Rick Bayless Chilaquiles Class 

I love how much this man has always shown love and respect to Mexican food and culture, product of a dying breed for sure!

My friends from Michoacan would say "We've got to get our drink on tonight so we can have Chilaquiles tomorrow." Of course, who needs an excuse for chilaquiles?

Rick: “this is food for a special occasion.” Me: “you mean this new holiday called ‘morning’?”

In Pittsburg, CA we would go the Mecca with a big bowl and have them fill it with chilaquiles. The tortillas weren’t crisp because they just dipped out of a HUGE pot. We would eat that for dinner. My comfort food is corn tortillas and that ALWAYS hit the spot and warmed my heart.

We make chilaquilas using left over chile verde. Must use “real” tortilla chips so they don’t get too mushy. Avocado, crema and quest fresco on the top. Great hangover breakfast!

Chef, I made this today and my 16 year old daughter rated as BMS (broke my scale). Her favorite are chilaquiles verdes and I asked her if she wanted to try chilaquiles rojos because i saw your recipe, she said of course.

his Spanish word pronunciations are spot on, he is now enabled to tell other gringos to come to his carne asada in behalf of the mexicans

Thanks for the class! I feel so privileged to have you as our teacher of Mexican cuisine/culture!

Looks delish! You are so right about being good anytime. I grew up making the poor man’s version or also known as I ain’t got time for all the steps. Cut up some tortillas and some onions sauté in a cast iron skillet , sprinkle some granulated garlic and chili powder top with some tomato sauce and stir. Cook till you have it the way you like it. We never had sour cream growing up but would add radishes and cilantro… maybe. I like to eat them with my fingers and peel them apart. The first time I made them for my southern husband he looked at me in awe and said your one of those people can make something out of nothing. He loved them!

I used chips from my local carniceria...they fry the chips in rendered pork lard from cooking the carnitas.....totally makes a difference

I love your sense of humor, bro! I giggled several times here in New Mexico.

I love chilaquiles! My favorites are con salsa Verde, also, first! 😀

Rick love your channel!!! I appreciate you sharing the history. Yes chilaquiles are all about not wasting any food and use all your leftovers. My mom would uses any tortillas leftover those are excellent chips.

One of the great things Rick has shown time and again about Mexican cooking is that it is easy. There are no fancy (read: French) techniques. There are no precision knife cuts for produce. It is all about the ingredients and letting the food sing its song.

In Pittsburg, CA there was the most wonderful restaurant called The Mecca. It was the restaurant I’ve ever been to. They were so busy that there were long lines at the cash register waiting to pay. Sure some just walked out; but most didn’t. I remember you could bring your own HUGE bowl and they would fill it with chilaquiles. Heart warming memories now that I’m on the East Coast.

I love adding cactus slices (charred) to my chilaquiles. Yuuummy!

I love the chilaquiles so much that I love them anyway they are made. I loved seeing Rick Bayless when his daughter was with him. 👼

This vato should be at the million subscriber level for sure. Been watching and getting amazing recipes from Rick for years, gracias hermano

Oh man you gotta use El Milagro tortillas. There honestly the best and fry up suoer crispy and they taste the best

I make chilaquiles all the time, and my family loves it 💯😎 Chorizo chilaquiles with crunchy tortillas, queso Chihuahua, Sour cream, and salsa 🔥

My wife absolutely loves these and she normally hates soggy things. I'm just not a fan and would much prefer using those ingredients for nachos. Fortunately she likes those too. :)

EXCELLENT! Your detailed explanation is so appreciated. Thank you this is exactly what I need and what I searched for.

PERFECTION!!!! WOW!!! I needed this class for clarification on one of my favorite dishes. Thank you Chef Bayless!

This is a great vid! Def going to try this out. Thank you Rick!

Excelent Class!!! He nail it the traditional way!!!

Thank you for the variations, Master!

One thing to add which you taught me on your tv show: always rinse the white onion when using raw. Takes away the sulphuric bite.

Thank you Rick. Love these videos.

Yum! These always look so inviting. Thanks for the class.

