January 15, 2017
Amazing Mexican breakfast dish my entire family loves. Normally it served as a scrambled egg dish but this vegetarian version without eggs tastes just as good and is just as satisfying. Thanks to my friend Maria who first made the salsa for this and next time taught me how to make it! Love the flavors the crunch from the tortilla and the whole dish coming together with its taste and freshness.
Remove the dry covering of the tomatillos before washing and boiling them.
Boil tomatillos in hot water till it softens. Cool under cold water and remove peel.
Take 2 dry red broken chillies (buy this in a mexican store) add it to the crushed tomatillos
Add the fresh garlic to the tomatillos and red chilli and grind everything together.
Slice the red onion, chop avocados and cilantro and keep it ready
Heat oil in a pan add half of the sliced onions and saute
To this add the salsa and cook for just a minute, add the tortilla chips and mix well with the salsa
Remove from heat and transfer it to a serving dish. Garnish with all the remaining ingredients - onions, avocados, queso fresco, sourcream and cilantro.
Serve heapfuls with all the ingredients and enjoy!
I had gaucamole and so i added guac and avocados this time. You can also add pico de gallo and black beans. If you eat eggs you can mix the salsa roja with scrambled eggs and tortilla chips.