A recipe for different but very tasty enchiladas may only depend on new ingredients. These stuffed enchiladas are an excellent choice for breakfast, as they contain delicious eggs with dried beef or machaca. Bathed with a rich red sauce and accompanied by cream, panela cheese, onion and cilantro, this Mexican dish will give you the protein you need in the morning.

EGG ENCHILADAS WITH RED SAUCE

Ingredients

2 Portions

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• 1 tablespoon vegetal oil
• 1/4 onions, in quarts
• 1 clove garlic
• 6 tomatoes, in quarts
• 2 serrano peppers
• 2 chile de árbol peppers
• 2 allspices
• 1/4 cups fresh coriander
• 1/2 cups chicken soup
• 1 tablespoon vegetal oil
• 6 eggs
• enough salt
• enough black pepper
• 1 tablespoon vegetal oil
• 1/2 cups crushed beef
• 3 tablespoons oil
• 6 tortillas
• enough sour cream
• enough panela cheese, crumbled
• enough onion, in small rings
• enough fresh coriander, leaves, to decorate

Preparation

For the sauce: in a deep frying pan add the oil, the onion, the garlic, the tomatoes, the chile serrano, the chile de árbol, the whole black pepper and the coriander. Cook until the tomatoes fall apart.

Add chicken broth and cook until reduced by half. Blend.

In a small pot, add the oil and the sauce, and fry for 10 minutes. Set aside.

In a bowl, beat the egg and season with salt and pepper.

In a pan, add oil, drief bief or machaca, egg and cook until done.

Fry the tortillas with the oil and place them on absorbent paper to remove the excess fat.

On a board, fill the tortillas with the egg and fold in the shape of an enchilada.

On a plate, place the enchiladas, coveer with the sauce, decorate with the cream, the panela cheese, the onion and the cilantro.

https://us.kiwilimon.com/recipe/breakfasts/mexican-breakfasts/enchiladas/egg-enchiladas-with-red-sauce