Get ready to transform ordinary plantain chips into a mouthwatering Mexican delicacy that will make your taste buds dance! This Mariquitas Enchilada Red Chili Gravy is not just a recipe; it's a flavor explosion that combines the crispy crunch of plantain chips with a bold, spicy red chili sauce that will have you coming back for more. Whether you're looking for a quick appetizer, a unique side dish, or a late-night snack that packs a punch, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups mariquitas (fried plantain chips)
- 1 cup red chili sauce
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt to taste
Instructions
- Prepare all ingredients by dicing the onion, mincing the garlic, and measuring out the red chili sauce and mariquitas.
- Heat olive oil in a medium-sized skillet over medium heat. Add diced onions and sauté until they become translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30-45 seconds, stirring constantly to prevent burning and to release the garlic's aromatic flavors.
- Pour the red chili sauce into the skillet with the onions and garlic. Stir to combine and let the sauce simmer for 5-7 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Taste the sauce and add salt as needed, adjusting the seasoning to your preference.
- Gently fold the mariquitas (fried plantain chips) into the red chili sauce, ensuring they are evenly coated but not completely saturated to maintain their crispy texture.
- Remove from heat and transfer the mariquitas enchilada to a serving dish, ensuring an even distribution of the red chili gravy.
- Serve immediately while the mariquitas are still warm and crisp, enjoying the rich, spicy flavors of the red chili sauce.
Tips
- Choose high-quality mariquitas (fried plantain chips) for the best texture and flavor.
- Use fresh garlic for a more intense and aromatic taste - avoid pre-minced garlic if possible.
- Control the heat of your red chili sauce by selecting a variety that matches your spice tolerance.
- Be careful not to overcook the onions and garlic; they should be translucent, not browned.
- Fold the mariquitas into the sauce gently to maintain their crispiness.
- Serve immediately after coating to preserve the chips' crunch.
- For extra flavor, consider garnishing with fresh cilantro or a squeeze of lime before serving.
Nutrition Facts
Calories: 134kcal
Carbohydrates: 17g
Protein: 1g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 0mg
