Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes Chilaquiles in the …
Check on YouTube
How To Make Chilaquiles with Gabriela Cámara of Contramar
Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes Chilaquiles in the …
Check on YouTube
Rachel Ray should watch this video. ✌🏽
Is Tomatillo like tomato? I hv never heard about this vegetable in my life. I want to make Mexican food for my bf but Idk how to find this ingredient
le falto quesillo
Te amo mi amor
τιε τορτίγιες τις έκαψες, μετά φουλαρες και τίγκα στο υγρό της πρασινης σάλτσας και έγινε μια αηδία και μίση….αίσχος , ευτυχώς είδα αλλα βιντεάκια και δεν σχημάτισα άσχημη άποψη για τα τσιλακίλες…
wake ass chilaquiles….. watery
Fake Mexican
Please can someone show her how to hold a knife
Wow i just made that but I used already made green taco salsas
How many just buy a bag of tortilla chips and make them that way?
Does anyone know how many servings this recipe makes?
this is not how its done
This isn’t chilaquiles this just chips in a salsa soup 👎🏽
No epazote!!! No son chilaquiles reales
tu salsa esta muy aguada
First, you keep the tomatillos with the skin. The skin add flavor to the sauce. Remove skin before putting them in the blender. You don boil the cebolla y ajo. Put cook tomatillos in the blender, add cook chiles, uncook cebolla y ajo, y cilantro. Add the water from the tomatillo and salt.
Put sauce in a pot, let it boil/cook and add chilaquiles for a few minutes. Add more sauce or water. The tortillas will absorbe the juice.
Presentation: fried egg on top of chilaquiles, queso, cream
Enjoy it!!!!
Missing chorizo
Just look at the way she holds the knife, this isn’t a fucking chef
“Putting oil over egg” doesn’t know the word basting yet claims to be a chef
Why would you add so much water if you want a thicker consistency…
that was an aggressive egg break
nah that salsa is too runny it’s more like a soup the sauce should be thick so it actually coats the tortilla
Sorry, but this was weak. Not the best. Too wet, too much bad cheese. No authentic.
y la cebolla y el ajo no se doran mami? y que paso con el epasote? y esa salsa esta muy aguada los chilaquiles son espesos no son sopa ni caldo ma. es mas facil y mejor que dore la cebolla el ajo y la tortilla donde mismo. luego le saca el aceite al sarten y le hecha la salsa arribe a las tortillas. o hasta se puede dejar un poquito de aceite para que se dore la salsa. y no se tiene que partir el cilantro ni sacarse las hojas. se puede moler con todo y tallo y tiene mas sabor. les puede echar lo que usted quiera pero no necesitan aguacate ni crema. eso ya es preferencia. pero no raye el queso deshagalo con la mano. autentico que es lo que le da el sabor, el amor al arte. no se sienta mami se ven buenos pero si les falta. todo con tiempo.
Love the authenticity. This similar to how my mom makes them but she actually puts the tortilla chip in the sauce and let it boil. It makes the tortilla soft but the top layer is crunchy so you have different textures. For the sauce she also adds chicken bouillon and epazote for flavor.
What kind of bullshit, did she make…!!!???
Im at g
It's cool that she explained how she was handling her mistake and that the editors left that all in. I'm so stoked for new cooks having so much great content to learn from 😎
😍😍😍
Tortillas are circles… not squares
Soy Mexicano y esos chilaquiles salieron con la salsa mi águada y la tortilla muy tieza y quemada! Te doy un 6
What I would have liked are subs.. When I show people how to cook real Indian food there are many many ingredients that can't be had.. However I do give a sub or what can be left out.. India by the way has the most diverse food on the planet and probably the hottest 🙂
Is it more common in Mexican cuisine to use a green salsa for chilequilles? I think I have heard this before.
That's a tortilla soup
To much water in salsa. Everyone should try to cook the egg with the chips it coats each chip n makes each bite taste better.