Pink Chilaquiles!

Like chilaquiles but with roasted beets in the sauce. Comes out bright pink and amazing!

Ingredients:

  • 2 medium beets, roasted and peeled

  • 1 small yellow onion

  • 2 cloves garlic

  • 1–2 chipotle peppers in adobo (for smokiness)

  • 1 teaspoon ground cumin

  • Juice of 1 lime

  • ½–1 cup vegetable broth (to thin)

  • Salt

  • 8–10 corn tortillas, cut into triangles
    or 1 bag sturdy tortilla chips

  • Neutral oil for frying (if making your own chips)

  • 4 eggs (optional but highly recommended)

  • ½ cup crumbled queso fresco or cotija

  • 1 avocado, sliced

  • Thinly sliced red onion

  • Fresh cilantro

  • Extra lime wedges

    Step 1: Roast the Beets

    Preheat oven to 400°F.
    Wrap whole beets in foil with a drizzle of olive oil and roast 45–60 minutes, until fork-tender. Let cool, peel, and roughly chop.

    Step 2: Make the Sauce

    In a skillet, sauté onion and garlic in olive oil until soft and fragrant.

    Add roasted beets, chipotle, cumin, lime juice, and broth. Simmer 5–10 minutes.

    Blend until completely smooth and silky. Add more broth as needed — it should be saucy but not watery. Salt to taste.

    It should be bright, shocking pink.

    Step 3: Prepare the Tortillas

    If making your own:

  • Fry tortilla triangles in 1–2 inches of oil until golden and crisp.

  • Drain on a towel and salt lightly.

  • If using chips, make sure they’re thick and sturdy.

    Step 4: Bring It Together

    Warm the beet sauce in a large skillet.

    Add chips and gently toss until coated but still holding some crunch. You want them softened but not mushy.

    Step 5: Top & Serve

    Top with:

  • Fried or jammy eggs

  • Serve immediately.

  • Queso fresco

  • Avocado

  • Red onion

  • Cilantro

  • A squeeze of lime