Gluten-Free Red Chilaquiles Recipe
Updated Mar 25, 2020, Published Dec 17, 2019
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I love Mexican food. It’s the cuisine I’d choose over all others if given the choice to only eat one type of food for the rest of my life. Tacos – love them. Pozole – delish. Chilaquiles – yes, please! I could have Mexican food all day long, too. Breakfast chilaquiles, in fact, are one of my favorite Sunday morning meals (I’m not much of a breakfast eater, so these end up on my plate around brunch or lunch time!). This simple Gluten-Free Red Chilaquiles Recipe is my new go-to when I’m craving chilaquiles.
Haven’t tried chilaquiles before? You’ve been missing out! It’s a little bit like nachos but cooked in sauce. You can top them with pulled chicken, refried beans, eggs, you name it! I made these with pasture-raised eggs (from Nature’s Yoke) for a breakfast spin, but you can really eat these at time of day.
Topped with cilantro, these red and green chilaquiles are quite festive for this time of year, don’t you think?
Gluten-Free Red Chilaquiles Recipe
Ingredients
- 12 corn tortillas
- Corn oil
- Kosher or fine sea salt
- 1½ - 2 cups gluten-free red enchilada sauce, (store bought or see below)
- 6 large eggs
- Black pepper
- ½ cup chopped cilantro leaves
- ½ cup crumbled cotija cheese
Instructions
- Cut the tortillas into 6 wedges. Pour enough oil into a large skillet to cover by 1/8 of an inch. Heat over medium-high heat. When the oil in hot, drop the cut tortillas into the pan, working in batches so as not to over-crowd the pan. Fry until golden brown on one side, 1-2 minutes. Flip and fry on the other side until golden brown, another 1-2 minutes. Transfer to a paper towel lined plate to drain and sprinkle with a little salt. Repeat with remaining tortillas until they are all fried. Drain off all but 1 tablespoon of oil.
- Add the red enchilada sauce and cook for 2 minutes. Reduce the heat to medium-low. Whisk the eggs with ½ teaspoon salt and ½ teaspoon pepper. Pour into the hot sauce and cook, stirring occasionally, until the eggs are fully incorporated into the sauce and set, about 10 minutes. Add the tortillas back into the pan and stir to make sure they are fully coated with sauce.
- Top with the cilantro and cheese and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Red Enchilada Sauce Recipe
Ingredients
- 3 dried ancho chili peppers
- 2 cloves garlic, , peeled and smashed
- 1 tablespoon olive oil
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cloves
Instructions
- Remove the stems and seeds from the chilies. (Be careful not to touch your eyes when working with chilies.) Place the chilies in a small saucepan and cover with water. Bring to a boil, remove from heat, and let sit for 10 minutes.
- Remove the chilies from the soaking water, reserving the water. Place the chilies, garlic, olive oil, salt, pepper, and cloves in a blender. Add 1 ½ cups of the soaking water and blend for two minutes until the sauce is completely smooth.
- Can be used immediately or stored in a covered glass container in the refrigerator for up to one week. Reheat before using.
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YUM! I’m the same. I could eat Mexican food all day every day! This dish sounds delicious Carol!