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
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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.