Chilaquiles

Difficulty:
1/5

Chilaquiles. Chee-lah-KEE-less! Basically, corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans.

 

Ingredients:

  • 3 tablespoons (45 ml) flour
  • 1 tablespoon (15 ml) chili powder
  • 1 teaspoon (5 ml) ground cumin
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) dried oregano
  • 1 tablespoon (15 ml) Spanish paprika
  • 3 tablespoons (45 ml) nutritional yeast
  • ⅛ teaspoon (0.75 ml) ground cinnamon
  • Salt
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) tomato paste
  • 2 cups (470 ml) vegetable broth
  • 2 tablespoons (30 ml) chopped cilantro, plus more for garnish
  • 1 lemon, juice
  • 4 cups (950 ml) tortilla chips
  • ⅓ cup (80 ml) crumbled cotija
  • 3 radishes, sliced thinly
  • Fried eggs, to garnish

 

Method:

  • In a bowl, combine the flour, chili powder, cumin, garlic powder, oregano, paprika, nutritional yeast, and cinnamon. Season with salt.
  • In a large skillet over medium heat, warm the oil. Pour in the flour/spice mixture and whisk constantly until fragrant and slightly darkened in color, about 1 minute.
  • Whisk in the tomato paste. Once combined, slowly whisk in the vegetable broth. Whisk until no lumps remain.
  • Raise the heat to medium-high and bring the mixture to a simmer. Allow to cook, whisking often, until the sauce has thickened, 5-7 minutes.
  • Reduce the heat to low. Whisk in the cilantro and lemon juice. Add the tortilla chips to the skillet. Using a flexible spatula, toss until all the chips are well coated in the sauce.
  • Remove the skillet from the heat and allow the chips to rest in the sauce for 2-3 minutes to soften slightly.
  • Sprinkle the cheese over the chips. Garnish with sliced radish and more cilantro. Top with fried eggs and serve immediately.