Name: Chilaquiles Rojos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: For The Enchilada Sauce:; 3 tbsp flour; 1 tbsp chili powder; 1 tsp cumin; ½ tsp garlic powder; ¼ tsp dried oregano; ¼ tsp salt; pinch of cinnamon; 3 tbsp extra-virgin olive oil; 2 tbsp tomato paste; 2 cups vegetable broth; 2 tbsp fresh cilantro; 1 tsp apple cider vinegar; For The Chilaquiles:; 5 oz Corn Tortilla Chips; ⅓ cup Cotija; 3 tbsp radish; 1 avocado; 4 fried eggs; 1 small lime

Photos of Chilaquiles Rojos Recipe

How To Make Chilaquiles Rojos

Start your day with chilaquiles rojos. This classic Mexican breakfast consists of tortilla chips in enchilada sauce finished off with fresh toppings.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

For The Enchilada Sauce:

3tbspflourwhole wheat, all-purpose, or gluten-free blend
1tbspchili powderground
1tspcuminground
½tspgarlic powder
¼tspdried oregano
¼tspsaltto taste
pinch of cinnamon
3tbspextra-virgin olive oil
2tbsptomato paste
2cupsvegetable broth
2tbspfresh cilantrochopped, plus additional for garnish
1tspapple cider vinegaror distilled white vinegar

For The Chilaquiles:

5ozcorn tortilla chipsor homemade crispy baked tortilla chips
⅓cupCotijaqueso fresco or feta cheese, crumbled
3tbspradishvery thinly sliced, or chopped red or green onion
1avocadoripe, thinly sliced, or guacamole
4fried eggsor scrambled eggs or poached eggs, optional
1small limecut into wedges

Instructions

Enchilada Sauce:

Mix 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 hot enough that a light sprinkle of the flour and 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 for about 1 minute or until fragrant and slightly deepened in color.
Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise the 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 the spoon encounters some resistance while stirring.
Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary.

Chilaquiles:

Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce.
Once coated, remove the skillet from the heat. Test a chip to see if it has softened to preference. If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until the desired texture is achieved.
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.
Serve immediately to prevent the chips from sogging further.