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.
