veganplusbacon

• 1 guajillo chiles (dried), seeded & stems removed
• 2 chiles de arbol (dried), seeded & stems removed
• 5 roma tomatoes, cut into large pieces
• 3 garlic cloves, minced
• 1 white onion, chopped
• 2 T. avocado oil
• 2 cups broth
• 1 tsp. Bouillon (chicken, vegetable or whatever you have)
• ¼ tsp. dried oregano
• ¼ tsp. fine salt
• 8 corn tortillas
• 4 fried eggs, optional
• ½ cup roughly chopped cilantro, for garnish
• 1 avocado sliced, for garnish
• 1 turnip sliced, for garnish
• Crumbled queso fresco or vegan feta, optional

Steps to Make

1. Gather all ingredients and preheat oven to 400 degrees.
2. On medium heat in a medium pot, heat avocado oil in pan and add chopped onions. Saute for 4-6 minutes. Add minced garlic and cook for 1-2 minutes or until fragrant.
3. Add chopped tomato to pan and saute for 4-6 minutes. 
4. Add all chiles (guajillo and chiles de arbol) and 2 cups of broth. Lower heat to medium low and simmer for about 30 minutes or until the tomatoes have broken down.
5. While sauce is cooking cut up corn tortillas into triangles. Lay in a single layer on a baking sheet. Bake for approximately 20 minutes, turning about halfway through.
6. Remove tomato sauce from heat. In food processor add cooked tomatoes and their liquid (can remove dried chile husks at this point if you want less spicy) bouillon, oregano and salt. Blend until smooth.
7. Add blended sauce back to sauce pan and heat on low. Cook for 5 minutes.
8. Add cooked tortilla triangles (chips) to the chilaquiles sauce and heat for approximately 5 minutes, until “chips” slightly softened.
9. While the sauce and “chips” cook, cut up or cook any optional toppings (eggs, cilantro, avocado, cheese, turnip, etc.)
10. Serve immediately, place any optional toppings on top and enjoy!

Nutrition Information:

• Calories: ~260 kcal
• Carbohydrates: ~25 g
• Protein: ~10 g
• Fat: ~14 g
• Saturated Fat: ~4 g
• Fiber: ~5 g
• Sugar: ~5 g
• Sodium: ~420 mg
• Potassium: ~470 mg