HI.

I'M RICK BAYLESS, AND I'VE BEEN EXPLORING COOKING AND EATING IN MEXICO FOR OVER 40 YEARS.

NOW I'M TAKING YOU TO MEXICO CITY FOR A DEEP DIVE INTO THE CLASSIC DISHES YOU'VE ASKED TO LEARN.

IT'S TIME TO SHARE MY BEST RECIPES EVER.

ANNOUNCER: "MEXICO ONE PLATE AT A TIME" IS MADE POSSIBLE CHILAQUILES ARE THE MOST COMFORTING FOOD I KNOW.

YEAH, YEAH, YEAH, IN THE UNITED STATES IT'S GOTTEN A REPUTATION OF KIND OF HANGOVER FOOD, BUT IN MEXICO, YOU FIND IT EVEN IN REALLY NICE RESTAURANTS, LIKE WHERE I AM RIGHT NOW.

I'M AT CARDENAL IN THE OLD HISTORIC CENTER OF MEXICO CITY, AND THIS IS A PLACE THAT IS KNOWN FOR DOING THE BEST VERSIONS OF TRADITIONAL DISHES.

THIS IS SUPER CLASSIC.

THIS IS THE CHILAQUILES VERDES.

SO IT STARTS OFF WITH THESE KIND OF THICK CHIPS THAT ARE TOSSED IN A SKILLET WITH THE TOMATILLO SAUCE, LITTLE CHICKEN GOES IN THERE, THEN IT'S PILED INTO THIS DEEP PLATE.

AND THEN OVER THE TOP GOES THAT CREMA DE RANCHO THAT MEXICO'S SO FAMOUS FOR-- THAT SLIGHTLY SOURED, THICK, BEIGE, NUTTY CREAM.

THEN SOME ARTISAN QUESO FRESCO--FRESH CHEESE-- IS CRUMBLED OVER THE TOP OF IT.

YOU CAN SEE LITTLE FLECKS OF EPAZOTE, YOU KNOW, THAT PUNGENT HERB THEY LIKE SO MUCH AROUND HERE.

AND OF COURSE, SOME SLICED RAW WHITE ONION ON THE TOP OF IT.

I TELL YOU, FOOD DOESN'T GET ANY BETTER THAN THIS.

YOU CAN FIND CHILAQUILES IN ALL SORTS OF RESTAURANTS, AND TO TELL YOU THE TRUTH, YOU CAN FIND IT AT ALL TIMES OF THE DAY.

THERE ARE EVEN RESTAURANTS THAT SPECIALIZE IN CHILAQUILES, LIKE THIS ONE THAT I'M IN RIGHT NOW.

YOU CAN TELL IT BY ITS NAME, THOUGH; IT'S A FUNNY ENGLISH/SPANISH HYBRID, "CHILAKILLERS."

IT'S OWNED BY A GROUP OF YOUNG ARTISTS, WHICH I THINK YOU CAN TELL BY THIS AMAZING DECOR, AND THEY PAINT AND REPAINT THE PLACE ALL THE TIME.

NOW, YOU CAN IMAGINE THAT IN A RESTAURANT THAT FOCUSES ON CHILAQUILES, YOU'RE GOING TO GET A LOT OF VARIETY, SO THE FIRST THING THAT YOU HAVE TO DO IS CHOOSE THE SAUCE THAT'S GOING TO BE USED IN YOUR CHILAQUILES, AND, OF COURSE, THEY GO BEYOND JUST THE TYPICAL TOMATILLO OR TOMATO SAUCE.

THEY OFFER A VARIETY OF RED CHILE SAUCES AND BEAN SAUCE, WHICH IS WHAT I'VE ORDERED HERE THAT'S IN FRONT OF ME.

AND THEN YOU GET ALL THE ADD-INS, SO YOU COULD CHOOSE VEGETABLE ADD-INS, BUT MOST PEOPLE WILL GO FOR THE MEAT-- VARIETIES OF CHICKEN, PORK, BEEF, BUT I REALLY LOVE CHORIZO, OR WHAT I'VE GOT HERE, WHICH IS FRIED EGGS, WHICH, OF COURSE, WE'RE VERY USED TO IN THE UNITED STATES.

BUT THIS PLACE IS JUST KIND OF OVER THE TOP, AND YOU CAN SORT OF SEE THAT IN THE FOOD HERE.

