INGREDIENTS
-2 tablespoons of corn oil or lard
-3 tortillas cut into squares of approximately 1 1/2 cm, browned in oil until crisp, and drained on absorbent paper
-1 egg
-Salt to taste
-1/2 cup ranch sauce
PREPARATION
Heat the oil or butter in a frying pan over high heat (this is very important); then the tortillas are added and, as soon as they are hot, the egg is added, stirring quickly to cook. Put the sauce on it, let it heat up and serve the chilaquiles sprinkled with the cheese and served with refried or pot beans.
For the ranchera sauce (Makes about 4 cups)
-4 tablespoons of lard or corn oil
-6 dried arbol chiles or to taste
-4 bell peppers or to taste
-1 3/4 kg of saladet tomato
-8 serrano peppers or to taste
-5 garlic cloves
-Salt to taste
Preparation of the sauce
In a tablespoon of butter or hot oil, lightly fry the arbol and cascabel chilies, taking care not to burn them. Then they are mixed with the rest of the ingredients, blended and strained. In a saucepan, heat the rest of the butter or oil and add the liquefied there. Let everything season very well over low heat.
The tomato, serrano pepper and garlic are blended, strained and boiled until they are seasoned.
This sauce can also be served with ash tamales or Huevos Rancheros.
