Avocado Chilaquiles
Serves 4
Ingredients
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Tortilla Chips
- 12 corn tortillas
- ¼ cup olive oil
- ½ teaspoon salt
Sauce
- 3 tablespoons all-purpose white flour
- 1 ½ tablespoons Mexican chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 3 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 ½ cups vegetable broth
- Juice of ½ lime
- Spicy sauce, to taste
Toppings
- 4 eggs
- 2 avocados, sliced
- Crumbled feta or cotija cheese, to taste
- Diced red onion, to taste
- Fresh cilantro, to taste
Preparation
- Preheat the oven to 400F.
- Prepare the chips. Cut each tortilla in half and then into quarters to obtain 8 chips per tortilla. Place them in a bowl. Add olive oil and salt. Mix well. Arrange the chips on 2 large baking sheets, leaving some space between each chip.
- Bake in the oven for 12-15 minutes or until they become crispy. Set aside.
- Prepare the sauce. In a small bowl, combine the flour with chili powder, cumin, garlic powder, and salt. In a large skillet over medium heat, heat 3 tablespoons of olive oil. When hot, add the flour mixture and stir until the flour darkens. Add the tomato paste and mix again.
- Gradually whisk in the vegetable broth. Bring to a boil, reduce the heat, and simmer for 5-10 minutes. Add lime juice and spicy sauce to taste.
- Add the chips to the sauce and mix well. Cook for 2-5 minutes or according to your preference. Personally, I like when the chips are still slightly crispy.
- Meanwhile, heat a little oil in another pan and cook the sunny-side-up eggs for 2-3 minutes until the yolk is still runny and the whites start to brown.
- Serve the chilaquiles on plates. Garnish with the sunny-side-up egg, avocado, and other toppings to taste.
