Ingredients:
12 corn tortillas, cut into wedges
⅔ cup vegetable oil
For the red sauce
4 large tomatoes, roughly chopped
5 Hatch Red Chile Pods
½ medium onion, roughly chopped
1 garlic clove, peeled
¼ tsp cumin
½ tsp black peppercorns
2 tsp chicken bouillon
2 Tbsp. canola oil
salt, to taste
for serving:
1 cup queso fresco
1 cup Mexican crema
1/2 white onion, diced
4 fried eggs