Enchilada Cecina Sandwich

Huevo San Juan®
This recipe for enchilada cecina sandwich is a perfect combination, as it is filling and a hearty breakfast if you don’t have time for the rest of the day.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
1
Servings
  • 1 bisquet sweet bread, toasted with butter
  • butter
  • vegetable oil
  • 300 grams jerky enchilada
  • 1 avocado, for the aioli
  • 1 serrano chile, for the aioli
  • 1 tablespoon lime juice, for the aioli
  • 1/4 cups cilantro, for the aioli
  • 1/4 cups fennel, for the aioli
  • 1 clove garlic, small, for the aioli
  • 1/2 cups olive oil, for the aioli
  • salt, for the aioli
  • pepper, for the aioli
  • 1/2 cups Oaxaca cheese
  • refried beans
  • vegetable oil
  • San Juan® egg
  • red onion, pickled
  • Habanero chile, pickled
Preparation
20 mins
10 mins
Low
  • Heat a skillet over medium heat, add a little vegetable oil, and cook the enchilada cecina for about 5 minutes until a golden crust has formed.
  • Place the avocado, serrano chili, lime juice, cilantro, garlic, salt, and pepper in a blender. Blend, gradually pouring in the olive oil until an emulsion is formed. Set aside.
  • For the egg: Heat a skillet over medium heat, add vegetable oil, and fry the Huevo San Juan® for 3 minutes, seasoning with salt and pepper, cover to form a slight layer on top.
  • Place the biscuit on a tray with a little butter and Oaxaca cheese, broil for 2 minutes in an oven or salamander, add the avocado aioli, the enchilada cecina, and the fried Huevo San Juan®. Serve with pickled onions and habanero chilies.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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