These delicious chilaquiles are an excellent choice to start your morning, with a starred egg, it becomes the most complete dish for breakfast, accompany it with an orange juice.
Learn more about Yamilette González
Ingredients4 portions
Preparation
In a saucepan with water, cook the chilies and tomatoes for 5 minutes. Let cool and reserve.
In a blender add the chilies, tomatoes, onion, garlic, blend to incorporate everything.
In a saucepan over medium heat heat the oil, pour the sauce, season with salt, cook for 10 minutes, add the epazote and cook for 5 more minutes.
In a small skillet over low heat add the oil, break an egg, season with salt and pepper and let cook for 5 minutes.
Serve the tortilla chips, serve the egg, add the cream, the fresh cheese add the sliced onion and the cilantro.
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