[0 - 1] - Hi, I am Saul Montiel.
[1 - 2] I'm a professional chef,
[2 - 3] and today, I'm gonna show you how to make
[3 - 7] the best chilaquiles, spicy, lots of flavor
[7 - 9] that wakes you up, and cures your hangover.
[9 - 13] This is Chilaquiles Uno and Uno.
[13 - 14] The perfect chilaquiles to me,
[14 - 16] the sauce has to be a little bit spicy.
[16 - 20] If it's not spicy, it's not chilaquiles, chili, chilaquiles.
[20 - 21] The tortillas has to be soaked enough
[21 - 23] without being over soaked,
[23 - 26] just a little bit of crunch, and it has to be on point.
[26 - 29] This is the Mexican breakfast for champions.
[29 - 31] You don't need none of those pills to cure your hangover.
[31 - 32] You just need this.
[32 - 37] Who is ready to make some chilaquiles? [upbeat music]
[37 - 42] Chilaquiles are corn tortilla chips, salt, and spicy salsa.
[42 - 43] I'm gonna do chilaquiles verdes,
[43 - 45] which are green chilaquiles,
[45 - 47] and I'm gonna be using tomatillos.
[47 - 50] So for my tomatillos, I'm going to remove the husk.
[50 - 52] So how do you know you have a really good tomatillo?
[52 - 53] The firmness and the color.
[53 - 56] If it's too yellow, that means it's getting too ripe,
[56 - 58] so it has to be nice and green.
[58 - 60] And now I'm going to rinse, because they're so sticky.
[60 - 61] Look how sticky they are.
[63 - 65] [water splashing] [upbeat music]
[65 - 67] Now I'm gonna bring this to a boil, but before I do that,
[67 - 69] I need to add some onions, serrano, and garlic.
[69 - 72] Quarter pound of tomatillos, I'm gonna use half an onion.
[72 - 74] I cut it the same size as the tomatillo
[74 - 75] so they cook almost at the same time.
[75 - 76] And now for the serrano,
[76 - 78] it's just going to go right in there.
[78 - 80] I'm going to smash the garlic
[80 - 80] [palm pounding] [upbeat music]
[80 - 84] to bring the flavors of the garlic even brighter.
[84 - 85] [palm pounding] [upbeat music]
[85 - 87] Now it's time to learn some Spanish.
[87 - 91] Cebolla, chile, tomatillo, ajo.
[91 - 92] We need mas ajo.
[92 - 95] Epicurious in Spanish coming up soon.
[95 - 96] [palm pounding] [upbeat music]
[96 - 98] So that's plenty of garlic.
[98 - 99] Once it's boiling, and I'm going to lower the heat,
[99 - 102] and simmer it for like, you know, eight to 10 minutes.
[102 - 105] I'm just gonna wait for the tomatillos to change the color
[105 - 106] to a little light brown.
[106 - 107] This is what we're looking for,
[107 - 110] nice, light brownish, yellowish tomatillos.
[110 - 115] The skin is still nice, still whole, so do what I say.
[115 - 120] Now I'm going to remove this gently with the spider.
[120 - 122] If you don't have a spider, you can use tongs.
[122 - 124] Now I'm gonna add a little bit of salt,
[125 - 126] a whole cilantro with the stems,
[126 - 129] because the stems has a lot of cilantro flavor.
[129 - 131] See when I'm squeezing it, how much liquid came out?
[131 - 134] So that's why do the vegetable first.
[134 - 136] If you need more liquid, you add it later,
[136 - 137] but if you add liquid now and you blend it,
[137 - 142] and it is very watery, you're not listening. [blender whirring]
[142 - 147] Always taste as you go. [upbeat music] Ay guey.
[147 - 148] This is ready.
[148 - 151] My tomatillos look nice and smooth, just like it should be.
[151 - 154] Next step, sofreir.
[154 - 156] We're going to cook some of these onions.
[156 - 158] I'm doing dice,
[158 - 159] because I don't want to have big chunks of onions.
[159 - 161] The reason why I don't want to brown the onions,
[161 - 163] because I want to keep it nice and white.
[163 - 165] That's why we go on low heat,
[165 - 167] and I add a little bit of salt here for sure,
[167 - 170] and this will sweat the onions and help them cook it too.
[170 - 172] So I have the onions already cooked.
[172 - 175] Now I'm gonna add the sauce, [sauce simmering]
[175 - 176] and I'm gonna simmer the sauce.
[177 - 178] Now I'm going to stir it,
[178 - 180] and I'm gonna add some chicken bouillon.
[180 - 182] Why I'm using chicken bouillon, not chicken stock,
[182 - 184] it's because I don't want this to be watery,
[184 - 186] but I want the chicken flavor.
[186 - 188] Half a cube for one pound of tomatillos.
[188 - 191] Okay, now we're gonna lower the heat so the sauce cooks
[191 - 193] a little bit longer so it's a little thicker,
[193 - 195] and also we get rid of some
[195 - 196] of the acidity from the tomatillos.
[196 - 199] I'm gonna let this cook for 10 to 15 minutes,
[199 - 204] and I'm gonna make some crispy tortilla chips. [upbeat music]
[204 - 206] The perfect tortilla to use
[206 - 208] for chilaquiles is always gonna be corn,
[208 - 211] 'cause if you use flour, they'll be soggy and gooey.
[211 - 214] Using a pre-made tortilla chips is a no-go.
[214 - 216] I think you should fry you own tortillas.
[216 - 218] So the size of cutting the tortillas is very important,
[218 - 220] because that's gonna determine
[220 - 221] how long you're going to fry them for.
[221 - 224] So we're gonna cut them in half, half a moon,
[224 - 226] and then we're going to cut this in fourth.
