Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce
Ingredients
- 4 tomatillos, washed and halved
- 2 red onions, peeled and quartered
- 1/4 cup olive oil, plus 3/4 cup
- 4 cloves garlic, coarsely chopped
- 1 teaspoon chipotle puree
- 1/2 cup fresh lime juice
- 6 spinach leaves, blanched
- 2 tablespoons honey
- Salt and freshly ground pepper
- 2 cups Canola oil
- 12 (6-inch) blue corn tortillas
- Salt
- 1 stick unsalted butter
- 12 large eggs, lightly beaten
- Salt and pepper
Instructions
Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce serves 4 original recipe by Food Network.
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