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Cinco de Mayo: Chilaquiles

Source of Recipe


From "Heart of the Artichoke" by David Tanis



List of Ingredients



• A little vegetable oil or lard
  
• 4 day-old corn tortillas, cut into strips
  
• Salt to taste
  
• Big handful of chopped cilantro
  
• 1 scallion, thinly sliced
  
• 1 to 2 jalapeños, seeded and chopped
  
• Red or green salsa, if desired
  
• 2 large eggs
  
• A little crumbled queso fresco
  






Instructions



1. Heat a cast-iron skillet over medium to medium-high heat. Add a little vegetable oil or lard, then add the tortilla strips and a pinch of salt, and stir to coat. The tortilla strips will first wilt, then crisp, which is exactly what you want.
   
   
2. Throw in a big handful of cilantro, scallions, and chopped jalapeños and stir them around. Add a spoonful of red or green salsa, if you like.
   
   
3. Now add the beaten eggs, seasoned with salt and pepper. Mix and stir the eggs with the tortillas until the eggs are set. Finish the chilaquiles with a little crumbled queso fresco.
   
   Serves 1