HOW TO MAKE CHILAQUILES USING NEW MEXICO CHILE PODS: Red Chilaquiles Recipe with a Fried Egg on Top
If you’ve ever wanted to learn How to make Chilaquiles with Homemade Red Chile from New Mexico Chile Pods, then this is the video for you! I top off these chilaquiles with a fried egg, because this is one of my favorite things to eat for breakfast. But, of course, chilaquiles are delicious any time of day or night. Here’s my recipe with easy, step-by-step directions. I hope you like them!
For the Red Chile Sauce, you’ll need:
10 - 12 New Mexico red chile pods
3 cloves garlic
1 1/2 Tbsp. Mexican oregano
1 1/2 Tbsp. powdered cumin
1 1/2 tsp. salt
approx. 3 cups water (add more or less, depending on how thick you like your chile)
For the Chilaquiles, you’ll need:
corn tortillas (figure on 4 to 5 per person)
vegetable oil for frying (approx. 1/2 cup)
grated cheese (cheddar, monterrey jack, muenster, queso fresco are all good choices)
chopped white onion
Optional for garnish:
eggs
fresh cilantro
Mexican crema or sour cream
Directions:
Clean chile pods with a small knife, removing stems, seeds, veins & any blemishes. (The seeds & veins are what give the chile heat, so if you want it mild, remove all of them. If you want it hotter, leave a few in.) Wash the pods in warm water, making sure they’re nice and clean. Then, let them soak in hot water for about 10 minutes, until the chile pods become a little softer. Remove from water & place them in a blender. Add the garlic, oregano, cumin and salt. Then pour in most, but not all of your water. (This way you can eyeball it and see how much more water it needs, so your chile isn’t too thick or too runny.) Blend and add water as necessary. You can stop blending when you have a consistent red chile sauce. Heat a large skillet over the stove and add about a Tbsp of oil. When it’s nice and hot, pour chile sauce into skillet and let it come to a boil. Once it boils, lower heat and let it continue to simmer for approx. 10 minutes.
[This is your basic red chile sauce that can be used any number of ways; enchiladas, chilaquiles, chile con carne, tamales, menudo, or just drizzle it over an omelette. It’s fantastic! And it keeps well in the refrigerator.]
But on to the Chilaquiles…
Heat vegetable oil in a large frying pan over medium high heat. Stack your corn tortillas on a cutting board, and with a knife cut them into small pieces. I like cutting mine into triangles, like a pizza. But you can cut them into thin little strips or tear them with your hands, however you like them. Once cut, put them to fry in the hot frying pan, turning them as you go. You want them to get crispy. Take them out of the frying pan, place them on a plate or cookie sheet covered with paper towels and let the excess oil drain off. Remove excess oil from frying pan then place pan back on burner. Put fried tortillas back in pan, pour red chile over the fried tortillas, add cheese and onion to taste and let cook a little longer until cheese gets melty. Remove. Add a little more cheese and onion on top, and serve while hot.
I like to garnish with a little cilantro and Mexican crema or sour scream, then top it all off with a fried egg. There’s just something about the warm egg yolk running over the red chile that is SO YUMMY!
For me, Chilaquiles is the “Other” Breakfast of Champions! Let me know in the comments if you agree and if you try this recipe. I post one new recipe every week at Marcy Inspired, so be sure to Like and Subscribe. You can also follow me @MarcyInspired on Instagram and Facebook. I’d love to hear from you!
Пікірлер: 44
I absolutely LOVE chilaquiles!! This recipe looks fantastic!! I’ve never cooked them before, but now I have found a great recipe to follow. 😁 Thank you.
Hello Marcy , Ohh what a Blessing for me to have landed on Your Channel. I Love all Your Videos. I am a new subscriber and really enjoy your videos. A fellow New Mexican from Las Cruces, transplanted in Memphis, TN. You have closed the gap of missing home for me. I get back as often as possible. I have tried several of your recipes and Love them. Your easy to follow recipes and Delicious Goodness. You make everything like Momma taught me, it's so good to have some reminders. Your Sweetness and Gentle way of sharing is so inviting. I Love it! It's like meeting up with a Long Lost Girlfriend from school days. Thank you for sharing all your recipes and ideas. May Gid Bless You and Your Channel. Sweetly Mary from Las Cruces ~🛻☃️
@marcyinspired1442
Жыл бұрын
Hi Mary. That is about the sweetest comment I have ever received! Thank you for making my day. I've always felt there is something very special about the food in New Mexico and I guess I just want others to have an appreciation for it, too. The fact I am making friends along the way has just been the icing on the cake. I now have a new friend in Memphis! Hope you have a Merry Christmas, and may God bless you for being such a sweet an encourager.
I'm glad you posted these, it took the mystery outta making these! The only problem is you always want more! Keep on cooking girl...🌮❤🌶
@marcyinspired1442
3 жыл бұрын
Very true. That's why I keep chile in reserve. 😜 Thanks for checking out my video.
I tried your green chile stew recipe last night and came out sooooo delicious thank you reminded me of my grandfathers chile from Albuquerque. I cant wait to try this recipe out as well. Thank you so much!
