Name: Chilaquiles Rojos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 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

1 To make the sauce: Measure 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.

2 In a large skillet over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it.

3 Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

4 Raise 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 your spoon encounters some resistance as you stir it.

5 Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary (I usually add another pinch or two).

6 To make the chilaquiles: Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce. It might seem like they never will be, but keep stirring!

7 Once coated, remove the skillet from the heat. Test a chip to see if it has softened to your liking (this is really a matter of personal preference—I like my chips lightly tender). If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until you’re happy with their texture.

8 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. The chips will continue softening with time, so chilaquiles are best served promptly (do not re-cover the pan to preserve heat; the chips will get far too soggy).