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 152 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.

All Comments

Hi Joev! If the tortillas are sticking when you’re removing them from the liner, it’s likely because the dough is too sticky. Try adding a little more masa harina next time until the dough feels like Play-Doh. This will make it easier to remove the tortillas without tearing them. Let us know if that helps!

thank you for the great recipe
Different different subject
I’ve seen the YouTube videos, but I still continue to have an issue with taking the flatten tortilla off the liner without tearing it. Is there something I can put on the liner to keep my tortilla from sticking and tearing please help

Hi Sandy! The oil is meant to be used for frying the eggs.

what do you do with the oil ?

These Pink Chilaquiles Are Made With Beets & Habanero

These Pink Chilaquiles Are Made With Beets & Habanero

Pink Chilaquiles With Beet Habanero Salsa

Servings

Prep Time

Cook Time

Ingredients

Directions

All Comments

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