RECIPES: CHICKEN WITH MOLE SAUCE Ingredients: 1 pound boneless, skinless chicken thighs, trimmed 1 teaspoon salt, divided 1/2 teaspoon freshly ground pepper 3 tablespoons vegetable oil, divided 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 tablespoon chili powder 1 teaspoon garlic powder 1 yellow onion, grated 2 tablespoons tomato paste 1 tablespoon almond butter 1 cup low sodium chicken stock 1/4 cup dark chocolate bar, coarsely chopped 2 tablespoons chopped cilantro 2 teaspoons toasted sesame seeds 2 cups long grain rice Steps: 1. Season chicken with 1/2 teaspoon salt and pepper. 2. In a large cast-iron skillet set over medium-high heat, add 2 tablespoons oil. Sear the chicken on both sides, about 2 to 3 minutes each side. Remove and set aside. 3. Reduce heat to medium. Add cumin, cinnamon, chili powder and garlic powder. Stir until fragrant, about 15 seconds. Add onions and tomato paste and continue to saute for about 4 minutes. 4. Add almond butter, stirring to incorporate everything. Add stock and chocolate, stirring until chocolate has melted. Bring to a simmer. If sauce is too thick, add 1/4 cup water. 5. Return the chicken to the skillet and nestle into the sauce. Cover, simmer until the chicken is cooked, about 15 to 20 minutes. Serve on top of rice, sprinkled with cilantro and sesame seeds. CHILAQUILES WITH BLACK BEANS & FRIED EGGS Ingredients: 3 tablespoons olive oil 1 medium yellow onion, grated 1 jalapeño, minced 1/2 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon black pepper 1 teaspoon kosher salt 2 cloves garlic, minced 1 (28-ounce) can tomato puree 1 1/2 cups water 1/4 cup cilantro, chopped 15 corn tortillas 3 tablespoons olive oil 1/2 cup sharp cheddar cheese 1 1/2 cups black beans, rinsed and drained 1 small red onion, small dice 1/2 cup cotija cheese 1/4 cup cilantro 3 eggs Steps: 1. In a cast-iron skillet, add oil, onion, jalapeños, cumin, chili powder and pepper. Saute until veggies are soft. 2. Make a garlic paste: On a cutting board add salt to minced garlic. Chop and smash garlic and salt back and forth several times. 3. Add paste to skillet and saute until soft, about 3 to 5 minutes. Add tomato puree, water and cilantro. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes. 4. Preheat oven to 425 degrees. 5. Cut tortillas into wedges. Place on sheet tray and toss with olive oil and salt. Bake for 9 to 12 minutes until crispy, tossing several times while cooking. Remove from oven. 6. Remove about 1 cup of sauce from skillet. Place a layer of tortillas into sauce, add the black beans, sprinkle with cheese, add more sauce and tortilla chips and top with cheese. Place back into oven for 10 minutes. 7. In a nonstick skillet, fry eggs until sunny side up. Set aside. 8. Remove chilaquiles from oven and top with red onion, cotija cheese, cilantro and fried eggs. Sprinkle with salt and pepper. CARNE ASADA WITH ELOTE Ingredients: 1 pound skirt steak 1/2 teaspoon garlic powder 1 teaspoon sea salt 1/4 teaspoon black pepper 1 teaspoon ground cumin 1 tablespoon chili powder 1/2 teaspoon paprika 1/2 packet (1/2 teaspoon) sugar 1/4 teaspoon crushed red pepper flakes 1 jalapeño, thinly sliced Elote: 4 ears of corn Butter Salt 4 packets (1/4 cup) mayonnaise Zest and juice of 1 lime 1/4 cup cilantro leaves, chopped and divided 1/2 teaspoon kosher salt 1/4 cup cojita cheese 1/2 teaspoon chili powder Steps: 1. Heat broiler to high. 2. Place skirt steak in the center of a sheet tray. Sprinkle all over with garlic powder, salt, pepper, cumin, chili powder, paprika, sugar and red pepper flakes. Flip steaks and season the other side. Place jalapeño slices on top of meat. 3. Heat in broiler for 5 to 7 minutes on each side. Remove from broiler. Let sit for 5 minutes before slicing. 4. Pull the husks of the corn back, do not remove. Remove hairs of corn. Butter each ear of corn and sprinkle with salt. Pull the husks back over the corn. Try to cover as much as possible. 5. Place on a sheet tray and roast at 425 degrees for 25 to 30 minutes. 6. In a small bowl, whisk together mayo, zest and juice of lime, half of the cilantro and salt. 7. Pull back corn husks and twist (use husks as a handle to eat corn). Drizzle with mayo mixture, sprinkle with cojita cheese and chili powder. 8. Slice meat and serve next to corn, sprinkle with remaining cilantro and serve.
