Egg tacos with chipotle sauce
Ingredients
- 8 corn tortillas made with MASECA corn masa flour
- 8 eggs
- 2 tablespoons of oil
- 4 tablespoons of chopped onion
- 1 chopped green chili
- 1 chopped tomato
- ½ cup of cream
- 2 tablespoons of cream cheese
- chipotle chili in adobo to taste
- Salt to taste
Preparation
- Fry the onion in oil. When it becomes transparent, add the chili and cook for one minute.
- Incorporate the tomato and lightly beaten eggs. Stir to combine everything, and when it is cooked, serve with warm tortillas.
- Accompany with chipotle sauce.
For the sauce:
- Blend the cream with cheese and chipotle chili to taste.
- Heat over low heat.
