• Oil
• 12 corn tortillas, 1 day old or more (stale but not dry)
• 3 ripe tomatoes, chopped
• 1 chicken bouillon cube
• 1 small onion, chopped
• 1/2 cup chopped fresh coriander
• 2 cloves garlic, crushed
• 2 serrano chiles, seeded and chopped finely
• 1/4 cup water
• Salt to taste
• 1 cup grated Manchego or Mozzarella cheese

Cut tortillas into strips or in triangles. Heat 1/2″ oil in wide frying pan. Brown and crisp tortillas in batches. Drain on paper towels and set aside.

Sauté onion in a little oil till soft. Add tomatoes, bouillon cube, garlic, chiles and water. Cook until tomatoes are mushy and liquid is slightly reduced. Throw in coriander and adjust salt. Cook 5 minutes. Throw about two thirds of fried tortillas into sauce and toss to coat. Add 1/2 of the grated cheese and toss again.

Let simmer for 2 minutes to soften tortillas slightly and melt cheese. Add the remaining tortillas and toss quickly. Top with remaining cheese and allow to sit for a minute until cheese has melted. Serve immediately.