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  • ½ kilo of corn tortillas (1.1 lbs)
  • Olive oil
  • 5 serrano peppers
  • 3 tomatoes
  • ½ onion
  • 2 garlic cloves
  • Salt
  • Pepper
  • 1-2 eggs per person/serving
  • La Vaquita® Crema Mexicana
  • La Vaquita® Queso Fresco

Optional: Leftover cooked meat of your choice

  1. Take a couple of tortillas and cut them into four parts. Then put them on a baking tray and add a few drops of olive oil on them. Put them in the oven for a few minutes until they start to brown.
  2. Clean the peppers by breaking them in half and removing the seeds. Place them with the tomatoes on the comal to toast them a little.
  3. Then grind the tomatoes and peppers in a blender with onion and garlic. Add ¼ cup of water.
  4. In another pot, place two tablespoons of oil and empty the sauce and a little salt. Heat and after a few minutes, pour the sauce onto a plate full of the freshly made tortilla chips.
  5. Fry an egg to taste and place on top of the chilaquiles.
  6. Serve adding La Vaquita® Crema Mexicana and La Vaquita® Queso Fresco to taste.

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