Crunchy Double Catrachas

Ingredients

• 8 Tropical Corn Tortillas
• 4 cups refried beans 
• 2 cups fresh shredded lettuce (such as Iceberg)
• 2 cups grated Tropical Queso Blanco
• 4 eggs
• 1 cup olive oil to fry the eggs
• ¼ cup additional olive oil to fry the tortillas 
• 4 Haas avocados, sliced 
• 1 cup Tropical Queso Fresco Centroamericano
• ½ cup Tropical Crema Hondureña
• Salt and pepper to taste 

Preparation

1. Heat about 1/4 inch of oil in a medium deep skillet. Once the oil is hot, fry one corn tortilla at a time, flipping it once it’s lightly golden brown. Place the fried tortillas on a paper towel-lined plate to soak up the extra oil. Lightly sprinkle with salt and allow to cool before using. 
2. In the same skillet add 1 cup of olive oil to fry the eggs. When oil is shimmering, carefully add eggs one at a time. Cook eggs gently shaking pan occasionally to keep them from sticking until edges are golden brown, about 2 minutes. Spoon hot oil over egg whites, especially anywhere where they are still translucent while avoiding yolks, until whites are cooked, about 1 minute more. Transfer to a paper towel-lined plate to blot any excess oil; season with salt and pepper.
3. Assemble the Catrachas: spread a thin layer (about ½ cup) of refried beans over the fried corn tortilla. Sprinkle it with shredded Queso Blanco.
4. Place on top (making layers) a second fried tortilla with spread refried beans, shredded lettuce, a fried egg, a ¼ cup of crumbled Queso Fresco Centroamericano, a drizzle of Crema Hondureña and one fresh sliced avocado. Serve immediately.
5. Serve with café con leche, orange juice and fruit salad.