RECIPES: CHICKEN WITH MOLE SAUCE Ingredients: 1 pound boneless, skinless chicken thighs, trimmed 1 teaspoon salt, divided 1/2 teaspoon freshly ground pepper 3 tablespoons vegetable oil, divided 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 tablespoon chili powder 1 teaspoon garlic powder 1 yellow onion, grated 2 tablespoons tomato paste 1 tablespoon almond butter 1 cup low sodium chicken stock 1/4 cup dark chocolate bar, coarsely chopped 2 tablespoons chopped cilantro 2 teaspoons toasted sesame seeds 2 cups long grain rice Steps: 1. Season chicken with 1/2 teaspoon salt and pepper. 2. In a large cast-iron skillet set over medium-high heat, add 2 tablespoons oil. Sear the chicken on both sides, about 2 to 3 minutes each side. Remove and set aside. 3. Reduce heat to medium. Add cumin, cinnamon, chili powder and garlic powder. Stir until fragrant, about 15 seconds. Add onions and tomato paste and continue to saute for about 4 minutes. 4. Add almond butter, stirring to incorporate everything. Add stock and chocolate, stirring until chocolate has melted. Bring to a simmer. If sauce is too thick, add 1/4 cup water. 5. Return the chicken to the skillet and nestle into the sauce. Cover, simmer until the chicken is cooked, about 15 to 20 minutes. Serve on top of rice, sprinkled with cilantro and sesame seeds. CHILAQUILES WITH BLACK BEANS & FRIED EGGS Ingredients: 3 tablespoons olive oil 1 medium yellow onion, grated 1 jalapeño, minced 1/2 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon black pepper 1 teaspoon kosher salt 2 cloves garlic, minced 1 (28-ounce) can tomato puree 1 1/2 cups water 1/4 cup cilantro, chopped 15 corn tortillas 3 tablespoons olive oil 1/2 cup sharp cheddar cheese 1 1/2 cups black beans, rinsed and drained 1 small red onion, small dice 1/2 cup cotija cheese 1/4 cup cilantro 3 eggs Steps: 1. In a cast-iron skillet, add oil, onion, jalapeños, cumin, chili powder and pepper. Saute until veggies are soft. 2. Make a garlic paste: On a cutting board add salt to minced garlic. Chop and smash garlic and salt back and forth several times. 3. Add paste to skillet and saute until soft, about 3 to 5 minutes. Add tomato puree, water and cilantro. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes. 4. Preheat oven to 425 degrees. 5. Cut tortillas into wedges. Place on sheet tray and toss with olive oil and salt. Bake for 9 to 12 minutes until crispy, tossing several times while cooking. Remove from oven. 6. Remove about 1 cup of sauce from skillet. Place a layer of tortillas into sauce, add the black beans, sprinkle with cheese, add more sauce and tortilla chips and top with cheese. Place back into oven for 10 minutes. 7. In a nonstick skillet, fry eggs until sunny side up. Set aside. 8. Remove chilaquiles from oven and top with red onion, cotija cheese, cilantro and fried eggs. Sprinkle with salt and pepper. CARNE ASADA WITH ELOTE Ingredients: 1 pound skirt steak 1/2 teaspoon garlic powder 1 teaspoon sea salt 1/4 teaspoon black pepper 1 teaspoon ground cumin 1 tablespoon chili powder 1/2 teaspoon paprika 1/2 packet (1/2 teaspoon) sugar 1/4 teaspoon crushed red pepper flakes 1 jalapeño, thinly sliced Elote: 4 ears of corn Butter Salt 4 packets (1/4 cup) mayonnaise Zest and juice of 1 lime 1/4 cup cilantro leaves, chopped and divided 1/2 teaspoon kosher salt 1/4 cup cojita cheese 1/2 teaspoon chili powder Steps: 1. Heat broiler to high. 2. Place skirt steak in the center of a sheet tray. Sprinkle all over with garlic powder, salt, pepper, cumin, chili powder, paprika, sugar and red pepper flakes. Flip steaks and season the other side. Place jalapeño slices on top of meat. 3. Heat in broiler for 5 to 7 minutes on each side. Remove from broiler. Let sit for 5 minutes before slicing. 4. Pull the husks of the corn back, do not remove. Remove hairs of corn. Butter each ear of corn and sprinkle with salt. Pull the husks back over the corn. Try to cover as much as possible. 5. Place on a sheet tray and roast at 425 degrees for 25 to 30 minutes. 6. In a small bowl, whisk together mayo, zest and juice of lime, half of the cilantro and salt. 7. Pull back corn husks and twist (use husks as a handle to eat corn). Drizzle with mayo mixture, sprinkle with cojita cheese and chili powder. 8. Slice meat and serve next to corn, sprinkle with remaining cilantro and serve.
