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1 kilo (2.2 lbs) corn tortillas
3 chilacate chilies
2 tomatoes
2 garlic cloves, whole, unpeeled
1/2 cup oil
2 large onions, chopped
1/2 kilo (1.1 lbs) queso fresco or farmer's cheese, crumbled

Cut tortillas into squares approximately 1 to 1.5 inches square. Fry the tortilla squares in the oil until crisp and golden.

In a saucepan, place tomatoes, garlic and chiles with enough water to almost cover, simmer until garlic is semi tender and tomatoe skins are split, approximately 5 to 10 minutes. Drain, reserving cooking liquid.

Skin tomatoes and garlic, add these two ingredients plus chilies to blender and blend on low for 5 minutes or until it becomes a smooth sauce. Use as much of the cooking water as is necessary in order to free up blender blades.

Pour sauce over tortilla chips, add 2 Tbs. salt and let simmer for 15 - 20 minutes stirring occasionally.

Serve with

Chopped onions and Queso Fresco or Farmers Cheese on top.


Eggs for Breakfast.
Add some chopped chicken and some refried beans on the side for a hearty lunch or dinner.

Published or Updated on: January 1, 2006
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