How to make
Finely chop the onion and fry it in hot olive oil. When it starts to soften, grate the garlic cloves. Once they get cook nicely, add the minced meat with a little salt and stir until it turns into crumbs and changes its color.
Pour the wine and add the black pepper. Cook over medium heat until it remains in its fat and then add the tomato puree and the other spices, along with 3 1/3 tbsp (50 ml) of water. Once it starts simmering, reduce the heat and let it cook for another 15-20 minutes.
In a wide fireproof dish, distribute the corn tortilla chips evenly. (If you can't find it in stores, it can be prepared at home by mixing 5 oz (150 g) of corn flour with 3/4 cup of water and a little salt, the dough is rolled out very finely and cut into triangles, which are baked at 360°F (180 degrees) until they slightly turn golden brown).
Arrange jalapenos or other hot pepper slices on top of the chips and evenly spread the minced meat sauce.
Grate the cheddar cheese and bake for a short while in a preheated 390°F (200 degree) oven until the cheese melts.
Garnish with more jalapenos slices. If you do not want it to be that spicy you can decorate it with chopped parsley.
At home we eat the dish with our hands, by grabbing bite sized pieces of the crispy chips covered with the delicious spicy sauce.
