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Recipe

Chiposopitas with egg

5 mins
Low
3
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Corn tortilla strips sautéed with butter mixed with cilantro, chipotle and egg.
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Ingredients

4 portions
  • 8 corn tortillas
  • 1 bunch fresh coriander
  • 2 chipotle chilies
  • 4 eggs
  • 1/5 white onions, cut in julienne

Preparation

Cut tortillas, chipotlés and onion into thin strips. Chop the coriander finely.
Fry the tortilla strips in butter until lightly browned on high heat and incorporate chipotle and eggs. Stir.
Add the onion immediately after removing from the heat and finally the cilantro to maintain freshness.
Serve, accompanied by refried beans in lard and strips of fresh panela, preferably.
Obviously, put salt to taste when cooking or before serving.

PRESENTATION

Serve generously, and there you can add a sprig of cilantro between the strips of fresh panela to improve the presentation of the dish.

TIPS

Take advantage of the juice of the chipotlés tin to spread more its flavor in the ingredients when mixing.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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