Chilaquiles Verdes

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Thank YOU for watching and spending time with us as we step you through the inspiring, comforting recipes from the Mexican kitchen. We are posting our past livestreams from the Chef Rick Bayless Facebook page here on the KZbin channel. More food, more ❤️
#stayhomesavelives #flattenthecurve
• Green Chilaquiles recipe: www.rickbayles...
• Get all of my past "quarantine cooking" recipes here: www.rickbayles....

[@robertjasso6673]

Rick , I grew up eating from the kitchen of the queen of Mexican cooking , my mother, and besides her, you have taught me much. Abrazos mi hermano!

[@MyBoomStick1]

Does that make you the Prince?

[@robertjasso6673]

One of three my friend one of three.

[@TartanJack]

These Coronavius-era videos you are doing should get some kind of award for excellence and courage in the face of very tough times. I was aware of your stuff, now I've gone beyond fan. This was awesome under all circumstances.

[@Jodabomb24]

One of the most interesting and different things I had when I first went to Mexico was chicharron guisado. The fried pork skin was like a sponge, so completely soaked in the delicious spicy sauces, and it was like a revelation. I had never eaten anything like it before. Another example of the "crispy thing soaked in sauce" texture!

[@champitadub]

Yes!! Love chicharrón guisado ❤

[@keegan1948]

Rick Bayless is a genius. Texture is such a cultural thing like flavor and seasoning. I remember going to Korea and seeing how they prefer everything to be soft and chewy. It was a huge contrast to the char and crunch in a lot of western cooking.

[@axeliosstonewall6235]

Damn. You're love of the cuisine is so moving, sir. You're unlocking for me so much knowledge my grandmother refused to teach me. She was so old school, she said I, as a boy had no business in the kitchen except to eat. She hails from Veracruz, I've attempted some dishes with your shared knowledge, and I've struck some childhood chords in my memory with the flavors I've managed to pull off. Thank you so much, sir.

[@rickbayless]

thank you so much for your comment!

[@kathleenjones8466]

I just discovered your channel-I moved to Mexico a year ago and I never tire of Chilaquilles-every place adds their own unique twist

[@14traits]

I'm 38, I have been eating chilaquiles since I was young, I have tried them from every style I can think of, and it is a food that I will never tire of.

[@robertsmith786]

Rick is so genuine in these videos. I actually enjoy them more than the PBS shows.

[@danielpeniche86]

I’m Mexican and I approve. Great knowledge of the Mexican food. Great video. Congrats.

[@estevanleal805]

You gotta appreciate this dude props

[@michellen2325]

He lived in Mexico for years; a real chef.

[@rodolfomendez7202]

I say it again, you are the best not Mexican but well educated on Mexican cuisine I have seen ever. Not the same, I know, you know, but the best enough to gain our respect, same you give to Mexican kitchen.

[@Sfglutton]

Chef, love your discussion on foreign textures and our cultural preferences regarding them-Japan also has a fondness for crispy things that have been softened with broth/sauce. Thank you for putting out these videos!

[@elzipperooo]

I would like to thank Rick BayIess. I have really taken to cooking Mexican food. I grew up in Central coast of California. Great Mexican food there. I moves to Idaho in the early 90's. Not alot of great Mexican food here then. So I learned to make it myself. 😆 Anywho I made these. They are great. Thanks again.

[@fluffin4bean]

Aww. I miss your show on PBS. 🥺 Thanks for doing this. It’s a real cooking show!!

[@allupinya5938]

Sorry you are wrong he ended up being a big fraud.

[@LAFan]

Rick Bayless joins other chefs on KZbin during the quarantine. Love it!

[@RedRiverMud]

I’ve never seen you make one of my favorite comfort foods, migas. They are so versatile. Perfect for the quarantine life. Maybe for a future episode?

[@RedRiverMud]

Dirk Diggler I guess that’s understandable. I think of chilaquiles as the “fun girls” of Mexican/Southwestern cuisine, whereas migas are “Aunt Bea.” Plus, everyone has there own take on migas, even more so than chilaquiles.

[@jasonhatfield4747]

Finally got around to making this tonight and it was SO delicious! Actually pretty quick and easy to do. I have epazote growing in my garden right now all because of these videos!

[@champitadub]

Okay, thanks. It’s like I forgot I could just grow this in my garden! Good idea😋 🙌🙏

[@teddysalad8227]

That’s definitely more elaborate than the chilaquiles I’ve had. I’d eat them more often if they were like these. All right you’ve talked me into making them by your recipe. Thank you.