As a Mexican who has lived abroad, I understand how hard (and expensive) finding the ingredients for Authentic Mexican dishes can be. So IMO Frankie really hits the nail with his interpretations because they keep the spirit of the dishes: the casualness of carne asada and street corn, how everyone makes chilaquiles differently and the weird mixture of ingredients that creates a delicious mole. I’ve learned a lot about cooking with Struggle Meals and really love this show! Protip: my grandma always says that the best chilaquiles are those fried with some extra butter. ;)
As a mexican who has been eating all these foods my whole life I approve of what you've done here frankie ,its definitely non traditional but its done with a good intention and solid understanding of Mexican food fundementals,keep up the great work
Working with TM has been a real treat, to have dozens of people to bounce ideas off of and a worldwide network to air things on, it's awesome. I did everything myself for seven years, it's lonely, discouraging and uninspiring. I'm grateful for the partnership
@@FrankieCooks I dont think that you couldve ended better. These videos with you are so cool energetic and happy I love them and the fact youre happy there.
@@FrankieCooks I never knew you had your own channel! I comment on it weekly. Mine's the highlighted comment as usual. As long as you're fulfilled with them and keep cranking out great videos,I'm a happy camper. I went to culinary school,and have been cooking professionally for almost 15 years,yet I still learn from you. Never stop learning. Thank you as always sir.
Carne Asada with Mexican Corn Ingredients: 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon sea salt 1/2 teaspoon paprika 1/2 teaspoon garlic powder ½ packet (1/2 t) sugar ¼ teaspoon black pepper 1/4 teaspoon crushed red pepper flakes 1 pound skirt steak 1 jalapenos, thinly sliced Mexican corn: 4 ears of corn 4 packets (1/4 cup) mayo ¼ cup cilantro leaves, chopped and divided Zest and juice of 1 lime 1/2 teaspoon kosher salt 1/4 cup cojita cheese 1/2 teaspoon chili powder Steps: Heat broiler to high. 1. On a sheet tray, place skirt steak in the center. Sprinkle all over with chili powder, garlic powder, onion powder, cumin, sugar, chili flakes, salt and pepper. Rub spices into the meat. Place jalapeño over meat. Heat in broiler for 5 to 7 minutes each side, flipping over. Remove from broiler. Let sit for 5 minutes before slicing. 2. Pull the husks of the corn back, do not remove. Remove hairs of corn. Butter each ear of corn and pull the husks back over the corn. Try to cover as much as possible. Place on a sheet tray and roast for 25 to 30 minutes. Meanwhile in a small bowl whisk together mayo, half of the cilantro, zest and juice of lime and salt. Remove corn from oven. Pull back husk and twist (use husks as a handle to at corn). Drizzle with mayo mixture, sprinkle with cojita cheese and chili powder. 3. Slice meat serve next to corn, sprinkle slice meat with remaining cilantro. Serve.
I think struggle meals should do a “struggle grocery shop”??? You give us these awesome spending tips but no one knows what quantity to buy!! I think this would be such a great segment!!!!! So I just thought of this and I’m gonna put it on struggle meal videos! This would be awesome!!!!
Chicken with Mole Sauce Ingredients: 1 pound boneless, skinless chicken thighs, trimmed 1 teaspoon salt, divided 1/2 teaspoon freshly ground pepper 3 tablespoons vegetable oil, divided 1 yellow onion, grated 1 tablespoon chili powder 1 teaspoon garlic powder ½ teaspoon ground cumin ½ teaspoon ground cinnamon 2 tablespoons tomato paste 1 cup low sodium chicken stock ¼ cup dark chocolate bar, coarsely chopped 1 tablespoon almond butter 2 tablespoons chopped cilantro 2 teaspoons toasted sesame seeds 2 cup long grain rice Steps: 1. Season chicken with 1/2 teaspoon salt and pepper. In a large cast iron skillet, over medium-high add 2 tablespoons oil. Sear the chicken on both sides, about 2 to 3 minutes each side. Remove and set aside. 2. Reduce heat to medium. Add chili powder, garlic, cumin, cinnamon, and ½ teaspoon salt. Stir until fragrant, about 15 seconds. Add oil and onions, sauté until cooked, about 4 minutes. Add tomato paste and almond butter, stirring to incorporate everything stock, chocolate stirring until chocolate has melted. Bring to a simmer. If sauce is too thick, add ¼ cup water. Return the chicken to the skillet and nestle into the sauce. Cover, simmer until the chicken is cooked, about 15 to 20 minutes. Remove chicken. 3. Serve sprinkled with cilantro and sesame seeds. Serve with rice.
I respect the effort to create something on a budget that is Mexican-inspired while not trying to pass it off as "authentic". Seems like a delicious alternative to those that are mainly unfamiliar with the original dishes but still like Mexican or Tex-Mex food! Thank you for the video
Okay...they need something better than a thumbs up button. I wanted to hit the like button like 20 times. Great job! I will be making all three dishes soon. My family and I thank you so much for all of your hard work and dedication to helping families eat well on a strick budget. I hope to post updates when I make all of these meals.