NOW, WHAT I LIKE ABOUT THIS PLACE, NOT ONLY THE DECOR AND THE FACT THAT THEY OFFER SO MANY VARIETIES OF CHILAQUILES, BUT THEY ALWAYS PUT NOPAL CACTUS HERE ON THE SIDE OF THE PLATE, WHICH I THINK ADDS A VERY BEAUTIFUL AND AUTHENTIC TOUCH.

NOW, WHEN I SAID THAT YOU COULD FIND CHILAQUILES JUST ABOUT ANYWHERE IN MEXICO, I MEANT IT.

THIS IS PENDULO IN MEXICO CITY, AND IT'S A QUIET BOOKSTORE THAT PERSONALLY I COULD SPEND HOURS BROWSING AROUND IN.

THEY ALSO HAVE A CAFEÉ, ONE THAT SERVES THEIR SPECIAL TAKE ON THIS ICONIC DISH.

NOW, THIS STYLE OF CHILAQUILES, IT REALLY EMPHASIZES THE CRUNCH.

I MEAN, THEY MADE THIS BASICALLY BY JUST PUTTING THE TORTILLA CHIPS ON THE PLATE AND THEN SPOONING THE HOT SAUCE OVER THE TOP OF IT.

SO AS YOU EAT THROUGH ALL OF THIS DELICIOUS TEXTURE, THE TORTILLA CHIPS WILL SOFTEN UP JUST A LITTLE BIT, BUT NOW, THIS IS NO ORDINARY CHILAQUILES BECAUSE THE SAUCE ON THIS IS MOLE.

AND THEN IT'S COVERED WITH FRESH CHEESE, A LITTLE BIT OF CREAM, THIS BEAUTIFUL PURPLE ONION THAT'S OVER THE TOP OF IT, SO YOU THINK ABOUT THIS AS SORT OF THAT SPECIAL BREAKFAST, PERHAPS, AFTER THE PARTY.

SAY YOU'VE HAD A PARTY AND YOU'VE MADE MOLE.

YOU SPENT ALL OF THE TIME DOING THAT, AND YOU SERVE IT WITH SOME TURKEY OR CHICKEN, AND THEN, THE NEXT MORNING, YOU TURN ALL THE LEFTOVERS INTO THIS DELICIOUS PLATE OF MOLE CHILAQUILES WITH ALL THE GREAT TOPPINGS TO GO ON IT.

MMM.

THIS IS SPECIAL.

THIS IS DELICIOUS STUFF.

OK, SO THIS IS GOING TO BE THE CRAZIEST CHILAQUILES EVER.

FIRST OF ALL, IT'S THE COMPLETELY SOFT KIND, OK?

THESE CHILAQUILES HAVE BEEN MADE SOMEPLACE ELSE AND BROUGHT TO THIS STREET STALL THAT PEOPLE LINE UP FOR EVERY SINGLE DAY.

AND THERE'S TWO VARIETIES.

THERE'S GOING TO BE A GREEN AND THEN A SPICY TOMATO VERSION OF IT WITH AÁRBOL CHILE, AND THEN THE MOST UNEXPECTED PART OF THIS WHOLE THING IS THE FACT THAT THEY CUT OPEN A BOLILLO ROLL, A CRUSTY ROLL, SMEAR IT WITH A LITTLE BIT OF THE BLACK BEAN KIND OF PUREE, OFFER YOU SOME KIND OF MEAT TO GO ON THERE-- THAT CHANGES EVERY DAY, SO WE'LL SEE WHAT THEY HAVE TODAY-- AND THEN PILE THOSE SOFT CHILAQUILES INTO THE BUN.

IT'S CRAZY 'CAUSE IT'S COMPLETELY UNEXPECTED, AND IT ALL OF A SUDDEN BECOMES THIS THING OF WONDER, ALL OF THESE TEXTURES AND FLAVORS, THE WAY THEY EXPLODE IN YOUR MOUTH.

JUST WAIT.

I'LL SHOW YOU.

WOMAN: GRACIAS.

RICK: UNA ROJA, POR FAVOR.

[WOMAN SPEAKS SPANISH] RICK: OK.

LA BOMBA, LA BOMBA.

[RICK SPEAKS SPANISH] RICK: HEH!

OK.

