The Perfect Breakfast Food (Chilaquiles 2 Ways)

Eggs for breakfast are great... but it's time to really make something special. Or at least it's special to me. Homemade Chilaquiles 2 ways, Verde and Rojo. Change your brunch game forever.
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Full Recipe: www.joshuaweis...
Ingredients Needed:
Jalapeno Crema:
2 jalapenos, charred and skinned
1/4 cup water (60g)
4 cloves garlic
3 tablespoons vegetable oil (68g)
1/4 cup sour cream (52g)
1/2 cup mayonnaise (120g)
Salt to taste
Chilaquiles Rojos:-
-4 guajillo chilies
3 ancho chilies
1/2 yellow onion diced
2 serrano chilies sliced
5 cloves garlic rough chopped
28 oz can crushed san marzano tomatoes
- 1.5 cups chicken stock (335g)
2 teaspoons mexican oregano
Salt and pepper to taste
-14 yellow corn tortillas cut into wedges
-1 Avocado, diced
Cotija cheese for topping queso fresco is traditional
Cilantro for garnish
4 Eggs, poached
Chilaquiles Verde:
4 chicken thighs, boneless skinless cooked and shredded
12 yellow corn tortillas cut into wedges
1lb (450g)tomatillos
2 serranos
2 jalapenos
1/2 sweet onion
1/2 bunch cilantro
7 cloves garlic
Juice of 1 lime
Salt to taste
Sour cream
Cotija
Fine chopped cilantro
Pickled jalapenos
4 eggs, fried

[@EthanChlebowski]

Savory breakfast is the best breakfast. One of my favorite variations from Mexico City is the torta de chilaquiles. Essentially they throw the chilaquiles into a roll with chicken or cochinita pibil with cotija, crema, pickled onions for a (carb heavy) on the go snack.

[@leoglasmeyer2853]

i think your version is more optimized for the everyday cook. Joshua is premium but also much more time and money consuming.

[@alejandropimentel739]

I love the tecolotes, used to eat them almost daily in Mexico City for breakfast until I gained 10 kilos of weight. Is basically a mollete (half bolillo or telera [bread] with mashed refried beans on top and greated cheese) but with chilaquiles on top.

[@thecooldude4371]

Hello

[@brianbouchard1899]

If you two did a collab I don’t think my brain could take it.

[@jay-tk9tm]

It’s polish man

[@gillpicasso9403]

As a Mexican who makes this for my family every Sunday, I highly recommend sticking to the crunchier version that Josh made, whether you use the red or green sauce, the crunchiness is magnificent when you accompany it with a good runny yolk 🇲🇽 love you for trying these, Josh 🤠❤️

[@r.mondragon2841]

En el sur de México, los chilaquiles son aguados. En CDMX los venden crujientes, pero no todos son así en el país.

[@Naquiira]

Bring everyone together with food I say! Love to see love here! 😁❤️

[@katv3116]

I love crunchy! I don’t like the soggy parts

[@masonneal1654]

Hello I like your one piece profile pic

[@gillpicasso9403]

@@r.mondragon2841 claro, lo entiendo, yo soy de Aguascalientes, simplemente me gustan más crujientes, pero los he comido aguados en puestos de comida callejera también 🤟🏼

[@niclake13]

Josh: "I'm tired of eggs & bacon!" Also Josh at 1:10 : "Plate these tortillas up with some eggs, sometimes bacon..."

[@PRODJEU]

@Angelina L 👇💋 fuvlrt\

[@MilaniaMalibu]

He’s brainwashed n don’t even know it u.u

[@stevemanart]

Protip: When making your own corn chips let them sit in a low oven until they're mostly dried out before frying. Its a very simple extra step that adds a lot of structure to the chips and lets them hold up to a longer simmer if you want. Or hold more weight if using to make nachos.

