Need a brunch plan this weekend? Chilaquiles!

I used boneless short rib, and cooked at 185F for 4 hours, which gives them a traditional braise texture. Fry up some tortilla strips, simmer the tortillas in your choice of salsa, and top with the short rib and an egg! Excellent brunch idea, and so easy.

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Excellent looking dish. I also like the plate.

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Looks simply great!
Good job - I’ll try this out
As a newcomer to Sous Vide I am sucking up all new ideas. Keep going with great stuff my friend.