The Best Chilaquiles You’ll Ever Have w/ Molcajete Salsa + Mama Z's Beans

These chilaquiles are the ones I grew up eating — made by my mom almost every weekend. This version has everything: chilaquiles rojos made from scratch, molcajete salsa, Mama Z’s refried beans, and all the toppings. This is comfort food that hits. 🍳 Perfect for a weekend breakfast or late-night craving. Hope you enjoy – JZ 🌟 Tools I Used: Masienda Comal: https://shareasale.com/r.cfm?b=181177... Molcajete: https://shareasale.com/r.cfm?b=244962... Recipe blog: https://www.jonathanzaragoza.com/recipes Subscribe for more:    / @goatboyintl   Instagram: @goatboyintl | TikTok: @goatboyintl CHILAQUILES YIELD: SERVES 4 750g roma tomatoes, whole 65g garlic, unpeeled 25g guajillo chiles, seeded and stemmed 2.5g arbol chile, stemmed 7g Diamond Crystal kosher salt 400g water, almost boiling Knorr chicken bouillion, to taste Place tomatoes on a sheet trays and broil them until blackened and tender on all sides. Reserve. Working in batches, using a comal “tatema” the garlic, guajillos and the arbols. The garlic should be slightly blackened and very tender. The guajillos should take on a tobacco color and the arbol chiles should be just starting to blacken. Place in a bowl and pour the hot water over them. Allow to steep for 20 minutes. These steps above are very important to the final texture and flavor of the sauce. Take your time to ensure each ingredient is cooked properly. Blend all ingredients in a blender on high speed until smooth. Taste and adjust for seasonings. SALSA DE MOLCAJETE 454g roma tomatoes, whole 150g jalapeno chiles, whole 50g garlic, whole/unpeeled Diamond Crystal kosher salt Knorr chicken bouillon Place the tomatoes, chiles, and garlic on a sheet tray and broil until everything is blackened and tender. Peel the garlic and stem the chiles, reserve. In a molcajete, add the garlic to it with a pinch of salt and a few tablespoons of water. Grind it into a paste, and add the roasted chiles in and repeat until a smooth paste forms. Finally, add the tomatoes and smash until desired texture is reached. Adjust seasoning to your liking. Reserve. MAMA Z’S BEANS 50g lard 150g white onion, medium dice 20g jalapeno chile, halved 100g eggs, scrambled 60g corn tortillas, cut into 1 inch pieces 1g arbol chiles, whole 1kg cooked pinto beans 300g bean cooking liquid or water 75g chilaquiles salsa Heat lard in an appropriately sized pan. Add the onion and jalapeno and cook until the onion is translucent. Add the tortillas and crisp lightly while stirring. Add the beans, chilaquiles salsa, arbol chiles and smash to desired texture. Add the eggs and the cooking liquid and stir while cooking until thickened slightly. Taste and adjust seasoning as needed. Reserve FINISHING THE DISH White onion, small dice Tortilla chips Chilaquiles Salsa Neutral oil Cotija cheese Queso fresco Crema Bolillo bread Fried eggs Bacon Saute some onion in neutral oil with a pinch of salt. Add the chilaquiles salsa to the pan and heat up. Toss the chips in and saute until coated but crispy. Serve immediately and top with whatever you like. Enjoy. I love you.