BREAKFAST ENCHILADAS (AND THE CREW DOES THE #ONECHIPCHALLENGE) | SAM THE COOKING GUY

Oh, it hurts so much that there's no way to verify this, but I think we've been making the best

breakfast

enchiladas

in the world for about six or seven years. I made a

breakfast

enchilada. I think we call them eggs. It's smart. Nice. Nobody saw him. episode, I don't know, maybe 3000 people watched it well, it was horrible, in fact, we'll play a little for you, uh, I sucked and what I'm going to say in the best way possible, max sucked both of us. We sucked, we were terrible, I wasn't that bad, but he was learning God bless him, the kid didn't grow up in the video, but now I mean what I'm going to say, our stuff looks just as good, if not better, than any television video.

I've ever filmed ever, period, I can't do that, this collective work is amazing, but that particular video, should we taste it a little bit right this second, add half a cup of chopped Mexican scallions or regular green onions? whatever you want and a quarter cup of diced green chilies so now let everything start to heat up and let the onions start to soften and what you just saw you have no idea what it was doing in our world in a technical sense called blowing. it flew away, it was horrible, that's not what is happening today, today will not only be great to see, but also amazing to eat, but we have to keep going because we really have a lot of things to do.

Not in this we have a lot of things to do later and you know Max has to get a haircut and Chance has to go surfing apparently I'm the only one who really cares about working here everyone has an agenda, let's start by getting some chorizo ​​​And that will be a very important part of this. Come on, there's no pretty way to do this, but in our first pan we're going to put some Mexican chorizo ​​and I say Mexican because it's Spanish chorizo, which it already is. cooked and clearly this isn't so it's not easy to break it down at this point, you can see it sticks, it's a pain in the butt but it's okay, it's like you're dealing with sticky ground beef which is okay, but the flavor this will have.

Adding is honestly amazing, so

cooking

this all the way through probably I don't know, five minutes or so, we'll let it go for about two and a half or three and then we'll add a couple more things that you might have. You have it in your lens. Do you see any splashes? I apologize if I did, but I don't think I did it right and if the guys were talking, I'm not sure they are today, they would tell you what they are smelling right now. It's pretty amazing, so this is pork chorizo ​​and the spices in it, cayenne, chili powder, all that good stuff really makes a very delicious addition to these egg

enchiladas

or chiliadas and after a couple of minutes, As I promised, maybe you're half- Well there we're going to add two things plus a little red pepper and a little chopped yellow onion, mix and let these begin to soften and cook together with the tradieso.

Meanwhile, beat some eggs to keep it very simple and we break crack and crack I don't have to say crack every time oh my God and look, look at this little piece of shell, the easiest way to get a piece of shell is with another piece of shell that attracts itself same and then continue. I'm making six enchiladas, I think one egg for each added is about right, a little salt and pepper is always about right and we beat it perfect, okay, these guys are ready, we're going to want to add them in here now that it's cooked.

I want to cook the eggs over low heat. If I add them to the pan right now, they'll cook too quickly, so I'll let it cool a little bit and then we'll combine the two, but in the meantime we can get started. about what will be the green chile cream that will go on top of these enchiladas when they come out of the oven so in our pan a splash of oil a big clove of garlic and almost immediately we are going to add a can of green chiles cut into cubes, oh, I smell that garlic, oh sorry max, I don't want to do anything with your camera lens again.

You may have already done this and just as this starts to heat up, we're going to give it about a minute or so to to help really bring out the flavors of the chiles, we're going to add the one thing that's going to turn this into a beautiful crema or crema and that is a heavy whipping cream. Beautiful, it gets a little salt and pepper because everything mixes a little. and over the next 10 or 15 minutes or so this will become the most glorious cream to put on top of these enchiladas, but now we can put the egg part with the enchiladas, so we'll slide the cream on top and bring it back. the pan with the chorizo ​​​​and the onions and the peppers we are going to put a little butter on this because we don't want the eggs to stick once they go in and when the butter is melted we add the eggs that we want to mix We don't want let them dry everything out, so keep it moving, keep it on a low heat at this point, don't forget they're going in the oven, but holy shit, if you could cook this and eat it as is.

They would be crazy, but we won't stop there, we're not going to madness, we're going to damn sanity, you can see they're just starting to cook, so keep moving, keep moving guys, do we think this is something you could ? say the night before yeah, no, it's never eggs, certain egg things the night before, but this one, I mean, I guess you could make the whole enchilada dish and then put it in the oven, that's what you used to do, it I know, but I wouldn't do it. you like it and when it starts to thicken you can see that's my test, you run a spatula or a spoon if it takes a second to fill, you know it's thickening, but you don't need to be able to see what's happening over low heat, to low heat, low heat, low heat. heat, that's the key, it's like Moses parting the red sea, we all know that story and as they start to thicken and you can see this happening, look, I made a mess here, we're going to add some of my favorite shredded Monterey Jack cheese. mix this up, okay, these eggs are a minute and a half away from being perfect and incredibly delicious, but a couple of quick steps and we will have a great enchilada breakfast and when they look like this, when the red sea parts and

does

n't turn to fill, let's take We remove them and we build them and we look like this, our receptacle to bake them, a little bit of chicken broth to soften our tortillas and here are our eggs, so it says this, we take a tortilla and I'm using a hybrid tortilla from corn and wheat, it is actually a green chili. corn continuing with our theme I like to put them in the broth to soften them and make them a little more pliable so let's sit there for a minute I'll add another one that will soften while I do this and before I do anything with them and the bottom of our baking dish it becomes more heavy cream at most, this will help make this delicious sauce, so now that's there we take out our first tortilla and then we put a little bit of our egg mixture in the middle.

