Ben’s dish. Simple yet amazing. This is for two servings.
vegetable oil, for frying
12 corn tortillas, cut-up into triangles and fried
1/4 red onion, plus more sliced thinly, for garnish
1/2 jalapeño, depending on heat preference
1/2 cup cilantro, plus more for garnish
salt and pepper to taste
2 boneless chicken thighs, cut into 1/2 inch cubes
2 cloves garlic, chopped finely
avocado, sliced, for garnish
1/3 to 1/2 cup queso fresco, or queso Oaxaca, or mozzarella.
salt and black pepper, to taste.
Start by cutting up tortillas and frying them in a large pan or skillet, with about an inch of vegetable oil. Set aside in plate lined with paper towels.
In a blender, add two tomatoes, cilantro, red onion, jalapeño pepper, salt and pepper
Blend ingredients in the blender to liquify!
in medium-high heat, add about 3 tablespoons oil, fry 2 cloves garlic until golden, then add chicken, cook thoroughly until browning and until there is no more pink color on meat. Set aside.
Place sauce from blender in same pan used for garlic and chicken. Bring sauce to a boil and simmer for a few minutes.
Add fried tortillas.
Stir occasionally, allowing sauce to coat tortillas.
Add chicken back to skillet, stir a few times to incorporate meat with tortillas, top with grated cheese. Turn heat off, but allow heat to melt cheese. Divide into two serving dishes. Top with sunny-side up egg, cilantro, avocado, thin slices of red onion, salt and pepper to taste, and…Enjoy!