Chilaquiles
with chorizo / avocados / sour cream

Name: Chilaquiles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp Oil, cooking; 1 Tbsp Chili powder; 2 tsp Cumin, ground; 1/2 tsp Oregano, dried; 5 Tbsp Tomato paste; 2 cups Stock, any type; 8 Tortillas, gluten-free corn and taco-sized, chopped into 2” / 5cm pieces; 1 Bell peppers, any color, chopped; 1/2 Onions, medium and red, chopped; 12 oz Zucchini, chopped; 1 Limes, wedges; 1 Avocados, sliced; 1 Tbsp + 1 Tbsp Oil, cooking; 8 oz Chorizo, raw (sub Italian sausage); ~1 1/2 cups Red enchilada sauce (ingredients listed separately); 6 Tbsp Sour cream (sub plain or Greek yogurt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Chilaquiles is a Mexican comfort food that is made when strips of fried corn tortillas are simmered in enchilada sauce and served with cheese, diced red onions and sour cream. Our version includes chorizo for spice and avocados to balance the heat.
Smarts: We've found that gluten-free enchilada sauce can be hard to find, so this recipe includes our easy, homemade version. Chorizo can be quite spicy, so keep that in mind when adding spice to your enchilada sauce.

Ingredients

Metric

Servings:

Red Enchilada Sauce (Paleo and Gluten-Free):

Oil, cooking - 1 Tbsp
Chili powder - 1 Tbsp
Cumin, ground - 2 tsp
Oregano, dried - 1/2 tsp
Tomato paste - 5 Tbsp
Stock, any type - 2 cups

Chilaquiles:

Tortillas, gluten-free corn and taco-sized - 8 , chopped into 2” / 5cm pieces
Bell peppers, any color - 1 , chopped
Onions, medium and red - 1/2 , chopped
Zucchini - 12 oz , chopped
Limes - 1 , wedges
Avocados - 1 , sliced
Oil, cooking - 1 Tbsp + 1 Tbsp
Chorizo, raw - 8 oz (sub Italian sausage)
Red enchilada sauce (ingredients listed separately) - ~1 1/2 cups
Sour cream - 6 Tbsp (sub plain or Greek yogurt)

Prep

Tortillas - Chop into 2” / 5cm pieces. (Note: If time allows and you haven't done so already, leave tortillas uncovered at room temperature for a few hours and up to a day.) They will hold up better during cooking if they are a bit stale. (Can be done 1 day ahead)
Enchilada sauce - Heat oil (the portion for the sauce) in a saucepan over medium heat. To the hot oil, add chili powder, cumin and oregano and saute until fragrant, ~1 minute. Add tomato paste and stir to combine. Whisk in stock and bring to a simmer. Simmer until sauce thickens slightly and reduces to roughly 1 1/2 cups / 355mL (for 4 servings; adjust if customizing), ~5 minutes. Season with some salt and pepper. (Can be done 5 days ahead)
Bell peppers / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Zucchini / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Avocados - Slice avocados.

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Make

Heat a nonstick pan over medium heat. Add first part of cooking oil (portion for the chilaquiles) and then chopped tortillas. Cook tortillas, stirring occasionally, until lightly toasted, 5 to 6 minutes. Set aside.
Return skillet to stovetop and increase to medium-high heat. Add second part of oil (portion for the chilaquiles) and then bell peppers and zucchini with a pinch of salt. Saute until vegetables are tender, 3 to 4 minutes.
Add chorizo and saute, breaking the chorizo apart until cooked through and starting to brown on the bottom of the pan, 4 to 5 minutes more.
Pour enchilada sauce and toasted tortillas over chorizo and stir until tortillas are warmed through and coated in sauce.
Divide chilaquiles between serving bowls.
Serve chilaquiles with sliced avocados, red onions, sour cream and lime wedges on the side. Let everyone garnish their bowl at the table.

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