I love how much this man has always shown love and respect to Mexican food and culture, product of a dying breed for sure!

@RodrigoVargas72

2 жыл бұрын

Mas o menos, wey. El comal es mejor y este wey usa mucho el horno. Eso no me gusta.

@burkekronenberger1137

2 жыл бұрын

I've seen a bunch of his videos, but as I watched this one I too was struck by the deep love and respect he clearly has for Mexican cuisine! He prefaces his shortcut chilaquiles method with, "I probably shouldn't be telling you this, but..."... Traditional Mexican cooking techniques shan't be slighted! And yet, he tells you anyway because he can't help wanting to share it with anyone who takes a moment to listen. Good shit.

@yodaddy9362

2 жыл бұрын

Dying breed?? No one cooks at your house or what?

@juanzamarripa3133

2 жыл бұрын

@@yodaddy9362 that’s the point I was making. My point is he shows genuine love for Mexican culture.

@yodaddy9362

2 жыл бұрын

@@juanzamarripa3133 that's not a dying breed mah guy.

Rick: “this is food for a special occasion.” Me: “you mean this new holiday called ‘morning’?”

@imthedrivingcrooner

2 жыл бұрын

Waking up is a reason to celebrate!

@markharris437

2 жыл бұрын

Rick, I love your presentations on you tube. I am a big fan, as I’ve actually been to your restaurant in Chicago and as an Edmond, Oklahoma resident, my wife Amber and I had the opportunity to be a scout leader for your nephew for several years (he was in the same class as my son Blaine). We feel a sincere connection to you and your family, and especially to Lou-Anne :-( she was an amazing person. God bless you - You make Oklahoma Proud. My wife’s favorite food is Mexican and she says she could eat it every meal. Thanks so much for what you do. Mark Harris.

@ChezJ1

2 жыл бұрын

@@markharris437 That’s an awesome story Mark, I really hope he sees this. 👍👍👍

@RodrigoVargas72

2 жыл бұрын

Te mamaste wey. Di dónde te mando una chela para desayunar tus chilaquiles.

@macycharmin

3 ай бұрын

😂 Right!?

My friends from Michoacan would say "We've got to get our drink on tonight so we can have Chilaquiles tomorrow." Of course, who needs an excuse for chilaquiles?

I used chips from my local carniceria...they fry the chips in rendered pork lard from cooking the carnitas.....totally makes a difference

his Spanish word pronunciations are spot on, he is now enabled to tell other gringos to come to his carne asada in behalf of the mexicans

@laylowg8478

2 жыл бұрын

He has been at it for a really long time. Much respect Chef Bayless

@imthedrivingcrooner

2 жыл бұрын

You must be new.

@ChezJ1

2 жыл бұрын

Come to his “Grilled Meat?” Sounds kinda perverted. 😂

@globalwarming5050

2 жыл бұрын

this is cultural appropriation by a whitey, no difference then Elvis stealing rock and roll from now all rock and roll is considered white, and stop no he is not "European" or "French" he is white and whiteness is the absence of culture

@SDPBALLCOACH

2 жыл бұрын

@kickinwing He lived and travels extensively in Mexico. For someone who lives n works from Chicago, he's done amazing thing with the food and culture of Mexico. I can attest as I'm a Gringo who lives on a border town and also lived in Mexico. Possibly some of the best people and food in the world...

We make chilaquilas using left over chile verde. Must use “real” tortilla chips so they don’t get too mushy. Avocado, crema and quest fresco on the top. Great hangover breakfast!

@yourdadsotherfamily3530

2 жыл бұрын

Totopos ftw

Chef, I made this today and my 16 year old daughter rated as BMS (broke my scale). Her favorite are chilaquiles verdes and I asked her if she wanted to try chilaquiles rojos because i saw your recipe, she said of course.

@rickbayless

2 жыл бұрын

Love it!

In Pittsburg, CA we would go the Mecca with a big bowl and have them fill it with chilaquiles. The tortillas weren’t crisp because they just dipped out of a HUGE pot. We would eat that for dinner. My comfort food is corn tortillas and that ALWAYS hit the spot and warmed my heart.

One of the great things Rick has shown time and again about Mexican cooking is that it is easy. There are no fancy (read: French) techniques. There are no precision knife cuts for produce. It is all about the ingredients and letting the food sing its song.