My mom and I looove watching your videos! We love that these were Mexican inspired dishes! We’re mexican american and my mom was so awed how easy you made these dishes! Keep up the great work we loooove watching you. You always make my mom laugh with your humor.
The thing about what's traditional/authentic, or what we call traditional and authentic, varies from house hold to household, and family to family. I'm a New Mexico native and the recipes that are traditional to my family are not necessarily what a typical "mexican" meal from Mexico would have. Traditional ingredients just come from what your family tradition is. So just go for it! If you find a recipe that you and your family enjoy and you find it best cooked that way, I would call that traditional! Great video
Frankie killing the game as usual! I say it every video,and every comment. Give this man his own channel! You will see your success rise,as hunger fades and wallets get fatter!
I love chilaquiles! here is my own simple chilaquile recipe from a busy and broke college student: 3 tortillas sliced into triangles 1 tomato diced 1/2 onion diced 1-2 jalapeno peppers 4 eggs •fry the veggies together until they soften • remove veggies and fry the tortilla triangles until hard • remove tortillas and fry eggs •add in the veggies and tortillas in the pan with the eggs, salt and cook a little bit more
PRO TIP! coat both sides of the tortilla in oil before you cut them into pieces. They'll end up perfectly coated, and will take less oil if done quickly. Edit: another piece of info: Onion don't really irritate your eyes, they actually irritate your nose, which causes your eyes to water profusely. I get around this by temporarily becoming a mouth breather while working with them.
I Love love love Mexican Food and to make it cheap now I only get a measley state pension and nothing from YT will be great for me until my Channel grows Ha Ha.....so thank's for the inspiration and a great video..like 75 from here.
I love this show, and I love Frankie. My only complaint is how he assumes we have a packet drawer filled with condiments like mayo and butter enough to support an entire plate. I think anything more than sugar and chili flakes should be added to the cost.
Chilaquiles with Black Beans and Fried Eggs Ingredients: 3 tablespoons olive oil 1 medium yellow onion, grated 2 garlic cloves, minced 1 jalapeno, minced 1- 28 can tomato puree 1 1/2 cups water ¼ cup cilantro, chopped 1 teaspoon chili powder 1/2 teaspoon ground cumin 1 teaspoon kosher salt 1 packet sugar (1 teaspoon) ½ teaspoon black pepper 15 Corn tortilla, cut into wedges 3 tablespoons olive oil 1/2 cup sharp cheddar cheese 1 1/2 cups black beans, rinsed and drained 1 small red onion, small dice ½ cup cotija cheese ¼ cup cilantro 3 eggs Steps: 1. In a cast iron skillet add oil, sauté onion and jalapenos, salt, chili powder and cumin sauté for another minute. Make a garlic paste, on cutting board add salt to minced garlic. By chopping and smashing garlic and salt back and forth several times. Add paste to skillet and saute until soft, about 3 to 5 minutes. Add tomato puree, water, cilantro, chili powder, salt, sugar, and pepper. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes. 2. Preheat oven to 425 degrees. 3. Cut tortilla into wedges. Place on sheet tray and toss with oil and salt. Bake for 10 to 12 minutes until crispy, tossing several times while cooking. Remove from oven. 4. In skillet remove about 1 cup of sauce. Place a layer of tortillas into enchilada sauce, make sure to cover with sauce, add cheddar cheese and half of the beans. Top with more tortilla chips, pour reserved sauce over all of the chips, Sprinkle with remaining beans. Place back into oven for 10 minutes. 5. Meanwhile in a non stick skillet, fry eggs until sunny side up. Set aside. 6. Remove top with red onion, cotija cheese, cilantro and fried eggs, sprinkle with salt and pepper.
in the north part of mexico we have a different way of eating chilaquiles, we call it "migas" (meegus) con huevos, pieces with eggs. we rip the tortillas, we cut some onion and put oil in a pan and add the onions then we put the rip tortillas and we dont let the tortillas be hard but we make sure they are getting the flavor of the oil and the onions, we add the eggs and salt.re is all cimbined. after you put it in a plate with fried beans you add salsa. that is usually for people who dont have alot of money but it is good. also when we didnt have enough for eggs we ate tortillas with mayo and salt.
jflores85 those are two separate dishes, chilaquiles are not mixed with the eggs, the sunny side up is a little extra some people add. Migas always have scrambled eggs mixed in with the tortilla chips. An easy way to tell the two apart!
Handy hint...if you chop that onion on the cutting board very near the open flame the onion won’t burn your eyes. I made French onion soup this morning and had to slice six large onions and I never shed a tear! Don’t do it while the burner is covered by a fry pan.
Why doesn't Struggle Meals have its own channel? It is time to strike out on your own and do your thing. There is already a built in audience that is dying to see this a weekly thing!
Looks good. I hope you do Peruvian 🇵🇪 food for a future 'Struggle Meal' clip. It's my favorite Latin American food. They use tons of "struggle food" such as potatoes.
