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Chilaquiles with Edamame Guacamole and Pickled Carrots


with Edamame Guacamole and Pickled Carrots


The best part of this classic brunch dish is the crispy tortillas cooked in a savory sauce, a quick and simple one made from canned tomatoes, ground chipotle chiles, onion, and garlic. (It’d be great for dipping chips too.) The quick-pickled carrots keep the dish from being too stodgy, and edamame rounds out the meal and adds protein, heft, and flavor to the guacamole.

Mexican Dinner Beans/Legumes Root Vegetables High-Protein Comfort Foods
40 min


  1. 1 onion
  2. 2 garlic cloves
  3. 1 tablespoon extra virgin olive oil*
  4. Salt*
  5. 1 can crushed tomatoes
  6. 1 teaspoon ground chipotle
  7. 1/2 cup cider vinegar
  8. 1 tablespoon turbinado sugar
  9. 1/2 teaspoon black peppercorns
  10. 1/2 teaspoon mustard seeds
  11. 12 ounces carrots
  12. 3/4 cup edamame
  13. 1 lime
  14. 1 avocado
  15. 1 scallion
  16. Fresh cilantro
  17. 6 ounces tortilla chips
  18. *not included


Trim, peel, and halve the onion; thinly slice the onion and garlic. Put the oil in a large skillet over medium-high heat. Add the onions and a sprinkle of salt and cook until it’s soft and starting to brown, 5 to 7 minutes. Add the garlic and cook, stirring until fragrant, 1 to 2 minutes. Add the tomatoes and 1/4 teaspoon of the chipotle and cook, stirring frequently until they’ve slightly thickened, 3 to 5 minutes. Taste and adjust the seasoning, adding more chipotle if you’d like. Add 1 cup water and bring it to a boil. Lower the heat so the sauce bubbles steadily and cook, stirring occasionally, while you prepare the rest of the ingredients.
Combine the vinegar, sugar, peppercorns, mustard seeds, and 1/2 teaspoon salt in a small saucepan. Bring the mixture to a boil, and then lower the heat so the vinegar bubbles gently. Rinse, trim, and peel the carrots; grate them and put them in a heatproof bowl. Strain the hot vinegar mixture over the carrots, stir, and let cool.
Put the edamame in the same pan used for the vinegar and cover them with 2 inches water. Add some salt, bring it to a boil, and cook for 2 minutes. Drain the edamame in a colander and rinse with cold water. Rinse and quarter the lime; juice 2 wedges into the bowl of a food processor; reserve the other 2 wedges. Add the edamame and pulse, scraping down the sides as needed, until they’re minced. Halve and pit the avocado. Use a spoon to scoop out the flesh and add it to the food processor with the edamame; pulse until they’re combined but still chunky. Rinse, trim, and chop the scallion and fold it into the guacamole. Taste and adjust the seasoning.
Press down the carrots with the back of a spoon to extract as much liquid as possible and return them to the bowl. Rinse and dry the cilantro; trim the toughest stems and chop the leaves. Remove the sauce from the heat and gently stir in the tortilla chips, a handful at a time, making sure they’re well coated and crushing some if necessary to fit in the pan. To serve, divide the chilaquiles among plates, top with the guacamole and carrots, and garnish with the cilantro and lime wedges.