This Mexican recipe for Esquites Stuffed Eggs is an original combination for a delicious breakfast. Have you ever thought about stuffing something with esquites? The delicious flavor of boiled corn kernels with the characteristic piquín chili will make your egg breakfast completely different. Enjoy these Esquites Stuffed Eggs and give your recipes a twist.
1/4 cups fresh cilantro, with everything including the root, for esquites
4 cups chicken broth, for esquites
1 pinch salt
10 eggs
water
1 cup mayonnaise
1 tablespoon chile powder
1 tablespoon lime juice
lime juice
queso fresco, crumbled
chile powder, for decoration
Preparation
10 mins
30 mins
Low
For the esquites, in a small pot, heat the corn oil and cook the onion with the garlic, add the corn, the epazote, and cook until they are shiny. Add the árbol chili, cilantro, and fill with chicken broth, season to taste and cook until the liquid reduces. Reserve.
In a small pot with cold water, cook the eggs. Once the water starts to boil, count from 10 to 12 minutes, remove from heat and stop the cooking. Peel the eggs, cut in half and remove the cooked yolk.
In a bowl, mix the yolks with the mayonnaise, chili powder, and lime juice until you achieve a smooth and creamy mixture. Season with salt and pepper to taste.
On a cutting board, fill the eggs with the esquites, serve with the mayonnaise mixture and sprinkle with fresh cheese and chili powder.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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