Especials del Sudoeste
Southwest Specialties

Chilaquiles

6 Eggs
4 Corn tortillas
2 Avocados
2 Tomatoes
4 tbsp Lime juice
4 tsp Olive oil
Salt and pepper to taste
2 tbsp Butter or margarine
2 Onions; finely diced
1 cup  Cooked beef, chicken or pork
 - (diced or shredded)
1 tsp Chili powder
1/2 tsp Ground cumin
Cilantro

Break the eggs in a mixing bowl 
and beat them lightly. 
Cut the tortillas
into eighths and add to the eggs. 
Let sit 15 minutes. 
Cut the avocados in
half from tip to stem, 
and remove the pit. 
Using a paring knife, slice the
flesh in each half from tip to stem 
in 1/2-inch slices without cutting
through skin. 
Using a large spoon, scoop the flesh 
out of the skin in 1 piece. 
Lay cut side down on each plate 
and fan out the slices. 
Cut the tomatoes into slices 
and lay slices next to the avocado. 
Drizzle with lime juice and oil, 
and sprinkle with salt and pepper. 
Heat the butter in a large skillet 
over medium heat and add the onion, 
chili powder and cumin.
Cook, stirring occasionally, 
5 minutes. 
Add meat; cook just until warmed.