It's Sunday, just after New Years... the perfect day/brunch to make chilaquiles -- creatively using various leftovers. No need to go to the market. Good thing I already have the essentials: tomatoes, dried chiles, broth, and left-over stale chips. I also happen to find in my cooler....mild green olives, pickled jalapenos, cotija cheese, half an onion, Salvadorian crema, and recently (sous vide) carnitas, plus a couple fresh eggs. Looks like I will eat like a king, and then have a beautiful nap after that.

It's this type of video that is helping me understand real Mexican cooking and the ideas of the cuisine.

Que ricura de chilaquiles! Gracias

One of my fav dishes ever.

Awesome! They look amazingly delicious!! Thank you for sharing your recipes

My all time favourite breakfast!

My mouth is watering... I love chilaquiles with an egg on top and I love that you put lots of crema on them! Great that you mentioned the tecolota (torta de chilaquiles) not many people like that we make tortas of everything but this one is mighty delicious. 😋

I am in Arizona. I eat chilaquiles at leasty once a week. I LOVE them. Almost always with 3 easy up eggs on top and sometimes with a little bit of chorizo stired in.

You should (and most likely will) have millions of subscribers. One of the most informative channels on RU-vid. Easy to digest your content. Thanks!

This man knows he's food! Love your recetas!

One of my favorite breakfasts. I usually make it with leftover chili Colorado, thinned out. I’d love to try the verde. I’ve been watching Rick since the 80s!

Thank you Rick. Your the best

That artwork on the wall behind you is everything.

The tendencies have how you like to cook are very close to my feelings I love your videos thank you very much

This is cousin to Chicharrones. Which is reconstituted pork cracklings in the same sauce. Also, a very yummy dish!

Happy New Year Rick to you and your family

I enjoy your recipes!!

A delicious combination of flavors, like a Mexican wet nacho dish for breakfast, lunch, or dinner!

This the perfect breakfast, it has everything of what is needed to wake you up!

I’m late to the game in discovering Rick Bayless and his channel, but wow, great stuff! I’m a fan!

When I make red sauce for chilaquiles I like to go pretty heavy on onions, it's much richer and sweeter, which I think works nicely although it's best to go lighter on the crema. In general I'm surprised salsa roja recipes for *hot* dishes use little to no onions. I see it as the division between cooking red sauce and dipping (cold) red sauce as the onion quantity.

We love chilaquiles. To me, the chips are essential. Now, Chef Bayless kinds of play these down, but I found a tortilla place in Dallas that makes the BEST chips. These stand up, and don't become limp when soaked. They keep their crunch, and make a HUGE difference for me.

I love how you take the time to broil the chiles and vegetables

Esta receta la Tengo que hacer, Mil Gracias!

Those chilaquiles look so good.

Thank you! I so enjoy your videos.

Chef, thank you for teaching us and for expressing your positivity.

I really liked your work as Sirius in the HP movies , great recipe too!

I would order the Verde version at a Mexican restaurant I used to frequent like it was my new religion it was so good

Rick sure does know our Aztec roots

What most Mexicans don't wanna talk about is that with chilaquiles you get your entire days caloric intake in one meal. I've seen my mom use chicken or whatever she can find then add a shit ton of cheese. So good.

I just made chilaquiles for dinner last night. 💯

Buenos días saludos desde la ciudad de México , excelente receta Rick te recomiendo en los rojos un poco de comino , le da un toque muy especial y mejoran mucho .👋👍

They look delicious Rick.

I love your kitchen mr.

Hola Rick, you are the best. Thanks for sharing. One thing I do different is once I make my salsas, I add them to a pressure cooker and pressurise them for about ten minutes to destroy the lectins in the tomato skin and seeds. Lectins are highly inflammatory and cause major issue throughout a lifetime. I encourage your viewers to learn about lectins by beginning their research with Dr. Steve Gundry’s book The Plant Paradox. This makes for the most delicious and healthy meals. Promise you can’t tell the difference in taste.

Looks delicious!

We had a Mexican place near the University of Oregon campus. I loved their Chilequiles, but it seems it was nothing like this. My memory was of something closer to Polenta in texture with alot of cheese. Still loved it, I want to make this at home.

