Ingredients

1.

Almond flour
1.25 cup
2.

Baking Aids Xanthan Gum
2 tsp
3.

Baking powder
1 tsp
4.

Coarse Kosher Salt
0.25 tsp
5.

Apple cider vinegar
2 tsp
6.

Raw egg
1 large
7.

Water
1 tsp
8.

Avocado oil
4 tbsp
9.

Mexican Hot Style Tomato Sauce
4 oz
10.

Raw egg
1 large
11.

Avocado oil
4 tbsp
12.

Avocado, black skin (Hass)
0.5 each
13.

Queso Cotija Cheese
2 tsp
14.

Cilantro
2 tbsp
15.

Tomato raw (includes cherry, grape, roma)
4 grape
16.

Jalapeno peppers, raw
1 tbsp, sliced

Instructions

1.
In the bowl of a food processor, combine the almond flour, xanthan gum, baking powder, and salt. Blend until just combined. You don't want the mixture to become too fine.
2.
Add in the vinegar, egg, and water. Pulse until the mixture turns into a ball and begins to spin around the bowl. The mixture will leave most of the bowl clean.
3.
Turn the dough out onto a sheet of plastic wrap. Wrap the plastic around the dough to cover it completely. Knead the dough in the plastic wrap for 1-2 minutes to bring the dough together. Set the dough aside to rest for 10 minutes.
4.
Once rested, unpeel the plastic wrap from around the dough. Divide the dough into 8 even-sized portions. Roll each piece of dough into a ball with your hands.
5.
Place each ball of dough in between two pieces of parchment paper. Roll as thin as possible to create a round tortilla. Repeat this process with each ball of dough so that you have 8 tortillas.
6.
In the meantime, begin heating a nonstick skillet until hot. The pan is hot enough when a drop of water runs around the pan but does not evaporate right away. Gently peel the dough from the parchment paper and place it flat in the hot pan. Cook on each side for less than 30 seconds (if it doesn’t cook this fast, the pan is not hot enough). You will begin to see the edges turning brown, and the underside will have char marks.
7.
Flip the tortilla and cook on the other side for a few seconds. Do not overcook them, or they will not be pliable and will crack. They should only take a few seconds on each side to cook if you have your heat hot enough.
8.
Stack the tortillas on a plate for now. Stacking them will keep them warm and pilable. Set them aside.
9.
Once all the tortillas are cooked. Cut each into six triangles. Preheat a large nonstick skillet over medium-high heat. Add in 1 tbsp avocado oil and begin to fry the tortillas until golden on one side, being careful not to crowd the pan. Flip and brown the other side.
10.
Place the fried tortilla chips on a plate. Repeat adding more of the remaining oil to the pan as necessary. Make sure they are turning a nice golden brown.
11.
The tortilla chips should be nicely golden brown and crispy. Set them aside for now as you prepare the salsa part. The tortillas will go directly into the heated salsa.
12.
In a small nonstick skillet, heat ½ tbsp avocado oil, then swirl the pan. Then crack in two eggs, season each with a pinch of salt. Top the pan with a lid for one minute, turning the heat down to low. For a more cooked egg, pop the yolk or add extra time.
13.
Drain some of the residual oil from the pan, then add in the Mexican hot sauce. Heat until bubbling. Add in the crispy tortilla chips and toss until all are coated. Transfer the coated chips to a plate.
14.
Place the sauce-coated tortilla chips and place them on a plate. Top them with the fried eggs, diced avocados, cotija cheese, sliced cherry tomatoes, and sliced habaneros (you can also use jalapenos).