MINNEAPOLIS — Minneapolis restaurant Masa & Agave is getting ready to recognize Cinco de Mayo on Sunday, May 5 with specials throughout the day, like tacos, margaritas and guacamole. The celebrations will also feature live music from Strangelove starting at 3 p.m.
You can also celebrate in your own home with Masa & Agave's recipe for Chilaquiles.
Chilaquiles
- 5-7ounces tortilla chips of choice
- 6 ounces Salsa Roja or Salsa Verde - I'll be using Ranchero
- 2 ounces Grated Cotija cheese
- 2 eggs done any temperature you prefer
Garnishes:
- Sliced Radishes
- Chopped Cilantro
- Chopped onion
- Sliced Jalapeños
1. Prepare the tortilla chips: Warm them in the oven for 1-2 minutes or in the microwave for 15-30 seconds.
2. Warm up the salsa: In a small saucepan, heat the Ranchero salsa over medium heat until it's warm. You can adjust the amount of salsa depending on your preference for sauciness.
3. Pour salsa over chips: Once the salsa is warmed through, pour it evenly over the tortilla chips in a mixing bowl. Make sure all the chips are coated with the salsa.
4. Sprinkle cheese: Sprinkle the grated Cotija cheese evenly over the salsa-covered tortilla chips.
5. (Optional) Bake in the oven: Place the baking sheet in the oven at 350 and bake for about 5-7 minutes. Adjust your cook time longer if you use a softer, melting cheese or less time if you prefer a crunchier texture to your dish.
6. Prepare the eggs: While the chilaquiles are soaking or baking, cook your eggs to your preferred temperature. You can fry them, scramble them, or poach them—whatever you like best. For appearance and texture, I prefer Sunny Side up!
7. Serve: Once the chilaquiles are done baking or soaking. Plate them in a larger bowl and top with your cooked eggs.
8. Garnish: Garnish your chilaquiles with sliced radishes, chopped cilantro, chopped onion, and sliced jalapeños according to your taste preferences.
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