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Tia Rosa

Tia Rosa

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Drowned eggs with Chilorio

10 mins
20 mins
Low
3.5
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Eggs drowned with chilorio is a traditional Mexican recipe, it is very easy to prepare, just prepare a tomato roll, add eggs and add the chilorio. Accompany with tasty flour tortillas.
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Ingredients

4 portions
  • 1 package Tía Rosa® wheat flour tortilla, Butter
  • 4 tomatoes, boiled
  • 1 clove garlic, peeled and roasted
  • 1/4 onions, grilled
  • 3 guajillo chiles, Cooked
  • 1 tablespoon chicken bouillon
  • 1 cup water
  • 2 tablespoons oil
  • 1 can chilorio
  • 1 branch fresh epazote
  • 8 eggs

Preparation

To a glass of blender add tomatoes and garlic. Add the onion and add the guajillo chiles.
Add chicken broth to the mixture. Pour water to facilitate grinding. Grind the sauce until you get the desired consistency.
Add oil to the pan. Once it is hot, pour the sauce.
Add the chilorio and incorporate the epazote. Stir
Cover the pan and cook for 10 minutes. Remove the epazote.
Heat Tortillinas® and serve.

PRESENTATION

Serve in a deep dish.

TIPS

You can use turkey or pork chilorio.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (2)
Fernanda Araiza
04/09/2018 13:39:27
¿Y a que se refieren con chilorio? ¿Es el huevo?
María Fernanda Espinosa
13/02/2018 05:26:16
¿Y los huevos cuándo los agregas?

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