A little corn hack my Grandma showed me to get the hairs off the cob: (Might not be great cooking skill wise but it’s what I do LOL) Microwave the corn for roughly a minute and a half-2 mins, let it cool down a smidge and then peel for a clean cob of corn 🌽
You're adorable and I really enjoy all your segments, but Struggle Meals is my favorite so far! I do have one question about the sweet corn. We have several authentic Mexican restaurants that serve it and it looks so good, but I can't eat mayonnaise (I also find in revolting.. ) I have been afraid to ask if they could make one without the mayo...well not AFRAID exactly, I'm just... "Terminally Polite" as a former boss once told me. 1) Do you think I would offend them to ask? and 2) if I were to make it at home, do you think sour cream or plain Greek yogurt would be a good substitute? Or could I just butter the silks right out of it and then put the cheese on it? Just curious what your thoughts are. Thanks for all the great tips and for being seriously adorable! 😊
i honestly just slather it in butter. mayo is definitely not the end all be all of the elote. i'm from south texas and grew up eating it with butter, tajin or trechas (or any chili powder) , and grated parmesan (the one in the bottle thing). if it's available then we use fresh cotija or queso fresco. it wasn't until i got older that i realized people used mayo - i never have nor do know anyone around me that has. if you wanna do a quick and cheap way, get a bag of frozen corn and fry them up in butter on a skillet until they start browning. put it in a bowl and add in more butter if you want, your choice of chili powder (i recommend tajin), and then add in your choice of cheese. that's how i had it growing up! if you want to go the more fancy route, just roast the corn as frankie did in the video then assemble as you wish!
RECIPES:
CHICKEN WITH MOLE SAUCE
Ingredients:
1 pound boneless, skinless chicken thighs, trimmed
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
3 tablespoons vegetable oil, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tablespoon chili powder
1 teaspoon garlic powder
1 yellow onion, grated
2 tablespoons tomato paste
1 tablespoon almond butter
1 cup low sodium chicken stock
1/4 cup dark chocolate bar, coarsely chopped
2 tablespoons chopped cilantro
2 teaspoons toasted sesame seeds
2 cups long grain rice
Steps:
1. Season chicken with 1/2 teaspoon salt and pepper.
2. In a large cast-iron skillet set over medium-high heat, add 2 tablespoons oil. Sear the chicken on both sides, about 2 to 3 minutes each side. Remove and set aside.
3. Reduce heat to medium. Add cumin, cinnamon, chili powder and garlic powder. Stir until fragrant, about 15 seconds. Add onions and tomato paste and continue to saute for about 4 minutes.
4. Add almond butter, stirring to incorporate everything. Add stock and chocolate, stirring until chocolate has melted. Bring to a simmer. If sauce is too thick, add 1/4 cup water.
5. Return the chicken to the skillet and nestle into the sauce. Cover, simmer until the chicken is cooked, about 15 to 20 minutes. Serve on top of rice, sprinkled with cilantro and sesame seeds.
CHILAQUILES WITH BLACK BEANS & FRIED EGGS
Ingredients:
3 tablespoons olive oil
1 medium yellow onion, grated
1 jalapeño, minced
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 teaspoon kosher salt
2 cloves garlic, minced
1 (28-ounce) can tomato puree
1 1/2 cups water
1/4 cup cilantro, chopped
15 corn tortillas
3 tablespoons olive oil
1/2 cup sharp cheddar cheese
1 1/2 cups black beans, rinsed and drained
1 small red onion, small dice
1/2 cup cotija cheese
1/4 cup cilantro
3 eggs
Steps:
1. In a cast-iron skillet, add oil, onion, jalapeños, cumin, chili powder and pepper. Saute until veggies are soft.
2. Make a garlic paste: On a cutting board add salt to minced garlic. Chop and smash garlic and salt back and forth several times.
3. Add paste to skillet and saute until soft, about 3 to 5 minutes. Add tomato puree, water and cilantro. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes.
4. Preheat oven to 425 degrees.
5. Cut tortillas into wedges. Place on sheet tray and toss with olive oil and salt. Bake for 9 to 12 minutes until crispy, tossing several times while cooking. Remove from oven.
6. Remove about 1 cup of sauce from skillet. Place a layer of tortillas into sauce, add the black beans, sprinkle with cheese, add more sauce and tortilla chips and top with cheese. Place back into oven for 10 minutes.
7. In a nonstick skillet, fry eggs until sunny side up. Set aside.
8. Remove chilaquiles from oven and top with red onion, cotija cheese, cilantro and fried eggs. Sprinkle with salt and pepper.
CARNE ASADA WITH ELOTE
Ingredients:
1 pound skirt steak
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon paprika
1/2 packet (1/2 teaspoon) sugar
1/4 teaspoon crushed red pepper flakes
1 jalapeño, thinly sliced
Elote:
4 ears of corn
Butter
Salt
4 packets (1/4 cup) mayonnaise
Zest and juice of 1 lime
1/4 cup cilantro leaves, chopped and divided
1/2 teaspoon kosher salt
1/4 cup cojita cheese
1/2 teaspoon chili powder
Steps:
1. Heat broiler to high.
2. Place skirt steak in the center of a sheet tray. Sprinkle all over with garlic powder, salt, pepper, cumin, chili powder, paprika, sugar and red pepper flakes. Flip steaks and season the other side. Place jalapeño slices on top of meat.
