Fry in hot grease until golden brown, turning once. Serve with favorite chile or taco sauce. Will keep at least two weeks in refrigerator. Serve with meats, chicken, hamburger, etc. Pico de gallo is served as a dip throughout the Southwest.
Most restaurants have it waiting on the tables with warm tostadas.
Drain tortillas on paper towels. Set baking dish aside. Add tomatoes, chiles and salt. Pour mixture over tortillas. Make 6 indentations in tomato mixture, and break an egg into each.