Name: Esquites Stuffed Eggs
Prep time: 40 min
Cook time: 30 min
Yield: 5
Cuisine: Mexicana
Ingredients: 2 tablespoons corn oil, for esquites; 1/4 cups white onion, for esquites; 2 tablespoons garlic, for esquites; 2 cups white corn kernels, for esquites; 1/4 cups fresh epazote, for esquites; 4 dried árbol chiles, for esquites; 1/4 cups fresh cilantro, with everything including the root, for esquites; 4 cups chicken broth, for esquites; 1 pinch salt; 10 eggs; water; 1 cup mayonnaise; 1 tablespoon chile powder; 1 tablespoon lime juice; lime juice; queso fresco, crumbled; chile powder, for decoration

Preparation

10 mins

30 mins

Low

For the esquites, in a small pot, heat the corn oil and cook the onion with the garlic, add the corn, the epazote, and cook until they are shiny. Add the árbol chili, cilantro, and fill with chicken broth, season to taste and cook until the liquid reduces. Reserve. In a small pot with cold water, cook the eggs. Once the water starts to boil, count from 10 to 12 minutes, remove from heat and stop the cooking. Peel the eggs, cut in half and remove the cooked yolk.