The Best Mexican Chilaquiles You’ll Ever Make | Epicurious 101

Hello, I am sa Montiel, I am a professional chef and today I will show you how to

make

the

best

spicy Chila Killes, a lot of flavor that wakes you up and heals your delivery, these are Chiles Uno y Uno, the perfect Chiles for me the sauce has to be a little Spicy if it's not spicy it's not chilak killes Chile chilak killes the tortillas have to be quite thick without overheating just a little crunchy and it has to be just right this is the Mexican breakfast for Campeón you don't need any of those spells to complete your Delivery you only need this which is ready to

make

some Chiles The chiles are breaded corn tortilla chips and hot sauce I'm going to make Chiles Beres which are green chiles and I'm going to use tomatillos, so for my tomatillos I'm going to remove the H, So how do you know you have a really good tomatillo?

The Ferness and the color, if it's too yellow, it means it's too ripe, so it has to be pretty. and green now I'm going to rinse because they look so sticky so sticky now I'm going to bring this to a boil but before I do that I need to add some Sano onion and garlic for a pound of tomatillos. I'm going to use half an onion, I cut it the same size as the tomatillos so that they cook almost at the same time and now for the Sano it's going to go right there, I'm going to crush the garlic to give it the flavors. even brighter garlic now it's time to L some cboa Spanish Chile Mao AO we need epic M AO in Spanish coming soon so there will be plenty of garlic when it's boiling.

I'm going to lower the heat and simmer it for, as you know, 8 to 10 minutes just waiting for the tomatillos to change color to a little bit of a light brown. This is what we are looking for. Nice light brown yellowish tomatillos. The skin is still nice and whole, so do what I tell you now. I'm going to remove this gently with the spider if you don't have a spider you can use some tweezers now I'm going to put a little salt on a whole cilantro with the seals because the seals have a lot of cilantro flavor look when I'm squeezing it, how much liquid came out, for That's what you do with the vegetables first, if you need more liquid, add later, but if you have liquid now, you blend it and it's too watery, you don't listen, always taste as you go.

This is done, my Shots look nice and smooth as the next step should be. Let's cook some of these onions. I'm dicing because I don't want to have big chunks of onion, so I don't do it. I don't want to brown the onions because I want to keep them really white, so let's go on a low heat, add a little bit of salt here for sure and this will sweat the onions and make them cook them too, so I've got the onions cooked. now I'm going to add the sauce and I'm going to simmer this sauce now I'm going to stir it and I'm going to add some chicken B B why am I using chicken buo without chicken stack is because I don't I don't want this to be watery but I want the chicken flavor half a cube per 1 pound of tomatillos well now we are going to lower the heat so that the sauce cooks a little more so that it is a little thicker and we also get rid of some of the acidity of the tomatillos.

I'm going to let this cook for 10 to 15 minutes and I'm going to make some crispy tortilla chips. The perfect tortilla to use with chiles will always be corn because if you use flour, it will be limp and sticky using pre-made tortilla chips is a nogo. I think you should fry your own tortillas, so the cut size of the tortillas is very important because that will determine how long you are going to fight them. We are going to cut them into half a half moon and then we are going to cut this one and four so that there is one two three so to fry tortillas I am using neutral oil now your oil has to be at least 350 or more 375 you can make nice and golden tortillas if you don't have a thermometer you can use a chip a lot of bubbles it's too hot not enough bubbles it's cold so it looks perfect we heat up bubbles we don't want to put too many tortillas inside because the tortillas are cold and adding too many tortillas will make the oil cool down, for which will take longer to fry, always direct because you don't want the tortillas to stick, how do you know when they are done? there are no bubbles at this point, this is done, they are nice and golden, now it is very important that you have to season as soon as they come out because that is when the salt thickens to the chip.

I want to make another batch remember Vidente always directs just making sure all the tortillas are cooking evenly take your time the reason I'm a sheep and a grill is because I don't want my chips to be oily salt very important that's it

ever

ything, our crispy tortilla chips are ready now let's add the delicious tomato sauce when mixing the sauce and the tortillas you can do it in a bowl but I like to use a frying pan because I feel like I have better control of things I'm going to put a little bit of sauce here and I'm going to mix the sauce and the tortillas as we go because we don't want soggy tortillas but we don't want very crispy tortillas either.

Now I'm going to add more sauce and now I'm going to wet them so I'm adding sauce as we go because I want to control the portion of salsa because we don't want it to be too wet, we don't want

ever

ything to be tortillas, it's kind of a balance of both again, you want to make sure that each tortilla chip is nice and moist, okay, I think it's well, now it's time to put it on a plate, some cream cheese, onion and egg delicious so that our Chila Killes look good, they have a little crunch, but not much. make nachos make chili basically this is like my

mexican

lasagna now Strawberry Cream if you don't have Crema Fresca use sour cream just add a little milk and a little lemon and salt now the great one wants to put it all on the chilakil so to make sure that each bite of chilakil is half Crema Fresco, now I'm going to sprinkle a little fresh cheese.

Queso fresco is a salty cheese that crumbles. I think we have a lot of cheese. I'm going to make some onions and now. I'm going to add the egg because it's something for breakfast, now this is optional. Some people like to eat chorizo. Others like to add beans. You can eat whatever you want, but this is how I make my chil ailles. I'm going to Gish with a little sarano this is just to add a little more spice. I'm going to gish with some coriander leaves. The reason I'm using leaves is because I don't want this to know.

It looks a lot like cilantro and I also added cilantro to the sauce so this is more of a garnish and then you have my chil salao just by looking at it it looks beautiful. I think it's already a winner, so now I'm going to cut it down a bit. chilis I'm going to put a little bit of avocado I'm going to break the egg I want the yolk everywhere and an extra Serano because I like spicy layers and layers and layers of pure love I'm more ready M the the tortilla is nice and soft without being flaccid with a little crunch, the cream cuts a little spiciness and balances everything out and the onions are like a pop up in your mouth and the egg you can't go wrong with that just makes everything really good, excuse me, I want to take another bite mhm wow this is how you make the

best

chilis, simple delights two years ago when I was home in Mexico I drank too much and my mom is going to make this for me, this is like the best solution, thanks mom.