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4 tablespoons Chilaquiles Sauce Mix
2 - 8 ounce cans tomato sauce
2 cups chicken broth or water
2 tablespoons avocado or olive oil
8 large eggs
2 cups shredded cooked Duck Carnitas
1 2 cups tortilla chip strips
½ cup crumbled Cotija cheese, divided
Mexican Crema
Heat oil in a stockpot over medium heat. Combine the Chilaquiles Sauce Mix, tomato sauce and broth, add to the stockpot (it will splatter), cook over medium heat, stirring occasionally until sauce is thickened, 10 - 12 minutes.
Meanwhile, cook eggs to your preference; scrambled, fried, etc.
Use a spatula to stir the tortilla strips into the warm sauce to coat all the chips.
Set out 8 individual plates (warm, if possible) and divide the coasted tortilla chips among the plates. Using half of the Cotija, sprinkle each serving with cheese.
Top with the cooked eggs and or duck. (We like both).
Sprinkle the remaining Cotija over each plate and drizzle with crema.
