This is a classic tortilla based breakfast dish. It would typically be made with day-old stale tortillas. Serve this alongside beans, eggs, and/or quacamole!
Ingredients
| Oil (vegetable) | 2 Tbsp + Enough to fry with |
| Corn Tortillas | 12 normal size |
| Garlic (minced) | 1 1/2 tsp |
| Onion (chopped) | 1/2 Cup |
| "El Pato" Tomato Sauce | 1 small can |
| Chicken Broth | 2 Cups |
| Cumin | 2 tsp |
| Salt | 1/2 tsp |
| Pepper | 1/4 tsp |
| Cilantro (chopped) | Up to you |
| Queso Cotija (crumbled) | Up to you |
| Mexican Crema (sour cream) | Up to you |
| Green Onion (chopped) | Up to you |
Directions
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Cut the tortillas into 1/2" x ~2" strips.
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Heat oil. Fry the tortilla strips in batches until crispy golden brown. Set tortilla chips aside to drain.
✦Try frying a couple test tortilla strips and see what they will look like when perfectly fried. A rule of thumb is to take the tortillas out when they have just about stopped bubbling.
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Put the 2 Tbsp oil in pot and on medium heat cook the garlic and onions until soft.
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Add the Pato sauce, chicken broth, cumin, salt, and pepper. Stir.
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Bring to a boil. Reduce heat and simmer for 5 minutes.
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Remove from heat. Add the fried tortilla strips and cover in the sauce mixture, folding lightly.
✦Do not mash or break the tortilla strips. Do not allow for the tortilla strips to spend too long in sauce to become soggy.
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Serve covered with cotija cheese, crema, cilantro, and onion.
✦This breakfast dish can also have scrambled eggs mixed in.
Images
