About
Do you need a little spice added back into your morning? Red Chilaquiles is just the spice of life that will get you going. The excitement of this spicy dish is brought by a wonderful, sassy sauce that any eggs (prepared your favorite way) will really float along with. Add some crunchy tortilla chips, crumbled cheese, and fresh cilantro and you have a fiesta for your mouth. There is no better way to rev up a great start to the day than with Red Chilaquiles. Nothing boring here... your morning couldn't get any better than this!
Ingredients
- For the red sauce:
- 3 tablespoons whole-wheat or all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- cinnamon, to taste
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons fresh cilantro, chopped, plus more, to taste, for garnish
- 1 teaspoon apple cider vinegar or white vinegar
- For the chilaquiles:
- 5 ounces corn tortilla chips
- 1/3 cup cotija, queso fresco, or feta cheese, crumbled
- 3 tablespoons radishes, very thinly sliced
- 4 eggs, cooked (to your preference) and warm
Directions
Step 1 -In a medium bowl, add the flour, the chili powder, the cumin, the garlic powder, the oregano, the salt, and the cinnamon and stir to combine.
Step 2 -In a large skillet over medium heat, heat the olive oil until it is hot enough to sizzle when sprinkled lightly with the flour mixture.
Step 3 -Add the flour mixture to the heated olive oil and cook, whisking constantly, until it is fragrant and has slightly deepened in color, about 1 minute.
Step 4 -Add the tomato paste to the flour mixture and whisk to combine.
Step 5 -Slowly add the vegetable broth to the flour mixture and whisk constantly to smooth any of the lumps.
Step 6 -Increase the heat to medium-high and bring the flour mixture to a gentle simmer. Lower the heat, if needed, to maintain the gentle simmer.
Step 7 -Cook the sauce, whisking frequently, until it has thickened and the whisk encounters some resistance when stirring, about 5-7 minutes.
Step 8 -Decrease the stovetop heat to the lowest setting. Add 2 tablespoons of the cilantro and the vinegar to the sauce mixture and whisk to combine.
Step 9 -Use a flexible spatula to add the tortilla chips to the sauce and gently toss until all of the chips are coated.
Step 10 -Taste one of the tortilla chips for texture, if it is not soft enough, cover the skillet and let it rest until the desired texture is reached, about 1-4 minutes.
Step 11 -Transfer the skillet away from the heat.
Step 12 -Sprinkle the cheese, the radish slices, and the extra cilantro over the chilaquiles.
Step 13 -Serve the chilaquiles topped with the cooked eggs.
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