Huevos Encobijados (Egg-Stuffed Tortillas) with Red Chile Sauce and Beans

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Heat oil in a pan and fry three puya chiles until well browned.
   ▶ ≈0:13
2. 2
   Add the cooked beans to the pan with the fried chiles and let them fry together to absorb the flavor.
   ▶ ≈0:25
3. 3
   In a separate pan, roast the tomatoes, onion, and garlic until nicely charred.
   ▶ ≈0:42
4. 4
   At the same time, roast eight puya chiles and a handful of chile de árbol, watching closely so they don't burn.
   ▶ ≈1:00
5. 5
   Once everything is roasted, transfer the tomatoes, onion, garlic, and chiles into a blender.
   ▶ ≈1:20
6. 6
   Add a little salt and a splash of water, then blend everything into a sauce.
   ▶ ≈1:46
7. 7
   Pour the blended red chile sauce into a pan with hot oil and let it fry to release its aroma.
   ▶ ≈2:06
8. 8
   Cut a slit in each tortilla so it can be opened to hold the egg.
   ▶ ≈2:18
9. 9
   Open each tortilla and crack a raw egg into the center.
   ▶ ≈2:41
10. 10
    Sprinkle a little salt over the egg, then place the filled tortilla into the pan to cook.
    ▶ ≈2:50
11. 11
    Repeat the process for each tortilla — filling with egg, salting, and frying until the eggs are cooked through.
    ▶ ≈3:07
12. 12
    Once the egg-stuffed tortillas are cooked, remove them from the pan and serve alongside the prepared beans.
    ▶ ≈3:30