Chilaquiles

Have you tried chilaquiles? They're a delicious and classic Mexican breakfast dish made with crispy tortilla chips soaked in a flavorful sauce. Give them a try!

While this recipe may not be 100% authentic, I'm confident it'll hit the spot. Give it a try!

4 servings

INGREDIENTS

• 2 cups Enchilada Sauce

  • 3 tablespoons olive oil

  • 2 tablespoons tomato paste

  • 2 cups vegetable broth

  • 1 teaspoon apple cider vinegar

  • spice mix (mix well in a bowl and set aside)

    • 3 tablespoons flour

    • 1 tablespoon ground chili powder

    • 1 teaspoon ground cumin

    • 1 teaspoon garlic powder

    • ¼ teaspoon asafetida

    • 1 teaspoon dried oregano

    • 1 teaspoon black pepper

    • ¼ teaspoon salt, to taste

    • pinch of cinnamon (optional but recommended)

• 5 oz tortilla chips

• ⅓ cup Cotija

• ¼ cup cilantro, thinly sliced

• ¼ cup green onions, thinly sliced

• Guacamole (for serving, optional)

  • halve the recipe

• 1 lime, cut into wedges

DIRECTIONS

ENCHILADA SAUCE

1. Have all of your sauce ingredients measured and set near the stovetop, as well as a whisk

2. In a pot, heat your oil. It is hot enough if you add a pinch of your spice mix, and it sizzles.

3. When the oil is hot enough, whisk in your flour mixture. Cook till it releases a fragrance and has darkened slightly in color.

4. Whisk in the tomato paste, and once fully incorporated, whisk in your broth.

5. Raise the heat to medium-high, and bring this sauce to a simmer. It would be best if you often stirred so as not to have lumps. Cook for around 7 minutes- till the sauce thickens slightly.

6. Turn off the heat, and mix in the vinegar. Taste check for salt/ lemon juice, and adjust accordingly.

   CHILAQUILES

7. Heat the sauce in a skillet over low heat, if not making fresh.

8. Mix in the tortilla chips, and toss gently till all chips are coated with the sauce.

9. Remove the skillet from the heat, and garnish with cilantro and green onions.

10. Dish the chilaquiles with a side of guacamole.