- 7 Roma Tomatoes
- 5 Tomatillos
- 4 Árbol Chiles
- 1 Manzano Chile
- 1 Caribe Chile
- 1 Medium Onion, wedged
- 4 Garlic Cloves, peeled
- 1 Chicken Bouillon Cube
- Salt, to taste
- 8 – 12 Tortillas
- Vegetable Oil
- 12 Eggs
To make the, bring the tomatoes, , and to a boil.
Reduce heat to low, cover, and simmer about 5 minutes. Allow to cool.
Once cooled, remove the skin from the roma tomatoes. In two separate batches, place the boiledin the blender along with the onion and garlic. Blend until smooth.
Pour into a medium sized saucepan with a tablespoon ofoil and bring to a boil. Add the bouillon, reduce heat to low, and simmer 5 to 10 minutes. Taste and add salt if needed. Set aside.
Cut the tortillas into 6 wedges each.
In a large skillet, heat theoil over medium-high heat. In separate batches, fry the tortilla triangles until golden and crispy, flipping them to halfway through to fry them thoroughly.
Remove the tortilla chips from the oil and drain them on paper towels. Meanwhile, thoroughly whip the eggs with a whisk.
In the same skillet, remove the excess oil, with about a tablespoon left over, and set the pan over medium heat. Depending on the size of your pan, you may need to do the following in two batches: Pour the eggs into the skillet, cook about a minute, then add the fried tortilla chips to the eggs and cook, flipping occasionally, until the eggs are cooked through.
Pour some of theover the eggs and chips and serve immediately. Serve along with refried if desired.
Posted by Lindsay