
by Chef Hector Gonzalez-Mora,
Noche Bruta
For the salsa
3 Roma tomatoes
3 chile guajillo
Chile de árbol, at least 2 to taste
3 garlic cloves
1.5 cups of water
- Char the ingredients and blend all together.
For the stew
9 eggs – scrambled
All the salsa
In a skillet add a thin layer of oil , begin to scramble the eggs so that they form curds. Begin to break them up and as they are about 50% cooked add the salsa into the pan and cook the rest of the eggs through.
The goal is to have a loose egg stew with chunks of eggs and slightly runny.
Optional-
Queso fresco , pork rinds, toasted pepitas , farofa , onions, chopped cilantro.
Can be eaten with bread, tostadas or your favorite tortilla .