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Categories:Viewed: 45 - Published at: 7 years ago
Ingredients
- 6 -8 corn tortillas, stale and torn in pieces
- 1/4 - 1/3 cup olive oil (I use the least amount possible)
- 7 3/4 ounces el pato tomato sauce (yellow can with duck, can use more if needed)
- 1/3 - 1/2 cup chihuahua cheese, grated (or queso blanco)
- 1/2 red onion, sliced thin
- 1/4 cup cilantro, chopped
- salt
Method
- Heat olive oil in large skillet. Oil is ready when small piece of tortilla thrown in bubbles. Fry tortillas in batches, until crisp and golden. Remove and drain on paper towels. Drain oil, reserving enough to leave a nice residue in pan.
- Add tomato sauce to pan and stir over medium heat until warm. Add tortillas and stir together until warm. Add salt to your liking. Top with cheese. Take off heat. Once cheese melts, add onions, then top with cilantro. Serve with eggs, refried beans, breakfast potatoes, whatever you like.