[226 - 231] So it'll be one, two, three.
[232 - 234] So for frying tortillas, I'm using a neutral oil.
[234 - 238] Now, the your oil has to be at least 350 or more.
[238 - 241] 375, you get nice and gold tortillas.
[241 - 243] If you don't have a thermometer, you can use a chip.
[243 - 245] Lot of bubbles, it's really hot.
[245 - 247] Not enough bubbles, it's cold.
[247 - 251] So this looking perfect. [oil sizzling]
[251 - 252] We want bubbles.
[252 - 254] We don't want to put a lot of tortillas in,
[255 - 256] because the tortillas are cold,
[256 - 257] and by adding a lot of tortillas,
[257 - 261] you will make the oil cold, so it will take longer to fry.
[261 - 263] Always stir, because you don't want the tortillas
[263 - 265] to get stick together.
[265 - 267] How do you know when they're done, when there's no bubbles.
[267 - 271] Right now this is ready, and nice and brown.
[271 - 272] Now, very important, you have to season
[272 - 274] as soon as they come out,
[274 - 276] 'cause that's when the salt gets stick to the chip.
[276 - 278] I'm gonna make another batch. [oil sizzling]
[278 - 280] Remember to stir, always stir,
[280 - 283] and just making sure all the tortillas are cooking evenly.
[283 - 285] Take your time.
[285 - 286] The reason why I'm using a sheet pan
[286 - 290] and a rack is because I don't want my chips to be oily.
[290 - 292] Salt, very important, that's it.
[292 - 294] Our crispy tortilla chips are ready.
[294 - 299] Now let's add the delicious tomatillo sauce. [upbeat music]
[299 - 301] When mixing the sauce and the tortillas,
[301 - 303] you can do it in a bowl, but I like to use a pan
[303 - 305] because I feel like I have better control of things.
[305 - 307] I'm gonna put a little bit of sauce here,
[307 - 312] and I'm gonna be mixing the sauce and the tortillas as we go
[312 - 315] because we don't want to have soggy tortillas,
[315 - 317] but not too crispy tortillas.
[317 - 320] Now I'm gonna add more sauce,
[320 - 324] and now I'm going to wet them. [chips rattling]
[324 - 326] The reason why I'm adding sauce as we go,
[326 - 329] because I want to control the sauce portion,
[329 - 330] 'cause we don't want it to be too wet.
[330 - 332] We don't want IT to be all about tortillas.
[332 - 334] It's kind of a balance of both.
[335 - 338] Again, you wanna make sure
[338 - 341] every single tortilla chip is nice and wet.
[341 - 342] Okay, I think it's good.
[342 - 344] Now it's time to put it on a plate,
[344 - 351] some queso, caramel onions, and egg, delicious. [upbeat music]
[351 - 353] So our chilaquiles, they look nice.
[353 - 356] They kinda have a little bit of a crunch, but not a lot.
[356 - 358] We're not making nachos, we're making chilaquiles.
[358 - 362] Basically, this is like my Mexican lasagna.
[362 - 364] Now crema fresca, if you don't have crema fresca,
[364 - 367] use sour cream, just add a little bit of milk
[367 - 370] and a little bit of lemon and salt.
[370 - 373] Now, the crema, we wanna put it all over the chilaquiles
[373 - 377] so to make sure every bite of chilaquiles have crema fresca.
[377 - 378] Now I'm queso fresco.
[378 - 383] Queso fresco is a crumbly, salty cheese.
[383 - 384] I think we have plenty of queso.
[384 - 386] I'm gonna do some onions,
[386 - 389] and now I'm going to add the egg,
[389 - 391] 'cause it's a breakfast thing.
[391 - 392] Now, this is optional, right?
[392 - 395] Some people like to have chorizo,
[395 - 397] some people like to add beans to it.
[397 - 399] You can add whatever you want,
[399 - 401] but this is how I do my chilaquiles.
[403 - 405] I'm gonna gonna show with a little bit of serrano.
[405 - 407] This is just to add a little bit more heat.
[407 - 407] I'm gonna gonna garnish it
[407 - 409] with a little bit of cilantro leaves.
[409 - 411] The reason why I'm using leaves,
[411 - 415] it's because I don't want this to taste a lot like cilantro,
[415 - 418] and I also already added cilantro into the sauce,
[418 - 420] so this is more like for garnish.
[420 - 424] And there you have my chilaquiles con salsa verde y huevo.
[424 - 426] Just by looking at it, it looks beautiful.
[426 - 428] I think it's already a winner.
[428 - 431] So now I'm going to cut a little chilaquiles.
[431 - 432] I'm gonna add a little bit of avocado.
[432 - 434] I'm going to break the egg.
[434 - 436] I want the egg yoke all over the place,
[436 - 439] and an extra serrano, because I like spicy,
[439 - 447] layers and layers and layers of pure love, amore. Ready? [upbeat music]
[447 - 452] Mm, the tortilla, it's nice and soft without being soggy,
[452 - 453] with a little bit of crunch.
[453 - 456] The crema kind of cuts a little bit of the spiciness,
[456 - 457] and balance everything out.
[457 - 459] And the onions is just like a, [lips popping]
[459 - 461] a pop-up in your mouth.
[461 - 463] And the egg, you can't go wrong with that.
[463 - 465] It just makes everything really good.
[465 - 472] Excuse me, I want to take another bite. [upbeat music] Mm-hmm, wow. [music continues]
[472 - 477] This is how you make the best chilaquiles, simply delicioso.
[480 - 482] Three years ago when I was back home in Mexico,
[482 - 484] I over drink, and my mom would make me this.
[484 - 485] This is like the best solution.
[485 - 487] Thank you, Mom.