Ingredients
| Corn cobs |
2
|
| Medium-sized poblano peppers |
4
|
| Large onion |
1/4
|
| Roma tomatoes |
2
|
| Garlic cloves |
6
|
| Medium-sized potatoes, diced |
4
|
| Roma tomato, diced |
1
|
| Celery, chopped |
1 stick
|
| Large eggs |
8
|
| Salt |
To taste
|
| Mexican oregano |
To taste
|
| Green onions, thinly sliced |
2
|
| Chicken bouillon |
To taste
|
Directions
- ROAST the corn cobs straight on the fire.
- CHARR the poblano peppers and then PUT the poblanos in a zip bag and LET THEM SWEAT for 10 minutes. After 10 minutes, PEEL the charred skin off, TAKE the stems and seeds off, and DICE them up.
- With a knife, SEPARATE the corn from the cob and SET IT ASIDE with the diced poblanos.
- BLEND the onion, 2 tomatoes, and garlic cloves with water and ADD it to a pot on medium heat, ADD the corn and poblanos, diced potatoes, diced tomato, and celery.
- CRACK the eggs on the counter, PLACE them in a bowl, and SEASON with salt and oregano. WHISK well.
- In a lightly oiled pan, ADD some of the egg with green onions to make thin omelets, and CUT them into medium-sized squares, ADD them to the pot with more water to fill it up and SEASON with salt, chicken bouillon, and Mexican oregano. LET IT SIMMER for about 15 minutes. Then, it is ready to serve!