Comments on: Reinvent Mexico’s classic breakfast with these delicious chilaquiles recipes

By: Steve Nelson

Steve Nelson — Mon, 01 Jul 2024 15:18:03 +0000

I use vinegar, sugar and dill for a Sweet and Sour sauce. I use brown sugar instead of white for a little more richness. If I want it hotter, I use some pepper flakes.

I make refrigerator pickles so I don’t have to sterilize the jars and lids. The pickles are good for 3 months. I make small batches.

By: Steve Nelson

Steve Nelson — Mon, 01 Jul 2024 14:48:39 +0000

In reply to Gringo Chris.

I prefer the chips crispy when the chilaquiles are freshly made. But as a late night snack, I prefer the chips soggy.

By: Steve Nelson

Steve Nelson — Sun, 30 Jun 2024 23:55:44 +0000

In reply to Steve Nelson.

Pasteurized and unopened, good around 2 years.

By: Pamela Evans

Pamela Evans — Sun, 30 Jun 2024 19:01:12 +0000

If you’re reading this in the US and have access to a Trader Joe’s store, look for their jars of “Hot and Sweet Jalapeños.” Delicious on everything, though probably less “candied” than this recipe.

By: Gringo Chris

Gringo Chris — Sun, 30 Jun 2024 17:35:05 +0000

The best ones that I know of are in Loreto, BCS, at Orlando’s. Best because they maintain nearly all of the crunch, a great sauce, and cotija on top. If I want gummy ones I could just put an open bag of totopos the the cooler with an open bottle of salsa and some ice and let gravity have its way with them. After all there is only one letter different between yummy and gummy.

By: Steve Nelson

Steve Nelson — Sun, 30 Jun 2024 17:21:56 +0000

In reply to Eddy.

The recipe for the jalapeños is a sweet pickle. Unpasteurized pickles last about 3 months in the refrigerator.

By: Eddy

Eddy — Sun, 30 Jun 2024 16:16:00 +0000

How long will the candied jalapenos keep in the canning jar?