Mexican Egg Enchorizadas

Name: Mexican Egg Enchorizadas
Prep time: 40 min
Cook time: 20 min
Yield: 12
Cuisine: Mexicana
Ingredients: vegetable oil; 1/2 onions, finely chopped, for the egg; 2 serrano chiles, sliced, for the egg; 3 tomatoes, in small cubes and seedless, for the egg; 6 San Juan® eggs, for the egg; vegetable oil, for the enchiladas; 12 corn tortillas, for the enchiladas; vegetable oil, for the sauce; 1/2 cups chorizo, for the sauce; 3 tomatoes, for the sauce; 1/4 onions, for the sauce; 1 clove garlic, for the sauce; 1 guajillo chile, seedless, for the sauce; 1 cup chicken broth, for the sauce; salt, for the sauce; pepper, for the sauce; sour cream, for garnish; avocado, for garnish; cilantro leaves, for garnish

Huevo San Juan®

Discover how to prepare Mexican egg enchorizadas! Besides being delicious and practical, it is ideal for breakfast, a family breakfast, or even for dinner time. Now you know, don't miss this recipe for Mexican egg enchorizadas, they're a delight!

Did you know? Mexican chorizo is different from other varieties. It is characterized by its intense red color, due to the use of chiles and spices.

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Reviewed by Editorial Team of Kiwilimón

Published: 10-09-2024

Preparation

20 mins

Low

Cook the onion, chili, and tomato in a skillet with a little oil for 2 minutes. In a bowl, beat the Huevos San Juan®, pour into the skillet, and cook for 3 minutes or until the egg is cooked. Set aside. Fry the tortillas in another skillet with oil for 3 minutes or until soft. Fill with the egg, roll up, and set aside. Cook the chorizo in another skillet with a little oil for 3 minutes. Add the tomato, onion, garlic, and guajillo chili and cook for 5 minutes or until all the ingredients are golden. Pour in the broth and cook for 2 more minutes. Blend. Pour the sauce into a pot with a little oil and cook for 3 minutes. Place the enchorizadas filled with Mexican egg on a plate, pour over the sauce, and garnish with cream, avocado, and cilantro leaves.