THIS IS PROBABLY EVEN CRAZIER THAN I HAD SET IT OUT TO BE, BUT I HAVE A MILANESA, WHICH IS THE BREADED CHICKEN CUTLET IN THIS CASE, AND THEN THEY MAKE WHAT THEY CALL "THE BOMB," "LA BOMBA," AND THEY PUT COCHINITA PIBIL, WHICH IS THE BRAISED PORK WITH ACHIOTE ON HERE, AND A LITTLE BIT OF SPICY GREEN CHILE ON TOP OF ALL THE REST OF THE CHILE THAT'S IN THE CHILAQUILES, AND THEN PICKLED RED ONIONS ON TOP OF THAT.

THE CHILAQUILES ARE SO SOFT, THEY ALMOST BECOME LIKE THE SALSA ON THIS THING.

BUT I HAVE TO EAT BECAUSE MY MOUTH IS WATERING SO MUCH, UM, NOW THAT, UH, I GOT TO SHUT UP AND EAT.

OK, I'M GOING TO TELL YOU SOMETHING THAT YOU MIGHT FIND JUST A LITTLE BIT CRAZY.

I MEAN, BECAUSE MEXICO IS THE LAND OF THE CORN TORTILLA, EVERYBODY IN THE UNITED STATES THINKS THAT IT MUST BE THE LAND OF THE CORN TORTILLA CHIP, BUT IT'S NOT.

I MEAN, THEY'VE GOT ALL THOSE SALSAS AND GUACAMOLES, SO WHY DON'T THEY HAVE CORN TORTILLA CHIPS?

IT'S BECAUSE THEY'RE GOING TO USE THESE SALSAS AND THE GUACAMOLES AS CONDIMENTS ON THOSE BEAUTIFUL TACOS THAT YOU FIND EVERYWHERE IN MEXICO.

AND WHEN YOU DO FIND A BAG OF CORN TORTILLA CHIPS, IT USUALLY STATES THAT THEY'RE FOR A CERTAIN PURPOSE.

"PARA CHILAQUILES," THIS ONE SAYS--"FOR MAKING CHILAQUILES" OR MAYBE FOR GOING IN SOPA AZTECA OR TORTILLA SOUP.

KINDA CRAZY, HUH?

IF YOU WANT TO MAKE THE VERY BEST CHILAQUILES, I SUGGEST THAT YOU FRY YOUR OWN CHIPS.

BUT YOU HAVE A LOT OF DIFFERENT KINDS OF TORTILLAS THAT YOU COULD CHOOSE TO FRY.

I LIKE A LOT OF TEXTURE IN MY CHILAQUILES, SO I'M THE PERSON THAT WOULD CHOOSE HOMEMADE TORTILLAS.

WHEN YOU FRY THEM, THEY'RE NOT GOING TO BE THE LIGHTEST CHIP THAT YOU EVER ATE, BUT THEY'RE GOING TO ADD A LOT OF TEXTURE TO THE FINISHED CHILAQUILES.

MAYBE IN YOUR COMMUNITY, YOU HAVE SOMEBODY THAT'S MAKING TORTILLAS, A TORTILLERIA.

AND IF THEY SELL TABLE TORTILLAS, THEN LIKELY THEY'RE GOING TO BE VERY SIMILAR TO THE HOMEMADE TORTILLAS.

IF YOU WANT SOMETHING THAT'S VERY LIGHT IN TEXTURE, THEN YOU LOOK FOR THE THINNEST AND THE DRIEST OF THE TORTILLAS.

NOW, IF YOU LIVE IN A PLACE WHERE THE ONLY OPTION THAT YOU HAVE IS, SAY, IN THE FROZEN FOOD COUNTER TO FIND SOME NATIONALLY DISTRIBUTED TORTILLAS, YOU CAN FRY THOSE, TOO; THEY'LL BE SOMEPLACE BETWEEN, SAY, THE HOMEMADE AND THIS VERY THIN AND DRY TORTILLA THAT MAKES A VERY THIN CHIP.

BECAUSE I LIKE THAT TEXTURE, OF COURSE, I'M CHOOSING THE HOMEMADE TORTILLAS.

THESE HAVE BEEN MADE A DAY BEFORE AND COOLED OFF.

THAT'S A GREAT USE FOR LEFTOVER TORTILLAS, AND THE FIRST THING THAT I'M GOING TO DO IS TO CUT THEM INTO 6 PIECES SO WE HAVE THAT VERY TYPICAL TRIANGULAR CHIP SHAPE.

