Weirdly, we discovered this Mexican dish in Bolivia. We ate it again when we reached Mexico and it did nothing but confirm to us that this was a great new meal to add to our already HUGE list of ‘Mexican food we love’. It seemed like it should be easy enough to make, so once we arrived in Vancouver we gave it a go. The key is to make sure that you eat as soon as possible after serving it, giving the chips minimal time to get soggy.
- 3 T all purpose flour
- 1 t chili powder
- 1 t cumin
- 1/2 t garlic powder
- 1/4 t oregano
- 1/4 t salt
- pinch of cinnamon
- 3 T olive oil
- 2 T tomato paste
- 2 c vegetable stock
- 2 T coriander, plus extra to garnish
- 1 t apple cider vinegar
- 5 big handfuls of tortilla chips
- 1/3 c cheese, crumbled
- 1/4 c red onion or spring onion, chopped
- avocado, for garnish
- fried eggs, optional
- Making the sauce is the main task for this recipe. Measure the flour, chili powder, cumin, garlic, oregano, salt and cinnamon into a small bowl. Have it ready near the stove alongside the tomato paste and vegetable stock.
- In a large pan, warm the oil. Add the flour and spices. Whisk constantly and cook until fragrant. Whisk the tomato paste into the mixture and then slowly pour in the broth. Continue whisking to avoid any lumps. Allow the mixture to reach a boil and then reduce the temperature so that the mixture continues to simmer.
- Whisk in the coriander and vinegar and add extra salt, if desired.
- Now that the sauce is ready, add the corn chips into the pan. Using a spatula, gently spoon the sauce over the chips until they are all lightly covered. Once coated, remove the pan from the heat.
- The dish is basically ready. Now it is a matter of personal preference, depending how soft you like your chips to be. The longer you leave them in the pan, the more tender they will become. I like mine with a bit of crunch, so I tend to get them out of there and start garnishing as soon as I can. Delicious!