8 boiled
eggs chopped in quarters
1/4 kg.
tortilla
½ kg tomato
150 grs
onion
Water
Epazote
2 tsp
consomme
1 chile
xcatik or habanero
salt
Make a
sauce by blending the tomato, onion, consomme, chile, salt and then cook with
the epazote.
Make the
egg tacos, dipping the tortilla first in the ground squash seed, then cover
with the 2 sauces and serve
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