NOW, WHEN YOU'RE DOING ANY KIND OF FRYING, MY SUGGESTION IS THAT YOU DO IT IN A HEAVY POT AND YOU HAVE AT LEAST AN INCH OF OIL IN THERE.

I HAVE GOT THIS UP TO 375 DEGREES, WHICH IS THE TEMPERATURE I LIKE TO FRY CHIPS AT, BUT I DON'T LIKE TO PUT THEM ALL IN AT ONCE BECAUSE IF I PUT THEM ALL IN AT ONCE, IT WILL DROP THE TEMPERATURE TOO MUCH, SO A COUPLE OF THESE STACKS I'M GOING TO SPRINKLE IN HERE, AND WE SHOULD SEE RIGHT AWAY THE CHIPS START BUBBLING AND RETURNING TO THE TOP OF THE OIL.

I LIKE TO WORK WITH ONE OF THESE WHAT WE CALL SPIDERS AND JUST KEEP EVERYTHING MOVING IN THE POT UNTIL THEY'RE A BEAUTIFUL GOLDEN-BROWN.

NOW ON TO THE SAUCE, AND FOR MY BEST EVER CHILAQUILES, I'M GOING TO GO ROASTED TOMATILLO.

I LOVE CHILAQUILES VERDES.

NOW, I'VE ALREADY TAKEN THOSE LITTLE PAPERY HUSKS OFF OF THE TOMATILLOS-- THAT'S A VERY SIMPLE TASK-- THEN RINSE THEM OFF, AND I'VE SPREAD THEM OUT ONTO THIS BAKING SHEET AND PUT A COUPLE OR 3 OF THE SERRANO CHILES ON THERE THAT I'M GOING TO ROAST RIGHT ALONGSIDE THEM.

AND I THINK THAT THE EASIEST WAY TO ROAST TOMATILLOS IS UNDER A BROILER, SO I'VE PREHEATED THE BROILER AND I'M JUST GOING TO SLIDE THESE IN UNDERNEATH IT.

THESE ARE REALLY BLACKENED AND BLISTERED ALL OVER.

AFTER ABOUT 5 OR 6 MINUTES, I WENT IN THERE AND TURNED THEM ALL OVER SO THAT THEY COULD GET EVENLY BLACKENED AND BLISTERED AND COMPLETELY ROASTED ALL THE WAY THROUGH.

NOW, TO GO ON WITH MY SAUCE HERE, I'M GOING TO SLICE UP SOME ONION, ABOUT HALF OF A GOOD-SIZED ONE HERE.

FILL MY POT WITH OLIVE OIL OVER MEDIUM TO MEDIUM-HIGH HEAT AND ADD THE ONIONS.

WHILE THOSE BROWN, MINCE 3 CLOVES OF GARLIC AND ADD THOSE TO THE ONIONS.

COOK THEM FOR ABOUT A MINUTE MORE.

MEANWHILE, BLEND THE ROASTED TOMATILLOS AND SERRANOS UNTIL YOU GET THE CONSISTENCY OF A COARSE PUREÉE... THEN ADD THAT TO THE ONIONS AND GARLIC AND STIR EVERYTHING UNTIL IT REDUCES TO THE CONSISTENCY OF TOMATO PASTE.

WHEN THE TOMATILLO BASE IS READY, ADD SOME CHICKEN BROTH.

NOW, I LIKE TO ADD EPAZOTE LEAVES NEXT, BUT IF YOU DON'T HAVE ACCESS TO ANY, YOU COULD USE A HANDFUL OF CILANTRO INSTEAD.

FINALLY, SEASON THE SAUCE WITH SALT.

JUST REMEMBER TO USE A LITTLE LESS IF THE CHIPS YOU'RE USING ARE SALTED.

AND NOW WE'LL TALK ABOUT THE GARNISHES THAT GO ON IT.

CLASSIC MEXICO CITY ALWAYS WILL HAVE CREAM AND CHEESE.

THE CREAM WILL BE VERY SIMILAR TO THE FRENCH CREÉME FRAICHE.

THEY JUST SIMPLY CALL IT CREMA HERE.

IT'LL HAVE THAT BEAUTIFUL BEIGE COLOR AND THAT REALLY RICH FLAVOR.

AND THE CHEESE, THIS IS COTIJA.

THIS IS THE FAMOUS QUESO AÑEJO, THE AGED CHEESE.

IT COMES FROM THE STATE OF MICHOACAÁN, BUT IT ADDS SO MUCH TO THE VERY BEST CHILAQUILES.

