Chilaquiles Rojos
A traditional Mexican breakfast made with tortilla chips simmered in red sauce.
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.