Name: Chilaquiles Rojos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 tablespoons flour (whole wheat, all-purpose, or gluten-free blend all work); 1 tablespoon ground chili powder; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ¼ teaspoon dried oregano; ¼ teaspoon salt, to taste; Pinch of cinnamon; 3 tablespoons extra-virgin olive oil; 2 tablespoons tomato paste; 2 cups vegetable broth; 2 tablespoons chopped fresh cilantro, plus additional for garnish; 1 teaspoon apple cider vinegar or distilled white vinegar; 5 big handfuls (5 ounces) corn tortilla chips, or homemade crispy baked tortilla chips (see post); ⅓ cup crumbled Cotija, queso fresco or feta cheese; 1 small handful (about 3 tablespoons) very thinly sliced radish, or chopped red or green onion; 1 ripe avocado, thinly sliced, or guacamole; Optional: 4 fried eggs or scrambled eggs or poached eggs; 1 small lime, cut into wedges