[@danerysstormborn5383]

Thank you 😊

[@priscilajaneth4695]

Also, just using stale tortillas also works. Well, it works for tortillería tortillas, I don't think I have ever bought packaged tortillas but should also work right..? (Is like using stale bread for french toast)

[@stevemanart]

​@@priscilajaneth4695 Yeah, the light low bake is just mimicking the process of going stale. It's just faster to use the oven without any appreciable difference in taste or crispiness of the final product.

[@barrydlight17]

Joshua: The perfect breakfast food, chilaquiles. All mexicans: You're goddamn right

[@LoneRodeoJones]

nada mas falta el cafecito de olla al lado 😂

[@barrydlight17]

@@LoneRodeoJones con un panecito dulce

[@GustavoHernandezDG]

Ningún mexicano que se respete le pone mayonesa a una salsa de chilaquiles. PUNTO.

[@juanpablo-oz9fd]

La roja más o menos sí, la verde definitivamente no, ni se me antojó

[@marcoz2470]

@@GustavoHernandezDG donde están los pinches frijoles.

[@andreaalcazar8025]

You my friend, left me speechless… I’m mexican and my favorite breakfast it’s chilaquiles and you had me salivating through all the video, even my grandma approved your recipe, congrats! Greetings from Michoacan, Mexico 🇲🇽

[@memeries2743]

papa really comes up with the most unpredictable book advertisements lol

[@Weddei]

and ruins +20 of them in the process

[@blipblop1112]

Sup, miku gang

[@keziamickens261]

and we love them

[@JabberJelly]

I make chilaquiles probably once a month, I used this recipe tonight and it got my Mexican father's approval. - I tweaked the jalepeno sauce: I made a green salsa like usual (tomatillos, garlic, serrano, cilantro, *no onion this time, then added greek yogurt, mayo, and a whole avocado. It was fantastic. - topped chilaquiles with pickled red onion instead of jalepenos.

[@marcoarroyo7712]

I am 100% mexican and this dish has always been my favorite anytime of the day meals everrr! So happy you made this dish brother. Mexicans usually eat this with cecina or chicken milanesa as choice of protein with of course the fried egg, queso fresco, sour cream, and some raw onions. In mexico city there is another popular way to eat it and its a sandwich version of it. Love ya bro!

[@robertx4231]

a sadwich version?!?!?!?! sign me up

[@androo_]

@@robertx4231 yeah check out the famous one on youtube, la esquina del chilaquil. there is usually a very long line

[@bruh2843]

wow i guess it really just depends on where you’re from! because where im from en la huasteca (even though we love cecina) we never really put meat in chilaquiles it’s always just eggs and whole black beans! also that torta sounds delicious

[@-e6195]

where the fuck in mexico do you live? never seen dry meat or a milanesa in chilaquilles.

[@marcoarroyo7712]

@@-e6195 i dont but i had it in Mexico city my family is from la F and its a sandwhich version of chilaquiles with a chicken milanesa. U not know how to read or u just decide to be toxic off the bat?

[@mamamua4644]

I just made it this morning and halfed this recipe. I’m Mexican from Jalisco and my husband is from Mexico City. It was delicious. I didn’t get to do the jalapeño crema, just used sour cream. I recommend baking the tortillas before hand to make a crunchier chip. And once you’ve made your red sauce, you don’t need to cook it again with chips, just grab a bowl and mix them together and the chips will only soften without loosing crunch and you won’t get a soggy tortilla mess. At least that’s how I and my husband enjoy it. I really wish I would’ve tried the jalapeño crema with it, as I feel that would have elevated the dish. Without it, it’s just pretty good chilaquiles. Good luck!