Looks delish! You are so right about being good anytime. I grew up making the poor man’s version or also known as I ain’t got time for all the steps. Cut up some tortillas and some onions sauté in a cast iron skillet , sprinkle some granulated garlic and chili powder top with some tomato sauce and stir. Cook till you have it the way you like it. We never had sour cream growing up but would add radishes and cilantro… maybe. I like to eat them with my fingers and peel them apart. The first time I made them for my southern husband he looked at me in awe and said your one of those people can make something out of nothing. He loved them!

In Pittsburg, CA there was the most wonderful restaurant called The Mecca. It was the restaurant I’ve ever been to. They were so busy that there were long lines at the cash register waiting to pay. Sure some just walked out; but most didn’t. I remember you could bring your own HUGE bowl and they would fill it with chilaquiles. Heart warming memories now that I’m on the East Coast.

@KILLAGORILLA7000

2 жыл бұрын

Sounds incredible

@LastRODbender

2 жыл бұрын

Really? I never got past the chicken tacos. So good. Legit.

@ChezJ1

2 жыл бұрын

I spent many a good time in Pittsburg, my brother is a pastor of a church there.

Oh man you gotta use El Milagro tortillas. There honestly the best and fry up suoer crispy and they taste the best

This vato should be at the million subscriber level for sure. Been watching and getting amazing recipes from Rick for years, gracias hermano

I love the chilaquiles so much that I love them anyway they are made. I loved seeing Rick Bayless when his daughter was with him. 👼

Thanks for the class! I feel so privileged to have you as our teacher of Mexican cuisine/culture!

One thing to add which you taught me on your tv show: always rinse the white onion when using raw. Takes away the sulphuric bite.

I love adding cactus slices (charred) to my chilaquiles. Yuuummy!

@chrisgarcia5462

2 жыл бұрын

I like to spread refried bean on the plate then add the tortillas on top with cactus and some crumbled whataburger sausage, a fried egg on top with queso fresco and cilantro.

My wife absolutely loves these and she normally hates soggy things. I'm just not a fan and would much prefer using those ingredients for nachos. Fortunately she likes those too. :)

I make chilaquiles all the time, and my family loves it 💯😎 Chorizo chilaquiles with crunchy tortillas, queso Chihuahua, Sour cream, and salsa 🔥

@ChezJ1

2 жыл бұрын

OMG!! Anything with chorizo has got to be good,. I’ve never had these. Sounds amazing.

Rick love your channel!!! I appreciate you sharing the history. Yes chilaquiles are all about not wasting any food and use all your leftovers. My mom would uses any tortillas leftover those are excellent chips.

This is cousin to Chicharrones. Which is reconstituted pork cracklings in the same sauce. Also, a very yummy dish!

It's Sunday, just after New Years... the perfect day/brunch to make chilaquiles -- creatively using various leftovers. No need to go to the market. Good thing I already have the essentials: tomatoes, dried chiles, broth, and left-over stale chips. I also happen to find in my cooler....mild green olives, pickled jalapenos, cotija cheese, half an onion, Salvadorian crema, and recently (sous vide) carnitas, plus a couple fresh eggs. Looks like I will eat like a king, and then have a beautiful nap after that.

@FreqBand

2 жыл бұрын

BTW... if you top with a cooked egg...... make sure the yoke is runny (soft cooked). It totally transforms the dish.......and if you've done this before, you know exactly what I mean.

I love chilaquiles! My favorites are con salsa Verde, also, first! 😀

It's this type of video that is helping me understand real Mexican cooking and the ideas of the cuisine.

Excelent Class!!! He nail it the traditional way!!!

I am in Arizona. I eat chilaquiles at leasty once a week. I LOVE them. Almost always with 3 easy up eggs on top and sometimes with a little bit of chorizo stired in.

One of my favorite breakfasts. I usually make it with leftover chili Colorado, thinned out. I’d love to try the verde. I’ve been watching Rick since the 80s!

Those chilaquiles look so good.

What most Mexicans don't wanna talk about is that with chilaquiles you get your entire days caloric intake in one meal. I've seen my mom use chicken or whatever she can find then add a shit ton of cheese. So good.

@ryacus

2 жыл бұрын

Cheese calories add up quick it's insane.

@michaelchavez3009

2 жыл бұрын

@@ryacus BUT ITS SOO GOOD LOL.