I'm making this tomorrow in SoHo. My first brunch shift at a two michelin-starred neighborhood joint. Hopefully they enjoy eating it just as much as I will enjoy preparing it.🧑‍🍳☯️🙏

Gracias por tanto Rick

Excelente receta!

My mother would tell me how I'm doing it wrong even though she has no idea of Mexican cooking but I think this is a fabulous idea I love it

As a Chicago-born Mexican-American, thank you for making us proud, Chef!

I may try this. I have some chilaquiles chips I purchased at Northgate Market in Los Angeles. The chips are extra thick and extra crispy.

The Greek yogurt really sticks out for me I think that's a great idea thank you

I make this for our traveling military guests at our Neil Ash center at the airport in San Diego with the roasted tomatillo hatch chile sauce. I always include the fried egg and sometimes guacamole. Always a huge favorite. Nice to know I am doing it right. 🙏💪🌏🌍🌎❤️🇺🇸🖖

Awesome. Thank you!!!

Mmmm. Para desayunos. I like chile Verde on top

yep...making this for dinner this week.

we use too crisp up tortillas and leftover chile colorado..,from not using all the chile for the Enchiladas,after that just top it like what you said! love that as a midnite snack after parting..🤗

The big boss Mr Rick Bayless

Chilaquiles are my favorite 😍

Chilaquiles are a favorite in our home 💗 When I make them, I do so "to order" in a smaller skillet rather than several portions at once. I do this mostly because everyone has different preferences. Some like more spice, some like more crunch, some want eggs, some want meat... I fry up a couple of tortillas *ripped* into quarters because the cragly edges get extra crispy, then I add my base salsa directly to the little bit of oil I fried the chips in. After that, the add ins and garnish. Done in this way I'm able to turn out a fully customized plate to each person before anyone gets too hungry. My favorite thing about Chilaquiles is they are so fast and easy to make. If you've already got your salsa and everything ready, it's done in minutes, but seems kinda fancy 😅

Kind of feel.your way through it the best way to say it . I will definitely not serve them until my wife is siting down at the table . This is where your meaning of "Kind of feel your way through it " kicks in. That means perfect timing

Would love to have done this using Frontera chips. Miss them so much!

Thanks for teaching us these great recipes Rick Bayliss. I've lived in San Diego my whole life and my boys could have this flavor profile every night of the week! I wonder where I can find that herb around here. Love to try it. Thx again...very inspiring 😀💜💙💜

This is silly, but I wanted some & didn't have anything for the sauce or tortillas. Ended up with tortilla chips & red enchilada sauce. So good, but definitely going to make this. Thank you.

Chef, would love to see your take on Quesa Birria Tacos, Yum.

I like these with vegetable stock instead of chicken stock, and leave out the chicken. So good, and so easy to make. Buy chips, save yourself the mess and headaches.

con chirrarón en salsa como side dish o como dices con chorizo sobre ellos... increíble

superb ....

El epazote since it’s a strong herb you throw it in with the stems just to release the flavor and that way people who don’t like to chew it, can remove it whole

I would think these would be best eaten at night after a few margaritas, If I ate this for breakfast I would end up napping all day and not getting anything done. But it looks fantastic. I'm, going to try them both.

I love your chipotle chilaquiles. Once I started using Epasote, I’ll never make sauce without it,

deliciosos chilaquiles!

It's a great dish if kept simple, cheese and onions, any spicy sauce and the chips. It does mot need to be overworked and every region in Mexico has it's own version! Roasted Tomatoes and Serrano chiles will do!

amazing my amigo

Thank you

chilaquilas are like the mexican fried rice, you can use all kinds of leftovers, all kinds of combinations. It's just a basic, quick meal that has many different variations

Thankyou my wife gets chilaquiles with eggs and cheese in san antonio I believe I would prefer your version

Rick, you make better chilaquiles than Gordon Ramsey. When he tried making them, he basically made nachos with a little bit of mole on them, which I had never seen, and three eggs on top. Look for that video, his chilaquiles are terrible. Also, I would recommend some retried beans and aguacate 🥑 on the plate, just delicious.