The Perfect Breakfast Food (Chilaquiles 2 Ways)

I'm tired of the monotony of eggs for

breakfast

, eggs and bacon and bacon every day, enough is enough, this should be the new

breakfast

staple, it's November which means it's Christmas time, aha, Merry Christmas, it may be a little premature, but you know what's not premature. buy my cookbook which is 40 off on amazon and the link is in the description. I will be signing more books, so if you don't have your copy yet, now is the time to get it. This is a

perfect

gift, don't you think? I think it's time we finished putting up the light honey just so everyone can see the Merry Christmas ad, okay, today we were making

chilaquiles

in two different versions, a red and a green, if you don't know what chilochilis are, essentially They are tortillas. tortilla chips fried and then simmered in a sauce or sauce, put on a plate, you have eggs, lots of cheese, sometimes bacon, it's up to you, it's a beautiful breakfast, choose your own adventure, which is multi-layered, multiple textures, why doesn't everyone eat this?

This is also like the

perfect

brunch, so without saying that, let's do this. Wow, do you know what time it is buddy? It's officially

chilaquiles

time, friend, it's one of the best breakfasts ever and I've got two for you. red and green, so let's start with the classic red version before you get fancy in your pants, let's make a jalapeño cream, get yourself two nice jalapenos using a kitchen torch or the flame of your stove, char them all over until They are left with a charred edge. edge like this, place it in a bowl and cover it with aluminum foil or plastic wrap and let it steam for 5 minutes, then take it out and then with a paper towel wipe any black jar until it looks like this, remove the stems but keep the seeds. blend it whole in a blender along with four cloves of garlic, take a second to show the whole team how sharp your knives are to inflate their ego, then add a quarter cup or 60 milliliters of water to your blender, blend that bad boy on high until as smooth as possible and then, while mixing constantly, add three tablespoons or 68 grams of vegetable oil.

Once it is creamy and smooth you are ready, in a small bowl add a quarter cup or 52 grams of sour cream and half a cup or 120 grams of mayonnaise. mix the jalapeño mixture into your bowl then switch to a larger bowl then season that bad boy to taste with salt if needed and that's your jalapeño cream now for the royal red of course you can go and buy chips fries and add them to this, but I can assure you that they will get soggy much faster and won't have much flavor. Instead, it's very easy to get 14 yellow corn tortillas, cut them into quarters into wedges, heat a 7-quart pot half filled with vegetable oil to 350 degrees Fahrenheit, and then add.

Your tortilla slices in batches and fry them until they are completely crispy and golden, take them out and drain them on a rack. Season immediately with kosher salt. If you don't season them immediately after frying, the salt won't stick and you won't feel Dad's tenderness. hug to season properly, then just repeat that with all the tortilla pieces and well, that's your tortilla chip, now you are ready for your red, get a large frying pan and add enough vegetable oil to cover the bottom of the pan, heat over medium heat and add four guajillo chiles and three ancho chiles, both stemmed and seeded, leave those toasts lightly in the pan, stir occasionally, then remove and add half a diced yellow onion, two thinly sliced ​​serranos and five cloves of garlic, coarsely chopped. try salt and sauté until the dried chiles are added, but add a tablespoon of fresh oregano leaves along with one and a half cups or 335 grams of chicken broth to a 28-ounce can of crushed San Marzano tomatoes and stir to take off the heat to medium and let it simmer now you just need to simmer that bad boy for 10 to 12 minutes stirring occasionally until the chiles are extremely soft and break apart easily, it will reduce naturally which is good from there, just pick out all the rehydrated chiles and put them in a blender, pour all the liquid from the pan into the blender and blend that bad boy on high speed until it's as smooth as possible, but again drizzle in a tablespoon or two of vegetable oil there, which will soften and gratify it, pour it back into the pan. place it back on the stove over medium heat, let it come to a simmer and then once it comes to a simmer, add all the fries you fried to the pan, stir gently to completely coat and let them simmer for 8 to 10 minutes.

Basically, you want them to be soft, but I also want that slight crunchy chew in every bite, not making omelette porridge here, okay, so let's give it a little body now that we're ready to assemble normally, you'll see fried eggs in this, but i think we should go the one poached route because poached eggs are great and two because it feels like brunch, which is bone, just get a medium saucepan filled a little more than half with water, bring it to a boil over medium high heat and then immediately reduce the heat to medium low to get a very, very simmer very gently, crack an egg into a mold, add to the boiling water a splash of distilled white vinegar, then get a spoon, start making circles in the center and gradually bring it outward to form a beautiful swirl, then immediately, but carefully, lower it and let it fall. egg right in the center of that swirl, it will naturally wrap around itself, then just monitor that temperature so it doesn't start to boil or simmer aggressively and let it sit there and poach for two or three minutes or until it's beautiful and liquid inside. but a cooked white emerges, it should move, you know what I mean, drink it on a paper towel and repeat with as many as you like, although I think one or two poached eggs per plate is ideal now that it's time to assemble, load your plate with your red.

