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  • Huevos con tomatillo salsa

Huevos con tomatillo salsa

Posted on Mar 22nd, 2018
by Matthew
Categories:
  • Recipes

Huevos Con Tomatillo Salsa recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • huevos
  • mexican breakfast
  • savory
  • tangy
  • tomatillo salsa

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Huevos con tomatillo salsa is a vibrant and flavorful Mexican breakfast dish that combines the richness of eggs with the tanginess of tomatillo salsa. This recipe is a perfect balance of savory and slightly spicy flavors, making it a delightful way to start your day. The tomatillo salsa adds a refreshing twist to the traditional scrambled eggs, creating a unique and satisfying meal. With its simple ingredients and quick preparation time, this dish is a fantastic option for a delicious and nutritious breakfast.

Keywords: Huevos, tomatillo salsa, Mexican breakfast, savory, tangy

Huevos con tomatillo salsa details


By thesmartcookiecook.com
A recipe of Huevos con tomatillo salsa. Read more below.
Huevos con tomatillo salsa, recipe Rating: 4.6
Number of votes:105
Ingredients:
10 corn tortillas
10 eggs
2 tomatoes, cut in wedges
2 avocados, sliced
grated Jack cheese
chopped cilantro
Tomatillo Salsa:
12 fresh tomatillos
2 Tablespoons oil
1 cup chopped onion
4 green chiles, chopped
2 teaspoons chopped garlic
1 Tablespoon oregano
1 Tablespoon lime juice
1/2 teaspoon sugar
salt
1 cup chicken broth
1 bay leaf

Salsa:Remove husks from tomatillos, place in a saucepan, cover with water, and bring to boil over medium heat. Cook until translucent and tender, about 5 minutes. Drain, rinse, and drain again. Heat oil in pan, add onion, and cook until soft. Transfer to food processor along with tomatillos, chiles, garlic, oregano, lime juice, sugar, salt to taste, and 1/2 cup of chicken broth. Blend until smooth. Transfer mixture to a saucepan and add remaining stock and bay leaf. Bring to boil, reduce heat, and simmer until slightly thickened, about 30 minutes.

To assemble the dish: Fry corn tortillas in oil until crisp. Fry an egg and place on tortilla. Cover egg with salsa and sprinkle with cheese. Garnish with tomato, avocado, and chopped cilantro.

Note:We always serve a black bean/Monterey Jack cheese quesadilla as a side dish.


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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Huevos con tomatillo salsa

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  • huevos
  • mexican breakfast
  • savory
  • tangy
  • tomatillo salsa

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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