As a mexican who has been eating all these foods my whole life I approve of what you've done here frankie ,its definitely non traditional but its done with a good intention and solid understanding of Mexican food fundementals,keep up the great work
As a Mexican who has lived abroad, I understand how hard (and expensive) finding the ingredients for Authentic Mexican dishes can be. So IMO Frankie really hits the nail with his interpretations because they keep the spirit of the dishes: the casualness of carne asada and street corn, how everyone makes chilaquiles differently and the weird mixture of ingredients that creates a delicious mole. I’ve learned a lot about cooking with Struggle Meals and really love this show! Protip: my grandma always says that the best chilaquiles are those fried with some extra butter. ;)
Carne Asada with Mexican Corn Ingredients: 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon sea salt 1/2 teaspoon paprika 1/2 teaspoon garlic powder ½ packet (1/2 t) sugar ¼ teaspoon black pepper 1/4 teaspoon crushed red pepper flakes 1 pound skirt steak 1 jalapenos, thinly sliced Mexican corn: 4 ears of corn 4 packets (1/4 cup) mayo ¼ cup cilantro leaves, chopped and divided Zest and juice of 1 lime 1/2 teaspoon kosher salt 1/4 cup cojita cheese 1/2 teaspoon chili powder Steps: Heat broiler to high. 1. On a sheet tray, place skirt steak in the center. Sprinkle all over with chili powder, garlic powder, onion powder, cumin, sugar, chili flakes, salt and pepper. Rub spices into the meat. Place jalapeño over meat. Heat in broiler for 5 to 7 minutes each side, flipping over. Remove from broiler. Let sit for 5 minutes before slicing. 2. Pull the husks of the corn back, do not remove. Remove hairs of corn. Butter each ear of corn and pull the husks back over the corn. Try to cover as much as possible. Place on a sheet tray and roast for 25 to 30 minutes. Meanwhile in a small bowl whisk together mayo, half of the cilantro, zest and juice of lime and salt. Remove corn from oven. Pull back husk and twist (use husks as a handle to at corn). Drizzle with mayo mixture, sprinkle with cojita cheese and chili powder. 3. Slice meat serve next to corn, sprinkle slice meat with remaining cilantro. Serve.
Working with TM has been a real treat, to have dozens of people to bounce ideas off of and a worldwide network to air things on, it's awesome. I did everything myself for seven years, it's lonely, discouraging and uninspiring. I'm grateful for the partnership
@@FrankieCooks I dont think that you couldve ended better. These videos with you are so cool energetic and happy I love them and the fact youre happy there.
@@FrankieCooks I never knew you had your own channel! I comment on it weekly. Mine's the highlighted comment as usual. As long as you're fulfilled with them and keep cranking out great videos,I'm a happy camper. I went to culinary school,and have been cooking professionally for almost 15 years,yet I still learn from you. Never stop learning. Thank you as always sir.
