When my favorite song randomly plays from my playlist, it brings me more joy and satisfaction than selecting to the play the same song! It’s one of those small joyous moments of life which are the bound to happen multiple times and every time it brings out the same level of happiness!
(Sometimes I am philosophical!)
I am the person who always looks for a crispy accompaniment with any meal; papad and banana chips are my go to toppings. It’s not just me, Jaimin is the same (Indori bhujia lover)! And this family trait is going to be passed on to Saahil, obviously! So to me crispy tortillas swimming in a rich sauce is hard to resists.
For Chilaquiles the sauce is everything! Usually you will find recipes with either red or green salsa, here I am using my go to enchilada sauce. And woah! It turned out great!
The simplicity of this dish is the best part of this recipe. And it’s customizable! Like how I added black beans to the sauce for some protein. Feel free to add some veggies or even scramble eggs (note for next time!)
Are you ready to give it a try? Here’s the recipe!
P.S. Prep everything and keep them accessible before you start. This dish comes together very quickly!
Chilaquiles Rojos
Ingredients
For Sauce
- 1 tbsp red chili powder
- 1 tsp cumin powder
- 3 tbsp all purpose flour
- 1 tsp garlic powder
- 1/4 tsp dried oregano
- 1/8 tsp cinnamon
- salt as per taste
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 2 1/2 cups vegetable broth low sodium
- 1 tsp apple cider vinegar
- 8 ounce can of black beans drained and washed
- chopped cilantro for garnish
For Chilaquiles
- 6 ounce corn tortilla chips around 5 big handfuls
- 1/3 cup crumble feta cheese
- 1/2 cup chopped cilantro
- fried eggs to accompany
- avocado slices to accompany
Instructions
For Sauce
- Mix the flour, chili powder, cumin powder, garlic powder, oregano, cinnamon and salt (as per taste) in a small bowl and keep it accessible along with tomato paste and vegetable broth.
- In a 12 inch skillet warm the olive oil on a medium heat; warm not hot. Sprinkle the spice and flour mix, stir constantly for about a minute.
- Whisk in the tomato paste and then slowly pour the vegetable broth while whisking constantly to avoid any lumps.
- Bring the mixture to simmer and cook for another 5 minutes. Stir/whisk intermittently.
- Reduce the heat to lowest setting, stir in the vinegar, black beans and cilantro and let it cook for a minute before adding the chips. Adjust the salt if needed.
For Chilaquiles
- Keep everything ready before you add chips. If you planning to have eggs on side, this is the time to start on them. Chilaquiles are best when had immediately.
- Add the chips to the skillet with the sauce (still on the low heat). Using a rubber spatula (or a flexible spatula, no wooden) toss the chips into the sauce until each chip is evenly coated with the sauce.
- Once coated removed the skillet from the heat, sprinkle crumble feta and cilantro leaves.
- Serve immediately with your choice of accompaniment.
