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  • Hey dudes! I am Hilah, and today on Hilah Cooking I am sharing a legendary hangover

  • cure with you. It's called Chilaquiles. It's a Mexican breakfast that's fried tortillas

  • covered in a bunch of salsa and cheese sometimes, sometimes eggs, sometimes chicken is added.

  • We're gonna do a fried egg today because nothin' will cure what ails you like a fried egg,

  • gravy, and some hot sauce mixed together on your plate. Of course chased by a michelada,

  • duh.

  • Okay, so this is really simple like it sounds. I've just got a couple of tortillas here,

  • corn. If they are stale, all the better, they don't have to be but this is just a great

  • way to use up stale tortillas, so this is how I like to cut them in little strips. You'll

  • sometimes see them in squares or triangles, but I like this better. It's a little bit

  • easier to eat, so maybe like one inch by a third of an inch to a half an inch thick,

  • so I've got these little strips, and I am just doing this for one person for moi, so

  • you can scale it up or scale it down or whatever. If you're only feeding half a person, by all

  • means just use one tortilla. All right, so I've got a skillet here. I am gonna add a

  • little bit of oil. You don't need a whole lot really, maybe just like a teaspoon or

  • two. I will go closer to a teaspoon watching my figure. Just kidding. [laughs] Jesus Lord,

  • okay, so I am gonna heat this up over high heat, and we're just gonna fry our tortillas

  • until they're crispy. It'll take a few minutes, and I wrote a song for you so that you will

  • always remember and never forget what are chilaquiles. Ready?

  • What do you call a bunch of tortillas fried with some salsa on top and an egg on the side?

  • They call it chilaquiles. Yeah, they call it chilaquiles. Yeah, they call it chilaquiles

  • because that's what it's called in Mexico. So there you go you can sing that song to

  • yourself whenever you are making these and you'll remember all the ingredients because

  • there's only three. Okay, so just kind of stir them around. See they're already starting

  • to get a little bit of color on them, and I like to get mine pretty crunchy. Sometimes

  • you'll get these in restaurants and it's almost just like a casserole or it's sort of just

  • like it's almost like they baked all of tortillas or like cooked them in the sauce or something

  • and it's a little too mushy. So I like to get them a little crunchy and then just let

  • the sauce soften them a little bit on the plate, but you could also use like any different

  • salsa. We are using the salsa from the enchilada spenata that we made on Tuesday, so this is

  • just tomatoes and chiles de arbol and onions and garlic. You could use a green tomatillo

  • salsa. You'll see that a lot too. Guajillo chili salsa. Anything that's kind of smooth

  • is okay to use. So we're just about there. You can see some

  • of these little strips are getting' brown and toasty and golden and crunchy. They don't

  • all need to be crunchy because you don't want to be like eating a plate of tortilla chips,

  • but get some little crunch on there okay, so I think this is good. Pilot off, and just

  • put this here on my little plate that I will be serving on. I am gonna set that aside,

  • and then the skillet is still hot. I am just gonna heat my salsa up in this same skillet.

  • That's dramatic. It's like a volcanoe just erupted in here. Okay, and I am gonna switcheroo.

  • I am gonna put this back here, and just put it on a simmer just to get it warm while I

  • fry a little egg here, so I'll get my skillet hot, and this is, I've never showed y'all

  • how to fry an eggs, so pay attention. Here it comes.

  • I don't know I am not like a master or anything, but I use this little tiny cast iron skillet,

  • and I always use butter. For some reason butter with eggs works so much better than oil or

  • spray stuff or whatever. And so I add some butter. That butter is all [bleep] up. Look

  • at that! Who put this in here? Okay, so again, we don't need like a whole lot, but maybe

  • a little bit more than that, about a teaspoon again, a teaspoon and a half. Half a pat.

  • I am gonna wait for it to kind of like foam up and then subside, and that's when I will

  • crack my egg in, so see it gets a little like white. The handle on this tiny skillet gets

  • hot really fast. Booo, my life is hard. Okay that seems good. I am just gonna crack that

  • in there. Hopefully we'll have more success than I did with the omelet video right? Thumbs

  • up for knowing what I am talking about. Okay, I am just going to let this go for I

  • don't know 30 seconds, a minute, I never count it. Let's count it now 1-mississippi, 2-mississippi,

  • okay, so yeah, that was about 30 seconds I guess. Just until this starts to get set here

  • like all the white is set on the bottom, and look how nice this works. I mean aside from

  • all the splattering. I am gonna put an eye out, but other than that this is like floppin'

  • around all loosey goosey, and then this is only gonna happen once people, pay attention.

  • Just like that, voila. I am gonna turn the heat down to low. Once that's flipped hit

  • it with a little S&P except I am all out of P right now, so I'll just use some S. Oh,

  • I have P for paprika. That will be cute. There's the secret ingredient. I just made that one

  • up. All right. that's probably good. So you want to keep it soft if you like that sort

  • of thing, so I am gonna turn that off, and turn my butt on back here to assemble.

  • Okay, so I have my delicious tortilla strips here. I am gonna top those with some salsa.

  • If you wanted to do this for like a brunch or something, you could totally have your

  • chips all fried and just keep them warm in the oven and have your sauce simmering and

  • then just have people assemble it, and then you fry an egg as they want them. I think

  • that'd be really fun. You could do a couple of different salsa options even. Anyway, put

  • some salsa on there, be generous, and then slide the egg out on there, and then I've

  • got some of my cotija cheese, some avocado would be really great with this, sprinkle

  • that on there, and then I've got some, look how pretty this is gonna be. Look, it's like

  • two eyes and a mouth made out of Serrano peppers. Okay, there we go. Viola. Look at that it's

  • lovely. Great hangover cure. Okay. I am chomping into it, um, yeah, that's what I am talking

  • about. Hey guys. Is that what you're talking about? This is actually a little bit less

  • runny than I thought it would be but we had to reset the cameras. Okay, anyway, I am gonna

  • taste it, and it's gonna be awesome no matter what. Mmmmmmm. Mmmmmmm. Mmmmm. Hmmmmm. Mmmmm.

  • Hmmmm. I can't remember my chilaquiles song now. Okay, well I am sure it was great, and

  • I am sure it was almost as good as this is. This is a great recipe. It's super-quick,

  • super, super, quick breakfast. Actually probably pretty healthy except for if you avoid oil

  • then never mind, forget I said anything, but I think with some vegetables on the sides,

  • and spinach or something this would be a great breakfast that kind of hits all your food

  • groups, and hope you try it. If you have any questions or any comments, or if you would

  • like to share your favorite hangover cure or your favorite chilaquiles salsa, please

  • leave it in the comment below, and I will respond as soon as I can. Think you so much

  • for watching. Please thumbs up. Please favorite. Please share with your friends. I really,

  • really appreciate it from the bottom of me corazon. All right, have a great weekend,

  • thank you so much, bye!

Hey dudes! I am Hilah, and today on Hilah Cooking I am sharing a legendary hangover

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B1 salsa skillet egg fried crunchy tortilla

Chilaquiles! How To Make Mexican Chilaquiles

  • 54 3
    nckuba posted on 2014/04/06
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