[@Oribobu]

Love the video, as always :D Some Mexican tips: -You can blister the jalapeño with the direct flame from the stove, gently turning it around as the sides cook - The are two trends of chilaquiles: soft chilaquiles (like the rojos that you cooked) and crunchy chilaquiles (you don't cook the corn chips in the sause, instead, the salsa is poured over the totopos (corn chips). Normally, the soft chilaquiles are put inside a bread (bolillo), making a torta de chilaquiles - You can whatever meat you like, chicken, steak, shrimps (yup, that's typical from the Mexican coast). Normally, the chilaquiles are served with purple onion (diced), Mexican beans (not chili beans), sour cream and cheese (queso freso)

[@jitomatada]

Torta de chilaquiles is only traditional on the center of the country tough. I lived most of my life on the Bajio region and over there we never ever do torta de chilaquiles, we do have soft and crunchy versions (crunchy being the prefered one), but as I said, we don't do torta.

[@Oribobu]

Nice to meet you! :D I'm actually from Guanajuato, but had to move to CDMX for the college, there I learned a lot about chilaquiles, like the use of epazote and the torta de chilaquiles. At first, I was hesitant about it, but is good, at least more enjoyable than a fried tamal

[@flakyanddelicious]

Personalmente me gusta la cotija. Esta mas saladito. Pero el queso fresco también es refrescante. Buen provecho! 🤗

[@Frank1e.b0i]

No mames nunca en la vida se le ponen camarones a los chilaquiles y yo soy de Acapulco.

[@SeraphsWitness]

100%, the queso fresco is a must-have

[@joacobonabona]

I looove chilaquiles. As a Mexican I think the recipe is pretty spot on, I've never heard of a jalapeño Crema but it looks amazing. Pro tip, most people prefer to add the tortilla chips directly to the plate and add the salsa on top so you have maximum crunch. Also you can add shredded white cheddar on top and broil it (normally we use manchego cheese but the manchego cheese joshua has used previously is waaay fancier than the one we use here). Also if you want your hangover to go bye-bye add a stake on top or some chorizo.

[@BunsAndMathren]

The first time I tried chilaquilles was when my wife and I visited Chicago and had brunch at Dusek's. It was single handedly the greatest breakfast item I've ever tried and I've been searching for that thrill again to this day

[@HelloFutureMe]

you get eggs and bacon every day? :O that's the special meal to me

[@goobgo]

Hello world building man

[@sydneyyy420]

Same

[@PanSangex]

and eating bacon every moring doesn't seem so good for your little liver :(

[@IcarusFluffle]

Well hello there

[@warguy1945]

Bro! Never thought I'd the king of world building in the wild!

[@Kiwi_DeFruit]

CHILAQUILES! so excited to see your take on this 🇲🇽 I approve mainly bc... doesn't every family make these differently? 😂

[@jmrivera_piro]

Yeah, I'm usually tempted to be very picky with these kind of videos, but yeah, every family makes these differently

[@digitalpickles1277]

Was quite different than my families, but did look yummy.

[@maymayrays]

I just had a days-long debate in my moms groups chat about how to make chilaquiles and how complicated it is or not. None of us agreed 🤦🏻‍♀️🤣

[@abeldelatorre1382]

Yup, I make them with chipotle and chile ancho

[@WarEagle1023]

That’s how it is with a lot of Mexican food. It is recipes passed down from generations and every recipe is different based on what family you are a part of.

[@bryg427]

Just made the verde version for the first time today (also first tomatillo salsa and first crack at home-made chips)...these are unfairly delicious, and the crunch that persists through the total coating of sauce is AMAZING. Thanks!!

[@Brookie666cookie]

I make chilaquiles every weekend for my kid, the way I was taught. You added a few steps I wouldn’t use, but you did it perfectly. I make my mom’s homemade chorizo and sprinkle it over the dish when Im done. Juuuuust for funnsie onesies.

[@sunnydee9]

Too much sauce in the rojo

[@Brookie666cookie]

@@sunnydee9 there is never enough.

[@rmknicks]

Mexican chorizo makes everything taste like heaven.

[@Littlemanloki]

Would it be cool if I ask for your mom’s chorizo recipe? I can’t seem to find any half decent chorizo in my neck of the woods, where even the Mexican carnicerías don’t sell good chorizo (they sell it, but it just tastes so...bland)

[@Brookie666cookie]

@@Littlemanloki yes! I’ll post it when I get home from work

[@angeloribero5949]

Bonus points for your recipe: add epazote to the green salsa and it will taste like genuine Mexican dish, also char the chiles in the flame of the stove (Mexican custom) for extra points.

