Meals of Mexico with Juanita Perez #237

Chilaquiles

INGREDIENTS

two cups oil for frying
quarter cup chopped onion
thirty (6 inch) corn tortillas, torn into strips
6 eggs, lightly beaten
two teaspoons salt
one (7.75 ounce) can Mexican style hot tomato sauce
one half cup water
one half cup shredded Monterey Jack cheese

INSTRUCTIONS

In a large, heavy skillet, heat the oil to 350 degrees F. Carefully mix 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 ten minutes. Top with cheese. Continue cooking till cheese has dsolved.

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