Chicken with Mole Sauce Ingredients: 1 pound boneless, skinless chicken thighs, trimmed 1 teaspoon salt, divided 1/2 teaspoon freshly ground pepper 3 tablespoons vegetable oil, divided 1 yellow onion, grated 1 tablespoon chili powder 1 teaspoon garlic powder ½ teaspoon ground cumin ½ teaspoon ground cinnamon 2 tablespoons tomato paste 1 cup low sodium chicken stock ¼ cup dark chocolate bar, coarsely chopped 1 tablespoon almond butter 2 tablespoons chopped cilantro 2 teaspoons toasted sesame seeds 2 cup long grain rice Steps: 1. Season chicken with 1/2 teaspoon salt and pepper. In a large cast iron skillet, over medium-high add 2 tablespoons oil. Sear the chicken on both sides, about 2 to 3 minutes each side. Remove and set aside. 2. Reduce heat to medium. Add chili powder, garlic, cumin, cinnamon, and ½ teaspoon salt. Stir until fragrant, about 15 seconds. Add oil and onions, sauté until cooked, about 4 minutes. Add tomato paste and almond butter, stirring to incorporate everything stock, chocolate stirring until chocolate has melted. Bring to a simmer. If sauce is too thick, add ¼ cup water. Return the chicken to the skillet and nestle into the sauce. Cover, simmer until the chicken is cooked, about 15 to 20 minutes. Remove chicken. 3. Serve sprinkled with cilantro and sesame seeds. Serve with rice.
I think struggle meals should do a “struggle grocery shop”??? You give us these awesome spending tips but no one knows what quantity to buy!! I think this would be such a great segment!!!!! So I just thought of this and I’m gonna put it on struggle meal videos! This would be awesome!!!!
I respect the effort to create something on a budget that is Mexican-inspired while not trying to pass it off as "authentic". Seems like a delicious alternative to those that are mainly unfamiliar with the original dishes but still like Mexican or Tex-Mex food! Thank you for the video
Okay...they need something better than a thumbs up button. I wanted to hit the like button like 20 times. Great job! I will be making all three dishes soon. My family and I thank you so much for all of your hard work and dedication to helping families eat well on a strick budget. I hope to post updates when I make all of these meals.
My mom and I looove watching your videos! We love that these were Mexican inspired dishes! We’re mexican american and my mom was so awed how easy you made these dishes! Keep up the great work we loooove watching you. You always make my mom laugh with your humor.
The thing about what's traditional/authentic, or what we call traditional and authentic, varies from house hold to household, and family to family. I'm a New Mexico native and the recipes that are traditional to my family are not necessarily what a typical "mexican" meal from Mexico would have. Traditional ingredients just come from what your family tradition is. So just go for it! If you find a recipe that you and your family enjoy and you find it best cooked that way, I would call that traditional! Great video
Frankie killing the game as usual! I say it every video,and every comment. Give this man his own channel! You will see your success rise,as hunger fades and wallets get fatter!
PRO TIP! coat both sides of the tortilla in oil before you cut them into pieces. They'll end up perfectly coated, and will take less oil if done quickly. Edit: another piece of info: Onion don't really irritate your eyes, they actually irritate your nose, which causes your eyes to water profusely. I get around this by temporarily becoming a mouth breather while working with them.
I love chilaquiles! here is my own simple chilaquile recipe from a busy and broke college student: 3 tortillas sliced into triangles 1 tomato diced 1/2 onion diced 1-2 jalapeno peppers 4 eggs •fry the veggies together until they soften • remove veggies and fry the tortilla triangles until hard • remove tortillas and fry eggs •add in the veggies and tortillas in the pan with the eggs, salt and cook a little bit more
I Love love love Mexican Food and to make it cheap now I only get a measley state pension and nothing from YT will be great for me until my Channel grows Ha Ha.....so thank's for the inspiration and a great video..like 75 from here.
I love this show, and I love Frankie. My only complaint is how he assumes we have a packet drawer filled with condiments like mayo and butter enough to support an entire plate. I think anything more than sugar and chili flakes should be added to the cost.
in the north part of mexico we have a different way of eating chilaquiles, we call it "migas" (meegus) con huevos, pieces with eggs. we rip the tortillas, we cut some onion and put oil in a pan and add the onions then we put the rip tortillas and we dont let the tortillas be hard but we make sure they are getting the flavor of the oil and the onions, we add the eggs and salt.re is all cimbined. after you put it in a plate with fried beans you add salsa. that is usually for people who dont have alot of money but it is good. also when we didnt have enough for eggs we ate tortillas with mayo and salt.
