The Scoop
Red Chilaquiles marry warmth and zest in a dish perfect for shared stories.
Returning home after a year in Spain felt like stepping into yet another chapter of life. I had been an exchange student immersed in a world where adding cinnamon to savory dishes was a delightful revelation. On the chilly autumn evening of my return, as my family gathered to hear about my adventures, I decided to share a piece of that life with them. Red Chilaquiles became my choice, something simple yet bursting with a blend of both familiar and newfound flavors. Using whole-wheat flour as a nod to my health-conscious mom, I combined it with chili powder and cumin, creating an aroma reminiscent of cozy Spanish streets.
Tomato paste always fascinated me with its ability to transform a dish's depth, and there it was, ready to craft a sauce with vegetable broth that bubbled gently like the taps of flamenco dancer’s shoes. As I whisked, that unique scent of cinnamon joined the mix, whisking me back to crowded Spanish markets. The tortilla chips in my pantry were my secret weapon; I’d learned to let them rest in the sauce until just the right softness, avoiding the all-too-common mistake of making them too soggy. Sprinkling cotija cheese and cilantro invited my family to dig in, keeping the story alive with every cheesy bite.
As we sat around the table, my brother declared that this meal alone was worth my trip abroad. It was more than just a dish—it was a flavorful tapestry of past experiences woven into the present. I realized then, food had always been my bridge, my way of sharing stories. A splash of apple cider vinegar lifted the flavors, echoing the little surprises of my journey, and the thinly sliced radishes added just a touch of peppery crunch that mirrored the unexpected joys of returning home.
Ingredients
For the red sauce:
- 3 tablespoons whole-wheat or all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- cinnamon, to taste
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons fresh cilantro, chopped, plus more, to taste, for garnish
- 1 teaspoon apple cider vinegar or white vinegar
For the chilaquiles:
- 5 ounces corn tortilla chips
- 1/3 cup cotija, queso fresco, or feta cheese, crumbled
- 3 tablespoons radishes, very thinly sliced
- 4 eggs, cooked (to your preference) and warm
Directions
- In a medium bowl, add the flour, the chili powder, the cumin, the garlic powder, the oregano, the salt, and the cinnamon and stir to combine.
- In a large skillet over medium heat, heat the olive oil until it is hot enough to sizzle when sprinkled lightly with the flour mixture.
- Add the flour mixture to the heated olive oil and cook, whisking constantly, until it is fragrant and has slightly deepened in color, about 1 minute.
- Add the tomato paste to the flour mixture and whisk to combine.
- Slowly add the vegetable broth to the flour mixture and whisk constantly to smooth any of the lumps.
- Increase the heat to medium-high and bring the flour mixture to a gentle simmer. Lower the heat, if needed, to maintain the gentle simmer.
- Cook the sauce, whisking frequently, until it has thickened and the whisk encounters some resistance when stirring, about 5-7 minutes.
- Decrease the stovetop heat to the lowest setting. Add 2 tablespoons of the cilantro and the vinegar to the sauce mixture and whisk to combine.
- Use a flexible spatula to add the tortilla chips to the sauce and gently toss until all of the chips are coated.
- Taste one of the tortilla chips for texture, if it is not soft enough, cover the skillet and let it rest until the desired texture is reached, about 1-4 minutes.
- Transfer the skillet away from the heat.
- Sprinkle the cheese, the radish slices, and the extra cilantro over the chilaquiles.
- Serve the chilaquiles topped with the cooked eggs.
×