CHILAQUILES RECIPE TORTILLA CHIPS RECIPES

Steps:

• Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
• Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan; cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat.
• Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.

Steps:

• Enchilada Sauce:
• Mix the flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth.
• In a large skillet, over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour and spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it.
• Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook for about 1 minute or until fragrant and slightly deepened in color.
• Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
• Raise the heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer.
• Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and the spoon encounters some resistance while stirring.
• Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary.
• Chilaquiles:
• Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce.
• Once coated, remove the skillet from the heat. Test a chip to see if it has softened to preference. If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until the desired texture is achieved.
• Sprinkle the chilaquiles generously with crumbled cheese, radish, and cilantro leaves.
• Scoop servings onto individual plates, add a few slices of avocado, a fried egg if desired, and a wedge of lime.
• Serve immediately to prevent the chips from sogging further.