Hola Rick, you are the best. Thanks for sharing. One thing I do different is once I make my salsas, I add them to a pressure cooker and pressurise them for about ten minutes to destroy the lectins in the tomato skin and seeds. Lectins are highly inflammatory and cause major issue throughout a lifetime. I encourage your viewers to learn about lectins by beginning their research with Dr. Steve Gundry’s book The Plant Paradox. This makes for the most delicious and healthy meals. Promise you can’t tell the difference in taste.

I'm making this tomorrow in SoHo. My first brunch shift at a two michelin-starred neighborhood joint. Hopefully they enjoy eating it just as much as I will enjoy preparing it.🧑‍🍳☯️🙏

We love chilaquiles. To me, the chips are essential. Now, Chef Bayless kinds of play these down, but I found a tortilla place in Dallas that makes the BEST chips. These stand up, and don't become limp when soaked. They keep their crunch, and make a HUGE difference for me.

When I make red sauce for chilaquiles I like to go pretty heavy on onions, it's much richer and sweeter, which I think works nicely although it's best to go lighter on the crema. In general I'm surprised salsa roja recipes for *hot* dishes use little to no onions. I see it as the division between cooking red sauce and dipping (cold) red sauce as the onion quantity.

I just made chilaquiles for dinner last night. 💯

Thank you Rick. Your the best

As a Chicago-born Mexican-American, thank you for making us proud, Chef!

@gloriakadar3288

2 ай бұрын

Been mexican you are american, becouse America its a continent from Alaska to patagonia

I make this for our traveling military guests at our Neil Ash center at the airport in San Diego with the roasted tomatillo hatch chile sauce. I always include the fried egg and sometimes guacamole. Always a huge favorite. Nice to know I am doing it right. 🙏💪🌏🌍🌎❤️🇺🇸🖖

Thank you Rick. Love these videos.

One of my fav dishes ever.

This the perfect breakfast, it has everything of what is needed to wake you up!

Thank you for the variations, Master!

Thank you! I so enjoy your videos.

Yum! These always look so inviting. Thanks for the class.

I love how you take the time to broil the chiles and vegetables

We had a Mexican place near the University of Oregon campus. I loved their Chilequiles, but it seems it was nothing like this. My memory was of something closer to Polenta in texture with alot of cheese. Still loved it, I want to make this at home.

I enjoy your recipes!!

My all time favourite breakfast!

My mouth is watering... I love chilaquiles with an egg on top and I love that you put lots of crema on them! Great that you mentioned the tecolota (torta de chilaquiles) not many people like that we make tortas of everything but this one is mighty delicious. 😋

I love your kitchen mr.

EXCELLENT! Your detailed explanation is so appreciated. Thank you this is exactly what I need and what I searched for.

This man knows he's food! Love your recetas!

Awesome! They look amazingly delicious!! Thank you for sharing your recipes

Gracias por tanto Rick

Happy New Year Rick to you and your family

Excelente receta!

Kind of feel.your way through it the best way to say it . I will definitely not serve them until my wife is siting down at the table . This is where your meaning of "Kind of feel your way through it " kicks in. That means perfect timing

I like these with vegetable stock instead of chicken stock, and leave out the chicken. So good, and so easy to make. Buy chips, save yourself the mess and headaches.

PERFECTION!!!! WOW!!! I needed this class for clarification on one of my favorite dishes. Thank you Chef Bayless!

My mother would tell me how I'm doing it wrong even though she has no idea of Mexican cooking but I think this is a fabulous idea I love it

This is a great vid! Def going to try this out. Thank you Rick!

That artwork on the wall behind you is everything.

You should (and most likely will) have millions of subscribers. One of the most informative channels on KZread. Easy to digest your content. Thanks!

They look delicious Rick.

A delicious combination of flavors, like a Mexican wet nacho dish for breakfast, lunch, or dinner!

The tendencies have how you like to cook are very close to my feelings I love your videos thank you very much

Mmmm. Para desayunos. I like chile Verde on top

Esta receta la Tengo que hacer, Mil Gracias!

Looks delicious!

Awesome. Thank you!!!

Chef, thank you for teaching us and for expressing your positivity.

The big boss Mr Rick Bayless

Que ricura de chilaquiles! Gracias

I would order the Verde version at a Mexican restaurant I used to frequent like it was my new religion it was so good

I’m late to the game in discovering Rick Bayless and his channel, but wow, great stuff! I’m a fan!

