Como HACER Huevos con CHUFLES y LOROCO en Alguashte

Prepare 8 mini hard-boiled eggs and set aside.

Chop a piece of green chili and a piece of onion.

Dissolve the water from ayote seeds in a little water before blending to avoid lumps.

Blend the dissolved ayote seed water with the chopped green chili, onion, and 1 clove of garlic until smooth.

Cook the chifles in boiling water for about 5 minutes, adding a little salt.

After 3 minutes of cooking the chifles, add the loroco to the pot to cook together.

Heat oil in a pan and pour in the blended mixture to fry for a bit until it simmers.

Add a little of the cooking water from the chifles to the pan to enhance the flavor.

Add the cooked chifles and loroco to the pan with the sauce and stir.

Finally, add the hard-boiled eggs to the mixture and stir gently to combine.

Serve the dish with tortillas.

Equipment Needed

Spice Level:

Dietary

Allergens