[@Eccleswaslegendary]

Josh - “Tired of the monotony of breakfast, eggs and bacon, eggs and bacon” Me - Crying into my 9millionth bowl of porridge. 😂

[@victorbourguignon6897]

just saw your book in library and bought it. By golly this thing is nice, ive already read through it and can't wait to make what it contains. I know a lot of us say it but thank you! You're the one who put me back into cooking and its helped me tremendously in my tougher times. keep it up!!!

[@peterskorec8246]

Oh my god, I love these videos so much. Not only the recipes are perfect, the editing is amazing as well plus Josh brings so much joy to my life. Thank you! Papa

[@VeronicaRodriguez-qn6eb]

My sister-in-law is Mexican, and she has family in both Guadalajara and D.F. . The first time I had chilaquiles was while visiting them. In Mexico, most people eat freshly made tortillas, and chilaquiles are usually prepared with tortillas that have gone stale. Like when you repurpose stale bread to make other dishes such as bread pudding, croutons, or panzanella. I remember different family members making the crunchier version on the stove top, just like Josh did here. But I also remember a version that was baked in the oven, after adding the sauce. To me, Chilaquiles is one of the most simple and delicious dishes in existence. ¡Gracias Mexico! ¡Un saludo desde Puerto Rico!

[@Jethropeth]

I found and purchased your cookbook in a target store all the way in Australia. Did not expect to stumble across it!

[@thejeanne1991]

I get chilaquiles literally every time I order from my favorite local Mexican restaurant. It’s my fave Mexican dish EVER!

[@austinkane579]

The best time of the day is when papa uploads

[@raulluevano13]

Bruh!!!!! This is one of my favorite meals. Being from New Mexico, the home of hatch green chiles, this is spot on!

[@SantoTapatio]

Chipotle (The restaurant) chips are good chips to use if you have leftovers like I so often do. Saves a good amount of time and more importantly avoids cleanup. I always make chilaquiles when I wake up early enough for work and those days definitely feel more productive.

[@zainabelmadhoni6856]

I have great respect for people who have the energy and motivation to make a breakfast like this. I just eat whatever.

[@samrod6714]

You should do a month long series or however long of making different recipes from around the world from different cultures and all that fun stuff

[@ScarlettLopezFreeman]

Y’all this is why I eat at restaurants. So much work. I appreciate the process though, and have so much respect for chefs!

[@maxzepikenosf6340]

I'm a Mexican, and I can tell you got my respect for those chilaquiles bro !! the presentation is stunning, u can feel the love u put on it while cooking it, congrats!

[@jcohen2j]

Every dish was used in the making of this delicious recipe

[@groundedplate692]

Boss: why are you late Me: I bought Papa's cookbook for my wife's birthday now I have to wait 40 minutes for breakfast

[@Boobi23]

The green chilaquiles look SO GOOD

[@VannieEats]

This looks so good!

[@blipblop1112]

Try it

[@gamemoves2415]

Who are you?

[@dylancarter4928]

his videos always make me feel better. if i'm having a bad day i like doing things like cooking but when i can't, he's a pretty good substitute

[@moyamedia9]

Papa: "It's November, which means it's Christmastime!" Thanksgiving: "Motherf-"

[@nikip9161]

I'm imagining the warmth of the Rojo and the brightness of the Verde.... With the jummy eggs 😊🌻

[@pieoncake2966]

Pls do: “easy after school snacks” but it’s Christmas theme

[@colinmcdonald2499]

Peanut butter on anything. but better?