3. Heat in broiler for 5 to 7 minutes on each side. Remove from broiler. Let sit for 5 minutes before slicing.
4. Pull the husks of the corn back, do not remove. Remove hairs of corn. Butter each ear of corn and sprinkle with salt. Pull the husks back over the corn. Try to cover as much as possible.
5. Place on a sheet tray and roast at 425 degrees for 25 to 30 minutes.
6. In a small bowl, whisk together mayo, zest and juice of lime, half of the cilantro and salt.
7. Pull back corn husks and twist (use husks as a handle to eat corn). Drizzle with mayo mixture, sprinkle with cojita cheese and chili powder.
8. Slice meat and serve next to corn, sprinkle with remaining cilantro and serve.
I super appreciate when he adds an ingredient, acknowledges that is not traditional, and explains why he using it.
As a Mexican who has lived abroad, I understand how hard (and expensive) finding the ingredients for Authentic Mexican dishes can be. So IMO Frankie really hits the nail with his interpretations because they keep the spirit of the dishes: the casualness of carne asada and street corn, how everyone makes chilaquiles differently and the weird mixture of ingredients that creates a delicious mole. I’ve learned a lot about cooking with Struggle Meals and really love this show!
Protip: my grandma always says that the best chilaquiles are those fried with some extra butter. ;)
😍😍😍
Fried chilaquiles in buttterrrrrr omg it sounds so good
In the spirit of how everyone makes chilaquiles differently, my family says they taste better when the tortillas are fried in melted lard. Lol
thank you
Depends what part of America if you live in Southern California it’s unacceptable
As a mexican who has been eating all these foods my whole life I approve of what you've done here frankie ,its definitely non traditional but its done with a good intention and solid understanding of Mexican food fundementals,keep up the great work
czcams.com/video/UVFxTRYX2aI/video.html
Haven't you noticed american food is becoming Mexican food. I planted some tomales this year.
thank you
I like what he did with the elote, tbh. A way to get that mexican elote taste is to add sourcream to that crema he made, which by the way looked good!
Frankie start your own channel, Tastemade is holding you back.
He has one!! He doesn't upload to it as much as he's on here but it's called Frankie cooks and great!!
Working with TM has been a real treat, to have dozens of people to bounce ideas off of and a worldwide network to air things on, it's awesome. I did everything myself for seven years, it's lonely, discouraging and uninspiring. I'm grateful for the partnership
@@FrankieCooks I dont think that you couldve ended better. These videos with you are so cool energetic and happy I love them and the fact youre happy there.
@@FrankieCooks Thanks for the reply Frankie, I'm glad your happy. I love your work!
@@FrankieCooks I never knew you had your own channel! I comment on it weekly. Mine's the highlighted comment as usual. As long as you're fulfilled with them and keep cranking out great videos,I'm a happy camper. I went to culinary school,and have been cooking professionally for almost 15 years,yet I still learn from you. Never stop learning. Thank you as always sir.
Carne Asada with Mexican Corn
Ingredients:
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
½ packet (1/2 t) sugar
¼ teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 pound skirt steak
1 jalapenos, thinly sliced
Mexican corn:
4 ears of corn
4 packets (1/4 cup) mayo
¼ cup cilantro leaves, chopped and divided
Zest and juice of 1 lime
1/2 teaspoon kosher salt
1/4 cup cojita cheese
1/2 teaspoon chili powder
Steps:
Heat broiler to high.
1. On a sheet tray, place skirt steak in the center. Sprinkle all over with chili powder, garlic powder, onion powder, cumin, sugar, chili flakes, salt and pepper. Rub spices into the meat. Place jalapeño over meat. Heat in broiler for 5 to 7 minutes each side, flipping over. Remove from broiler. Let sit for 5 minutes before slicing.
2. Pull the husks of the corn back, do not remove. Remove hairs of corn. Butter each ear of corn and pull the husks back over the corn. Try to cover as much as possible. Place on a sheet tray and roast for 25 to 30 minutes. Meanwhile in a small bowl whisk together mayo, half of the cilantro, zest and juice of lime and salt. Remove corn from oven. Pull back husk and twist (use husks as a handle to at corn). Drizzle with mayo mixture, sprinkle with cojita cheese and chili powder.
3. Slice meat serve next to corn, sprinkle slice meat with remaining cilantro. Serve.
I think struggle meals should do a “struggle grocery shop”??? You give us these awesome spending tips but no one knows what quantity to buy!! I think this would be such a great segment!!!!! So I just thought of this and I’m gonna put it on struggle meal videos! This would be awesome!!!!