[@Ecfotografy]

That's not elaborate..that's the proper way, from scratch, minus the microwave part...we do these every sunday

[@hensonlaura]

I've seen several chilaquiles served in rural Baja that were only yesterday's chips covered with yesterday's pico de gallo and fried eggs on top, but the crafted sauce versions can be WONDERFUL. I love a tomato/guajillo version. ❤

[@redbeard36]

I have two different shaped comals I bought in Mexico that I use for 80% of cooking I used to do in a skillet.

[@frankkolton1780]

I started using epazote in a few of my dishes some years ago, I now love the stuff, great in beans, pork and chicken dishes, many sauces, chili, and quesadillas. Before cooking, it has as very strong scent that smells like new rubber tires.

[@zonacrs]

Nice to see you back. Hope all is well with your family. Chilaquiles are something I grew up on. think I'll make some tonight as a side for a steak. Thanks for sharing and keep it coming.

[@LinkRocks]

Thank you chef for doing these videos! I'm a big fan of yours and had no idea you were doing these until now.

[@lauracollins9552]

You make the best videos of food thank you

[@jamesblair3990]

Thx again Rick, Im making this for sure, see u tomorrow...

[@mrscms831]

My husband was from Puebla, MX and he taught me to make Chilaquiles (sans epazote, It was hard to find back then) I think he may have taught you as well, its exactly the same! I LOVE them.

[@MrSupraman15]

I have learned so many cool useful tricks from you, thanks so much you are very thoughtful about the home cook.

[@Elsavior]

17:31 : that moment you regret adding the 3rd serrano pepper. Love it!

[@starfire8314]

Chicken cross contamination Diarrhea chillquills

[@jorgediego8828]

@@starfire8314 so it’s CHILAQUILES don’t be such a snowflake 😂😂😂

[@TexasStyleCuisine]

Beautiful, once again. Hope to see you are the Latin Cuisine Summit in San Antonio this fall. I always enjoy seeing you present your meals.

[@MrOmends]

Thank you Chef, very authentic!

[@janiemachiz5756]

You are so amazing! Thank you for all your teachings.

[@alexc.3032]

Wow amazing I have to try it because I had them before and there amazing thanks for sharing

[@rickrivera2734]

Rick, I really enjoy watching you cook! Thank you for clarifying the texture of the chips vs crispness. I don't know where your resteraunts are but believe me I'd stay in that town for a week so I could try all your great recipes. My grandson said he will look up your resteraunt so we can come in August. Thank you sir

[@ediehunter2699]

Chicago

[@melindacohea127]

I have watched since I first discovered you on Martha Stewart Living -SO many years ago. I love the detail and good information on this video. You have improved a "good thing" over the years, and I look forward to many more video moments.

[@katharinesantana7147]

Yumm, this recipe looks great. Thanks Chef Bayless. 👍🏻

[@nohemibarriga4659]

Fantastic Rick! Absolutely delicious! Thank you for your love to Mexican food and our culture ( I am Mexican) and I grew up with Chilaquiles! So this is great and your recipe is authentic indeed! Thank you, I still love to follow your tips to make my Mexican food even better!!

[@shortstuff611]

Just came back to NY after spending two weeks in CDMX, Guerrero and Morelos. I’m craving chilaquiles verdes and pozole verde and everything else I had there.

[@gabyontiveros7753]

there are white chilaquiles and they are delicious

[@elviramercado9729]

I love ❤️ the way you cooked Bayless, and sometimes I do boiled the tomatillos and sometimes I roasted them too. Yum 😋 🤤 chilaquiles

[@JoeB1946]

My friend's wife cooked them for me ( and him :) ) as they do in Durango Mexico and the chips were corn and still had some crunch to the chips and since then then is how I make them...chips cheese and salsa verde and topped off with and egg or two.

[@vedalia3402]

This looks delish! I call them chili killers! Lol I wanna try and make these! Thank you for the recipe and tutorial!

[@robylove9190]

I love chiliqueles verdes. I made them two days ago.

[@b.m.f2153]

Epasote is KING!!!! FOR SURE!!!!!!it is the STAR in my cheese and rajitas tamales . changes everything

[@pattyrosales-rasband4048]

I love green chilaquiles... and topped with a over-easy egg

[@buddys_dad]

Oh yes!

[@buddys_dad]

My absolute favorite Mexican dish! Can’t wait to fix it myself. Thank you.

[@cocinandoconelbabe9148]

Good job amigo.... Saludos desde Montebello California 🍻🍺🍺👍🍺🍻🍺🍺👍🍺🍻🍺

[@Dave-kz3uk]

My favorite chef. I wish I could have worked and learned from you when I was coming up.

