Eggs in Sauce with Chilorio
Eggs in sauce with chilorio is a traditional Mexican recipe that is very easy to prepare; just make a tomato broth, add eggs, and incorporate the chilorio. Serve with delicious flour tortillas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 package Tía Rosa® wheat flour tortilla, Butter
- 4 tomatoes, boiled
- 1 clove garlic, peeled and roasted
- 1/4 onions, roasted
- 3 guajillo chiles, cooked
- 1 tablespoon granulated chicken bouillon
- 1 cup water
- 2 tablespoons vegetable oil
- 1 can chilorio
- 1 sprig fresh epazote
- 8 eggs
Preparation
10 mins
20 mins
Low
- In a blender, add tomatoes and garlic. Incorporate the onion and add the guajillo chiles.
- Add chicken broth to the mixture. Pour in water to facilitate blending. Blend the sauce until the desired consistency is achieved.
- Add oil to the pan. Once hot, pour in the sauce.
- Add the chilorio and incorporate the epazote. Stir.
- Cover the pan and cook for 10 minutes. Remove the epazote.
- Heat the Tortillinas® and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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