Can't wait for the indian food struggle meals edition
Same!
I can't wait either! I love indian food
Chicken with Mole Sauce
Ingredients:
1 pound boneless, skinless chicken thighs, trimmed
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
3 tablespoons vegetable oil, divided
1 yellow onion, grated
1 tablespoon chili powder
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
2 tablespoons tomato paste
1 cup low sodium chicken stock
¼ cup dark chocolate bar, coarsely chopped
1 tablespoon almond butter
2 tablespoons chopped cilantro
2 teaspoons toasted sesame seeds
2 cup long grain rice
Steps:
1. Season chicken with 1/2 teaspoon salt and pepper. In a large cast iron skillet, over medium-high add 2 tablespoons oil. Sear the chicken on both sides, about 2 to 3 minutes each side. Remove and set aside.
2. Reduce heat to medium. Add chili powder, garlic, cumin, cinnamon, and ½ teaspoon salt. Stir until fragrant, about 15 seconds. Add oil and onions, sauté until cooked, about 4 minutes. Add tomato paste and almond butter, stirring to incorporate everything stock, chocolate stirring until chocolate has melted. Bring to a simmer. If sauce is too thick, add ¼ cup water. Return the chicken to the skillet and nestle into the sauce. Cover, simmer until the chicken is cooked, about 15 to 20 minutes. Remove chicken.
3. Serve sprinkled with cilantro and sesame seeds. Serve with rice.
😍😍😍
Been watching you for ages! Let's see your best Indian & Middle Eastern Recipes! Grazie amico :)
I think I'm secretly in love with Frankie! 😍
Wrong, you missed the fried bread, chile ancho, guajillo, pasilla, etc. You need over 30 ingredients,
Can this be pinned? :)
I really love the “Ahhhh!!” Sound of amazement when Frankie reveals the delicious food- I giggle every time!
Only four mayos? Not cinco de mayos?
Laundry Faerie BEST COMMENT! 😂
lol
Patricia Nadia Krisanti the number 5
Laundry Faerie fine. Take my internets, all of them!
Payaso
I respect the effort to create something on a budget that is Mexican-inspired while not trying to pass it off as "authentic". Seems like a delicious alternative to those that are mainly unfamiliar with the original dishes but still like Mexican or Tex-Mex food! Thank you for the video
Okay...they need something better than a thumbs up button. I wanted to hit the like button like 20 times. Great job! I will be making all three dishes soon. My family and I thank you so much for all of your hard work and dedication to helping families eat well on a strick budget. I hope to post updates when I make all of these meals.
My mom and I looove watching your videos! We love that these were Mexican inspired dishes! We’re mexican american and my mom was so awed how easy you made these dishes! Keep up the great work we loooove watching you. You always make my mom laugh with your humor.
struggle meals cookbook please! :)
Yessss
sí
If you can afford a cookbook... you don’t need struggle meals!
Yass!
@@PlayaSinNombre if you save and budget you'd be amazed by what you can buy.
The thing about what's traditional/authentic, or what we call traditional and authentic, varies from house hold to household, and family to family. I'm a New Mexico native and the recipes that are traditional to my family are not necessarily what a typical "mexican" meal from Mexico would have. Traditional ingredients just come from what your family tradition is. So just go for it! If you find a recipe that you and your family enjoy and you find it best cooked that way, I would call that traditional! Great video
I met him, I stopped a random person In Manhattan for directions and it was him!! I couldn't believe it!! He's so nice and took a picture with me.
Frankie killing the game as usual! I say it every video,and every comment. Give this man his own channel! You will see your success rise,as hunger fades and wallets get fatter!
Mexican approved! Well done Frankie
**Vote for Middle Eastern & Indian cuisine!**
this is one of the best episodes ever.
I love chilaquiles! here is my own
simple chilaquile recipe from a busy and broke college student:
3 tortillas sliced into triangles
1 tomato diced
1/2 onion diced
1-2 jalapeno peppers
4 eggs
•fry the veggies together until they soften
• remove veggies and fry the tortilla triangles until hard
• remove tortillas and fry eggs
•add in the veggies and tortillas in the pan with the eggs, salt and cook a little bit more
This series is the only thing keeping me subbed to this channel.
PRO TIP!
coat both sides of the tortilla in oil before you cut them into pieces.
They'll end up perfectly coated, and will take less oil if done quickly.
Edit: another piece of info:
Onion don't really irritate your eyes, they actually irritate your nose, which causes your eyes to water profusely. I get around this by temporarily becoming a mouth breather while working with them.
A culinary school student once told me the same thing, to always breathe through my mouth when cutting onions.
I Love love love Mexican Food and to make it cheap now I only get a measley state pension and nothing from YT will be great for me
until my Channel grows Ha Ha.....so thank's for the inspiration and a great video..like 75 from here.
Mex food for me too..
The Gourmet Grandad just checked your channel. Looks like you have some good recipes there. Good luck.
