Ingredients Jump to Instructions ↓

  1. 1 12 pack of corn tortillas

  2. oil , for frying

  3. 6 roma tomato es

  4. 2 cloves of garlic , peeled

  5. 1/2 white onion

  6. 1 jalapeño

  7. 1 cube chicken knorr

  8. salt , to taste

  9. 3 egg s

Instructions Jump to Ingredients ↑

  1. Cut the tortillas in quarters, and fry in the deep fryer, or in a skillet with really hot oil until crunchy.

  2. Empty onto a plate with paper towels to soak up excess oil. Set aside.

  3. Put all of the veggies into a pot, cover with water, and put on the stove to boil. After it reaches boiling, turn heat down for a few minutes. When the tomato skins start to break and peel off, remove from heat.

  4. Peel the skin off the tomatoes and put the flesh in the blender. Discard the skins. Cut off the stems of the chiles and the chiles to the blender along with the onion and garlic. Pour in a little of the water from the pot, not too much though-- you don’t want it to be super runny.

  5. Blend it up really well, so that there are no chunks, and transfer back to your pan. Heat again, and add the bouillon cube, and some salt to taste.

  6. After you’ve simmered the sauce for a bit, dip the chips in the sauce, and onto a plate, with lots of salsa.

  7. Fry up a few eggs to plop on top and top everything w/ queso fresco, crema, and diced onion. Good served w/ frijoles on the side...


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