How to Make Chilaquiles
Add some spice to your morning with this traditional Mexican breakfast recipe! In this video, Nicole shows you how to make crispy chilaquiles with a homemade blended tomato sauce. Starting with the tomato-chile sauce, combine white onion, Roma tomatoes, poblano peppers, jalapeños, and guajillo chiles into a pan over the stove. Once the vegetables have softened, blend them together to finish the sauce. Using either store-bought or homemade corn tortilla chips, cook them in the sauce until they’ve soaked up the spicy flavors. Topped with fresh herbs, avocado, and a fried egg, chilaquiles will bring a memorable Mexican breakfast straight to your home.
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00:00 Chilaquiles is something I ate every day for breakfast while I was in Mexico and it was one of my favorite things ever and I have been wanting to recreate that experience at home so I'm gonna give it my best go.
00:09 Chilaquiles are best when you make your own homemade tortilla chips so that's what we're gonna do.
00:13 Cut them up into little triangles and fry them up.
00:16 Let's get cooking.
00:17 First part done. This is why you make your own chips.
00:28 I'm making sort of a pan roasted salsa.
00:30 To do that I'm just gonna cut all my veggies into really large pieces, kind of give them some color, soften them up in a pan and then puree it in a blender.
00:37 Start with a large white onion.
00:38 About four or five Roma tomatoes. These are kind of small so I'm gonna go with five.
00:44 One poblano pepper.
00:46 A couple jalapenos. I am gonna leave the seeds in here.
00:49 A few garlic cloves.
00:50 And then a couple guajillo chilies.
00:52 I'm gonna cut the stems off, take the seeds out and then we're gonna reconstitute these in the sauce so that they soften up.
00:59 This is gonna give it a little bit of a depth and smokiness.
01:02 Everything else happens in the pan.
01:03 Get your skillet nice and hot and then go in with your veggies. We want to try to achieve a little bit of color on the bottom.
01:09 You're gonna cook your veggies about five minutes undisturbed.
01:14 Then give them a stir.
01:15 Add in a couple cups of water and our dried guajillos and we're gonna cook that until the peppers soften.
01:21 Everything has softened. Now it's time to put it all in the blender.
01:24 Oh, it smells so good.
01:26 You want to make sure when you're blending with hot things to take out the top or open the top so the steam can escape.
01:32 Everything just goes straight into the blender. I'm also gonna add in a can of fire roasted tomatoes just to kind of deepen that flavor.
01:38 I'll add in about half of the cooking liquid.
01:41 A little bit of cumin and then season it up with some salt.
01:44 Now we bring our two stars of the show together.
01:49 The difference between nachos and chilaquiles happens here.
01:52 With nachos, they're baked, they're crispy and they're meant to be eaten with your hands.
01:56 We are going to cook our chips in the sauce and you're gonna have to eat it with a fork.
02:02 I'm gonna start by heating up some oil in my skillet and then add the sauce in.
02:06 We're gonna kind of reduce and deepen the flavors of that sauce.
02:09 So I'm gonna let that simmer for a few minutes and then add in the chips.
02:12 And then you just cook your chips until it's all heated through, just a few minutes more.
02:15 Oh, yeah.
02:17 All right, that's what you want right there.
02:19 Now we build our plate.
02:20 Place your saucy chips on the bottom.
02:22 And I'm gonna top it with some queso fresco, diced avocado, a little bit of sliced radish for color and crunch, drizzle of crema.
02:32 Going on with a fried egg and finally a sprinkle of cilantro.
02:36 And the finishing, finishing touch, a little hot sauce.
02:39 That, my friends, is the ideal meal.
02:45 Makes me happy.
02:48 Right off the bat, the chips are the literal vessel that have soaked up all that flavorful salsa that we made,
02:55 but there's still just like a slight toasty crunch around the edges.
02:58 And then all the toppings, you can judge that how you want, but this right here creates the perfect bite.
03:03 This makes me just as happy as it did in Mexico.
03:06 I think I did a pretty good job nailing my first chilaquiles.
03:09 Give it a try.
03:11 How do you say this is damn good in Spanish?
03:15 [BEEP]