The Cheapest and Most Delicious Egg Pancakes - From My Ranch to Your Kitchen

Steps

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1. 1
   Gather all ingredients: 12 eggs, 1 tomato, 1 onion, 3 garlic cloves, 6 puya chiles, 7 guajillo chiles, a bunch of cilantro, salt, and oil. Heat water in a pot.
   ▶ ≈0:00
2. 2
   Remove the veins from the dried chiles and lightly toast them. Roast the tomato, onion, and garlic until softened.
   ▶ ≈0:46
3. 3
   Place the roasted tomato, onion, garlic, and toasted chiles into hot water and simmer until completely softened.
   ▶ ≈1:42
4. 4
   Dice the onion including its root end, then finely chop the cilantro.
   ▶ ≈1:58
5. 5
   Let the cooked tomato and chiles cool slightly. Heat oil in a separate pot. Blend the cooled tomato, chiles, garlic, and onion mixture with a pinch of salt and water into a sauce.
   ▶ ≈2:15
6. 6
   Pour the blended sauce into the hot oil and add water, then bring to a simmer.
   ▶ ≈3:00
7. 7
   Pour the egg whites into a bowl, add salt, and begin beating them.
   ▶ ≈3:36
8. 8
   Once the egg whites are beaten, add the yolks and continue beating. Fold in the chopped cilantro and diced onion, mix well, and season with additional salt.
   ▶ ≈4:03
9. 9
   Pour the egg mixture into hot oil, forming pancakes of desired size, and cook them one by one.
   ▶ ≈4:30
10. 10
    When the pancakes begin to turn golden, flip them and cook the other side until both sides are golden and crispy.
    ▶ ≈5:09
11. 11
    Once cooked, gently press the pancakes to remove excess oil and drain them.
    ▶ ≈5:21
12. 12
    Place the cooked egg pancakes into the simmering red chile sauce. Serve with beans or other sides of your choice.
    ▶ ≈5:44