Chilaquiles Rojos
Pronounced 'Chee-lah-key-less' - this traditional Mexican Breakfast includes tortilla chips coated in a Spanish style 'red enchilada sauce' topped with crumbled feta, avocado, fried egg & coriander
Cooking Method
- Cut the tortilla wraps into 8 triangles per wrap and fry or bake with some oil then season with a little sea salt and chopped coriander
- To make the sauce- in a pan on a medium heat, heat the oil then stir in the flour and stir for a couple of minutes until you form a paste and it begins to sizzle
- Add the tomato purée and Puréety Fajita seasoning, stir for about a minute before slowly adding the vegetable stock, whisking continually. (if you add the stock too quickly you may create lumps)
- Bring the sauce to a simmer and leave for around 5 mins. Once the consistency has thickened enough to coat the back of a spoon turn off the heat and add the chopped coriander and vinegar
- Check the seasoning then add the tortillas chips to the pan, using a flexible spatula gently toss until all the chips are coated. Remove from pan onto a plate or bowl and sprinkle with the cheese, radish and some coriander leaves and serve immediately. The chips should be soft with a little bite. Top with fried eggs, avocado and feta cheese and enjoy!
Ingredients
- 3tbsp Plain Flour
- 3tbsp Extra Virgin Olive Oil
- 2tbsp Tomato Purée
- 500ml Vegetable Stock
- 2tbsp Coriander , Chopped
- 1tspn Apple Cider Vinegar or Red Wine Vinegar
- 3 Large tortilla wraps or 150g Shop Bought Tortilla Crisps
- 4-5 Radish (optional) , Sliced - finely
- 50g Feta Cheese , Crumbled
- 1 Ripe Avocado , Sliced
- 4 Fried Eggs
- 1 Lime , Cut into wedges
- Pinch Sea Salt
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