[@beatrizhernandez14]

Papa when you’re blending with that smile oh my lawd you truly are an angel *chefs kiss*

[@GIRLINPARADISE]

7:34 *yum :). Hi from London the kingdom of fish and chips :)*

[@ElaMariaLucia]

When I went to visit my family in Mexico (Puerto Rican fam moved to Mexico) I had these everyday! I can’t wait to try and make it myself

[@wesleyjeurissen544]

As a Verstappen fan I liked you at first. Seeing you with that Mercedes Petronas shirt I greet you and hope for some great races, love that you're a F1 fan as well. Love the food ideas as always

[@LizOB1]

Me being Mexican...I love how you made green and red version. I'm very proud of you.😉 😋

[@sunnyfilms_2959]

I love how Joshua always introduces us to new cultures 😁

[@andydnandy]

Chilaquiles are my favorite food and as a mexican viewer i DROOLED watching you make this so yeah, LO APRUEBO!

[@erinlemos1351]

My favorite breakfast!!!! My Mexican father-in-law makes chilaquiles for me every Sunday morning. I’ll have to make this recipe for him to knock his socks off one day! But also. Josh didn’t make his corn tortillas from scratch and I’m stunned.

[@andresibarra9914]

you are one of the very few Americans I know of that nails traditional Mexican food every single time! greetings from Jalisco.

[@jojoecr7626]

As a Mexican im glad someone finally made a good chilequiles vid. I´m talking to you, Gordon Ramsey.

[@LatelierdeRomano]

it's very original and new, well done! It looks delicious.

[@balkamp8888]

I'm tired of just bacon and eggs for breakfast Introducing bacon and eggs 'with nachos' 😂

[@sergiobejaranolangarica4761]

As a Tapatío, you get my 100% Mexican seal of approval. Your recipe is very easy to follow and sticks to most of the recipes I've done myself (except for the canned tomatoes, but I understand you guys LOL). Good to have you back on some Mexican munchies!

[@jayolovitt5969]

I’m always a bit stunned that these haven’t been picked up more by cafes as another typical breakfast.

[@marcogiovani1298]

too much prep. and there's no "wow" ingredients. which means the price won't be high. bacon and toast is so much easier to prepare, and the profit will be more or less the same.

[@snowchips9596]

I'm seeing it more now. But I live in socal so maybe that's why

[@KaeminMoore]

I remember being 17 working for my dad we had a mexican place next door to our business. They started doing breakfast and this was something i literally went broke eating almost every day.

[@youshimimi]

The thing about eggs and bacon is that hey tae less than 10 minuts to make. This looks amazing, but there's no way I'm getting up an hour earlier just to cook this 😂 Props to those who do

[@BewareTheLilyOfTheValley]

Right? I work from home and still push myself until 10 minutes before I have to clock in before I get up. I take my laptop into the kitchen with me when I finally do make breakfast and the most strenuous thing I'm making is avacado toast and a fried egg.

[@femto3843]

i literally love this man soooooooooooooooooooooooooooooooooo much

[@barucruiz7501]

I always love your cookbook promotions 🤣 Could you make a sweet and sour crispy fish dish? We had a local restaurant that had this dish and it was my gf's favorite but the restaurant closed down 😭 much love!!

[@xoxolyd]

My favorite breakfast!!! I’m always on the hunt for the best version in Boston

[@fordropsescanor9557]

"This should be the new breakfast staple" Me who eats everso random leftovers: YES

[@ronswanson2006]

Yea, I am getting the deep fryer out for Breakfast. Some of us have to get to work after Breakfast as we can't film our Breakfasts and call it a day

[@augustusegg7324]

Man, having the time and money to make this for breakfast is the amount of comfortable I wish to be in my life one day.

[@snowchips9596]

Money? Chilaquiles are like actually not that expensive to make, the way he's making it makes it look like it but it really isn't.

