How to Make Cast Iron Chicken Chilaquiles | Julia At Home (S3 E6)

Chilaquiles is a Mexican comfort food favorite made from fried tortilla wedges tossed in a deeply flavored chile sauce.
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[@roderickcampbell2105]

I love the way Julia's collar is so casual. Because Julia is a chef not a model.

[@vanschat]

I absolutely love this series. Julia makes the best food!

[@hintex487]

She is gorgeous

[@SeattleSandro]

Oh man, I LOVE Chilaquiles, with a couple of fried eggs. They're extra good when you're hung over and hating life.

[@cwilson284]

Julia is the new Ina Garten. Friendly, warm, accessible, with techniques informed by culinary training but translated for the realistic home kitchen. Love this series.

[@ellenjohnson630]

I love how Julia talks to her cast-iron pan and puts a smiley face in there so later the dishwasher is amused

[@TimeyWimeySciFi]

When Julia goes “Ho Hoo” you know something good is about to be eaten! Love her!

[@wa2k99]

That's every video

[@c.cookies1752]

Love how you can see her salivating while finishing up. That's how you know she really loves this dish!!🤤

[@WastrelWay]

Just a word about "Guajillo" chiles: They should look like the ones Julia has and be rather sweet and not very hot. North of the border here, other kinds of chiles can be packaged as Guajillos. This happens because in Mexico there are many more different names for varieties of chiles, and some of the names are unacceptable when marketing them in the USA. You will not see these names on packaging in this country, and this word of warning might be flagged and deleted if I used them here. So be careful. Putting 5 dried chiles of the wrong kind in your chilaquiles might make them too spicy to eat. Unless you like it that way, of course. To further confuse the issue, chilaquiles are not always made this way; chilaquiles is a generic term for a lot of dishes. They can be diner food that looks nothing like this.

[@getoffmydarnlawn]

Yes, with a fried egg or two on top.

[@annecarson8942]

Great presentation! I am looking forward to creating my own chili powder and the whole recipe

[@g.anthonybenjamin281]

I gotta ask: why didn’t you use the chicken broth to rinse out the blender to get every last bit of the sauce to add it to the pan?

[@azrobbins01]

She probably would at home, but it looks a bit messy on camera.

[@handypandy222]

i feel like the salsa is missing some oil. some of those flavors of the chiles are released with oil instead of water (oil soluble compounds). there is little to no fat added from the skinless chicken breasts. although youv'e got some oil on the chips and sour cream to finish, there was insufficient fat in the cooking sauce IMHO. Love always Julia

[@janicenelson2990]

Love me some Julia ❤ always like to see you cook.

[@CLTGeek]

I'm a purple onion lover. A little thin sliced raw or marinated purple onions would be great with this.

[@JustAThought155]

“We have definitely housed…” nuff said!😂😂😂😂! Julia brought out the street vernacular for this dish!!!😂😂😂

[@TheTruth_333]

I like to use green onion instead of white onion. I cook the sliced white end in oil before adding sauce to pan, sprinkle some of the green end while cooking, and then top it with some fresh green ends. Flavor enhancer for sure. Thanks for the video!🙂

[@gribble2979]

Chilaquiles are one of my favorite foods, but I've always made them with eggs and no meat. This looks like an interesting and delicious alternative.

[@ShawhanFarms]

I love how simple yet flavorful this recipe looks! Can't wait to try it out this weekend.

[@lauraecarrera7322]

Well… as a born and raised Mexican I have to say that I have never seen a chilaquiles dish like this. I guess it is chilaquiles since they have the main ingredients such as salsa, corn tortilla chips and some kind of protein. In my case, I’ll stick with my mom’s recipe: chilaquiles with divorced fried eggs and refried beans which is my favorite!

[@2brnt2b]

I love chilaquiles and your recipe is good to make. Thanks!

[@JCarter276]

Why grind the dry chiles rather than rehydrate them, if they’re just going to be blended?

[@Mallickkhan-e9e]

Excellent chef

[@3MasterG]

Thank you, THANK YOU for NOT adding cumin or paprika!! Two thumbs up! Great recipe.

[@JohnMoog-ug6bk]

Love Chilaquiles out but it’s hard to find after breakfast - it’s late lunch or dinner for me

[@2-old-Forthischet]

We go to a mom and pop Mexican sit down restaurant. Their tortillas are like nothing I have ever had, anywhere! They're thin and literally almost melt in your mouth! I have eaten at many "hole in the wall" Mexican dives and have yet to find one that has the same tortillas.

[@Mars-dn4lz]

Yum!

[@kenmore01]

Me an' Ian. 😄 That looks wonderful!

[@savannarichard6059]

Yummy

[@Tintintanabulation]

Oh, YUMMY 😋 can't wait to try these 😊I'm going to see if you have a tamale recipe 😊

[@TimesRyan]

Bridget and Julia did tamales a while back :) kzbin.info/www/bejne/m2baemyZpqx0l8Usi=WmxIW6-zLJwu7HHn

[@RullXov]

You're making me hungry!