I'm Mexican and I approve lovveed it Frankie 😍
Quick question. I'm allergic to cilantro, can I just use fresh flat leaf parsley?
@@jenniferbrdar4605 nope the taste of parsley is too strong
I've seen epazote being subbed with cilantro, could it go the other way around?
@@lilygriffith1977 epazote is more like a vegetable not a herb
@@sylvieponce2340 my mistake I've seen it used dried as an herb before but I figured it wouldn't work both ways lol
Dude... I'm a fan. You have earned my subscription sir
A mexican from Tijuana! !
Wuv u Frankie!!!!
Love your videos, recipes and energy plus your knd heart...
Keep on threiving!!!!
I love this show, and I love Frankie. My only complaint is how he assumes we have a packet drawer filled with condiments like mayo and butter enough to support an entire plate. I think anything more than sugar and chili flakes should be added to the cost.
Yo soy mexicana.Y yo apruevo estas recetas.
no sé qué pensar del cilantro fresco en la salsa de chilaquiles... dónde está el chile seco???
🤗
Algunas personas le ponen cilantro, supongo que depende del gusto.
@@alejajm1666 creo que el cilantro es nomas para la presentacion. Y si le falta chile. Pero se mira delicioso 😋
I made the Carne Asada with Elote and highly recommend others do so too. Awesome dinner.
“The quantity will absolutely send you to Siesta” lol so funny 😂
Frankie you da man. Killing it as always!
Just made the mole for tonight's dinner. Came out great!
I look forward to these Frankie videos everytime. Even if I'll never actually make them, they all look so amazing
Do an episode on growing your own herbs. It's easy, it's cheap. And fresh herbs improve every dish!
I love the struggle mole!!!! I love shortcuts!!! Can’t wait to try it.
I saw the title. immediate clicked. bring it güero. lol
Your are rocking my kitchen. Love every episode! My hero!
Chilaquiles with Black Beans and Fried Eggs
Ingredients:
3 tablespoons olive oil
1 medium yellow onion, grated
2 garlic cloves, minced
1 jalapeno, minced
1- 28 can tomato puree
1 1/2 cups water
¼ cup cilantro, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 packet sugar (1 teaspoon)
½ teaspoon black pepper
15 Corn tortilla, cut into wedges
3 tablespoons olive oil
1/2 cup sharp cheddar cheese
1 1/2 cups black beans, rinsed and drained
1 small red onion, small dice
½ cup cotija cheese
¼ cup cilantro
3 eggs
Steps:
1. In a cast iron skillet add oil, sauté onion and jalapenos, salt, chili powder and cumin sauté for another minute. Make a garlic paste, on cutting board add salt to minced garlic. By chopping and smashing garlic and salt back and forth several times. Add paste to skillet and saute until soft, about 3 to 5 minutes. Add tomato puree, water, cilantro, chili powder, salt, sugar, and pepper. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes.
2. Preheat oven to 425 degrees.
3. Cut tortilla into wedges. Place on sheet tray and toss with oil and salt. Bake for 10 to 12 minutes until crispy, tossing several times while cooking. Remove from oven.
4. In skillet remove about 1 cup of sauce. Place a layer of tortillas into enchilada sauce, make sure to cover with sauce, add cheddar cheese and half of the beans. Top with more tortilla chips, pour reserved sauce over all of the chips, Sprinkle with remaining beans. Place back into oven for 10 minutes.
5. Meanwhile in a non stick skillet, fry eggs until sunny side up. Set aside.
6. Remove top with red onion, cotija cheese, cilantro and fried eggs, sprinkle with salt and pepper.
Never change, Frankie.
in the north part of mexico we have a different way of eating chilaquiles, we call it "migas" (meegus) con huevos, pieces with eggs. we rip the tortillas, we cut some onion and put oil in a pan and add the onions then we put the rip tortillas and we dont let the tortillas be hard but we make sure they are getting the flavor of the oil and the onions, we add the eggs and salt.re is all cimbined. after you put it in a plate with fried beans you add salsa. that is usually for people who dont have alot of money but it is good. also when we didnt have enough for eggs we ate tortillas with mayo and salt.
We love Mexican
Love love love 💗 cooking one of these tonight!!
Do struggle Polish cuisine ;) It's struggle by definition, tho D:
binging these @ 4:24 in the morning :)
canned beans! why not the classic re hydrated dry bulk struggle method?
because i'm also struggling with time and a can of beans is about 50 cents!
Touchè!
He has other videos where he's done that and discussed them saving.
czcams.com/video/UVFxTRYX2aI/video.html
Fun, and on next week's menu! Score Frankie!
Here in Texas, we call Chilaquiles "Migas" mostly scrambled eggs, tortillas, onion, jalapeno and tomato, maybe some cheese
jflores85 those are two separate dishes, chilaquiles are not mixed with the eggs, the sunny side up is a little extra some people add. Migas always have scrambled eggs mixed in with the tortilla chips. An easy way to tell the two apart!
