CHILAQUILES Rojos con RIB EYE || El Toque Parrillero que Faltaba

Is ribeye in chilaquiles a waste or the best decision of your life? Today we're finding out—red chilaquiles with homemade salsa, crispy tortilla chips, and a ribeye seared in clarified butter with rosemary and thyme. The experiment no one saw coming. 🔥 IN THIS VIDEO: • The trick to keep tortilla chips from getting soggy • Red salsa from scratch — browned in lard • Seared ribeye without salt — why it works • The plating that changes everything 📋 TORTILLA CHIPS: • Corn tortillas cut into triangles • Oil for frying 📋 RED SALSA: • 6 tomatoes • 1/4 onion • 2 cloves of garlic • 6 guajillo chiles • 1 ancho chile • 1 chicken bouillon cube • Salt, pepper, and paprika to taste • Fresh epazote • Lard for frying 📋 RIBEYE: • Ribeye steak to taste • Clarified butter • Rosemary, thyme, and garlic • Salt at the end 📋 PLATING: • Sour cream, cotija cheese, red onion, cilantro 2 Fried Eggs • Sliced ​​Ribeye with Salt on Top ⏱️ CHAPTERS: 0:00 — What We'll Do 0:30 — The Tortilla Chips 1:14 — The Red Salsa 3:31 — The Pan-Seared Ribeye 6:00 — Plating 8:00 — The Verdict 🔔 SUBSCRIBE to El Buen Gabo:    / @elbuengabo   📲 FOLLOW ME ON: Instagram:   / elbuengabo_   TikTok:   / elbuengabo_   Facebook:   / me   #ElBuenGabo #Chilaquiles #Ribeye #RedChilaquiles #SmokedMeats #BBQ #MexicanRecipes #MexicanFood #Grill #LaCaranda