AND OF COURSE, A LITTLE BIT OF RAW ONION TO GO ON IT AS WELL.

I SLICED UP THE OTHER HALF OF THAT ONION.

WHEN THIS COMES TO A BOIL, WE'RE READY TO FINISH THE CHILAQUILES.

ONCE YOU GET EVERYTHING READY, YOU PUT THE CHIPS IN BECAUSE 3 MINUTES, 4 MINUTES IS GOING TO BE ALL WE'RE GOING TO NEED TO START SOFTENING TO THAT PERFECT TEXTURE.

SO WE'LL SLIDE ALL OF THESE IN HERE... STIR TO MAKE SURE THAT ALL OF THE CHIPS ARE COATED WITH SAUCE.

ONCE THEY'RE COVERED, THEN I GRAB THE TOP TO THE POT, I PUT THE TOP ON, I TURN THE FIRE OFF.

NOW, THAT SLOWS DOWN THE COOKING SO THAT I CAN TEST IT EVERY MINUTE TO MAKE SURE THAT IT'S EXACTLY THE CONSISTENCY, THE TEXTURE THAT I'M LOOKING FOR.

THEN WE'RE READY TO SERVE.

TAKE THE TOP OFF OF THEM AND THEN SPOON THEM INTO THE DISH.

THEY STILL HAVE SOME BEAUTIFUL TEXTURE TO THEM, BUT THEY'RE SOFTENING JUST RIGHT FOR ME.

NOW THE TOPPINGS GO ON.

THAT BEAUTIFUL, LUSCIOUS CREMA... THE THINLY SLICED ONION RIGHT DOWN THE MIDDLE, AND THE CHEESE OVER THE TOP OF IT... SOME LITTLE EPAZOTE LEAVES, OR YOU COULD USE SOME CILANTRO, AND THERE YOU HAVE MY PERFECT CHILAQUILES.

JUST ENOUGH OF THE SAUCE POOLING AROUND THE BOTTOM, JUST ENOUGH TEXTURE IN THE CHIPS, ENOUGH OF THE GARNISHES ON THE TOP TO MAKE YOUR MOUTH WATER AND TO BALANCE THE TANGINESS OF THE TOMATILLOS.

THAT'S MY BEST EVER.

I BET A LOT OF YOU WOULD TELL ME THAT YOU DON'T HAVE A GREEN THUMB.

BUT I'M HERE TO TELL YOU THAT IF YOU'VE GOT A POT, SOME SOIL, A PACKET OF SWISS CHARD SEEDS, AND A SUNNY SPOT, YOU CAN EASILY HAVE A GREEN THUMB.

I MEAN, THIS STUFF GROWS SO WELL, AND IF THE PACKET THAT YOU BUY SAYS RAINBOW CHARD ON IT, WELL, YOU'LL GET PLANTS THAT LOOK LIKE THESE, ONES WITH RED STEMS AND YELLOW STEMS AND GREEN STEMS AND WHITE STEMS.

SO IT'S ACTUALLY AN ORNAMENTAL PLANT THAT YOU CAN EAT.

WHEN THE LEAVES ARE SMALL LIKE THIS, YOU CAN PICK THEM AND JUST PUT THEM RIGHT INTO SALADS.

WHEN THEY GROW BIG, YOU'RE GOING TO WANT TO COOK THEM.

I LIKE TO PUT THEM IN AN OMELET OR SOMETIMES PUT THEM INTO A SOUP OR EVEN TO CHILAQUILES.

NOW HERE'S THE WAY THAT YOU PLANT IT.

JUST MOISTEN THE SOIL REALLY WELL AND THEN SOW THE SEEDS OVER THE TOP, COVER IT WITH ABOUT, AH, ABOUT A HALF AN INCH OF THAT DAMP SOIL, AND PUT IT IN A SUNNY SPOT.

AND I'LL TELL YOU, THIS STUFF WILL GROW FROM EARLY SPRING UNTIL LATE INTO THE FALL.

NOW, WHEN YOU PICK THESE SWISS CHARD LEAVES, YOU WANT TO PULL THEM OFF THE OUTSIDE OF THE PLANT SO THAT THE NEW GROWTH CAN COME UP FROM WITHIN.

AND IF YOU KEEP IT WELL-WATERED, WELL, YOU'RE GOING TO HAVE A DELICIOUS AND BEAUTIFUL PLANT FROM YOUR OWN GARDEN.

