This classic Mexican dish is often served with Frijoles Refritos for a filling meal.
1 Tbs Vegetable oil
450 ml (15 fl oz) 2 cups Salsa de Chile Rojo (red chilli sauce) (page 331)**********
6 Fried eggs, kept hot
1 Avocado, peeled, stoned and thinly sliced
1. Brush a large frying-pan with some of the oil and heat over moderate heat. Holding a tortilla between your finger and thumb, dip it into the chilli sauce, shaking off any excess. Carefully arrange the tortilla in the hot frying-pan and fry for 1 to 2 minutes on each side or until it is golden brown. Using a spatula or tongs, transfer the tortilla to a large serving platter or individual serving plate and keep hot while you cook the remaining tortillas in the same way.
2. Pour a little of the remaining sauce over the tortillas and top each one with a fried egg. Garnish with the avocado slices. Pour the remaining sauce into a warmed sauceboat and serve at once, with the tortillas and eggs.
1 person has helped to review this recipe. Thankyou!