8 Corn tortillas
(leave them out of the fridge 1 day before)
1 or 2 Frech Serrano peppers
3/4 cup of oil
2 cooked tomatoes
1 bit of oregano
1/2 cup of fresh cheese
2 spoons of onion
1/2 cup of cream
Leave the tortillas outside,
cut them up in squares of 3 cm. x 3 cm.
Grind the tomatoes, the oregano,
the peppers and the salt with some water, aprox. 1/3 cup) to
make the sauce.
Pour oil in the caserole and
heat. Incorporate the tortillas and deep fry them at medium
fire, wagging constantly so that they toast evenly and they are
When they are the right color
place them in another recipient.
The used oil can be saved for
In the same caserole add 2 tablespoons
of the oil that was left. Incorporate the sauce and let it cook
for around 5 minutes. Add the tortillas and turn the fire off,
add cheese and cover the recipient to allow for melting.
Serve immediately with 1/2 spoon
of grinded onion and cream.
They go great with refried beans.