¼ cup vegetable oil 2 Sinaloa corn tortillas, white or yellow corn (you may also use any other type of tortillas, flour, corn, and including the low fat tortillas)
Topping 2 large eggs Salt to taste 3 tablespoons fresh salsa 1 tablespoon finely chopped white onion 1 tablespoon crumbled queso fresco
Take the Sinaloa tortillas, tear into small bite size pieces, set aside. In a large skillet, heat the oil and fry the tortilla until they are lightly crispy and golden brown.
Leaving the tortillas Sopitas in the pan, drain off all but about 1 tablespoon of the oil. Beat the eggs together with salt and slowly add them to the tortillas Sopitas in the pan. Stir the eggs over medium heat until they are set. Serve the Sopitas topped with salsa and sprinkled with onions and cheese.