Chilaquiles
Ingredients - four servings, medium spicy
• 4 ripe roma tomatoes• 2 serrano peppers
• 4 pico de pajaro dried chiles
• 1 garlic clove
• 1 tsp kosher salt
• 1/3 cup water
• 3 tbsp olive oil
• 16 corn tortillas
• 8 eggs
• cotija cheese, crumbled
Instructions:
In a heavy pan over medium heat, toast the tomatoes and serrano peppers until soft, flipping them so that they cook evenly. Place the dried pico de pajaro chiles on the pan until toasted. Blend the tomatoes, peppers, chiles, garlic, salt, and water until smooth.Stack the tortillas evenly and slice into bite size squares. Drizzle the olive oil in a large skillet. Over medium heat, fry the tortillas until they become crispy. Slightly beat the eggs in a bowl and add them to the pan with chips. Stir to mix/scramble and cook.
Once the eggs are cooked, pour salsa from blender over tortilla/egg mixture and heat through for about a minute. Divide into four equal portions immediately and top with cotija cheese.
Enjoy with a glass of champagne!
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