Huevos Encobijados (Mexican Wrapped Eggs)

Steps

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1. 1
   Prepare the sauce in a small pot. Add tomatoes, serrano peppers, onion, and garlic cloves. Let the tomatoes cook through completely.
   ▶ ≈0:42
2. 2
   Heat oil in a separate pot. Add the chili peppers and let them brown slightly.
   ▶ ≈1:11
3. 3
   Once the peppers are nicely browned, add the beans and fry until crispy. Remove and drain.
   ▶ ≈1:35
4. 4
   Heat the corn tortillas on a hot griddle until they puff up. Carefully cut them open with a knife to form a pocket.
   ▶ ≈2:07
5. 5
   Place the cooked chili peppers in a blender and grind. Add salt and blend until smooth.
   ▶ ≈2:37
6. 6
   Add the ground chili pepper mixture to a hot pan. Pour in some hot water to thin it out, and let the sauce simmer for a few minutes.
   ▶ ≈3:04
7. 7
   Gently place the eggs into the sauce to test them. Add a pinch of salt to each egg.
   ▶ ≈3:36
8. 8
   Place each wrapped egg in the center of a prepared tortilla and ladle the chili pepper sauce over it. Cook until the eggs reach desired doneness (the creator prefers soft-boiled).
   ▶ ≈4:04
9. 9
   Carefully transfer the wrapped eggs to a serving plate. Serve alongside the fried beans.
   ▶ ≈4:55