Chilaquiles Rojos

Name: Chilaquiles Rojos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 tbsp flour (whole wheat, all-purpose, or gluten-free blend all work); 1 tbsp ground chili powder; 1 tsp ground cumin; ½ tsp garlic powder; ¼ tsp dried oregano; ¼ tsp salt, to taste; 1 pinch cinnamon; 3 tbsp extra-virgin olive oil; 2 tbsp tomato paste; 2 cup vegetable broth; 2 tbsp chopped fresh cilantro, plus additional for garnish; 1 tsp apple cider vinegar or distilled white vinegar; 5 big handfuls (5 ounces) corn tortilla chips, or homemade crispy baked tortilla chips (see post); ⅓ cup crumbled Cotija, queso fresco or feta cheese; 1 small handful (about 3 tablespoons) very thinly sliced radish, or chopped red or green onion; 1 ripe avocado, thinly sliced, or guacamole; 1 small lime, cut into wedges; Optional: 4 fried eggs or scrambled eggs or poached eggs

By Cookie and Kate · Cookie and KatePublic

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Make the best red chilaquiles with this foolproof recipe! Chilaquiles are a classic Mexican dish of tortilla chips soaked in flavorful sauce—in this case, red sauce. This recipe comes together quickly and is best served hot, so be sure to have every ingredient ready before you start cooking. Recipe yields 4 servings.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4

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Ingredients

For 4 people

Cooking for

3 tbspflour (whole wheat, all-purpose, or gluten-free blend all work)
1 tbspground chili powder
1 tspground cumin
0.5 tspgarlic powder
0.25 tspdried oregano
0.25 tspsalt, to taste
1 pinchcinnamon
3 tbspextra-virgin olive oil
2 tbsptomato paste
2 cupvegetable broth
2 tbspchopped fresh cilantro, plus additional for garnish
1 tspapple cider vinegar or distilled white vinegar
5big handfuls (5 ounces) corn tortilla chips, or homemade crispy baked tortilla chips (see post)
0.33 cupcrumbled Cotija, queso fresco or feta cheese
1 small handful(about 3 tablespoons) very thinly sliced radish, or chopped red or green onion
1ripe avocado, thinly sliced, or guacamole
1small lime, cut into wedges
—Optional: 4 fried eggs or scrambled eggs or poached eggs

Steps

1
To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth.
2
In a large skillet over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it.
3
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and your spoon encounters some resistance as you stir it.
5
Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary (I usually add another pinch or two).
6
To make the chilaquiles: Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce. It might seem like they never will be, but keep stirring!
7
Once coated, remove the skillet from the heat. Test a chip to see if it has softened to your liking (this is really a matter of personal preference—I like my chips lightly tender). If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until you’re happy with their texture.
8
Sprinkle the chilaquiles generously with crumbled cheese, radish and cilantro leaves. Scoop servings onto individual plates, add a few slices of avocado, a fried egg if desired, and a wedge of lime. The chips will continue softening with time, so chilaquiles are best served promptly (do not re-cover the pan to preserve heat; the chips will get far too soggy).

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Per portion

Calories: ~117 kcal
Protein: ~1.9 g
Fat: ~17.9 g
Carbs: ~9.1 g
Fiber: ~0.2 g
Sodium: ~360.5 mg

4 ingredients still need USDA food links. ground chili powder, ground cumin, garlic powder, dried oregano, Optional: 4 fried eggs or scrambled eggs or poached eggs are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

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