Ingredients:8 corn tortillas (preferably bought the day before and left out to go stale)
1 or 2 serrano peppers (depending on how hot you like it)
3/4 C. oil
2 tomatoes, cooked (boiled or roasted)
1 pinch dried oregano (Mexican)
1/2 C. Manchego cheese or Monterey Jack
2 Tbsp. chopped onion
1/2 C cream
salt to taste
Directions:Cut the tortillas into 1" x 1" squares and, if possible, let them sit out a day before making this dish so they can get a bit stale. Grind the tomatoes in a blender with the oregano, peppers, salt and water as needed to loosen the blades (about 1/3 cup) until smooth. Or you may use a salsa rojo in place of the above.
It is quite common for this recipe to be made using a variety of left-over ingredients.
Heat the oil in a large skillet and fry the tortilla chips until crisp and golden (I recommend doing this in batches), then remove and drain on paper toweling. Drain the oil, reserving 2 Tbsp., and save the remainder for another occasion.
In the same skillet heat the reserved 2 Tbsp. oil and add the tomato or rojo sauce. Simmer for 5 minutes, add the tortilla chips and remove from the heat. Add the cheese and allow it to melt.
Serve hot, top with onions and cream and accompany with well-fried beans.
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