Huevo en chile colorado receta con pocos ingredientes

Toast the dried guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 2-3 minutes.

Remove stems and seeds from the chiles and place them in a blender.

Add chopped onion, garlic, chicken broth, cumin, oregano, salt, and black pepper to the blender.

Blend until smooth, adding more broth if necessary to achieve a pourable consistency.

Heat vegetable oil in a skillet over medium heat and pour in the blended chile sauce.

Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly.

Crack the eggs directly into the sauce, spacing them evenly.

Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but yolks remain runny.

Remove the skillet from heat and garnish with chopped cilantro and a squeeze of lime.

Serve the huevos en chile colorado with warm tortillas on the side.

Spice Level:

Allergens