Chilaquiles with Black Beans and Fried Eggs Ingredients: 3 tablespoons olive oil 1 medium yellow onion, grated 2 garlic cloves, minced 1 jalapeno, minced 1- 28 can tomato puree 1 1/2 cups water ¼ cup cilantro, chopped 1 teaspoon chili powder 1/2 teaspoon ground cumin 1 teaspoon kosher salt 1 packet sugar (1 teaspoon) ½ teaspoon black pepper 15 Corn tortilla, cut into wedges 3 tablespoons olive oil 1/2 cup sharp cheddar cheese 1 1/2 cups black beans, rinsed and drained 1 small red onion, small dice ½ cup cotija cheese ¼ cup cilantro 3 eggs Steps: 1. In a cast iron skillet add oil, sauté onion and jalapenos, salt, chili powder and cumin sauté for another minute. Make a garlic paste, on cutting board add salt to minced garlic. By chopping and smashing garlic and salt back and forth several times. Add paste to skillet and saute until soft, about 3 to 5 minutes. Add tomato puree, water, cilantro, chili powder, salt, sugar, and pepper. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes. 2. Preheat oven to 425 degrees. 3. Cut tortilla into wedges. Place on sheet tray and toss with oil and salt. Bake for 10 to 12 minutes until crispy, tossing several times while cooking. Remove from oven. 4. In skillet remove about 1 cup of sauce. Place a layer of tortillas into enchilada sauce, make sure to cover with sauce, add cheddar cheese and half of the beans. Top with more tortilla chips, pour reserved sauce over all of the chips, Sprinkle with remaining beans. Place back into oven for 10 minutes. 5. Meanwhile in a non stick skillet, fry eggs until sunny side up. Set aside. 6. Remove top with red onion, cotija cheese, cilantro and fried eggs, sprinkle with salt and pepper.
Handy hint...if you chop that onion on the cutting board very near the open flame the onion won’t burn your eyes. I made French onion soup this morning and had to slice six large onions and I never shed a tear! Don’t do it while the burner is covered by a fry pan.
jflores85 those are two separate dishes, chilaquiles are not mixed with the eggs, the sunny side up is a little extra some people add. Migas always have scrambled eggs mixed in with the tortilla chips. An easy way to tell the two apart!
A little corn hack my Grandma showed me to get the hairs off the cob: (Might not be great cooking skill wise but it’s what I do LOL) Microwave the corn for roughly a minute and a half-2 mins, let it cool down a smidge and then peel for a clean cob of corn 🌽
You're adorable and I really enjoy all your segments, but Struggle Meals is my favorite so far! I do have one question about the sweet corn. We have several authentic Mexican restaurants that serve it and it looks so good, but I can't eat mayonnaise (I also find in revolting.. ) I have been afraid to ask if they could make one without the mayo...well not AFRAID exactly, I'm just... "Terminally Polite" as a former boss once told me. 1) Do you think I would offend them to ask? and 2) if I were to make it at home, do you think sour cream or plain Greek yogurt would be a good substitute? Or could I just butter the silks right out of it and then put the cheese on it? Just curious what your thoughts are. Thanks for all the great tips and for being seriously adorable! 😊
i honestly just slather it in butter. mayo is definitely not the end all be all of the elote. i'm from south texas and grew up eating it with butter, tajin or trechas (or any chili powder) , and grated parmesan (the one in the bottle thing). if it's available then we use fresh cotija or queso fresco. it wasn't until i got older that i realized people used mayo - i never have nor do know anyone around me that has. if you wanna do a quick and cheap way, get a bag of frozen corn and fry them up in butter on a skillet until they start browning. put it in a bowl and add in more butter if you want, your choice of chili powder (i recommend tajin), and then add in your choice of cheese. that's how i had it growing up! if you want to go the more fancy route, just roast the corn as frankie did in the video then assemble as you wish!
Looks good. I hope you do Peruvian 🇵🇪 food for a future 'Struggle Meal' clip. It's my favorite Latin American food. They use tons of "struggle food" such as potatoes.
Why doesn't Struggle Meals have its own channel? It is time to strike out on your own and do your thing. There is already a built in audience that is dying to see this a weekly thing!
