Chilaquiles

INGREDIENTS:

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
Salt
Water

 

PREPARATION:

Leave the tortillas outside, cut them up in squares of 3 cm. x 3 cm. aprox.

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 not burned

When they are the right color place them in another recipient.

The used oil can be saved for cooking later.

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.

   

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