1 1/2 quarts Roasted Tomato-Chipotle Salsa, recipe follows
Tortilla chips (about 2 cups per person)
1 cup commercial sour cream or crema
1 pound (about 2 cups) grated Mexican cheese, like Chihuahua or queso Oaxaca, or Monterey Jack or Cheddar
8 large eggs
10 medium tomatoes
6 cloves garlic
1/2 cup diced tomatoes
1/2 cup diced avocado, preferably Hass variety
1/4 cup minced red onion
1/4 cup chopped cilantro
1/4 cup grated Cotija cheese
1 medium white onion, sliced
2 to 4 canned chipotles en adobo
1/4 cup red wine vinegar
Since the Roasted Tomato-Chipotle Salsa yields 1 quart, double the recipe and save the extra for later.
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