More cheese we roll it up and then it goes oops we lost a little bit and then it goes with the seam facing down and we repeat the soaked tortilla comes out it goes another one this goes down we put a little of our egg mixture in it could you do? a bigger mess, seriously, here we had a little more cheese and we rolled it up beautiful, beautiful, seam side down and we just kept going, the egg mixture goes with a little more cheese, we rolled it up, you got it right, I don't need keep saying all these steps.

I think it's pretty basic, make a little room for it and there it's beautiful, okay, then more cheese, I know what you're saying, Sam, there's a lot of cheese in here, other enchiladas are supposed to be and they're going to be freaking out. delicious last but not least a little more heavy cream and they go into an oven at 350 they're in the oven until they're bubbling and starting to brown and they're absolutely beautiful and then the green chile cream is for serve and Alright, look, this is the period between Christmas and New Years and there may be more family in the days of greed, who knows how much, but if it's just family, this is perfect to do in the morning, you prepare it and you put. the oven everyone has a little you're relaxing you're watching whatever hopefully we and you just relax it's great one more thing to remember before they're ready and out at the end of this episode we're doing this ah .

The challenge of a token hurts a lot. If you don't know, I'll explain it to you when we get there. Max is afraid. Are you afraid? yes he's scared possibility that you're scared terrified we're all a little scared honestly that's supposed to be like the spiciest chip in the world okay they'll be

cooking

when they come next time they see me we'll finish them and have them for us We'll eat, ladies and gentlemen, there are our breakfast enchiladas, but wait, we're not done yet because you need this green chile cream. look how beautiful it is thickened, oh my gosh, oh my gosh, so let's put some on top, let's maximize the possibilities and it will look like this.

You want everyone to get a little bit of this stuff because that's the magic and then of course whatever you do. There won't be anything I do without just a little touch of green and in this case cilantro, whereas my Canadian family members would say cilantro and if I'm not crazy, I think we should have one now, we just have to separate it. boy, oh boy, so it comes and right there it's okay, uh, uh, and then if you want a little bit more of this pan cream on top, because how could that be a bad thing?

Oh wait, I couldn't. now we eat I'm sorry now like, let's make a beautiful bite, you know what I like, I like everything that's inside to be a little bit soft and yet you have these crispy outside bits, but I'm going to make a bite right here . in the middle, many cats, I will say this, it is beautiful, you smell the chili from the beginning, one more, how do you taste something with all your taste buds burned? All my taste buds have grown back. I can handle a lot of heat in my mouth if I can handle this kind of heat my mouth you'll have to wait a minute or so oh shit uh the key to this is not to dry out the eggs because honestly they're perfect on the inside Everything here is working in the direction Correct for this, the richness, the creaminess, the little spiciness of the chorizo.

If I woke up any day of the week and had these, I would be a happy camper. Look at that, honestly, it didn't take me long. to assemble and it takes even less time to eat everything, but don't go anywhere because this is coming right now oh no, not just me, not just me and max me max and opportunity sitting right in front of you a chip challenge i 'I have milk just in case and I don't even like milk, so this is it. We've all wondered, we have milk, as you can see in Max's hand and each package comes with just one chip that I can't open.

It's supposed to be can you open this? Yeah, I don't use a knife, I got it, uh, real peppers, real heat, oh, there are instructions, how long can you last before you throw in the towel? How do you throw in the towel? I don't know, I mean. you eat or drink anything, you eat or drink oh, okay, that's it, you eat or drink anything, so this is what's inside, you open the package, it's good, yes, you open the package, this is inside, oh , I think I just broke my chip, okay. How long can you last before throwing in the towel?

And here it is, eat the whole chip. Wait as long as you can before drinking or eating anything. Post your reactions and you open this and inside is my chip. Hold it. Put it on. Okay, okay, no, no, no, no, what do you mean by the line with the legs? Is this guy coming from the side? Just keep going, I guess five minutes. OK it's good? No, I don't listen, I am, this is this. Isn't this what's inside? Max is suddenly in a terrible mood. What's happening? I have it now. Okay, so it's a black chip, which is pretty ominous.

I must say that this is my whole chip. There's nothing left inside. You have to eat it. come on everyone I don't know none of us is lasting an hour I'm not lasting 10 seconds you still don't know I know I have my milk right there we all have our milk there I don't know you are touching it with your hands you are going to rub it in your eyes No, I'm not going to go wash, I forgot, we should use gloves, I'm not going to do this, I'm going to do it like this. You can eat it all, I mean, can't you?

Yes, you have to eat it all, yes, in one bite, no, you just have to eat it. I'll finish it with me, are we ready? Yes, one, two, three, oh my God. immediately watch so spicy oh my god this stinks in my throat oh my god I want to wipe my eyes but I can't no no don't cough I'm afraid to touch my face don't I hate this? terrible idea, ok it hurts so much, oh my god it's building up, oh my god

does

milk help? Yes, but only temporarily. Oh ah, you did this, oh my God, oh, don't do this right. standards we are all like if we were featherweights we couldn't last even five minutes where would I go right now you are like putting milk in your mouth and changing it I think we are going to vomit, I can't do this, I don't know what to do, this is horrible, Whose idea was it?

This is the stupidest thing ever.