita proud. the mexican community happily accepts you as one of its own
I love that you leave in mistakes, makes your videos much more authentic
Shows he can accept his mistakes and use them as a learning experience. Hate it when celebrity chefs hide or ignore their mistakes instead of addressing them.
love how you and your recipes focus on quick preparation and making things ahead. Makes it so much easier to make these things on a whim rather than having to plan out your meals ahead of time
"divine sounds"
You know you are watching Ethan Chlebowski when he manages to include pickled onions when making soggy tortilla chips.
Keep the meme alive!!!! It's like Adam ragusea with white wine lol :)
Picked onions are to Ethan, as cayenne to John, white wine to Evan, chives to Josh
Actually they are common in chilaquiles down here in Mexico, but yeah this guy knows what’s up with the pickled onions.
They're actual a super traditional Mexican topping :)
And the flying processor blade, lol
I'd like to know how to make any kind of breakfast lol. Anything is better than cereal. My appreciation!
You'll love this one!
Scrambled eggs on toasted sourdough take 2-3 minutes and IMHO, they hit the spot if you know how you like them made
Did u just disrespect cereal?
I always make Banana pureed with milk and protein powder and cinnamon
@@ktk4369 Cereal is an F tier breakfast
Ethan I have a question, a Mexican friend who is a chef told me the way to make sauces like these are "to really burn the tomatoes, like really burn them". I tried this and the taste is actually way better (I couldnt replicate this taste in an oven, only in the pan). What's the scientific reason for this?
Not true, many people in Mexico roast the tomatoes, onions and chiles in the oven. It is all a matter of preference and convenience.
Maillard reaction
I always charr/burn my ingredients when I make salsas. I prefer the taste as opposed to fresh or lightly charred. It gives it different elements of flavor.
I love eggs cooked like that, crispy on the bottom and a runny yolk
Disagree but to each their own.
best method
@@Bidens_Diaperno
I used to think they were gross but as I got older I got tired of scrambled
@Henry Zuniga Hernandez I like stinky eggy farts haha just don’t like the actual egg. Love a good ponger
All my favorite recipes of yours seem to be Mexican inspired
It's such a diverse and great cuisine!
Love to see mexican food get featured in cooking nerd youtube
@@EthanChlebowski Sorry to hi-jack this, but have you ever been tested for parkinsons? If your hands are shaking enough to be noticeable on camera, it may be something to talk to your doctor about.
@@sdalby9127
Yeah that dude didnt care at all lol
I just love that you share incredible recipes from your time in Mexico. Man, don't change your genre of foods. You make everything so simple, as it should be.
Now this is mexican for real! I love how mexican classic cocina is being loved all around the globe
I'm a migas guy myself lol. Love the crunch from fried tortillas.
I love that he's genuinely concerned about all the deliciousness and EASY foods EVERYONE should know how to make
Please keep including the bloopers like the food processor blade falling. It's relatable
H E L L A relatable 😂🤦🏾♀️
@@dacutestdimples right! 😂🤷🏽♀️
I don't know if you'll get to read this comment, but this reminds me a lot of a Romanian dish called "tochitură". Yes, no tortilla chips, but it's basically polenta + some tomato sauce (my family adds hot pepper paste) with various types of meat inside (mostly pork and smoked sausages), a fried egg and some cheese on top (and here sadly it's stuck to a local cheese called "telemea" really similar to feta).
I think that adding some smoked sausage on that fried egg would add some nice extra stuff on that chilaquiles. :D
I'm Mexican and chilaquiles are probably my favorite breakfast, good job man these are really well made!
It's great that you had a good time here in Mexico City, we have some of the best street foods in the world. Keep it up amigo.
Made these this weekend for my wife and daughter. My wife now has a favorite way for me to make our Saturday egg breakfast!
I can tell Mexico City changed you and I am loving every bit of it. I miss home!!!
Other option for toppings is putting manchego cheese and let it melt, and you can also do tecolotes that is basically a mollete of chilaquiles
I've been making that as a breakfast for years and this is the first time that making the idea of making the sauce in advance ever popped into my mind, thanks dude :D
oh man, for everyone who hasn't tried chilaquiles before, DO IT, just DO IT, they are amazing and dumb simple, peak traditional mexican food here bois
Migas too. 😋
It's true! I've eaten this in restaurants before, but there's no place around here that does that. Years later I ended up with some tortillas that were going stale, and realized that the time had finally come. Hey, what do you know? It's bachelor cooking, a few cheap ingredients, it's not hard to make, it wouldn't be easy to burn it, for example. I liked my "home" version better than the restaurant one! It's not that hard to fry those old tortillas. I fried them way too much the first time, and it still worked! This is about the cheapest thing you could make that would still be any good, and also could be vegetarian.
