Prepare sauce of your choice and set aside.

We will be making one order of huevos at a time. I often just make one or two and keep the rest of the sauce stored in the fridge or frozen.

Per order, heat nonstick skillet to medium hot and melt one tablespoon butter in it.

Place the two corn tortillas in there as side by side as you can get them, turning them over to coat both sides with butter.

Let the tortillas start to sizzle and get soft, then ladle in about half cup of the sauce, in and around, don't need to spread it.

Crack two eggs into the skillet on top of the sauced tortillas.

Turn heat to low and cover with a lid; cook for 5 minutes.

Sprinkle tops of eggs with cheese, give the pan a little shake to see how much they jiggle. They should only jiggle slightly for a firm white and soft yolk. Cook time varies 5-7 minutes. As yolk cooks, it will seem stiff if the pan is tilted, so if you like hard yolk, cook until then (7 minutes). Your time might vary if your heat is higher or lower than I expect. Peek early as to not overcook.

Slide eggs out of pan onto a plate, and garnish with cilantro and hot sauce. You can serve beans with this but I don't. Sometimes I serve with cooked Mexican chorizo or bacon, but mostly just eggs.