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LOCATION: Recipes >> Mexican >> Chilaquiles 05

Print this Recipe    Chilaquiles 05

Chilaquiles
Yield: 4 servings

6 eggs
4 corn tortillas
2 avocados
2 tomatoes
4 Tbsp lime juice
4 tsp olive oil
salt and pepper to taste
2 Tbsp butter or margarine
2 onions; finely diced
1 cup cooked beef, chicken or pork (diced or shredded)
1 tsp chili powder
1/2 tsp ground cumin
cilantro

Break the eggs in a mixing bowl and beat them lightly. Cut the
tortillas into eighths and add to the eggs. Let sit 15 minutes.
Cut the avocados in half from tip to stem, and remove the pit.
Using a paring knife, slice the flesh in each half from tip to stem
in 1/2-inch slices without cutting through skin. Using a large
spoon, scoop the flesh out of the skin in 1 piece. Lay cut side
down on each plate and fan out the slices. Cut the tomatoes into
slices and lay slices next to the avocado. Drizzle with lime juice
and oil, and sprinkle with salt and pepper. Heat the butter in a
large skillet over medium heat and add the onion, chili powder and
cumin. Cook, stirring occasionally, 5 minutes. Add meat; cook just
until warmed. Add the beaten eggs and tortillas and cook, stirring,
until eggs are cooked to desired doneness. Arrange a mound of eggs
on each plate next to the avocado and tomato. Garnish with some
cilantro. Serve immediately.

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