My absolute favorite breakfast ever. My mom makes it for me whenever I visit her. She always makes her salsa from scratch that morning and always uses yellow corn tortillas because they remain super crispy even after they sit in the salsa. I have never been able to replicate her salsa, so at home I will make them with whatever salsa I have in my fridge, including enchilada sauce. You just can't go wrong with them.
That one garlic clove kind of hurt my feelings. 4 cloves minimum in all things.
Yea I ALWAYS use at least 2 garlic cloves when I’m making frie rice or some egg. 1 isn’t enough
It's personal taste. Not everyone is wario.
Yeah every recipe you at least triple the garlic cause its never enough
I always say “if you’re gonna add 4 might as well add 10 more”
Garlic is life.
Try this next time you get pizza: sriracha, ranch, and minced garlic. It’s the perfect dipping sauce.
@@8Jhartzell You know Sriracha has a pretty huge amount of garlic. Not saying it's too much garlic just saying you could probably make the sauce from scratch and not worry about mixing three premade sauces.
Hi Ethan, i'm really struggling to make high protein, calorie dense food taste good. Any chance you may have a video in the future on how to make a bulking diet more flavorful? Can tell you take care of your appearance so surely you know how!
Parsley butter?
Vinegar/mustard marinade?
I may touch on this in a video about healthy eating! In general, without just eating more food, I like to add a bit more fat. Things like using thighs instead of breast, or higher fat cuts of steak, add an extra tbsp of oil for roasted vegetables (or soups, salads, etc), use whole fat dairy products. Definitely a lot of variety.
@@EthanChlebowski thank you for the response Ethan, have a good day !
How can you struggle to make it taste good? High protein can be any sort of meats, fish, eggs. They're all flavourful already
@@EthanChlebowski only issue I find with extra added fat is often I'm limited on fat intake. I try to go high protein, medium carb, and low fat. I understand a little goes a long way when adding fats, but a little fat is a lot when limiting one's intake of it.
Mexican here: This guy is legit, his chilaquiles would go great with a nice cold glass of orange juice. Saludos!
More like a cold glass of Modelo beer 🤗
Hi from Guadalajara, This recipe has my seal of approval, 100% Mexican, looks really good. Its nice to see someone make an actual authentic mexican dish how its supposed to be made.
I worked in a breakfast place years ago and I noticed one day that the latino chefs always would have chilaquiles , but they would add chorizo at the beginning. Super yum!
This is where I learned it, the salsa would be simmered on the flat top, with fresh sauteed tomato/onion/peppers, then the chorizo would be added, then chips, then eggs, similar to a migas.
Then when I would ask them for migas, they would laugh and tell me it was called chilaquiles.
Great video! Would you be interested in making one of those “What I eat in a day/week” videos? I think it would be really interesting to see the meals that you make and eat on a day to day basis.
Love how Ethan absolutely goes in on his food during the taste test
I was hesitant with this one, but made a batch with salsa verde earlier and immediately had to make another. One of the tastiest things I've eaten in a while and as easy as humanly possible.
Lmfao as a Mexican American my chilaquiles are super quick and easy, it’s the way I was I taught, amounting to little more than deep fried breakfast nachos and don’t look nearly as good as this
This looks incredible, I’m loving these Mexican recipes
I love this cooking show....its not stiff or cold.......or boring.....or monotone....Cheers
You’re my favourite UA-cam foodie. I often make what you post with my gf.
Do you lift? You look in good shape and watching your macros?
I'm impressed that u add chiles de arbol to your salsa. well done. chilaquiles are so versatile. I personally like to fry chopped onion and garlic, fried with oil before adding the sauce to the pan. then top it off with queso fresco (feta I'd a decent substitute), definitively add a couple of fried eggs with runny yolks, and some avocado slices.
Boom! Thats a spicy CHILAQUILES!
Indeed
almost as spicy as the percussion section
but uh yeah your channel is great
Ethan needs to make a flautas recipe in your honor
I actually had this one at a local Mexican restaurant and tried to recreate it just from taste. It became one of my goto breakfast dishes.
What I made was pretty similar to this but I would fry my egg with the Chilaquiles
Aahh yes, the HOLY PICKLED ONION!!!♥️
blessed by thy onion!
Thank you sir, keep the meme alive!!!!
I tried this after watching the video and it really was astonishing how easy it was, and how really shockingly delicious it was. I just used high quality chips and salsa verde and it was excellent. seriously, try this one.
I’m addicted to your videos
I love your love for mexican cuisine 🥰 next time you visit Mexico City let me know. I can totally arrange a food tour for you so you can keep discovering our flavors and techniques.
You definitely deserve more followers!
I'm impressed the plate had a finished dish considering everything kept being snacked on while cooking it
I decided to give this recipe a try the night after this video came out. Since then I have eaten it multiple times a week (3-4 times) for different meals and in countless variations. It also pairs really well with the carnitas recipe he posted a video or two later. I looooove this recipe and adapting it to what ever I feel like that day!
