Ingredients
Scale
- 6 corn tortillas
- 2 cups of water
- 2 medium ripe tomatoes
- 2 dried guajillo peppers
- 1/4 cup of onion, chopped
- 2 cloves of garlic
- Salt to taste
- 1 cup of shredded cheese (like queso fresco)
- Fresh cilantro for garnish
- 1/2 cup of sour cream (optional)
- Fried eggs (optional for topping)
Instructions
- Cut the corn tortillas into quarters for bite-sized pieces.
- Heat oil in a skillet and fry the tortilla pieces until crispy and golden brown, about 3-5 minutes per batch.
- Blend tomatoes, guajillo peppers, onion, garlic, and salt until smooth; add water if needed.
- In a skillet, heat the salsa and gently stir in the crispy tortillas, cooking for 2-3 minutes until absorbed.
- Transfer to a serving plate and top with shredded cheese, cilantro, and sour cream if desired. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in the microwave; expect a loss of crispiness.
- Customize the dish with avocado, fried eggs, or pickled onions.
- Vegan options are available; swap cheese and sour cream for plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
