Red Chilaquiles Taco Recipe (How to Cook Mexican Chilaquiles Rojos for Breakfast)

Let's make some chilak kiles, this is a delicious Mexican

breakfast

dish. They can have a lot of variety in how they are prepared, but don't confuse them with your text mix. Raw migas are tortilla chips scrambled with eggs, but the key part of chilak kiles. is to smother and simmer the tortilla chips in a delicious chili sauce for a big, soft yet crunchy and flavorful bite. Chilak kiles can be red or green and are usually served with fresh cheese, cream, cilantro and onion, but can also be served with chicken, bacon, carnitas. avocado or beans, basically, it's another, there's no right way, there's no wrong way,

breakfast

or brunch, dish that dreams are made of, slap a fine steak there and I'd even eat them for dinner In this video I am going to share with you how to prepare a delicious red chili sauce, fry your own tortilla chips and how to execute the assembly of this dish so that it turns out to be a perfect bite.

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In the middle here we're going to add our tomatoes, give them a little char. I think this onion needs to be thinned out a bit. These garlic cloves are getting nice and charred, that really adds a wonderful flavor to your sauces. I'm going to take these out. Take out the garlic because the onions have a lot of moisture, they take a little longer, so I want to put them in the middle of the pan, where it's warmer. I love watching these tomatoes dance, that's such a cool thing, man. I love how it looks, we have a nice little Char here on our tomatoes and on the onions, we have our charred garlic, our charred chili, we have the color we want, this is going to be super delicious, I promise, so let's do it. all of our chili here and the onion, garlic and tomatoes.

I waited for them to cool a little so they would be a little easier to handle and the sauce wouldn't create a lot of pressure inside the blender. here I have two cups of water here we're going to start with about a cup remember these tomatoes also have a lot of water so you don't want it to be too runny you just want it to taste good. consistency to go with your chilak kilas, okay, let's hit this bad boy, look now, I mixed this pretty well while about a minute I was looking for the flakes. I wanted those flakes to be very, very fine because we are not going to strain the sauce normally when we make guajillos and other dried chilies we strain it but in this case we are not going to strain it, we are going to use it and cook it so that's why I blended it a little more okay now that you have it all mixed together, let's go ahead and add a little bit of salt.

I could have added it at the beginning, but Arn TCH actually forgot to add it at the beginning, so it's okay to add it after and give it another little pulse because it's we're going to cook anyway, now the pepper is ground fine, uh, it's a mark Party of 32 uh, so you know it's a fine pepper, we're going to cover it and give it a quick little mix, so let's put this on the stove and let it simmer and continue to cook until the end while we make our fries for our Chila kilos. That cup of water was perfect.

This is the kind of consistency I want, oh man that's so good. What you have to do is take your corn tortillas, cut them into chips, you can make them as big or as small as you want. I like to make them very large so that they are a little crunchy, you cut them into quarters and that's it. Ready to go, okay, so let's let this land warm up and warm up. It's probably not ready yet, but I'm just going to show you guys, see how it's starting to bubble up a little bit. It's almost ready.

Let's try the oil one. more time to see how fast it starts rolling. I'd say we're done and it's usually best to do this in batches, just drop a few at a time, if it's sitting at the right temperature it might not take long. about a minute and a half or two at most, you want to stir them so they don't stick as soon as they come out, you want to stir just a little bit of salt in there, they look ready to me now, so I'm going to go ahead and take them out, look at that beautiful golden color.

I'm going to spread them out here and don't forget that you want to take that little shake of salt while there's still a little bit of oil left here. right folks, this is our last round, this is the third round and this 12 inch main pan is perfect for frying French fries like this one, it turns out nice and even, it does the job well, we want to spread them out a little bit for the next one the badge can stay up here, these are almost ready, let's go ahead and get this out, another little shake of salt, my friends, and we're ready to start on our fries right now, before we turn everything off. fry these two peppers for a kind of Chili Tori whoa wo wo take it easy try one of these tortilla chips oh yeah M we buy chips every week probably two bags a week when we make our own it's like a whole different level of chips let's leave them out set aside and drain a little bit let's call that well, okay my friends, you can see here, I put the sauce on top, it thickened just the hair, some of that moisture evaporated. but the important thing here was to cook the ingredients to make sure that the tomato, chili, garlic and onion were completely cooked and that's it.

Now let's make some eggs. I like eggs with my chilak kilas which are spicy. pan let's turn it down a little bit more yeah buddy you're going to be perfect okay I'm going to put a little bit of this oil here we're heating up the pan pour this sauce here you want you want to hear we want to stir this a little bit let it It settles let the oil emulsify and cook with the sauce we are going to add the fries here these tortilla chips we are going to reserve a couple of them, we are going to stir them a little now, some people like to leave them here for another 5 minutes or less so that they are nice and soaked.

I like it a little crunchy on mine, so I'm going to turn the heat on. I'm already going to let them soak a little bit, you want to turn them over, turn them over and put all that sauce on them now, this is my version of chilakil Roos, some people use different Chile, some people don't use tomatoes, personally, I like it. tomatoes and I like the Umami that the tomato brings to the dish. Alright my friends now all we have to do is put all these delicious chilak kilas on the plate and I too like a good full plate and like I said some.

People leave them even longer, they like them much softer. I like just a little firmness in there. We are going to spread them. Look how pretty these eggs turned out. They are beautiful. We are going to put them here on top of the chilaquilas. I am only going to buy a couple. of these and I'm going to make them crispy. This isn't normal but I like a little crunch on mine, all a little different, make them however you like, set them aside. right here a little bit of fresh geo oops now when I ate them for the first time in my life I was in Mexico City mine came with chicken and black beans that was the first time I ate black beans I thought they were burnt I told the waiter He took them back, wow, no, these are different beans, you're from Texas, he, wow, these are black beans.

I was like, oh okay, I tried them, they were amazing, the chilak kilas had chicken in them, they were amazing and I fell in love with that dish. Since I came home and bought a couple bags of black beans and started cooking them for quite a while, just a little cilantro for color and presentation, no need to do it again. This is another option that you can put. a little bit of Crema very very traditional and normal to use Crema chil Roos Bow style beautiful just beautiful I almost forgot about my chili I'm going to cut them in half just add a couple of these here too like this boom now for my favorite part of my It was literally like salivating when I was making this dish, it looks beautiful and look at those eggs, they are perfectly cooked, look how beautiful, oh honey I can't wait for this, the chili sauce is just perfect, it's not spicy, it's not spicy, it's just really delicious, so I'm going to take another bite here just because it's nice and warm and delicious.

I also have to take a bite of Chila of course, you know what I always say, everything is better than a

taco

, so the

taco

is a flour tortilla. today oo that looks good and of course I have to have a Healthy there we go m H baby that's so good wonderful friends everything is better when it's wrapped in a tortilla, whether it's corn or flour, in this case we have two tortillas. They go great together just saying man I'm going to finish this because I want to finish my taco while it's hot remember to hit the like button make sure to subscribe so you don't miss the next videos thanks for watching friends if you're interested in our American rubs Pitmaster, the wow, the OG and the brisket rub.

Go to pit master.com, you're good.