House of Knives Presents a special LIVE Cooking Class with Chef Scott Linquist

Coyo Taco teams up with The Hungry Post on Instagram Live for a Chilaquiles class in preparation for your Cinco de Mayo hangover.

Cinco de Mayo is an invented holiday that we love to love and this year we’re not only celebrating it differently but we’re even more excited to sprinkle some tajin on everything. The cabin fever is real, the days just blend into one another so celebrating Cinco de Mayo has us ecstatic. And yes, we know it’s not Mexico’s Independence Day. Either way, we’re going to honor the great culture of Mexico with our favorite dish, chilaquiles.  

Join us on May 4th at 8 PM on our Instagram LIVE as Coyo Taco’s Chef Scott Linquist teaches us how to make his version of Chilaquiles con Huevos.

If you missed the LIVE cooking class, you can still check it out HERE 

Serves 4
  • 8 eggs cooked sunny side, or scrambled if you prefer
  • 8 ounces tortilla chips
  • 12 ounces salsa (store purchased salsa like Herdez salsa verde work well)
  • 4 ounces mexican crema or sour cream
  • 16 ounces grated cheese, white cheddar and monterrey jack are good choices
  • 8 ounces refried black beans, canned refried beans if preferred
  • 4 ounce pico de gallo
  • 1 ounce guacamole
  • 4 tablespoons cotija cheese,
  • Pinch chopped cilantro on each serving
Optional ingredients to your chilaquiles like;
  • Cooked Chorizo
  • Browned ground beef
  • Shredded chicken
  • or any other meats or proteins
For Chilaquiles 
Preheat oven to 350 degrees
In a large sized mixing bowl add chips, salsa, sour cream and half of the grated cheese and toss until all chips are coated with sauce, cheese and crema. Place the mixture in a large baking dish, sprinkle the remaining grated cheese over the top of the chilaquiles and bake for about 15 minutes until cheese is fully melted and chips are lightly browned.
To Plate
In 4 medium sized serving bowls spoon warm black beans in the center of each bowl and then pile the chilaquiles on top, place fried/scrambled eggs next, then spoon a dollop of sour cream and guacamole in the center of each portion, sprinkle with cotija cheese and pico de gallo, garnish with cilantro.
At the restaurant’s we make everything from scratch but at home substituting store bought chips, premade salsas, pre-shredded cheese, canned refried beans etc. will work perfectly fine.