← Nouns Cooking · Mexican

Ingredients

• 12 day-old corn tortillas, cut into 6 wedges each
• 150 ml oil for frying
• 4 large tomatoes, quartered
• 2 Dried guajillo chillies, stemmed and seeded
• 2 chiles de árbol (optional)
• ½ Onion, in chunks
• 1 clove Garlic
• ¼ tsp Cumin seeds
• 250 ml vegetable stock (or chicken stock if not vegetarian)
• 4 Eggs
• 120 ml Mexican crema
• 100 g Queso fresco, crumbled
• ½ white onion, finely chopped or in rings
• Salt

Method

1. Fry the tortilla wedges in hot oil in batches for 2–3 min, until golden and crisp. Drain on paper towels and salt lightly.
2. Simmer the tomatoes and chillies in water for 10 min, until soft. Blend with the onion chunks, garlic, cumin and stock until smooth.
3. Heat 2 tbsp of the frying oil in a wide pan, pour in the salsa (it will splutter) and simmer for 8 min, until slightly thickened. Season with salt.
4. Fry the eggs in another pan to your liking.
5. Add the chips to the salsa and toss for 1 minute, so they are coated but still have some crunch.
6. Divide between plates and top each with a fried egg, crema, cheese and onion. Serve at once with refried beans.

Tips

• Good thick tortilla chips save time; fry your own if you can, as they hold up much better in the sauce.
• Add shredded chicken with the chips for a heartier plate.
• Check the stock is gluten-free if you need it to be (some stock cubes contain wheat).

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos My Latina Table Isabel Eats