Paleo-Friendly Chilaquiles
  • Red Chili Sauce:
  • 2oz new mexico dried chiles
  • 28oz diced tomatoes
  • 1 jalapeño
  • 1 medium yellow onion
  • 3 cloves of garlic
  • 1 tablespoon avocado oil
  • 2 tablespoons honey
  • salt and pepper, to taste
  • Remaining Ingredients:
  • 1 bag Siete Foods Sea Salt Tortilla Chips
  • 2-4 eggs
  • 1 lime, cut in wedges
  • 1 tablespoon avocado oil
  • 1 batch pico de gallo
  • 1 batch guacamole
  • cilantro, for garnish
  1. Soak dried chiles in a pot of boiling water for 15 minutes.
  2. While the chiles boil, roughly chop the jalepeno, removing the stem and seeds. If you want this dish spicy, keep the seeds.
  3. Roughly chop the onion and garlic.
  4. Place diced tomatoes, onion, garlic, jalapeño, avocado oil, honey and salt and pepper in a high-speed blender.
  5. Prep the pico de gallo and guacamole.
  6. When the chiles are done boiling, strain them and run cold water over them so they are safe to handle.
  7. With your hands, remove the stems and seeds.
  8. Place chiles in the blender and puree until smooth.
  9. Add red chile sauce to the same pot you boiled the chiles in to heat up.
  10. Once red chili sauce is heated and eggs are done, pour about half the sauce over the tortilla chips in a large bowl.
  11. Carefully mix the chips in the bowl so that they are coated in chili.
  12. Cook the eggs by adding a tablespoon of avocado oil to a skillet and cooking over medium.
  13. Start plating by adding chips first, followed by the egg, pico, guacamole, cilantro and lime wedges.
  14. Serve warm!
Recipe by Anya's Eats at