A recent trip to Mexico introduced me to a much wider range of Mexican food than I had previously sampled. These fried tortilla chips with salsa and cheese are a great way to use up stale tortillas which are cut in triangles then fried or baked . They are known as totopos and frequently appeared on breakfast buffets. This recipe is for the green sauce version and I found it in ” The Road to Mexico” by Rick Stein. It would usually be served with a spoonful or two of refried beans.
Ingredients
- 1/4 onion chopped
- 1 1/2 green serrano or jalapeno chillies stems removed and halved
- 2 cloves garlic chopped
- 125 ml chicken stock or water
- 380 g tin tomatillos
- 2 tbsps corn oil
- 1/2 tsp salt
- 300 ml corn or vegetable oil for frying
- 12 x 15 cm corn tortillas each cut into 8 wedges
- 4 free range eggs
- 75 g Lancashire or Feta cheese crumbled
- 1 shallot finely sliced
- 1 tbsp roughly chopped coriander
- 4 tbsps sour cream
Servings:
Instructions
- Put the onions, chillies, garlic, stock and tomatillos in a blender and blitz to make a sauce. Heat the 2 tbsps of corn oil in a saucepan, add the sauce then season to taste with salt and simmer for 5 minutes. Cook for longer if it is too watery to reduce it a little, or add more stock if too thick.
- Next heat the 300 ml of oil to 190 c in a separate large pan. Fry the tortilla triangles until barely golden and crisp, then drain on kitchen on kitchen paper.
- When the sauce is ready, fry the eggs. Stir the fried tortillas into the sauce, folding lightly to coat them but taking care not to break them up.
- Divide the sauce and tortillas between 4 warm plates and top each one with a fried egg. Add crumbled cheese, sliced shallot, a sprinkle of coriander and some soured cream and serve immediately.
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