[@jamesmetzler2031]

Cast iron chicken. I'll bet that's tough on the teeth, not to mention the digestive system. LOL

[@dianadambrosio1]

Gorgeous!!!!

[@TheWeslej]

Serves 4-6? That looks like a single serving to me!

[@tamir772]

Fry your tortillas!

[@Jasper11217]

Tell me about that knife you use!!

[@joannawhite1441]

So healthy. Can’t wait to try. I just dried some hot peppers from our garden. Now I know what to do with them.

[@rebeccasterling6235]

I'd love to pair this down for one person....😮

[@capers72424]

Looks like a one person dish with leftovers…

[@3MasterG]

What's the line for??

[@brt5273]

That chip soak is a little too long for me. We typically have everything prepped to go, mix in the chips to coat, add everything else and serve immediately. The chips will already be softening but retain more crunch. Of course that's just a matter of taste. I've seen people make them just drizzled with sauce, actually simmered in the sauce, and everything in between. Every version has their adherents who claim their fave is "the authentic" version.

[@SchshCannxm-v7l]

Anderson Anthony Hernandez Anthony Gonzalez Matthew

[@rhijulbec1]

I'm in Canada and finding those ingredients in my city isn't happening. Especially the guajillo chillies she used at the beginning. I looked for them on amazon and the cheapest were almost $30!! I can get poblanos occasionally and jalapenos are plentiful. But w/out those guajillos it wouldn't taste the same. I'm so envious of the tex/mex or Mexican cuisine you can produce in the states. I love the food, but have to mostly depend on restaurants if I want something delicious. Jenn in Canada 🇨🇦 🇨🇦 🇨🇦

[@biianca01]

There's also a green salsa version that may be easier to recreate: Chilaquiles Verdes! 💚🤍❤ (tomatillos, jalapenos and cilantro)

[@suebigger5097]

Looks so good, I’d have to make it without cilantro, I’m one of those people who it taste like soap to.

[@coldcountess]

Is there an alternative herb ? We don't like cilantro at all

[@samhugh4965]

Italian parsley

[@kellycromwell4982]

Looks great. Seems like a waste of time fine chopping all the peppers and onions before using the blender. Especially a vitamin.

[@glucosina]

I thought blending the chiles to a powder seemed like a waste of time. I don’t know a single Mexican cook that uses it in a powdered form

[@edwards438]

Brown Gary Hall Angela Moore Donna

[@JustanOlGuy]

I thick dice my onion and saute' it before putting it on top.

[@brucenelson9826]

Hohohohoho

[@deanbush]

I didn't realize that anyone still used "vegetable" oil. For the past few years, I've used avocado oil instead. I like it because it has no flavor but it's healthy.

[@racif]

Jesus, I'm begging you people to hire some Mexicans. Your channel and Rachel Ray are a menace.

[@carlam.9529]

Chicken thighs are 'always' better 😊

[@larrya3989]

❤❤❤❤

[@jfro72]

Hey peeps, pro tip, when ya cut the avocado in the skin just use a butter knife. You'll never cut yourself.

[@dreamlovermimi9458]

Horrible , not authentic at all. Wrong technique and recipe

[@GreyRockOne]

too much work for little return...

[@capers72424]

You have my permission to not make this recipe.

[@DrAlwaysFirst]

First

[@schutzenhaus]

😢 Cilantro tastes like soap to me, and it’s EVERYWHERE! 😢 And it isn’t necessary.

[@newcopperpenny]

Recipe not free likes she says at the end of her video

[@NeonKue]

Free to watch 🤷🏻‍♂️

[@cornbisque]

Yummwrs. Whatever happened with the crazies complaining about cultural appropriation?

[@trackzero0]

You come so close to authenticity sometimes it hurts. I need to remind myself the content is for the layman, so as not be too critical.

[@biancar481]

Seriously?

[@trackzero0]

@@biancar481 seriously.

[@trackzero0]

@@biancar481 No need to trade swords or hurt feelings. Not to be misunderstood as a rando internet troll, but I call's 'em like I sees 'em. Julia is in three or four trenches simultaneous. Her production staff needs to step up.

[@trackzero0]

@@biancar481 Further , video sponsored by Taco Bell and Purina? Grotesqueness in monetization in this space. I think I'd rather raw dawg some NYC bodega egg salad of a dirty subway floor, than digest this content. Content is sub-par, and over produced by apprentices who have zero culinary experience. Go cry in a corner Biancar. I've made restaurant matrons quit because they didn't cut the mustard. Ciao.

[@richardengelhardt582]

Mexican mush, once again. Ugh. Everything seems good individually until it is all just mushed tigether. Maybe try serving the chicken chili mole mole over the crisp tortilla chips (not mixed into soggy chips) topped with only the crema and cilantro, with the avocado and onion, and some chopped fresh tomato, and the lime wedges, served on the side as garnish to add as you wish as you eat the dish. I also don't see the point of serving the dish with bottled hot sauce, when you've gone to the trouble of making a fresh chili paste from scratch. You can and should season to your perfect taste.

[@ChristopherJohnsonArtist]

tortilla chips = totopos