Chilaquiles

Ahem,
I must admit, I haven't made it to the roof to remove the increasingly safe Christmas lights. I was hungry and was desperate for some breakfast. I grew accustomed to eating kippered Herring for breakfast on the cruise, but I was fresh out of fish at home. In fact, we hardly had food at all. If you're going to be gone for 10 days, you try to limit food spoilage. So, I had to scramble to find some breakfast. That's when I remembered an old standby--Chilaquiles, tortillas in tomato/chili sauce. These are rather pleasant.

Chilaquiles
10 corn tortillas
cooking oil
2 large or 4 medium tomatoes cut into thin wedges
1 small onion
1 garlic clove, crushed
1 green chili, chopped (or more)
dash of salt
pinch of ground comino (cumin) (More if you like comino. I use more than a pinch myself)

Cut tortillas into 2 inch squares and fry briefly in hot oil, being sure they don't become crisp. Drain well. Combine all the ingredients with the tortillas in a saucepan. Simmer for about 5 minutes.

Now, I like to add a dash of chili powder sometimes. Usually, I'll top the tortillas with a fried egg, over medium. Serve immediately. Makes 4 to 5 servings. Also great with guacamole.

If in a pinch, a can of Rotel can be used, but it's not nearly as good. For those of you from overseas, I might be willing to help you find the ingredients if you can't buy them online. Let me know, and I'll work something out for you.

Enjoy!