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Currently usurping my love for huevos rancheros. Yummy, yummy, yummy.

Serves 2 hungry hippos
2 cups salsa (homemade or from a jar)
4 corn tortillas
olive oil
cotija cheese, queso fresco, or other grated cheese

Serve with refried beans, black beans, eggs, avocado, etc

  1. For homemade salsa, blitz tomatoes, fresh or dried chiles, water, salt and pepper in a blender. Use spicy chiles or chipotle for some heat or smokiness. Set aside.
  2. Cut the corn tortillas into bite size pieces and fry on med-high heat in olive oil till brown and crispy.
  3. Add in the jar of salsa or homemade salsa–enough to simmer the tortillas in but not cover them. Stir and add in salt and pepper if needed.
  4. When cooked, add handful of cheese and mix in. The chilaquiles should have a wonderful texture with some of the tortilla pieces being chewy and soft and some still a little crunchy.

Great with fried eggs and refried beans!