@marcyinspired1442
2 жыл бұрын
I love hearing that! Thanks so much for telling me.
@jasonjuarez2460
2 жыл бұрын
I also tried your chilaquiles recipe last yesterday before my wife went to work and she absolutely loved.. Thanks a milliion again.
@jasonjuarez2460
2 жыл бұрын
Also your videos are so natural, and easy to comprehend. You do an amazing job!
@marcyinspired1442
2 жыл бұрын
@@jasonjuarez2460 Thanks so much. Your comment made my day.
Thanks for not playing the blender to long as my dog gets scared with the blender noice and goes running outside lol
Wish you lived near by!
You should try scrambling the eggs or the Chilaquiles and then the cheese I like cheddar myself cause I haven’t tasted anything like I used to when I delivered to Lil House Café that I can’t go there anymore because they closed enjoyed your video
@marcyinspired1442
Жыл бұрын
I usually use cheddar, too. I just decided to use cotija this time. A friend of mine scrambles the eggs on her chilaquiles too. I had never seen that done before and thought she was the only one. That's so interesting. Thanks for watching and commenting.
Made these for Sunday morning breakfast everyone loved them
@marcyinspired1442
3 жыл бұрын
Yay!!! Happy to hear that!
I’ve always been intimidated to make these but I’m ready to try this now!
@marcyinspired1442
Жыл бұрын
Don't be intimidated. Once you make them, you'll realize it's not hard at all.
This looks AMAZING! I love chilaquiles but have only had them with salsa verde. That chili you made... OMG... I need to try this sometime!
@marcyinspired1442
3 жыл бұрын
Let me know if you do try it, Ann. And thanks so much for all the support. 🤗
Looks amazing!! I will definitely be making this.
@marcyinspired1442
11 ай бұрын
Hope you enjoy them as much as we do.
Looks so delicious. I'm going to try it.
@marcyinspired1442
Жыл бұрын
Hope you enjoy it!
Hola Marcy, I love watching and learning your Delish recipes ! I find that using kitchen scissors ✂️ to clean out the chile pods works best for me!! ✨
@marcyinspired1442
Жыл бұрын
Thanks for the tip, and for watching! Appreciate your comment.
Chilaquiles are one of my breakfast favorites and I’m going to try your recipe. I’ve also been looking for another way I’ve eaten chilaquiles. They put all the ingredients in one pot mixing the egg in with the tortillas, salsa and other ingredients including cheese then put cover to melt cheese. This one young lady from Oaxaca use to make them. I never got her recipe.
@marcyinspired1442
2 жыл бұрын
My best friend once fried corn tortillas with scrambled eggs for breakfast. I had never seen that before, but it was really good. I think, no matter how you combine the ingredients, you're going to end up with something delicious. Thanks for the comment.
@Pookiegmaw1958
2 жыл бұрын
@@marcyinspired1442 thank you 😊
This is awesome Marcy...right before you started frying the egg, I was thinking she should add an egg..lol
@marcyinspired1442
3 жыл бұрын
That's 'cause you know how to eat right! Lol Thanks for checking out the video. :)
I use dried chilies a lot and when I soak them, the soaking water becomes useful. I add this to the blender instead of plain water has no flavor. The soaking water adds flavor and is preferable.
@marcyinspired1442
9 ай бұрын
I do that, too, though sometimes I forget.
as a native and still resident German I don't know if ever and where to get New Mexico red chile pods. Does any other istead makes sense ? Jalapeño, Cayenne long slim, Lombardo . . . ?
I'm curious as to whether you strain your chile sauce? I find that to be the most cumbersome part of making a chile sauce. I've always been told you have to strain for the skin of the chiles which will make your sauce bitter. Would love to skip this step if not necessary.
@marcyinspired1442
Жыл бұрын
When I run it through the blender or food processor, I just let it run a really long time, until there's no sign of little pieces of skin whirling around. That way I don't have to run it through a strainer afterwards. I'm sure a million people would disagree and call that lazy, but it absolutely works for me. And my sauce is smooth and definitely not bitter.
@drewvalenz2721
11 ай бұрын
Yes always run thru a strainer. Trust me it makes a huge difference.
@cheeksqueezermom
5 ай бұрын
I use my Vitamix blender and those little bits of skin are pulverized into oblivion!! Not even a trace! Saves so much time over my old blender.
Got menudo recipe? Thanks
@marcyinspired1442
2 жыл бұрын
I'm hoping to shoot a menudo video with my mom because she makes really good menudo. Lord willing, It will be in about a month. So be sure to keep checking back.
Do you make your sauce ahead of time and freeze?
@marcyinspired1442
2 жыл бұрын
I make red chile all the time and just keep it in the refrigerator. It keeps for a couple of weeks when refrigerated. So, it would depend on how far out you want to make it.
Excuse me how many people does this recipe feed? I need to make 30 portions so I’m not sure how much to multiply the ingredients by >.
@marcyinspired1442
2 жыл бұрын
I always figure about 3 corn tortillas per person. And the amount of chile that I made is enough for about 5 servings. Hope this helps.