The chilaquiles are piled on top of two festively plump poached eggs, placed on some voluntarily diced avocado, as many generous dots of their jalapeño crema added as a sort of chilaquile camouflage, paired with a generous sprinkle of cheese cotija and finally garnished with fresh coriander leaves, now that you see it. like something special because that runny yolk there is about to make me do 10 hail marys and absolutely before trying the flavor, let's make our green on a baking sheet, add it wonderfully to the serranos cut in half lengthwise, two jalapenos also cut in half, one pound or 450 grams of tomatillos also cut in half cut side down and half of a large sweet onion that was also cut in half and then cut in half again to give it a Good quarter, drizzle generously with cooking oil and put in the oven under the broiler on high for three to five minutes or until a beautiful, artfully charred set of vegetables emerges.

Put all that in your blender. Now try it. Half a bunch of fresh cilantro. The juice of one lime and six cloves of peeled garlic, letting it bad boy over high heat until as smooth as possible, pour it from your blender into a bowl or storage container, season more with salt if necessary and that's your green tomatillo salsa, friend, now get four thick, slimy, boneless, skinless chicken thighs, flavored with sea cinnamon with any spice. you like this is a homemade cajun creole spice from the gumbo video heat a medium size skillet with enough oil covering the bottom over medium-high cedar chicken in one layer for three minutes flip and brown on the other side then pour in half a cup Cover with water and aluminum foil, lower the heat to medium-low and let it simmer until the chicken is completely cooked and a thermos reads an internal temperature of 165 degrees Fahrenheit.

Now pour all of that, including its juices, into a small tray, shred it with two forks and mix. together in its own juice, sweet bahama mama, you know it's going to be good now the assembly is a little different and a little simpler heat a large 12-inch frying pan with a splash of oil add half of the French fries that you fried same, heat well, heat well Lift them up and let them crisp up a little so they are warm, then add half of the tomatillo sauce, mix vigorously to coat, add half of the shredded chicken test to incorporate and then immediately place in a dish without simmering for this one, I want them to be crispier now. obviously that was half the batch to repeat with the other batch if you need more, now place it on a plate and to top it off give it a nice wavy line of sour cream, a nice layer of pickled jalapenos and before you make any assumptions , you better believe.

I made mine literally just a cup of vinegar and a cup and a half of water and a tablespoon of salt which I boiled in a pan, poured over quarter inch thick sliced ​​jalapenos and let sit at room temperature bada bing bada boom spicy peanut. Next, add a fried egg or two, a generous pinch of cotija or queso fresco, and finally, chopped fresh cilantro, and that leaves us with our second of two incredibly iconic-looking and possibly perfect-tasting chili quilis, it's the best of life, choose your own brunch or breakfast adventure. So I think it's time we do a taste test and see how close we get to authenticity, if it's even any good in the first place.

I want to know that Ulysses wanted to tell me that his grandmother and his father greeted me. for these so you better take some notes folks these are two different types of chilaquiles we have red and we have a perfect green now don't talk to me about the pronunciation right I won't I only have two whites of a voice I can't I'm sorry perfectly poached eggs suck and these beautiful chilaquiles in red sauce OMG this tastes like a cowboy Sunday afternoon they are crispy because we fried them ourselves they are thick they have crunchy and I still chew at the same time the next mustache with the cord of chili green, we opted for another cooking method so it still has a little crunchy texture, turn off the game anyway, this is a completely different dining experience, it has more crunchy texture, a little more acidity, it's lighter and yet , there is a little bit of creaminess, you have the chicken in there, this is like a little less breakfast and a little more lunch time or lunch time, as I have said many times, the choice is yours, do what you want to do, but you go out there anyway you make some chilaquiles just don't forget your damn cowboy hat yeah i got nowhere to go wanna know what else has big bulbs oozing goodness all over your plate b-roll alright guys and that's it So we made our chilaquiles, they turned out beautiful, I mean, look at this, I want to put that on me, uh, in my mouth, inside my mouth, don't you see the beauty of suddenly putting a poached egg on chilaquiles and it immediately does it? i feel like brunch b looks great and c is a gem, obviously you can see how this is interchangeable, you can put different meats on it, you can cook the eggs differently, you can also eliminate the eggs completely, you don't have to have eggs in chili helix but if you wanted to feel like breakfast, if you wanted to feel like brunch, then you're going to do it this way.

All that said, if you enjoyed this video or learned something, leave a like, subscribe and I'll see you next time.