2 dozen corn tortillas
6 serrano chiles - (to 8)
6 large tomatoes - (abt 3 lbs)
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1/3 cup queso fresco or cotija cheese
3/4 cup corn oil
1 white onion
1 garlic clove
Directions: one line for each direction. When saved the lines will be numbered.
Cut tortillas into 1/2-inch strips and leave out overnight to become stale.
Using a comal or skillet, roast chiles and tomatoes over high heat until skins are charred, about 20 minutes. Place chiles in a paper bag, allow both chiles and tomatoes to cool, peel off skins (not under running water), seed chiles and puree both, along with salt and pepper, in blender.
In a nonstick skillet, heat oil and fry tortillas in small batches, until crispy, placing on paper towel to drain grease. In same oil, sauté onions and garlic until onions are translucent. Add tortillas and about half of the tomato sauce and cook until tortillas have absorbed sauce but are not mushy, adding more sauce if necessary.
Transfer tortillas to serving platter, top with a little more sauce and crumbled cheese. Serve as a side dish to scrambled eggs or "Machaca Con Huevos" (see recipe).
This recipe yields 6 servings.
Notes: Recipe from the author's father who owned a restaurant in Tijuana
