Name: Pink Chilaquiles With Beet Habanero Salsa
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2-3
Ingredients: 4 medium-sized tomatoes (about 400g); 1 medium-sized beet, cooked and peeled; ¼ red onion; 2 cloves of garlic; 2 habanero chiles; 2 tbsp olive oil; ¼ cup of cashews; Juice of 1 lime; 1 cup water; 2 cups of totopos (corn chips); Garnishes of your choice, such as cotija cheese, radishes, cilantro, sliced raw onion

These Pink Chilaquiles Are Made With Beets & Habanero

February 8, 2024

Behold. These bright pink chilaquiles, topped with a runny egg, are a total scene-stealer. And we promise, they're no Valentine's Day gimmick — they actually taste good. Their bold color comes from the addition of a single beet, lending a subtly earthy flavor that's balanced with the floral, fruity heat of a habanero and plenty of acid from tomatoes and lime. There are also a handful of cashews in the salsa, which add a hint of creaminess that's entirely plant-based. This recipe is easy to make vegan — just swap the egg for your protein of choice and use a non-dairy cheese. ¡Provecho!

Pink Chilaquiles With Beet Habanero Salsa

Rated 3.7 stars by 97 users

Servings

2-3

Prep Time

5 minutes

Cook Time

25 minutes

Inspired by a dish we ate at Alma Verde in Tijuana, these beet chilquiles are a fun colorful twist on a classic. They can easily be made vegan by choosing plant-based toppings. You can use store-bought chips or go the extra mile by frying your own with stale tortillas. It'll take this dish to another level.

Ingredients

4 medium-sized tomatoes (about 400g)
1 medium-sized beet, cooked and peeled
¼ red onion
2 cloves of garlic
2 habanero chiles
2 tbsp olive oil
¼ cup of cashews
Juice of 1 lime
1 cup water
2 cups of totopos (corn chips)
Garnishes of your choice, such as cotija cheese, radishes, cilantro, sliced raw onion

Directions

Roast tomatoes, onion, garlic, and chiles in a 375-degree oven for about 20 minutes. Take the garlic out earlier if it's starting to turn from gold to brown.
While salsa ingredients are roasting, add cashews to a blender with warm water (to cover, about 1 cup). Let soak.
When vegetables are done roasting, add to blender with cooked beet and blend on high until smooth. Add lime juice and salt to taste.
Preheat a frying pan on medium heat, fry eggs, then remove from skillet.
Lower heat to medium-low. Add sauce to frying pan, stirring until it’s warm. Add totopos (corn chips) and lightly coat chips with the salsa, stirring for about 1 minute.
Remove chilaquiles from pan and plate, topping with fried egg and garnishes.