Pairs well with Egg Pancakes with Chili Sauce
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Egg Pancakes with Chili Sauce
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Delicious and easy-to-make egg pancakes accompanied by a homemade chili sauce, perfect for Lent or any occasion.
00:45:00 total
Serves 6
easy
Vegetable Highlight
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Ingredients
- eggs - 12
- tomato - 1
- onion - 2 (plus a piece with stem for the sauce)
- garlic cloves - 3
- chiles puas - 6
- guajillo chilies - 7
- cilantro - 1 bunch (a bunch)
- salt - to taste (to taste)
- water - as needed (for boiling chilies and blending sauce)
- oil - as needed (for frying)
Instructions
- Prepare the chilies: Remove the veins from the chilies, toast them slightly, then boil them in a saucepan with water.
- Make the sauce: In the same saucepan, add tomato, a piece of onion, and garlic cloves to the chilies. Let them cook well. After cooling, blend these with a little salt and water to make the sauce.
- Cook the sauce: Heat a little oil in a pot, add the blended sauce, and let it boil.
- Prepare the egg mixture: Separate the egg whites and beat them with a pinch of salt until fluffy. Then, add the yolks and beat again. Finely chop cilantro and the piece of onion with its stem, and stir into the egg mixture.
- Cook the egg pancakes: Heat oil in a pan. Pour the egg mixture to form pancakes. Fry until golden brown on both sides.
- Serve: Serve the egg pancakes with the chili sauce on top. Accompany with beans and tortillas if desired.
