The recipe for this tex-mex dish came from one of my former sous chefs, Edilberto (Edi) Rodriguez, Jr., who had an excellent way with food. He nominated his grandmother, Carmelina, as Mother of the Month, and then researched her recipes, helped put together a menu of Cuban specialties, including empanadas and tostones, and cooked it all for the entire month.
This recipe is excerpted fromMother’s Best.
This recipe is Edi’s adaptation of a dish created to use up stale corn tortillas. It’s one of my favorites for a crowd. It holds up well, and guests can customize their breakfast with condiments like salsa, chipotle sour cream, green onions, and diced avocado.
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