I've never been a fan of chilaquiles but there was a place near my university that served them with carnitas, they were pretty damn good.
You can pull the pork from the chunk of carnitas and fry the chopped bits (maybe quarter inch) until they become salty and crispy. You can then stir maybe a half a cup into the hot tomato or tomatillo sauce just before adding the tortillas.
100% the most under rated cook on youtube.
Your recipes are the only ones i have found online that actually turn out how they look in your videos.
Very good instructor, very clear instructions. Thanks mate!
Probably my favorite breakfast, and this version looks amazing
I have made this twice now, in less then a week. I've used crispy cheese quesadillas, chips, and a tortilla with chicken. My favorite, is two crispy fried eggs, with the chips, sourcream, queso fresco and cilantro. Thank you for inspiring me in the kitchen. I made your flour tortilla recipe, and they turned out incredible.
Also pickled onions seen at 5:03
Yes sir, seems like you're also picking up on a tradition :)
@@ethanspantryreport948 I learn from the best pantry report account arround!
I loved your channel before I knew you liked our cuisine so much, you're awesome!!! And I love how well you've adopted some of our dishes and put your twist on it, I mean... you're already more mexican than some of us, you're at "Drake Bell's mexican level", saludos desde México, hermano!! I hope you come to another culinary trip !!
If you ever have stale tortillas, this dish puts em to use. Just like with french toast. Also try toasting the tortillas, thats usually how i make em. Came in thinking lets see what this white boy can do. Left thinking, bien hecho mijo. Definitely got my sub 👍🇺🇲🇲🇽
Ha! That's how I got started. Store tortillas don't seem to spoil, but the fresh ones I get from the tortillera DO. I guess they can go in the refrigerator? Anyway, I saw they were drying out and stuff, and that little light bulb came on. While I was frying the little pieces I made extra and put them in a bag for another dish, and just ate some. Kind of a cheap thrill!
Just made this with tomatoes from the garden and I am blown away with how something so easy is so amazingly good
Not a huge fan of mexican food, maybe it is quite distant for us SLAVS. But it reminds me a little bit about "Shakshuka"(as ingedients).
Will totally give it a try, looks tasty as always, Ethan!
You nailed it Ethan!
Just an FYI... any salsa can be used to make Chilaquiles. In a pinch, I have used Pico de Gallo processed in the blender, than cooked. When the craving hits, you find a way!😉
I would love to make this for my wife during lazy weekends.
But she is too busy having sleepovers at her boyfriend's house.
I make this at least once a week. Very good recipe nice job. I live in Dallas and have the good fortune to live within 3 miles of 2 different Mexican grocery stores. Many dried and fresh chilies also fresh herbs to make variations on the theme.
Chilaquiles with huevos: you can't go wrong with this winner combination.
Damn, and I ran out of Tortillas yesterday. Gotta get to the Mercado now ...
Ethan, you are officially my favorite cooking UA-camr! Your videos are quality but most of all they're REAL. It's not over edited like a damn Instagram filter where everything comes out overly perfect. Love your style brotha, keep em coming!
*wipes hands on hips*
butter one side of bread, put a liquid chicken on the top(bust the yolk or not) sprinkle sausage on top & cheese. hit it with garlic salt. Flip it & bam!!! so easy & so good
Congratulations, that food processor mistake got a laugh from my mother and me.
I´m mexican and you described a beautiful way for making them! maybe, if you dont want to use an oven to roast the veggies, you might also toast them over a flat iron cast (in méxico is called comal) is also a very popular way to make a decent salsa. Congrats!
I was born in Mexico, Leon Guanajuato. I’m Mexican for real, lived there till I was 8 years old then went back when I was 13 and lived from 13 years old to 22 years old, All my family is Mexican so it makes me cringe when I see people adding lettuce and tomato to tacos or sour cream I know this isn’t a taco recipe but what I am trying to say is that you stay as traditional as possible and I appreciate that. Gracias Güero!
🙌🏾 and for the month of Feb I'm diving deeper into Mexican food. I received Diana Kennedy's book for Christmas and have the longest Mexican Recipes playlist on youtube 🥳🥳 My fav mexican breakfast is Huevos Rancheros but... I love a soggy nacho situation so adding this to my list to try this month!
My man knows about epazote congrats!!
Made the salsa several days ago to just top on my breakfast bowls, and I finally had time today to make the chilaquiles with it. Turned out incredible! Better than the chilaquiles I’ve had so far!
I'm mexican and I have to say:
REPRESENT!
I love those things for breakfast. I've only had them with verde sauce but no matter red or green, you can't go wrong. I'd like to try layering in a little chorizo sometime.
