These Pink Chilaquiles Are Made With Beets & Habanero
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 105 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.
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.