Tamarindo does this AWESOME Chilaquiles that J and I do. For anyone who doesn’t know what Chilaquiles are, they are essentially tortilla chips tossed in a salsa until happily coated.
I feel like the best time for chilaquiles is actually breakfast. On a cold morning, they are warm and hearty and surprisingly filling. Here’s my version:
For the sauce:
1 can of tomato puree
1 clove of garlic
1 tablespoon cumin
2 tablespoons chili powder
Salt and pepper to taste
2 cups of blue corn potato chips
½ cup of grated cheddar cheese
¼ cup of chopped green onions
2 tablespoons of chopped cilantro
Simmer the sauce ingredients for 10 minutes until the flavors have developed. In an ovenproof pan (I use a cast iron skillet), toss the chips with the sauce. Top with the cheese and stick into a 350 degree oven until cheese has melts, about 10 minutes. Top with the cilantro and green onions. These are great with scrambled eggs. You can also add chorizo and shredded chicken for extra protein.