SO I'VE GOT A NEW TAKE ON CHILAQUILES THAT I THINK YOU'RE REALLY GOING TO LIKE.

I'VE STARTED BY FRYING CHIPS, BUT IN LONG STRIPS, RATHER THAN IN SMALL WEDGES, AND THEN I'M GOING TO DO HALF OF THESE FRIED TORTILLA STRIPS AND HALF BUTTERNUT SQUASH THAT IS FRIED UNTIL IT'S CRISPY, TOO.

I THOUGHT, SINCE I'VE GOT THIS POT SET UP, I COULD EASILY DO THAT.

SO I'VE GOT A BUTTERNUT SQUASH THAT HAS A VERY LONG NECK-- THIS IS SORT OF A SMALLISH ONE-- AND I'M REALLY GOING TO USE THE NECK OF THIS BUTTERNUT SQUASH FOR THESE LITTLE STRIPS THAT I'M GONNA FRY UNTIL THEY'RE CRISP.

THE FIRST THING THAT YOU DO, OF COURSE, IS TO CUT THE NECK OFF AND THEN CUT THE STEM END OFF OF THAT, AND THEN I'M GOING TO PEEL IT.

I USUALLY DO THAT LIKE THIS.

NOW, TO SLICE, I'M GOING TO EMPLOY A MANDOLIN.

YOU COULD EASILY SLICE THIS WITH A KNIFE, BUT THE SLICES DON'T COME OUT AS UNIFORM AND THEY WON'T FRY AS UNIFORM.

AND ON THAT ONE SIDE THAT IS THE FLAT SIDE, I'M GOING TO JUST RUN IT ACROSS.

CUT THE BUTTERNUT SQUASH SLICES LENGTHWISE TO MAKE THEM ABOUT THE SAME SIZE AS THE FRIED TORTILLA STRIPS, THEN TOSS THEM WITH A LITTLE BIT OF CORNSTARCH.

NOW THAT CORNSTARCH ON THERE WILL ABSORB SURFACE MOISTURE AND ENSURE THAT THEY COME OUT CRISPED.

I'M GOING TO DO THESE IN A COUPLE OF BATCHES.

I'VE GOT THE OIL HEATED TO 375 DEGREES.

KEEP THEM MOVING IN THE OIL UNTIL THEY COME OUT CRISPY.

WOW.

AS WITH THE TORTILLA STRIPS OR THE CHIPS, THESE ARE GOING TO BE READY WHEN THEY NOTICEABLY CHANGE COLOR AND ALMOST ALL OF THE BUBBLING HAS STOPPED.

AND NOW FOR THE SAUCE FOR THIS PARTICULAR VERSION OF CHILAQUILES, I'M GOING TO GO THE TOMATO ROUTE, RATHER THAN THE TOMATILLO, AND I'M GOING TO START BY CHOPPING UP AN ONION AND MINCING SOME GARLIC.

NOW A LITTLE BIT OF OIL WILL GO INTO THE PAN, WHICH I'VE BEEN HEATING OVER A MEDIUM-LOW HEAT HERE, JUST ENOUGH OIL TO JUST COAT THE BOTTOM OF THE PAN, AND WE'LL START WITH THE ONION.

[SIZZLING] NOW, WHILE THIS ONION IS COOKING AND BEGINNING TO BROWN, I'LL MAKE A PUREÉE OUT OF CANNED FIRE-ROASTED TOMATOES.

I'LL PUT A COUPLE OF CANS TOGETHER IN THE BLENDER JAR, AND FOR THAT REALLY SPECIAL FLAVOR, I'M GOING TO ADD A COUPLE OF CHIPOTLE CHILES.

NOW, THESE ARE THE CANNED CHIPOTLES IN ADOBO, AND BECAUSE I LIKE THE SMOKINESS AND THE SPICINESS AND THE TANGINESS OF THESE, I'M GOING TO ADD A LITTLE BIT OF THEIR CANNING LIQUID, WHICH IS ALSO MADE FROM TOMATOES, SO A LITTLE BIT OF THAT WILL GO IN THERE.

TOP GOES ON, AND I'M GOING TO MAKE A SMOOTH PUREÉE OUT OF THIS.

IT LOOKS LIKE THE ONIONS HAVE STARTED TO BROWN HERE JUST A LITTLE BIT.

