Red Chipotle Chilaquiles
Got a quarantine hangover? Yeah...we all do, sista. Let me introduce you to the ultimate cure. A little bit crunchy, a little bit saucy...deeply flavorful with the perfect amount of smoky chipotle heat. Time to brunch so hard with these Red Chipotle Chilaquiles, and maybe even wash it down with a little hair of the dog. Hey, it’s 5 o’clock somewhere!
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Sure, you can fry your own chips if you have flour tortillas hanging around, but bagged restaurant-style tortilla chips are the best shortcut to getting these into your mouth as fast as possible. They just get soaked with a chipotle spiced enchilada sauce anyway so who cares what you use.
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After that, the rest is up to you. Customize your chilaquiles however you want. Hey, it’s your restaurant! Pulled pork, fried eggs, shredded chicken, roasted veggies, crumbled cotija cheese, pickled onions, black beans, avocado, pico de gallo...THE WORLD IS YOUR OYSTER, just as long as you don’t go outside.
STEP BY STEP PICTURES:
Red Chipotle Chilaquiles
Ingredients:
- 3 garlic cloves
- ½ small onion, any kind
- 1 jalapeño, seeded (don’t have? That’s ok!)
- 1 tablespoon olive oil
- 1 14oz can pureed tomatoes (if you only have diced, puree it quickly in the food processor)
- ½ cup chicken or vegetable stock
- 2 tablespoons chipotle sauce (look for La Morena brand. If you can only find Chipotle Chiles in Adobo and not JUST the sauce, use 1T instead of 2T or it will be very spicy)
- 2 teaspoons ground cumin
- ¾ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano
- ¼ chipotle chili powder
- 1 heaping cup any greens (spinach, kale, shard, etc)
- 2 to 3 handfuls of restaurant style tortilla chips (try try try not to use Tostitos brand, or anything similar...they will make this dish way too salty. My first choice is usually the grocery store brand because they fry it themselves)
- 2 eggs
- Olive oil
- ⅓ cup black beans
- Cotija cheese crumbles (or feta, or mexican shredded or whatever you’ve got!)
- Avocado, sliced
- Cilantro, torn
- Radish, sliced
- Pickled red onions (simply sliced red onion that sits in a bath of apple cider vinegar ALL DAY LONG)
Instructions:
- Place garlic, onion & jalapeño into a mini food processor and hit it until it’s super chopped up like salsa but stop short of blending it into a juice. Throw olive oil into a cast iron pan and cook chopped onion mixture on medium-low until soft and translucent, but not burnt. Mix in tomatoes, stock, chipotle sauce and all the spices and let simmer on low for about 10 minutes. The goal is to allow the sauce to reduce, let the flavors meld together but not to let it reduce so much that it burns. After about 10 minutes, throw in the spinach so it wilts in the sauce.
- Gradually throw tortilla chips into the sauce and gently fold until the chips are totally coated. Stop when you run out of sauce. For me, this is 2 big handfuls.
- Place a nonstick pan on the stove and turn to medium-high heat. Add about 1 tablespoon olive oil in the pan, then crack 2 eggs into the oil. Let them cook on high so the edges get nice and crispy but the yolk stays runny. As soon as the whites are cooked through, remove from heat.
- Place eggs on top of the sauce-coated chips. Sprinkle with black beans, sliced avocado, torn cilantro, sliced radishes & pickled onions.