Chilaquiles in Ancho-Tamarind Salsa

July 07, 2022 2 Comments

This recipe comes to us via Ray Seraphin, our Albany, California, store manager. 

This unique take on chilaquiles doesn't involve your average red or green salsa. The spicy, sweet-sour sauce is mole-esque in appearance and taste, but not in cooking time. The salsa also doubles as an excellent marinade for grilled shrimp or pulled pork — we'd even recommend throwing a little into your pad thai!

For the salsa:

For the chilaquiles:

Garnish (optional):

Eggs
Cilantro
Queso Fresco
Crema
Pickled onions

Directions:

Clean your chiles with either kitchen scissors or gloved hands. Remove the seeds and stems. Place in a medium sized pot.

Add the onion, garlic, tamarind paste, raisins, spices, and sugar to the pot with the chiles. Cover with water. Set to medium-high heat until mixture starts to bubble. Reduce to a simmer and cook for approximately 15 minutes.

Once the vegetables are softened, allow mixture to cool slightly. Add mixture to blender with peanut butter, salt, and oil. Blend on high until sauce is smooth and thick.

In a large saute pan, add 1 tablespoon of oil and heat on medium-low until oil is hot but not smoking. Add ½ cup of the sauce to the pan, stirring quickly so it doesn't burn. Because the sauce will have thickened considerably, add water or stock to the pan until you reach your desired consistency. 

Once the sauce is heated through, remove the pan from the burner and add chips — a few handfuls per person. Allow chips to sit in the sauce for 3-4 minutes until soft, but not mushy. Serve with optional queso fresco, pickled onions, sour cream, cilantro and a fried egg. Store remaining sauce in an air-tight container in the fridge for up to two weeks. 

* Angkor tamarind paste is available at Oaktown Spice Shop retail store locations.

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