6 roma tomatoes (4 larger tomatoes)
1 medium white onion
3 garlic cloves
1 serrano chili
6 chiles de arbol
2 tsp salt, or more to taste
Tortilla chips or day old tortillas that have been oven toasted
One egg per portion you are making (up to 4)
1 can of refried beans
Queso fresco (or feta)
Cilantro
Roast and blacken the tomatoes, half of the onion, garlic, and serrano, either in a skillet or under the grill. Lightly toast the chiles de arbol until they are fragrant, taking care not to scorch them. Add all ingredients to the blender along with the salt, and enough water to fill up the blender about one third. Blend until all large pieces are broken up (or smooth if that is your preference).
Pour the salsa into a large saucepan or wok, and bring to a boil. Taste and adjust seasoning. Allow to simmer for about 10 minutes.
While the sauce is simmering, prepare the cilantro, chopped onion, and feta for sprinkling on at the end. Reheat the refried beans, either on the stove or in the microwave.
Close to the 10 minute mark, fry two eggs.
Just before serving, drop the torilla chips into the salsa and coat them, then remove quickly and divide onto plates. Top with the fried eggs, cilantro, onions, and cheese, with refried beans served on the side.
Devour. Buen provecho!
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