Servings: 4 / Prep time: 5 mins / Cook time: 15 mins
Ingredients
- 8 Eggs
- 2 tbsp Oil
- Salt; to taste
- 1 jar Mölli Morelos Cooking Sauce
- 3 tbsp Oil
- 8 Corn tortillas
- 1/2 cup Sour cream
- 1/2 cup Queso fresco; crumbled
Directions
- Warm the Morelos cooking sauce in a saucepan or on the microwave. Meanwhile, crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Season with salt and pepper to taste.
- Heat 2 tbsp of oil in a nonstick sauté pan over medium-low heat. Pour in the eggs. Cook very slowly, stirring until the eggs are cooked soft and not dried out.
- Heat remaining oil in a heavy skillet and fry the tortillas, one by one, until they just begin to soften, approximately 10 seconds on each side. Transfer to paper towel-layered plate.
- Place a tortilla in a plate and fill with 2 spoonfuls of the scrambled eggs. Roll up tortilla and place it seam side down. Spoon sauce on top, until fully covered. Place a second tortilla on the plate and repeat process. Garnish entomatadas with a teaspoon of sour cream and queso fresco and serve. Provecho!