Mexican Chilaquiles

Happy Cinco de Mayo! My Mexican sister-in-law thinks this is the best american holiday we have... because they don't even celebrate this in Mexico. Go figure, huh? Us Americans, any excuse for a party! But, in celebration of today I wanted to share a delicious traditional Mexican dish to help cure your hangover for tomorrow morning... after one too many pitchers of margaritas.

Mexican Chilaquiles

Oil for frying
30 corn tortillas, cut into quarters
2 cups of water, for boiling
1 small onion
4 tomatoes
2 jalapeƱos
Fresh Garlic to taste
6 eggs, slightly beaten 
1 cup Monterey jack cheese
Salt and pepper to taste! 

First, heat your oil in skillet and begin frying tortillas in batches.

In a separate sauce pan, bring your water to a boil. Add tomatoes, onion and jalapeƱos. Boil for 10 minutes or until tender. Transfer contents of pan to blender and add garlic.  Puree to make your sauce.

Once all tortillas have been fried, add beaten eggs to the pan and let cook until eggs are firm. Next add your sauce. Season with salt and pepper. Top with cheese, and serve.

It's a delicious brunch dish - perfect after a late night on the town!

Happy Cinco friends!

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