Red Chile Chilaquiles

Ingredients:

Red Sauce (yields 2 cups)

3 tablespoons flour (whole wheat, all-purpose, or gluten-free blend all work)

1 tablespoon ground chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon salt, to taste

Pinch of cinnamon

3 tablespoons extra-virgin olive oil

2 tablespoons tomato paste

2 cups vegetable broth

2 tablespoons chopped fresh cilantro, plus additional for garnish

1 teaspoon apple cider vinegar or distilled white vinegar

Everything Else

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

Optional: 4 fried eggs or scrambled eggs or poached eggs

1 small lime, cut into wedges

Instructions:

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.

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.

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.

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.

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).

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!

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.

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).

Notes:

ON LEFTOVERS: Chilaquiles are best enjoyed shortly after making, since the chips continue to soften with time. So, I wouldn’t plan to have leftovers. You can cut the recipe in half to yield 2 servings, if desired (use a 10″ skillet).

Club Sandwich Sliders

Chile Colorado Tamales

Pulled Chicken Torta

MAKE IT GLUTEN FREE: Be sure to choose certified gluten-free tortilla chips, or make your own chips with gluten-free corn tortillas. Use gluten-free all-purpose flour in the sauce.

MAKE IT DAIRY FREE: Easy! Omit the cheese, and top servings with a generous dollop of cashew sour cream.

MAKE IT VEGAN: Omit the cheese, and top servings with a generous dollop of cashew sour cream. Don’t top your chilaquiles with eggs. For extra protein, serve with refried beans on the side.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

What are chilaquiles?

Chilaquiles are a traditional Mexican dish made from tortilla chips that are coated in a flavorful sauce and typically served with various toppings like cheese, vegetables, and sometimes eggs.

Can I use a different type of cheese for the topping?

Yes, you can substitute Cotija, queso fresco, or feta cheese with other cheeses you prefer, such as shredded cheddar, Monterey Jack, or even a dairy-free alternative.

Is the red sauce spicy?

The spiciness of the red sauce depends on the type and amount of chili powder used.

If you prefer a milder dish, you can adjust the quantity of chili powder or choose a milder chili variety.

Can I make the sauce in advance?

Absolutely! You can prepare the red sauce ahead of time and store it in an airtight container in the refrigerator for a day or two.

Reheat it gently on the stove when ready to use.

Are there vegetarian or vegan alternatives for this recipe?

To make this recipe vegetarian or vegan, you can use vegetable broth instead of chicken broth and omit the dairy-based toppings like cheese and eggs.

Consider using plant-based cheese alternatives and tofu scramble for a vegan version.

What kind of tortilla chips should I use for chilaquiles?

You can use store-bought corn tortilla chips or make your own crispy baked tortilla chips.

If using store-bought chips, look for thicker ones that can hold up to the sauce without becoming too soggy.

Can I adjust the spiciness of the red sauce?

Yes, you can adjust the spiciness by varying the amount of ground chili powder you use.

If you prefer milder chilaquiles, use less chili powder or opt for a mild chili variety.

Can I make the red sauce ahead of time?

Absolutely! You can prepare the red sauce in advance and store it in the refrigerator for a day or two.

When ready to use, gently reheat the sauce on the stove before tossing it with the tortilla chips.

What are some alternative toppings for chilaquiles?

While the recipe suggests toppings like crumbled cheese, sliced radish, avocado, and eggs, you can get creative with your choices.

Consider adding diced tomatoes, chopped green onions, sour cream, or even pickled jalapeños for extra flavor.

Is it essential to use a skillet for tossing the chips with sauce?

While a skillet is commonly used for tossing the chips with sauce, you can also use a mixing bowl to coat the chips if you prefer.

The goal is to evenly distribute the sauce for a delicious flavor.