Mexican homemakers and restaurateurs alike serve this dish when the inventory of leftover tortillas — fried or not — gets sizable. It’s very popular as a breakfast dish.
Leftover meats can be stirred into the mixture with the tortilla strips. Previously fried tortilla chips can be used; do not refry. To reduce calories, omit frying.
Makes4 to 6 servings
Total Timeunder 1 hour
Recipe Coursemain course, snack
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecrunchy, spiced
- Vegetable oil for frying
- 12 corn tortillas
- 3 green chiles, parched, peeled, and finely chopped
- 3 large tomatoes, peeled, cut into thin wedges
- 1 medium-size onion, chopped
- 1 garlic clove, very finely chopped
- 1/8 teaspoon ground cumin
- ¼ teaspoon salt
- Freshly ground pepper
- 1 cup shredded Monterey Jack cheese (optional)
- 4 lightly fried or poached eggs (optional)
Heat about ¼-inch oil in a large heavy skillet. Cut the tortillas in half and then into ¾-inch-wide strips. Add strips to the hot oil and fry until almost crisp. Drain on paper towels.
Combine the chiles, tomatoes, onion, garlic, cumin, salt, and pepper in a large saucepan; simmer about 5 minutes. Add the tortilla strips and simmer no more than 5 minutes.
Spoon onto plates and sprinkle shredded cheese on top, if desired. Or top with a fried or poached egg for a hearty breakfast or brunch.
1994 Jane Butel