You are here

Mexican Eggs With Tortillas

Mexican.Chef's picture
Ingredients
  Salsa fresca 1 Cup (16 tbs)
  Spiced tomato sauce 1 Cup (16 tbs)
  Fried tortillas 2 Cup (32 tbs)
  Fried eggs 12
Directions

Prepare Salsa Fresca; cover and refrigerate.
Prepare Spiced Tomato Sauce and Fried Tortillas; keep warm.
For each serving, place 1 or 2 tortillas on a plate; top with 1 or 2 fried eggs and about 1/2 cup of the tomato sauce.
Accompany with garnishes and salsa.
Spiced Tomato Sauce.
Mince 2 large onions; seed and mince 1 large green bell pepper.
In a wide frying pan, combine onions, bell pepper, and 3 tablespoons salad oil; cook, stirring often, over medium heat, until onions are soft (about 10 minutes).
Add 1 can (14 oz.) pear-shaped tomatoes (break up with a spoon) and their liquid, 1 can (141/2 oz.) regular-strength chicken broth, 1 can (10 oz.) red chile sauce, and 1/2 teaspoon each dry oregano leaves and cumin seeds.
Bring to a boil and cook, uncovered, stirring often, until reduced to about 3 cups.
Fried Tortillas.
You will need 6 or 12 corn tortillas (6-inch diameter).
Heat 1/2 inch salad oil in an 8- to 10-inch frying pan over medium-high heat.
When oil is hot, add tortillas, 1 at a time.
For soft-fried tortillas, cook, turning once, just until soft (about 10 seconds total).
Drain on paper towels.
For crisp-fried tortillas, cook, turning once, until crisp and golden brown (45 to 60 seconds total).
Drain on paper towels.
Garnishes.
Choose from the following, arranged in separate bowls: sliced avocado, fresh cilantro (coriander) sprigs, radishes, shredded lettuce, chopped green onions (including tops), shredded jack or Cheddar cheese, and lime wedges.

Recipe Summary

Cuisine: 
Mexican
Method: 
Boiled
Ingredient: 
Egg

Rate It

Your rating: None
4.27381
Average: 4.3 (21 votes)