[@catboyzee]

Gotta try this cast iron roasting method real soon. Thanks for sharing Rick.

[@lizarce272]

My mother made this with red sauce and sliced cooked onions and melting cheese with a cooked egg on top. May not be traditional but delicious. Cali style

[@victoriaf.74]

My husband’s favorite dish! Lovely recipe - coming up this weekend! 🥰

[@nadie.me.quiere.por.sincero]

Im From México and your recipies are like the original ones

[@juniorxol]

Great video Senor Bayless. I'll be trying your recipe this weekend. Salud from San Jose Ca.

[@sergiovargas5106]

There you go Sr Bayless making me hungry again Cuidate y gracias

[@selfscience]

In my home we eat chilaquiles from a box and they are fantastic. The box only have one bag of salsa and one bag of perfect totopos. It takes 9 minutes total and they taste pretty good. We put the works on top of it too.

[@stevem3194]

Love this recipe. And thank you for educating me on the fact I have ocd. I kept talking to the screen asking you to close the cabinet door. Hehe. Good fun.

[@yohmsaw]

My wife is Mexican, and she loves these. I learned how to make it a couple weeks ago and she was super excited. I'm going to switch it up with the verde now. The fact that this video only has 2k likes is a crime. Thank you Rick.

[@chuckspeer2163]

Thankyou rick I learn so much from you

[@Malexa32001]

Thanks for the recipe, will try tomorrow for breakfast

[@shelly7017]

Thanks for sharing, I'd love to make some. I just moved to upstate New York where you can't find any good Mexican food. I will be surprised if the stores here carry tomatillos

[@salacious8crumb]

Chilaquiles is the perfect breakfast! My preference is Rojos, but Verdes is also good

[@sandrawaller4344]

Thanks ,I will definitely make chilaquiles verdes !

[@ColinCropley]

perfect to make for breakfast!

[@theguyshow3392]

Thank you Chef!

[@MATHMARILU]

Delicious. Definitely I am going to make them. After the delicious dishes I have done before, like your mole - that I made using my Instant Pot, I am sure this is going to be delicious as well. I'll let all of you know how they turn out.

[@katrussell6819]

Makes me miss Oaxaca. Thank you.

[@joemar9234]

Love this guy

[@MrChristophermeloni]

Rick we were poor. We didn’t have chicken. We used eggs when we were lucky. Mostly ate the tomato version, which is easier to make. We used water instead of the stock. Great job going to try your recipe.

[@jeffpittman8725]

Just had some yesterday and it's absolutely delicious!

[@gloriakadar3288]

My favorite chilaquiles.

[@magdasanchez1672]

I like chilaquiles 😊

[@starboard6372]

"FRONTERA" Salsas have been the favorites in my pantry, for sure!

[@jorgelopez9620]

BEAUT, THANKS RICK

[@carlostrujillo3138]

Man your mexican-spanish it is quite accurate, so, very good explanation of this, by the way very easy and popular mexican dish.

[@pattyrosales-rasband4048]

Yes, I also like them with chicken

[@hortenciamontes9392]

Chilaquiles verdes...chilaquiles rojos too

[@issacgenaroazuasr161]

Ok cool southern Mexico got it thank you !

[@selfscience]

Thank you for being son respectful with Mexican Culinary Technology.

[@jeffpagan7735]

Where's this guy been? He's awesome!

[@keegan1948]

He's been around for awhile. Mexico: One Plate at a Time is an amazing show

[@dxprt1378]

Thank you chef! I bought your book “Authentic Mexican” over three decades ago, it is a great reference to have. When you talked about epazote in this video, I think you might have been thinking of a different place because Guadalajara is in Jalisco and barely north but mainly west of Mexico City. I would think they do use epazote there. Also, the language Aztecs spoke is called Nahuatl; I’m sure you knew that. 😊 Cheers!

[@gabyontiveros7753]

In Guadalajara if we use epazote, only most of them have it at home, you don't get it in the market, my grandmother does.I always used at meals

[@adityabiyani387]

fantastic ...

[@christopherpeninger324]

Holy Mole that looks good! Subbed!

[@mattnsac]

Rick: dont want it to look processed *Pours tomatillios out of food processor* Love you Rick!

[@2116sassafrass]

Listen again, and tell me he's not hi on lovegrass

[@brv002]

I've seen a lot of people claiming their food is authentic Mexican on KZbin. This guy is more authentic than most Mexicans.

[@williampotter2098]

"Authentic" is what your Abuela makes. The neighbors's Abuela make it differently. I tune out anyone who claims to have "authentic" food in a country as large and diverse as Mexico ...

