Chilaquiles (Crispy Corn Tortillas in Tomato Sauce)

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12 Corn tortillas; cut into 8
600 ml Salsa de Jitomate; see recipe elsewhere
Oil for deep frying
1 md onion; chopped finely

Original recipe makes 4



MMMMM----------------------OPTIONAL EXTRAS--------------------------- 2 Green chillies; chopped -finely 4 tb Soured cream 50 g Wensleydale cheese; crumbled -(2oz) Heat the oil to 400 F, 200 ?C and fry the tortillas until they start changing colour. Drain them and keep them warm. Bring the tomato sauce to the boil, drop the tortilla chips into it and bring to the boil again. Transfer the mixture to a warm serving dish and garnish it with the chopped onion and the chillies using. Add the soured cream and cheese before garnishing if you wish to turn it into a lunch or supper dish.

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