Chilaquiles Rojos

Serves: 4 Save

Ingredients (18)

  • 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
  • 5 big handfuls (5 ounces) corn tortilla chips, or homemade crispy baked tortilla chips (see post)
  • ⅓ cup crumbled Cotija, queso fresco or feta cheese
  • 1 small handful (about 3 tablespoons) very thinly sliced radish, or chopped red or green onion
  • 1 ripe avocado, thinly sliced, or guacamole
  • Optional: 4 fried eggs or scrambled eggs or poached eggs
  • 1 small lime, cut into wedges

Directions

Learn how to make this recipe at Cookie and Kate