[@morrisahj]

You had me at chilaquiles, one of my favorites 😍🤤❤️ When you cut open those egg yolks....Lord have mercy! Load on that queso fresco! 😂👏

[@jasonbagley8706]

Although we make it differently, this is one dish that has been near and dear to my heart since I met my Mexican wife. 😋😍🇺🇸🇲🇽

[@canalnadapolemico2646]

Man, I have been watching your videos for a while in Facebook, and I have to admit, you are the only person in the world, that makes me want to cook something, I love everything that I see in your videos, you are awesome!!! I really want to buy your book, but it's Very expensive here in Brazil, and I can't have It yet, BUT, I will have It Someday, and I will make YOU very proud. Keep up with the incredible work ok?

[@nerfedirl]

This is absolutely amazing as breakfast however my boss said he wont give me a morning off to get this done. Def doing this as brunch on weekend tho

[@daphne201239]

The first and only time I've had this was in Cabo! So good! Never thought about making at home.

[@MrOnlyOdiN]

Joshua: „Perfect breakfast, why doesn’t everyone make it everyday ?!“ Also Joshua: *uses 1500 pans, pots & processers to make a plate of nacho Doritos with salsa first thing in the morning

[@LeoZenRock]

Joshua always goes all out for his dishes, but honestly it is such an easy dish to make in the morning if you are willing to cut some corners. I usually just use packaged tortilla chips and I have a big tub of salsa that I made a couple of weeks ago and if you do that then it's really just a matter of cooking the chips into the salsa, frying eggs, then topping with cheese. Takes maybe 10 minutes if you have chips and salsa prepared already.

[@danielrosales4061]

Joshua as a Mexican American seeing you make my favorite breakfast chilaquiles is flipping amazing but chilaquiles is the best breakfast dish ever

[@RichWellner]

I've lived in Mexico for over a decade and want to reinforce the "make your own chips" thing. It matters. In real life, if you aren't gonna do this, go to a Mexican grocery and get your totopos (chips) there, instead of using the thinner chips mass produced for a US taste.

[@shellymoon7386]

Homemade tortilla chips are the bomb!

[@haideemarin2134]

As a Mexicana myself I am so happy to see my culture shown 🥰 also this is my ideal breakfast 🤤 Que rico !

[@aaronconnell2152]

Sauce to chip ratio way off for this dish, could have done 2x as much tortillas for that lot of Rojo

[@dianamiles-hannah1286]

Love the options!! Will make this soon. Love your cookbook! Thank you, Josh

[@SenorMoody]

Josh's next cookbook should be titled: "I'm about to BUST!"

[@jkwithlove8180]

My FAVORITE breakfast of all time!!!!!!

[@gwind0lyn]

"too white of a voice" well what about the entire country of Spain? Too gringo of a voice would be more accurate

[@gwind0lyn]

@REBECCA ALIZE,,,,, 👇😍 Excuse me what the fuck

[@penny4urthots125]

@@gwind0lyn homegirl got horny real quick

[@Shizzy_Mac235]

I had chilaquiles verde for the first time for brunch last week, honestly one of the best breakfasts I've ever had hands down. The refreshing acidity of the salsa verde let me eat the entire plate by myself without it ever feeling heavy. I'm a slot for citrus and cilantro so this is definitely gonna be my go to

[@KB0B0]

Also easy way to poach eggs: crack the egg over a metal sieve and let the runny egg white drain while the yolk and thick egg white will stay together. You can now gently pour it into the water without the tornado and it will hold its shape. The runny egg white is what makes the stringy mess

[@victoriajensen1844]

Just bought your book!!! So excited! 🥳

[@houseofshadow6380]

"This should be the new breakfast staple." High standards to be sure. I don't know how you could expect people to fry up tortilla chips and make stuff using a blender and all that extra shit when people like me could just fry up some eggs and bake some bacon, and be done in 20 minutes.

[@dappersem1524]

This

[@houseofshadow6380]

And its weird for me to even say this as someone whose been subbed to the channel for a couple years now, and even bought the book. But come on. Staples are supposed to be quick and easy to execute. That's....kinda the point. I guess my main complaint is saying that this should be a standard, and not a special occasion breakfast/brunch. It looks like something I'll try making on a weekend for the wife and myself, but every day shit shouldn't require this much time and effort if it's a staple.

