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including Chilaquiles II.
Ingredients for
Chilaquiles II
2 cups oil for frying
1/4 cup chopped onion
30 (6 inch) corn tortillas, torn into strips
6 eggs, lightly beaten
2 teaspoons salt
1 (7.75 ounce) can Mexican style hot tomato sauce
1/2 cup water
1/2 cup your favourite shredded soft cheese -
like mozzarella
Method for Chilaquiles
II
In a large, heavy frying
pan, heat the oil to 350 degrees F (175 degrees
C). Carefully stir in the onion and tortilla strips.
Fry until tortilla strips are crisp and golden
brown. Remove from heat, and drain on paper towels.
Drain the skillet, leaving only a thin residue
of oil.
Over medium heat, return tortillas to the skillet,
and stir in the eggs. Season with salt. Cook and
stir until eggs are firm.
Mix Mexican style hot tomato sauce and water into
the skillet. Reduce heat, and simmer until thickened,
about 10 minutes. Top with cheese. Continue cooking
until cheese has melted. Serve with your favourite
table wine and enjoy your Chilaquiles II.
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