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Chilaquiles: Classic Mexican Breakfast

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Uploaded by on Oct 1, 2008

Looking for a simple way to spice up breakfast? Join Todd Coleman, Saveur magazine's food editor, as he makes this south-of-the-border breakfast classic originally created to use up day-old tortillas. Todd makes his own crisp chips using 365 Everyday Value® Organic Corn Tortillas which add rustic flavor and texture when tossed with roasted tomato sauce, sautéed chorizo and chipotle peppers en adobo. Easy to make and sure to please, this version of chilaquiles will add sizzle to any weekday breakfast or weekend brunch.

Get the recipe:

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2337

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Howto & Style

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  • likes, 23 dislikes

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Top Comments

  • @KidZero88 don't be an asshole i'm mexican and eat chilaquiles all the time but if they want to make thier own thing whats wrong with that

  • Bullshit. That's called soggy chips n' salsa.

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All Comments (104)

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  • I have a friend who moved to New York from Tucson. He said it's very difficult to get good Mexican food there. If this is what passes for Mexican food in New York, I guess he is right.

  • lol White people have a different taste when eating Mexican food. They tend to really try and water down the taste of Mexican food due to it being to hot for them for some reason:P These people should try some Taco Palenque like we have down in the valley of Texas:)

  • NOT authentic!

  • @ElmaCannonPrieto AGREED!!!!!

  • i am sorry but this is NOT what we know in mexico as chilaquiles, this is some bullshit gringo crap that a neoyorican puke concocted, wheter the dish is good or not is up to the person to decide, but my comment here is the authenticity of Chilakiles..this are not...

  • Any way someone wants to make me chilaquiles I will eat them and say thank you.

  • si que onda con este video, nada que ver con nuestra cocina mexicana jajaja

    que chingados :S

    y se dice chef el wey .

  • @abbyboyone two words: E-VERIFY

  • incompetent assholes

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