[@lmo9993]

Wow that looks so delicious and I love that you used authentic Hispanic ingredients

[@noerisgil754]

This is my favorite breakfast ever! Since going to Mexico I crave this every single day!

[@deborahamiot4162]

Chilaquiles were spot on except there're no tomatoes in chilaquilies rojos, although it might be good this way and you don't saturated the chips, you lightly toss the chips in the sauce like in the verde version. Joshua, I was a chef in my youth and I know how to cook many different ethnic foods like you. I love to watch your channel though because you have such a great quirky sense of humor and when I am researching to make a new recipe I will always watch you along with several other KZbin chefs( Marion's kitchen, Food Wishes, Recipe 30...just to name a few) before I create my "ultimate recipe" lol.

[@preciousplasticph]

We just fried torn corn tortillas like potato in the pan, added canned salsa pato, topped with some mex farmers cheese. Side refried beans. Dash of salsa amore. The San Luis RC, Sonora recipe.

[@pamibarra7140]

Papa has an angelic voice and I sometimes feel that he holds back. Who’s with me?

[@nickbangkok3365]

Nice one Josh. I've love it when you drop into that deep southern accent throughout your videos!

[@corridor444]

Ok I watched more than 10 episodes so I subscribed, it’s worth it

[@chelsea6804]

The verde version is the same way I make my chile verde, roasting all the veggies. The only thing I do differently is to also roast the garlic with the veggies. Sooooo good.

[@chefmorningstar2]

Just bought the cook book!! So exited!

[@kristathehungrymelon]

Woah. I just ate some of the best chilaquiles verde three weeks ago and I havent stopped thinking about them since. This recipe looks near identical except it doesnt have diced red onion and avocado. Looks like I know what I'm making this weekend.

[@kevisevolthore2196]

Always sticking around till the end for those EPIC B ROLLS!

[@Elancardona]

How in the heck did you know that I needed this video in my life?? Salsa verde all the way!!

[@megaceratops6694]

It looks like abuelita made them and the chiles are filling the room and making my nose and eyes water. Perfecto.

[@Quellcee]

YES FINALLY. I’ve wanted to learn how to make this forever

[@Snake-filledChimp]

Looks incredible! Josh is 100% right about the tortilla chips - 97% of chips available in supermarkets will turn to mush almost instantly (Frontera Homestyle won't, if you can find them 👌). You need chips that stand up and keep their crunch, or this dish will fail... it's the key.

[@jdubmac]

That's called a breakfast for dinner in our house. We eat it frequently. Excited to try the verde version.

[@ingridugarteche4301]

Omg... I freaking LOVE YOU! ❤️❤️❤️ You always make my day and im buying your book... I love your recipes... But i love you more!

[@lucasmcpeak1102]

Josh is the destroyer of family traditions. His recipes are better than everyone’s grandma’s😂

[@pandamasterx4]

San Luis and Tijuana raised taught me: queso freso in place of cojita and fluffy scrambled egg, add extra dry chips for crunch dynamic. Your sauces are on point, so thank you for that.

[@brunoleal5123]

El uso de Mayonesa no me agrada, si somos honestos, pero lo demás está excelente con las salsas.

[@dearmistyann3710]

I hope people know that Josh didn't go to school for culinary arts, he decided to work in kitchens and learn techniques directly from chefs on shift.. like a co-op you actually get paid for.. Josh has redefined the need for great food for young people who deserve to be eating great food that they cook themselves, usually on a budget and he does it all without sacrificing his personality or masculinity. As soon as I can afford to pay my rent first, I'd love a copy of your cookbook to have right next to my signed Chuck Hughes one. (He's kind of like older Canadian you)

[@JV-bc8um]

The fastest way I make them is eveytng on one on lol. Fry tortillas, pour eggs, then pour sauce, then simmer until ready. Love it because it's so customizable and people can make them however they want.