THAT'S KIND OF WHAT I'M LOOKING FOR 'CAUSE I LIKE THAT FLAVOR WHEN THEY START TO BROWN, AND NOW GOES THE CHOPPED GARLIC INTO THE SAME PAN HERE, AND THAT WILL ONLY TAKE, I WOULD SAY, ABOUT 30 SECONDS FOR IT TO SOFTEN AND RELEASE ITS AROMA INTO THE ROOM.

THE SMELL OF THIS.

WELL, NOTHING'S BETTER, RIGHT, THAN THE--COOKING ONIONS AND GARLIC IN A PAN?

I LOVE THAT FLAVOR, SO OUR PUREÉE NOW OF CANNED FIRE-ROASTED TOMATOES AND THE CHIPOTLE CHILE GOES IN THERE, AND WE'RE GOING TO LET THIS COOK DOWN FOR 3 OR 4 MINUTES UNTIL IT'S DARKENED IN COLOR AND IT'S NOTICEABLY THICKER.

AND NOW TO FINISH THIS SAUCE, WELL, TWO THINGS.

ONE WILL BE SOME CHICKEN STOCK OR, IF YOU WANT TO MAKE THIS AN ALL-VEGETABLE DISH, YOU COULD USE VEGETABLE STOCK FOR THIS.

REMEMBER, FOR CHILAQUILES, WE'RE MAKING A BROTHY SAUCE.

SO WE'LL POUR ALL OF THAT IN, AND THEN I'M GOING TO NEED TO SEASON IT, SO I CAN ACTUALLY SEASON IT RIGHT NOW.

IT'LL TAKE ABOUT A TEASPOON OF SALT FOR THIS AMOUNT OF IT HERE.

NOW, THE NEXT INGREDIENT THAT'S GOING TO GO IN THERE IS GOING TO BE SWISS CHARD.

THAT MAY SURPRISE YOU, BUT LOTS OF VERSIONS OF CHILAQUILES IN RURAL AREAS IN MEXICO WILL HAVE WHOLE HANDFULS OF HERBY GREENS, I THINK YOU WOULD CALL IT, AND SO I'M GOING TO FOLLOW THAT PATH, CUTTING UP SWISS CHARD INTO SLICES THAT ARE ABOUT THE SAME THICKNESS AS THE STRIPS OF THE TORTILLA.

WE'RE GOING TO LET THIS COME TO A FULL, ROLLING BOIL AND COOK THAT SWISS CHARD JUST BARELY.

NOW, I HAVE 3 OPTIONS FOR ADD-INS FOR PROTEIN FOR THIS PARTICULAR CHILAQUILES.

YOU COULD USE A FIRM TOFU IF YOU WANTED TO MAKE IT INTO AN ALL-VEGETABLE DISH.

I'VE GOT SOME COOKED SHRIMP OR SOME SMOKED CHICKEN.

TODAY I'M GOING TO USE THE SMOKED CHICKEN, SO I'M GOING TO SLIDE THAT-- YOU JUST BUY SMOKED CHICKEN AND THEN PULL IT INTO COARSE SHREDS.

THEN I'VE GOT SOME CRUMBLED GOAT CHEESE AND SOME OF THAT GREEK YOGURT THAT I'VE THINNED OUT, WHICH WILL ADD A NICE TANG, STRIPS OF FRIED BUTTERNUT, AND THEN THE STRIPS OF THE TORTILLA.

THEN, WHEN THEY'RE ALL SUBMERGED IN HERE, WE TURN OFF THE FIRE AND WE LET IT SIT UNTIL IT'S JUST THE RIGHT CRISPY-TO-SOFT RATIO FOR EACH ONE OF US, SO I'M GOING TO PROBABLY LET IT SIT FOR ABOUT TWO MINUTES.

AND NOW IS THE MOMENT TO SERVE THIS BEAUTIFUL CONCOCTION.

I'M GOING TO SPOON IT IN-- I LIKE TO HAVE ENOUGH SAUCE TO POOL AROUND THE BOTTOM OF THE CHILAQUILES THERE.

A LITTLE DRIZZLE OF THE YOGURT OVER THE TOP OF IT, SPRINKLING OF THE GOAT CHEESE.

A FEW LEAVES OF CILANTRO ARE ALWAYS WELCOME ON CHILAQUILES.

SO THERE YOU HAVE MY BUTTERNUT SQUASH CHILAQUILES.

OK, SO I FIRED UP YOUR APPETITE WITH SOME OF MY