Ingredients
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Red Sauce
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3 tbs Flour
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1 tbs Chili Powder
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1 tsp Cumin
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1/2 tsp Garlic Powder
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1/4 tsp Dried Oregano
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1/4 tsp Salt
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Pinch Cinnamon
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3 tbs Olive Oil
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2 tbs Tomato Paste
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2 cups Vegetable Broth
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2 tbs Fresh CilantroChopped
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1 tsp Apple Cider Vinegar
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Everything Else
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5 big handfuls Corn Tortilla Chips
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1/3 cup Queso Fresco
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3 tbs RaddishThinly Sliced
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1 AvocadoSliced
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2 Optional Fried Eggs
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2 Lime wedge
Directions
Mitch’s favourite birthday breakfast! After falling in love with them while on vacation in Mexico we finally were able to recreate them here at home. Recipe and Photo from Cookie + Kate.
Steps
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1
Done
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To make the Sauce: Mix the flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon into a small bowl. |
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2
Done
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In a large skillet over medium heat warm the oil. Once heated pour the flour spice and whisk constantly. Cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour the broth while whisking constantly to remove any lumps. |
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3
Done
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Raise heat to medium-high heat and bring the mixture to a simmer. Cook, whisking often for about 5-7 minutes until the sauce has thickened a bit. |
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4
Done
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Reduce to the lowest possible setting. Whisk in the cilantro and vinegar and season with salt to taste. |
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5
Done
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To make the Chilaquiles: Add the tortilla chips to the skillet. Using a spatula gently toss the chips in the sauce until they are all coated. |
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6
Done
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Once coated remove skillet from heat. Test a chip to see if it has softened to your liking. If the chips are not sufficiently softened cover the skillet for 1-4 minutes until you’re happy with the texture. |
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7
Done
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Sprinkle the chilaquiles generously with crumbled cheese, radish, and cilantro. Scoop onto individual plates, add a few lime wedges and top with an egg if desired. Enjoy! |
