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Brand Recipes SPONSORED Video

We Used FRIED TAMALES To Make This Zesty Take On Chilaquiles

Here at Foodbeast, it’s hard to find a week where some sort of Mexican food doesn’t pass through the office. Located in the heart of Santa Ana, CA, a plethora of family-run restaurants and Latino-oriented stores stacked with any ingredient one could need to make an authentic dish lie nearby. But sometimes, it’s hard to find the time to go get a meal, let alone carve out the time required to make one. So when Del Real Foods offered to send us their new Dia de Los Muertos Bundle, the answer was, of course, an emphatic “Yes!”

Here’s why: the Dia de Los Muertos Bundle comes loaded with a plethora of traditional, hand-made Mexican dishes that’ve been made with recipes passed down through Deal Real’s founder Jesus Cardenas’ family for generations. Slow-cooked carnitas, tender barbacoa, a dozen pork tamalitos, six chicken tamales, and Del Real’s fire-roasted red salsa— it’s all there, and ready to be warmed up into an exquisite meal in seconds. Plus, did we mention the bundle includes a limited edition free Dia de los Muertos T-Shirt.

But this being Foodbeast, we weren’t content with simply eating a delicious dinner. No, no. Instead, we sent our resident food genie Chris on a mission to see what he could cook up with the bundle. He did not disappoint, coming up with some seriously incredible Tamale Chilaquiles, a recipe for which can be found at the bottom of this article.

By chopping up the tamales and deep-frying them, Chris created what may be an upgrade to tortilla chips. After being simmered in Del Real’s salsa, they held their crunch just like you’d hope a proper plate of chilaquiles would, but with four times the flavor. And once they were topped with tender carnitas and a crispy fried egg? I mean, come on. How could this not be delicious?

For an even more detailed look at the dish, check out the video above.

With Dia de los Muertos right around the corner, make sure to fill this holiday season with authentic home-made flavors from Del Real Foods. Additionally, this tamale chilaquiles recipe is only one way to get creative. There’s an endless amount of tasty uses. Even simply microwaving a combination of the contents will leave you with a meal that tastes like it was made at home, without any of the hassles of cooking. This bundle is an unbeatable deal, for $51.95, you will receive enough food to easily feed over 10 people, perfect for any Dia de los Muertos festivities.

You can’t beat that.

For more information on Del Real’s Dia de Los Muertos bundle, or to purchase it, visit their website.

Ingredients

  • Tamales and Tamalitos*
  • Prepared Carnitas or Barbacoa*
  • Del Real Red Salsa*
  • Crema
  • Cilantro
  • Cotija cheese
  • Radish
  • (2) Eggs
  • Vegetable oil (1 gal for frying)

* Ingredient included in the Del Real Dia De Los Muertos bundle

Step 1: Make Tamale Chips

  • Chill tamales and tamalitos in the freezer for 15 minutes
  • Slice into thin strips
  • Fry at 375 until crispy
  • Let cool on a wire rack

Step 2: Prepare Your ingredients

  • Thinly slice 1 radish
  • Rough chop cilantro
  • Blend red salsa until smooth

Step 3: Let’s Get Cooking

  • Prepare carnitas according to ingredients on the package, either in the microwave or on the stove.
  • Heat 1Tbsp vegetable oil in a large skillet over medium heat until just barely smoking
  • Set aside about ¼ cup of salsa and carefully add the rest to the hot oil and mix. It should start to bubble a bit. Let cook for about 1 minute
  • Add tamale chips to the party and mix with the salsa until fully covered. Be careful not to move them around too much, they may start to break—don’t worry they’ll still be delicious.
  • While the tamale chips are chillin in their salsa bubble bath, start frying your eggs. I like to fry them sunny side up over very high heat so the edges get crispy. 
  • While you’re waiting on the eggs to finish check in on the tamale chips, they should be slightly soft but not mushy. Once they’re teetering on that fine line, cut the heat on your stove.

Step 4: Plating

  • Slide the tamale chips in salsa onto a plate, leave some space off to one side where you can safely land the eggs later.
  • Top the tamale chips with carnitas. Be generous, you deserve it.
  • Slide the eggs onto their safe space, but let them slightly overlap the chips—they like to feel a little dangerous.
  • Garnish with crema, cilantro, radish, and a dusting of cotija cheese

Created in partnership with Del Real Foods.

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#foodbeast Cravings Culture Restaurants Video

These Chilaquiles Have A Nacho Cheese Doritos Twist

Traditional Mexican chilaquiles consist of fried tortilla chips, so why not take things to the next level and use the world’s most famous fried tortilla chips?

We’re talking about some good ol’ fashioned Nacho Cheese Doritos, as that was the thought process for this mom & pop Mexican restaurant in Cerritos, California.

Amor Y Tacos is known for its “Chicano cuisine,” which means they take traditional Mexican favorites, and give them a little bit of a California twist.

That’s where these Doritos chilaquiles come in.

