Scrambled Egg Enfrijoladas
Original Red Sauce
Servings:
Makes 6 servings.
Ingredients
2 teaspoons TABASCO® brand Original Red Sauce 1 tablespoon vegetable oil
1/2 cup chopped white onion
2 cloves garlic, minced
3 cups beans (cooked or canned, pinto or black)
2 1/4 cups chicken stock, preferably homemade or reduced-sodium canned or boxed
Salt to taste
10 eggs
1/2 cup vegetable oil
12 corn tortillas
Garnish
1/2 cup Ranchero cheese, crumbled
1/2 cup Mexican crema
1/4 white onion, thinly sliced
1 or 2 avocados, sliced
Optional
1 (6-ounce) piece chorizo, crumbled into small pieces and well cooked
Preparation
Heat oil in large frying pan. Add onion and garlic, and sauté for 5 minutes. Add beans, TABASCO® Sauce, stock and salt. Cook another 5 minutes. Transfer to a blender jar and puree until smooth.
Cook scrambled eggs. Set aside.
Pour oil into a medium frying pan over medium-high heat. When hot, using tongs, quickly pass the tortillas through the hot oil to coat them. Drain on a paper towel.
Fill each tortilla with approximately 2 tablespoons of scrambled egg and tightly roll up. Place tortillas in a shallow serving dish and cover with bean sauce. Garnish with cheese, crema, onion, avocado and optional chorizo.
You may also like:
Spicy Chipotle Fried Chicken and Cornbread Waffle Sliders
Chipotle Sauce, Original Red Sauce
Nacho Chilaquiles
Chipotle Sauce, Green Jalapeño Sauce, Original Red Sauce
Creamy Cajun Shrimp Pasta
Original Red Sauce
You will need:
Original Red Sauce
Our most versatile sauce. Enliven the flavor of any meal.
