Starting A Day The Mexican Way

Sam Choy
By Sam Choy
Wednesday - March 28, 2007
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In a show originally aired in May 2005, Veronica Macciess of Sinaloa Hawaiian Tortillas shows us how to prepare a delicious Mexican breakfast, and we say sÌ sÌ!


Tortilla Crisp with Eggs

* 1/4 cup vegetable oil
* 2 Sinaloa corn tortillas, white or yellow corn (you may also use any other type of tortillas, flour, corn, including the low-fat tortillas)

For Topping:
* 2 large eggs
* salt, to taste
* 3 tablespoons fresh salsa
* 1 tablespoon finely chopped white onion
* 1 tablespoon crumbled queso fresco

Tear the tortillas into small, bite-size pieces; set aside.

In a large skillet, heat the oil and fry the tortillas until they are lightly crispy and golden brown.

Leaving the tortillas sopitas in the pan, drain off all but about 1 tablespoon of the oil. Beat the eggs together with salt and slowly add them to the tortillas sopitas in the pan. Stir the eggs over medium heat until they are set. Serve the sopitas topped with salsa and sprinkled with onions and cheese.

Makes one serving.


* 2 Sinaloa corn tortillas, yellow or white (flour tortillas may be used or low-carb tortillas)
* 2 tablespoons vegetable oil
* 4 large eggs
* Salsa Ranchera (see recipe below)

In a skillet, heat oil and lightly fry the tortillas on both sides. Do not over-fry; they should not become crisp. Drain tortillas on a paper towel and place on a warmed dish.

In the same skillet, add more oil if necessary, fry the eggs sunny-side up. Place warm tortilla on a plate and serve eggs on the top of the tortillas. Cover the eggs with the warmed Ranchera sauce, garnish with crumbled cheese. Served with refried beans or potatoes, and extra warm tortillas.

For Salsa Ranchera (simple tomato salsa):

* 3-4 medium tomatoes, chopped
* 2-3 Serrano chilies, or any fresh hot green chilies
* 1 garlic clove, roughly chopped
* 2 tablespoons vegetable oil
* 2 tablespoons chopped onions
* cilantro leaves, chopped (optional)
* salt, to taste

Heat the oil in a saucepan and place tomato, Serrano chilies, garlic, onions and cilantro into pan; cover and sauté for 3-4 minutes, allowing all flavors to come together. Cook over brisk heat for about 5 minutes, stirring and until the sauce has reduced a little and is well-seasoned.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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