Chilaquiles Rojos

vegan chilaquilles with roast tomato salsa, avocado, pickled red onion

serves 2

 3 roma tomatoes, cut in half

1/2 white onion, quartered

1 red finger chili

3 cloves of garlic

1 tablespoon of cumin

1 handful of cilantro (depending on your love for it)

1 piece dried chili (or 2t of paprika)

1.5 cup water (or stock)

 Garnish

** really just use whatever you have here, reach for the stars on this one

1/2 avocado, sliced thinly and seasoned

radish

jalapeno

pickled red onion

glowfood cheese

cashew queso

  1. Heat oven to broil at 500f and place roma tomatoes, onion, fresh chili and garlic onto lined baking sheet, season thoroughly. Place in oven for 20 minutes, or until well charred.
  2. Heat pot to medium, add charred vegetables and stir frequently. Throw in the cumin, cilantro and dried chili – deglaze with 1 ½ C water and reduce to a simmer.
  3. While pot is reducing, now is a great time to go ahead on chopping and preparing your garnish for everything.
  4. Once pot has reduced by 1/2, blend on high and adjust seasoning. Now is the time to add cheese, or nut cheese, or whatever along those lines and blend on slow.
  5. Pour over tortilla chips, mix in a bowl thoroughly so salsa covers all the chips (you may have a little bit of salsa left over, I like mine covered in sauce but add whatever you like)
  6. Start to slowly stack the chips into the bowl layer by layer for extra height (I use a wide bowl for good garnish coverage), add your garnishes and celebrate with a big bowl of chilaquiles

 

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