Simply Delicious

Red Chilaquiles

Time: 35 minutes

Yield: 4 servings

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!

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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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