I found this recipe on the web a long time ago, long before I was properly keeping track of the chef and website. I apologize for this. The recipe is very good and makes a wonderful chile sauce and you end up with a good amount of extra.
4 large tomatoes (heirloom are best)
1 small white onion, finely chopped
2-3 whole garlic cloves
3 chiles de arbol or 1 poblano and 2 jalapeños
1/4 cup oil
12 dry hard tortillas/several handfulls of tortilla chips
6 egg whites/3 eggs
queso fresco/Oaxaca cheese/romana salata
small bunch of cilantro chopped
Boil chiles and tomatoes until soft
Blend chiles and tomatoes in a blender with whole garlic and onion
Warm 1/2 of oil in a large sauce pan and cook down the chile/tomato liquid to desired thickness
Place chile sauce in a container and let cool, do not clean out sauce pan completely. Add rest of oil to the pan and warm again.
Add tortillas and cook until starting to get soft and lightly coated with chile sauce/oil. Add eggs. Stir continuously to make sure eggs do not stick to bottom of pan until they are cooked through and tortillas are fully mixed. Add salt to taste.
Serve on plate covered in chile sauce, garnish with cilantro, and cheese.
No comments:
Post a Comment