Red Enchiladas Stuffed with Egg

Alejandra Cota
A recipe for different but very tasty enchiladas can depend on new ingredients. These stuffed enchiladas are an excellent option for breakfast, as they contain delicious egg with machaca. Drenched in a rich red sauce and accompanied by cream, panela cheese, onion, and cilantro, this Mexican dish will provide you with the protein you need in the morning.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 tablespoon vegetable oil
  • 1/4 onions, in quarters
  • 1 clove garlic
  • 6 tomatoes, in quarters
  • 2 serrano chiles
  • 2 árbol chiles
  • 2 allspice berries
  • 1/4 cups fresh cilantro
  • 1/2 cups chicken broth
  • 1 tablespoon vegetable oil
  • 6 eggs
  • salt
  • pepper
  • 1 tablespoon vegetable oil
  • 1/2 cups machaca beef
  • 3 tablespoons vegetable oil
  • 6 tortillas
  • sour cream
  • panela cheese, crumbled
  • onion, in small rings
  • fresh cilantro, in leaves, for decoration
Preparation
15 mins
45 mins
Low
  • For the sauce: in a deep skillet, add the oil, onion, garlic, tomatoes, serrano chili, árbol chili, allspice, and cilantro. Cook until the tomatoes break down.
  • Add the chicken broth and cook until it reduces by half. Blend.
  • In a small pot, add the oil and the sauce, and fry for 10 minutes. Set aside.
  • In a bowl, beat the egg and season with salt and pepper.
  • In a skillet, add the oil, machaca, the egg, and cook until done.
  • Fry the tortillas with the oil and place them on absorbent paper to remove excess grease.
  • On a cutting board, fill the tortillas with the egg and fold them into enchilada shape.
  • On a plate, place the enchiladas, pour the sauce over them, and garnish with cream, panela cheese, onion, and cilantro.

Nutritional Information

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