Chilaquilas
1 1/2 cups tomato sauce (Chirmol, see below)
1/2 small onion
1/4 red bell pepper
10 ounces farmer’s cheese (1 1/2 cups)
Ground black pepper
10 tortillas
3 eggs
salt
1 teaspoon flour
1/4 cup corn oil

Make the tomato sauce (see below). You can make this ahead of time and refrigerate for two days. Mince the onion and the red pepper and put each in a small bowl. Add the cheese and a 1/4 teaspoon pepper. Spoon 2 teaspoons of the cheese mixture onto the bottom half of each tortilla, and fold the tortilla in half to from a semi-circle. (Cracks in the tortilla will be sealed with the egg batter. Can be wrapped and refrigerated overnight.)

Adjust oven rack to medium position and preheat oven to 375oF. Separate the eggs. Using a whisk or beater, whip egg whites with 1/4 teaspoon salt to firm peaks. Lightly beat the yolks and flour and fold mixture into the whites. Heat oil in a large skillet. Dip the tortillas into the egg batter and shake o! excess. Fry tortillas over medium heat until golden brown, about 1 1/2 minutes on each side. Put tortillas in a single layer in two 9×13 inch baking dishes and garnish with Chirmol. Bake until tortillas are heated through, about 20 minutes. Makes 6 to 8 servings

Chirmol

3 large tomatoes
1 medium garlic clove
1/2 small onion
salt
1/2 teaspoon red pepper flakes

Pell, core, and chop the tomatoes and put them in a medium saucepan.

Mince the garlic, pell and coarsely chop the onion, add each to the saucepan, along with 1/4 teaspoon slat, red pepper flakes, and 1/4 cup of water.

Bring the liquid to a boil, reduce heat, to low, and simmer, uncovered, until vegetables are cooked through, about 10 minutes. Transfer contents of saucepan to a food processor fitted with a metal blade, or to a blender, and puree. Return to saucepan and simmer until slightly thickened, about 10 minutes.

Makes 1 1/2 cups.