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.