It's Ash Wednesday, no meat today, those Chilaquiles look good, might make some later.
Handy hint...if you chop that onion on the cutting board very near the open flame the onion won’t burn your eyes. I made French onion soup this morning and had to slice six large onions and I never shed a tear! Don’t do it while the burner is covered by a fry pan.
I wish I could cook with you! Thanks for inspiring us!
Haha, love the sound effects like when he finished the corn
Why doesn't Struggle Meals have its own channel? It is time to strike out on your own and do your thing. There is already a built in audience that is dying to see this a weekly thing!
Love your enthusiasm!
Frankie Celenza, the first corn dentist on the planet Earth!
this is easily the best one yet
Nice struggle meals I wish I could cook like that 👍😁
"some struggle lime zest", omfg xD
Frankie you nailed it yet again ... loved the not so traditional yet amazing mole ... definitely trying it this weekend 👌🏻
I miss this
Looks good. I hope you do Peruvian 🇵🇪 food for a future 'Struggle Meal' clip. It's my favorite Latin American food. They use tons of "struggle food" such as potatoes.
AMAZING. Am drooling. Thank you.
You've gotta use the kind of goggles you'd use in a chem lab. I have a pair in my kitchen just for onions.
That was awesome. I never made Mole Sauce but I will now. Thanks for the recipe Darling Frankie.
Been watching the your old vid that soothes, ASMR-ish, im shooked at this.
A little corn hack my Grandma showed me to get the hairs off the cob: (Might not be great cooking skill wise but it’s what I do LOL) Microwave the corn for roughly a minute and a half-2 mins, let it cool down a smidge and then peel for a clean cob of corn 🌽
just made the chilaquiles for my boyfriend, he loved them. great budget meal thanks Frankie
These recipes are Amazing! Can’t wait to try them 💕
YOU ARE A SUPERSTAR, I LOVE WATCHING YOUR VIDEOS. THANK YOU FOR YOUR GREAT VIDEOS
I LOVE the look of that struggle mole!
Struggle lime zest!! Lol the best!
Your amazing
It must be nice being able to find skirt steak. I've NEVER seen it in any grocery store where I live.
Can't wait to try these 😁 thanks
I want more!
What great ideas, Frankie!😊
That mole looked legit af. ❤😍 I
As a Mexican, I APPROVE 👌🏼♥️
Been making molé this way lately and it’s AMAZING! Tastes amazing and authentic(i know its not but oh baby!).
You're adorable and I really enjoy all your segments, but Struggle Meals is my favorite so far!
I do have one question about the sweet corn. We have several authentic Mexican restaurants that serve it and it looks so good, but I can't eat mayonnaise (I also find in revolting.. ) I have been afraid to ask if they could make one without the mayo...well not AFRAID exactly, I'm just... "Terminally Polite" as a former boss once told me. 1) Do you think I would offend them to ask? and 2) if I were to make it at home, do you think sour cream or plain Greek yogurt would be a good substitute? Or could I just butter the silks right out of it and then put the cheese on it? Just curious what your thoughts are.
Thanks for all the great tips and for being seriously adorable! 😊
i honestly just slather it in butter. mayo is definitely not the end all be all of the elote. i'm from south texas and grew up eating it with butter, tajin or trechas (or any chili powder) , and grated parmesan (the one in the bottle thing). if it's available then we use fresh cotija or queso fresco. it wasn't until i got older that i realized people used mayo - i never have nor do know anyone around me that has.
if you wanna do a quick and cheap way, get a bag of frozen corn and fry them up in butter on a skillet until they start browning. put it in a bowl and add in more butter if you want, your choice of chili powder (i recommend tajin), and then add in your choice of cheese. that's how i had it growing up! if you want to go the more fancy route, just roast the corn as frankie did in the video then assemble as you wish!
Great job. Tried similar cheap recipe at a party.....excellent!
Favourite episode
Chilaquiles is the ultimate hangover cure, just pro tip there.
menudo for hangovers
@@jflores85 Oh man, also an excellent choice!
Only with a salsa pero bien chingona 😂
czcams.com/video/UVFxTRYX2aI/video.html
Pero solamente que este super enchiloso 😂
another great video!!!!
This fun cooking video makes me hungry
I want those delicious non struggle looking Mexican meals🤤
Im hooked
I'm very glad he says "mexican inspired food"
Bam!
Love this one
Where can you get a skirt steak for
Where does this guy shop? My seasonings and groceries are never this cheap.
Thank you for not ruining Mexican food like other cooks .
yo, hold that peeled corn over the burner for a minute to char the kernels and give it that grilled taste. Or use a candle lighter.
Mmm these foods look so good!! 🤤🙂😋
Be proud of this one. Good job.
Bravo!!! That MOLÉ OH MY!
Bring us some struggle Lebanese, Frankie. I'm all about the shish tawouk.
You're so fun...Ramsey just kills cooking fun.
Omg!!! Chilaquiles and huevo estrellado is my favorite breakfast. Its so freakin good.