Name: Egg Entomatadas
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: vegetable oil; 1/4 cups onion, for the sauce; 1 clove garlic, for the sauce; 2 guajillo chiles, cleaned, for the sauce; 2 morita chiles, cleaned, for the sauce; 2 allspice berries, for the sauce; 1/2 teaspoons cumin, for the sauce; 1 cup chicken broth, for the sauce; 1 cup Del Fuerte® natural tomato purée, for the sauce; salt; 6 eggs; 1/2 cups milk; 1 cup onion, finely chopped; salt; vegetable oil; tortillas; sour cream, for serving; queso fresco, crumbled, for serving; red onion, sliced, for serving; cilantro, for garnish; avocado, for garnish

Preparation

20 mins

Low

Heat oil in a skillet over medium heat and fry the onion, garlic, guajillo chili, morita chili, allspice, and cumin for 3 minutes, add chicken broth and Del Fuerte® natural tomato puree, cook for 5 more minutes or until the ingredients soften. Let cool. Blend the ingredients from the previous step with a little salt. Return to the skillet where you initially fried them and refry over medium heat with a little oil for 5 minutes. Reserve.