El epazote since it’s a strong herb you throw it in with the stems just to release the flavor and that way people who don’t like to chew it, can remove it whole

Buenos días saludos desde la ciudad de México , excelente receta Rick te recomiendo en los rojos un poco de comino , le da un toque muy especial y mejoran mucho .👋👍

@kanethompson708

Жыл бұрын

🖐👌

Rick, you make better chilaquiles than Gordon Ramsey. When he tried making them, he basically made nachos with a little bit of mole on them, which I had never seen, and three eggs on top. Look for that video, his chilaquiles are terrible. Also, I would recommend some retried beans and aguacate 🥑 on the plate, just delicious.

Chilaquiles are my favorite 😍

yep...making this for dinner this week.

superb ....

chilaquilas are like the mexican fried rice, you can use all kinds of leftovers, all kinds of combinations. It's just a basic, quick meal that has many different variations

deliciosos chilaquiles!

Thank you

Exactly! If they don't have epazote, they're not chilaquiles.😁 Greetings from Mexico City.

Chilaquiles are a favorite in our home 💗 When I make them, I do so "to order" in a smaller skillet rather than several portions at once. I do this mostly because everyone has different preferences. Some like more spice, some like more crunch, some want eggs, some want meat... I fry up a couple of tortillas *ripped* into quarters because the cragly edges get extra crispy, then I add my base salsa directly to the little bit of oil I fried the chips in. After that, the add ins and garnish. Done in this way I'm able to turn out a fully customized plate to each person before anyone gets too hungry. My favorite thing about Chilaquiles is they are so fast and easy to make. If you've already got your salsa and everything ready, it's done in minutes, but seems kinda fancy 😅

The Greek yogurt really sticks out for me I think that's a great idea thank you

amazing my amigo

RB never fails to impress.

I made this for lunch today... I used a 28oz can of whole tomatos, 1/2 onion, 5 cloves garlic and 1T ancho chile powder in the blender for the sauce. It came out great for my first attempt.

Epazote FTW 🙌🏼

we use too crisp up tortillas and leftover chile colorado..,from not using all the chile for the Enchiladas,after that just top it like what you said! love that as a midnite snack after parting..🤗

con chirrarón en salsa como side dish o como dices con chorizo sobre ellos... increíble

I may try this. I have some chilaquiles chips I purchased at Northgate Market in Los Angeles. The chips are extra thick and extra crispy.

I would think these would be best eaten at night after a few margaritas, If I ate this for breakfast I would end up napping all day and not getting anything done. But it looks fantastic. I'm, going to try them both.

@chucklos391

2 жыл бұрын

Funny!! Have it for breakfast with margaritas then take a nap after on your play hooky day.

@kindablue1959

2 жыл бұрын

It's not really a heavy meal - it's just corn and salsa - mostly carbs, not a lot of fat (depending on how much crema you put on your serving). Otherwise it's not much more carbs than a bowl of oatmeal + maple syrup. I guess it depends on your lifestyle. Many of us that are very active can eat a big hearty breakfast - steak/sausage/bacon + eggs + potatoes + toast + OJ for breakfast, and burn all that off before lunch.

Thanks for teaching us these great recipes Rick Bayliss. I've lived in San Diego my whole life and my boys could have this flavor profile every night of the week! I wonder where I can find that herb around here. Love to try it. Thx again...very inspiring 😀💜💙💜

@L.Spencer

2 жыл бұрын

I recently heard of Cocina 35, downtown and I think in Otay, supposed to be great chilaquiles, but can be a long wait. Haven't tried them yet, though.

@lyndadarby2345

2 жыл бұрын

@@L.Spencer thx so much

@merseltzer

Жыл бұрын

Epizote is easy to grow or go to a Latin market.

My Abuela cooking from Michoacan..... chilaquiles was always tomato based, fried tortillas with melted cheese mixed with scrambled eggs. We never had crema on anything. maybe because poor. Just like never had enchiladas or chile rellenos with meat. It is all due to family tastes.

Ricardo Sinbahía es la neta del planeta

I love your chipotle chilaquiles. Once I started using Epasote, I’ll never make sauce without it,

Would love to have done this using Frontera chips. Miss them so much!

Chef, would love to see your take on Quesa Birria Tacos, Yum.