Chilaquiles
Ingredients:
| 16 | corn tortillas |
| 1/3 cup | crumbled cotija or feta cheese |
| Red Sauce | |
| 3 tbsp | flour |
| 1 tbsp | ground chili powder |
| 1 tsp | ground cumin |
| 1/2 tsp | garlic powder |
| 1/4 tsp | dried oregano |
| 1/4 tsp | salt |
| pinch | cinnamon |
| 3 tbsp | olive oil |
| 2 tbsp | tomato paste |
| 1 can | vegetable or chicken broth |
| 2 tbsp | chopped cilantro, plus additional for garnish |
| 1 tsp | distilled white vinegar |
Instructions:
Baked Tortilla Chips:
- Preheat oven to 400 degrees
- Slice 16 corn tortillas into 8 wedges
- Brush both sides of the tortilla with olive oil
- Divide the wedges between two large baking sheets lined with parchment paper and arrange them evenly across the pan -- okay to overlap
- Bake 10-15 minutes or until the chips turn golden on the edges
- Set aside to add to the sauce
Sauce:
- In a small bowl combine flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon
- In a large skillet over medium heat, warm the olive oil and then add the flour spice mixture
- Whisk for about 1 minute and add tomato paste into the mixture and slowly pour the broth while whisking constantly to remove any lumps
- Once the sauce thickens, whisk in the cilantro and vinegar and reduce heat
- Add baked tortilla chips to the skillet and toss until all of the chips are coated in the sauce
- Once coated, remove the skillet from the heat
- Plate and garnish with cilantro and crumbled cotija or feta cheese
Recipe submitted by Kylan Takakusagi