Yucatecas enchiladas

Yucatecas enchiladas
Yucatecas enchiladas 5 1 Stefano Moraschini


Broil Peppers on the plate, clean them and remove seeds.

Put them in salted boiling water, drain and chop after a few moments with previously roasted tomatoes, the onion and the garlic.

Fry the mixture in 2 tablespoons oil; season with salt and pepper.

Dip the tortillas are still hot in this sauce, filled with hard-boiled eggs and other salsa, roll them up and pour with grated cheese.

Serve with tortillas, sliced radishes.

Yucatecas enchiladas

Calories calculation

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Ingredients and dosing for 4 persons


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