Chilaquiles Rojos Recipe

Mexican breakfast laquiles are tortilla chips with sauce. Make chilaquiles verdes or rojos with salsa verde or red enchilada sauce.

– 3 tablespoons flour (whole wheat, all-purpose, or gluten-free blend all work) – 1 tablespoon ground chili powder – 1 teaspoon ground cumin – ½ teaspoon garlic powder – ¼ teaspoon dried oregano – ¼ teaspoon salt, to taste – Pinch of cinnamon – 3 tablespoons extra-virgin olive oil – 2 tablespoons tomato paste – 2 cups vegetable broth – 2 tablespoons chopped fresh cilantro, plus additional for garnish – 1 teaspoon apple cider vinegar or distilled white vinegar

Ingredients

Tostada chips fry. Use a flexible spatula to lightly coat chips with sauce. They may seem impossible, but persist!  

Instructions

Step 1

After coating, remove skillet from heat. Check chip softness (I prefer mine tender).  

Step 2

Cover the skillet for 1–4 minutes to soften chips to your liking.  

Step 3

Mix crumbled cheese, radish, and cilantro into chilaquiles.  Top dishes with avocado, fried egg, and lime wedge.   

Step 4

Serve chilaquiles quickly because chips soften. Recovering the pan to keep heat mushes chips.  

Step 5

Also See

Favorite Breakfast Tacos Recipe