[@timwhite1349]

Thank you!

[@sergeortz4822]

Yup. The real deal!

[@marioavila7750]

Chilaquiles... Popular for breakfast in Mexico. Have you heard of "Huevos Motuleños"? The most iconic breakfast in Yucatan...

[@HISIAM888RUHIS888]

No.. what is that exactly??!!😍

[@Gdwmartin]

I have NEVER had this dish in my life. The only way i will ever have this version is to grow the tomatillo myself in a greenhouse

[@elpadrinochef8416]

My favorites

[@roger4417]

el mejor chef de comida mexicana no mexicano!! congratulations!!

[@Chuck-Bob]

Well... you could grow up on chilaquiles around here now, chef, but not when we grew up. You'd love the old neighborhood now, if you haven't been here in a while, its like little Matamoros. There's an amazing taco truck on almost every corner, its heaven.

[@azielleonmontes5495]

That's what I'm thinking about when you cook Mexican food!!!! Gordon Ramsay has to watch your channel and learn from you Rick, Ramsay's approach to Mexican food is the same knowledge I have about quantum physics, I didn't finish elementary school by the way.....

[@coralreyes4782]

Corazon aprobecha el agua del pollo para hacer una sopita aguada de tomate o hacer la salsa de tomate para el arroz rojo o simplemente un caldito de verduras ponle unas hojas o 1 ramita de yerba buena ajo y cebolla o así solo con estos 3 ultimos ingredientes saldra riquisimo el caldito para relajar el cuerpo. Yo no tuesto los tomatillos yo siempre los pongo a hervir y se me hace interesante probar el savor de tus chilaquiles pero hubieras pasado rapidito por aceite caliente las tortillas cortadas en trosito sin que queden tan fritas para acompletar perfectamente bien el platillo..pero se entiende ya que no tienes mucho tiempo.. y ese epazote esta bellisimo que delicias haces eres el numero # 1 todobeso me lo enseño mi mamá y a mi mamá .. su mamá y a mi abuelita mi bisabuela y así de generation en generation . Lo digo y lo seguire diciendo eres El primero en explicar perfectamente bien la cosina Mexicana la cultural del arte culinario mexicano eres El Chef Güerito #1 😘🥰😘 tu familia al comer Todo lo que haces a de estar fascinada como yo y eso que no he probado tu comida en directo 🥰🥰🥰🥰🥰 y por ultimo.. me encanta tu molcajete 👍🥰👍

[@rickbayless]

Mil gracias por sus comentarios!

[@brianlawson363]

The state of Oaxaca is a culinary UNIVERSE as is much of southern Mexico. UNESCO was right in naming it as an intangible cultural heritage. VIVA LA VERA COMIDA DE MEXICO!

[@magdasanchez1672]

Awesome

[@ArmandoDy]

Gonna have to find some epasote, and quelite. Not sure where you can find dinosaur kale. Any ideas? Great recipe Don Bayless. 👍🤠👌

[@bewarethefishwives4131]

Check your local aqua/hydroponic growers. It's one of the only places I can get them in my area

[@ArmandoDy]

@@bewarethefishwives4131 okay, thanks. 👍🤠👌

[@sandrashaw6298]

Farmers market? Natural food store? Mexican grocery? Here in Texas, we have more access to authentic Mexican ingredients.

[@MrGambit714]

Hmm I want to try and make this now . Just don't know about the epazote probably won't use that . Mouth is watering for sure 🤣

[@ravennyt6672]

That looks awesome but could skirt steak be used as well?

[@TartanJack]

Brilliant

[@befuddled2010]

Could not agree more!

[@vickycamarena4697]

This is authentic except for the kale. I think the sauce should be a little thicker, I wouldn't put so much broth in it. Love mine with eggs on the side. My mouth was watering during the whole vid! Love me some chilaquiles!

[@leliu5thelement448]

Epic Mexican foodage

[@selfscience]

The perfect texture is not soft, it’s full inside of salsa but with a certain crunch. And the cook must decide how crunchy/soft is her/his ideal dish. This is important to understand, the reason traditional dishes has variations is because the cook ties to make the most delicious for her/him. If the cook prefers the salsa to be hot, he will cook hot food. Some people like chilaquiles dry, all crunchy. If you are going to stuff something with chilaquiles then is soft. If it’s your main dish you dream for al dente.

[@nepmora01]

but great video!👍🏽

[@ignaciocortez8200]

I didn't think Guadalajara was part of Northern Mexico, My wife that is from there, certainly does not think so LOL