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  4. Huevos Divorciados With Spicy Chipotle Sauce
Huevos Divorciados with Spicy Chipotle Sauce

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Ingredients

  • 4 eggs
  • 1/2 cup of vegetable oil
  • 4 corn tortillas
  • 1 cup of refried beans
  • 1/2 cup of crumbled queso fresco
  • 1/4 cup of chopped fresh cilantro
  • 1/2 cup of chipotle peppers in adobo sauce
  • 1/4 cup of chicken broth
  • 1/4 cup of chopped onion
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

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Huevos Divorciados with Spicy Chipotle Sauce

Created by: Howcan Team

Ingredients

  • 4 eggs
  • 1/2 cup of vegetable oil
  • 4 corn tortillas
  • 1 cup of refried beans
  • 1/2 cup of crumbled queso fresco
  • 1/4 cup of chopped fresh cilantro
  • 1/2 cup of chipotle peppers in adobo sauce
  • 1/4 cup of chicken broth
  • 1/4 cup of chopped onion
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

Instructions

  • In a blender, combine 1/2 cup of chipotle peppers in adobo sauce, 1/4 cup of chicken broth, chopped onion, and garlic. Blend until smooth to make the spicy chipotle sauce.
  • Heat the olive oil in a small saucepan over medium heat. Pour in the chipotle sauce and simmer for 5 minutes. Season with salt and pepper to taste. Keep warm.
  • In a separate skillet, heat the vegetable oil over medium-high heat. Fry the corn tortillas one at a time for about 1 minute on each side until crispy. Drain on paper towels.
  • In the same skillet, fry the eggs to your desired doneness.
  • To assemble, spread 2 corn tortillas with refried beans and place them on separate plates. Top each tortilla with a fried egg. Spoon the spicy chipotle sauce over one egg and the tangy tomatillo sauce over the other.
  • Garnish with crumbled queso fresco and chopped cilantro. Serve immediately and enjoy!
BreakfastBrunch
Mexican

Huevos Divorciados, a classic Mexican breakfast dish, has a fascinating history. Legend has it that this dish originated in a small, family-owned restaurant in Mexico City, where two chefs, known for their fiery personalities, created a dish to reflect their tumultuous relationship. The dish features two fried eggs, each topped with a different salsa - one with a fiery red chipotle sauce and the other with a tangy green tomatillo sauce, symbolizing the chefs' "divorce." The spicy chipotle sauce adds a smoky kick to the dish, elevating its flavors to new heights. Today, the best version of this dish can be found in authentic Mexican eateries, where skilled chefs craft the perfect balance of heat and flavor in the chipotle sauce. To make this dish at home, it's crucial to get the chipotle sauce just right, using quality chipotle peppers, tomatoes, and spices to achieve that signature smoky, spicy flavor. Whether enjoyed in a bustling Mexican market or homemade in your kitchen, Huevos Divorciados with a spicy chipotle sauce is a delightful culinary experience that captures the essence of Mexican cuisine.

30 min

|

2 servings

|

350 calories

Instructions

  • In a blender, combine 1/2 cup of chipotle peppers in adobo sauce, 1/4 cup of chicken broth, chopped onion, and garlic. Blend until smooth to make the spicy chipotle sauce.
  • Heat the olive oil in a small saucepan over medium heat. Pour in the chipotle sauce and simmer for 5 minutes. Season with salt and pepper to taste. Keep warm.
  • In a separate skillet, heat the vegetable oil over medium-high heat. Fry the corn tortillas one at a time for about 1 minute on each side until crispy. Drain on paper towels.
  • In the same skillet, fry the eggs to your desired doneness.
  • To assemble, spread 2 corn tortillas with refried beans and place them on separate plates. Top each tortilla with a fried egg. Spoon the spicy chipotle sauce over one egg and the tangy tomatillo sauce over the other.
  • Garnish with crumbled queso fresco and chopped cilantro. Serve immediately and enjoy!
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