“I grew up eating chilaquiles in our house for breakfast,” Amor Y Tacos owner Thomas Ortega said. “Growing up I used to love Doritos, and just combined the two. On a whim, I said, ‘I’m going to try it out.'”

Purists might find the concept blasphemous, but unless you’ve tried them yourself, it’s hard to knock the subtle genius of taking familiar flavors from both Mexican cuisine and the packaged snack world, for a flavorful dish.

Those worried about an overpowering Doritos flavor can rest easy knowing that they use a balanced mix of their standard freshly fried tortilla chips and Doritos. After trial and error, Amor Y Tacos found that they couldn’t put out a whole plate of Doritos, as they’d be a tad salty to the average palate. So they found a ratio that worked so that every bite of the salsa-smothered chips taste just right.

“We don’t want to use too many Doritos because if you’re overbearing with the Doritos, the dish will come out too salty,” Ortega said.

After that, the combination of chips are hit with a chile guajillo sauce, Oaxacan cheese, Monterrey Jack, crema Mexicana, sliced red onion, cilantro, and a fried egg.

It’s one of those dishes you have to try for yourself to understand what the hype is about, and thankfully, it has become a staple on the menu. So if you’re ever up for a new twist on an old favorite, this quaint little restaurant might do the trick.

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Adventures

Chorizo-Stuffed Waffles, Wild Boar Bacon & More Insane Eats in NoHo

waffle01

When you think of food like chorizo and waffles, you obviously think about breakfast, but it’s not often that you see them morphed together into a delicious creation that melts in your mouth.

Fellow Foodbeaster Peter Pham and I took a trip down to the NoHo Arts District in North Hollywood, Calif. to check out Bow & Truss’ Chorizo and Cotija Waffle and the rest of the crazy eats they had to offer.

With a calculated effort to not only make every dish stand out, but actually taste legit, Bow & Truss holds its own as a chill, up-and-coming spot in California with an inventive menu.

When we sat down, we immediately read the menu, looked at each other and said, ‘Where do we start?’

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We started with Chorizo and Cotija Waffles

waffles03

Isai: I’m at a point in my life where I’m 94 percent sure I’ve tried everything with bacon, and I feel chorizo is fit to be my next addiction. Chorizo inside the waffle? Good lord. The cotija cheese was a nice touch that added to the Mexican-style flavor. It might sound weird to pour on a spice-filled sauce on a waffle, but the cayenne pepper sauce made it complete.

Peter: I’ve thrown practically everything into waffle batter. But I’ve never thought to include one of my favorite meats ever: chorizo. Orgasmically savory with chucks of chorizo in every other bite, this was worth the drive alone.

Note: They also have dulce de leche and strawberry banana stuffed waffles on the menu. Both sound insanely good.

Wild Boar Bacon

bacon

Isai: When the waitress warned us that it’s not regular bacon, I got chills. This thing was like bacon disguised as a steak. Wild indeed.

Peter: I love bacon. So when the idea of eating bacon that looks like it was carved from the belly of the Incredible Hulk presented itself, we HAD to jump onboard.

Pork Tacos

tacos2

Isai: I didn’t know how to eat these massive tacos. I waited to see what Peter did and followed. The homemade tortillas made them look kind of like sopes, but if they tell me it’s a taco, I’m not arguing.

Peter: The Pork Belly tacos were a mountain of meat onboard tiny pieces of tortillas. And I was OK with that. I had to trim it down with a fork before I could even fold it.

Note: We’d like to apologize for the lack of taco in the picture. There were actually four tacos on the plate, but we skipped breakfast that morning and. . . yeah.

Cheesy Jamon con Huevos

moneyshot

Peter: I’ll let the picture I took speak for itself.

Isai: This plate had ham and over easy eggs on top of an open-faced baguette. It had slices of pickled jalapeno mixed in that gave it a bit of a kick. When we cut it in half and the egg oozed out, we just stopped and admired it for a second. It was like a ham sandwich for hipsters.

Cheesecake

cake

Isai: Head pastry chef Stephanie Garcia had the nerve to tell us this was just a regular cheesecake. It was not just a regular cheesecake, it was the perfect ending to a glorious meal. The cake was topped with a caramel syrup that made it taste like some kind of flan cake. Peter did take a small bite of the cheesecake, however, and said something along the lines of, “Oh, wow… I hate my body.”

Peter: Ugh. Lactose intolerant fail.

Chilaquiles

chilaquiles

Isai: I did not have room for anything more. Peter did take a plate of these home and…

Peter: It’s an awesome breakfast item I’ve grown to love over the last year. Definitely something I’d come back for. The flavors were on point.

All in all, we were thoroughly impressed with the menu here. We didn’t even get to touch on the dinner menu, but it’s obvious that every plate is intended to have its own personality. It’s not often that you can order anything on a menu and know it’s going to be tastefully different, but Bow and Truss does it successfully.

Photography by Peter Pham

Bow & Truss

11122 Magnolia Blvd.

North Hollywood, CA