1 cup corn oil40 cut corn tortillas and triangles and gilt800g of tomato puree1 bottle of 465g Mexican salsa3 diemtes of garlic, peeled1 medium onion, in scantlings6 fresh jalapeno chilies1 cup of watersalt to taste2 large twigs with leaves of epazote
In a deep pan, heat 3/4 cup of corn oil and fry the tortillas. Doralas; remove and drain.
In the blender or processor, grind the tomato puree with the Mexican sauce, the garlic, the onion, the chiles and the water. In a saucepan heat the remaining oil and fry the sauce. season to taste Cook over low heat until thickened. Add the epazote twig/leaves.
In a large dish, accommodate a layer of the fried tortillas and bathe with the sauce, the cream, the cheese, and the sliced ??onion. Then add another layer of fried tortillas, top with remaining sauce, cream, cheese and onion. Serve immediately.
The most delicious and classical breakfast that Mexico serves.