There's this indian snack/chat called masala puri and this sounds like having masala puri with a side of egg for breakfast and I love it
My mom uses cascabel and arbol instead of just arbol I suggest you try it it tastes is amazing
The last time I was this early Ethan was still cutting the onions to be pickled.
(Also yea this channel rocks)
When I worked at a bakery my Mexican coworkers made this with the eggs beaten and incorporated into the chip and homemade salsa roja mix. They beat a bunch of eggs and then added them to the chips and salsa and put it all in a hotel pan. It was more like a casserole. Better for feeding large groups of people. I remember eating it with extra chips. So, it was a real chips-on-ships situation. Also, this is the BEST breakfast for when you're suffering through a hangover.
hey ethan how are you doing?
I'm doing well, thanks for asking :)
@@EthanChlebowski How about now?
...I really need to make my own salsa for chilequiles.
The way I've grown accustomed to preparing this dish is by shallow frying corn tortillas, setting them aside to dry and using the leftover oil to fry some meat (usually chicken or steak) with an egg or two, then dumping it all into a bowl with copious amounts of hot sauce (Tapatio, Valentina, stuff like that). Results in a massive breakfast that more than tides me over until lunch.
Now I want to try making it with this salsa.
1:59 When he says "white" in "white onion" he cuts the onion right at the "T" part in "white" and the cut makes a "Fff" sound, so when I first listened to this section, I thought he said "wife onion."
I respect people of different races digging deep into other cultures and learning how to make the cuisine! People know tacos and burritos, not many know about chilaquiles. In our mexican household, it’s a breakfast that brings us all over in the morning. Good on you buddy , you’ve earned a follower! My mom makes chilaquiles with avocado and refried beans with sour cream on top.
Since Ethan uses alot of pickled Onions, it is time for the pickled Onions report:
Yes there were pickled Onions in this video.
This concludes the pickled Onions report.
Man you really know ur mexican cooking !
congrats and saludos from mexico
5 minute breakfast with 1 hour prep.
There, I fixed the title for you.
use pre-made salsa, I'm sure it wouldn't be the end of the world.
Just made this dish this morning. I made the sauce a few days ago and it seemed a little boring so I added some cumin and oregano, as well as a little hot sauce. But I wasn't prepared for the unbelievable smokey flavors once I cooked it down with some chorizo and a little water and chicken bullion. It was so complex. Thank you for sharing.
it’s corn flakes with tomato sauce
Please delete this comment.
Dude i actually chuckled, you should try em
so what's you saying is that's a cereal
Thats pretty much how a white person would do em, so yeah
How is it the Mexican understands hes meme-ing......
After watching your videos, I bought a variety pack of those storage containers... They have been GREAT! I can easily store anything in the fridge, see what's in them, and when done they easily wash up in the dishwasher. Also they stack nicely away in the cabinet!
"you just top them with whatever you want"... I died. No, you don't! it's not nachos 😆😆 I mean you can, like you can do with everything, but then it becomes something else. Eggs, cheese (white) , chicken, cream and fresh onions are traditionally the options for toppers.
We mix the egg in with the chips so it all scrambles together. Then the red sauce is added over the top. We like them where you can pierce them with a fork, but are still pretty crispy. Looks good!
Nobody:
Ethan: Pickled onions ❤️
Thank you for keeping it real. I do but my green salsa from Mexico since tomatillos are not available in my region. But back in Mexico I used to make all my salsas from scratch.
well anything is 5 minutes when you don't count the rest of it. That said, I really enjoy your videos. Its just annoying when creators make these 'super easy two-second dishes' that are totally not that. If you're using a food processor and preheating your oven, its not a 5 minute dish.
He's not counting the salsa because that's one of the most versatile salsas out there. You can use it also as a base for enchiladas, you can use it for tacos, just on eggs by themselves, or - in the chilaquiles. Anything can be 5 minutes if you don't count certain things, but that also works the other way: it's an exaggeration but if I included the time to churn my own butter in a fried egg recipe it would be ridiculous, as well.
It's a 5 minute dish because everything can be made long in advance. Make a big pot of salsa at the beginning of the month and you can make this dish in 5 minutes any time you want, that's the whole point.
You don't count the time it took to make the cheese and the tortillas when you're making a "5-minute quesadilla", do you? You don't count the time it took to go out to the store and buy them. You don't count the time it took to go to work and earn the money they cost. If you keep broadening your definition of cook time, you could easily argue that your entire life has all been preparation for this one dish.
it sounds tasty, seems easy and can be eaten any time of the day...it seems like a verygood hangover food.I never heard abt them before....so, thank you for showing me this salsa-sourcream-cheese- tortilla - fried egg breakfast recipe.
Next time use MOLE instead of red sauce! You will love them
Oh man, I made this for dinner tonight and it was really good. Heretofore, I didn't appreciate how easy and quick it is to make the salsa fresh!