Aporreadillo Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 Roma Tomatoes
  • 2 Dried Guajillo Chiles stems and Seeds Removed
  • 2 Chilis
  • 1 Garlic Clove
  • 3 cups water
  • 2 tbsp. vegetable oil
  • ½ Medium White Onion - finely chopped
  • 1 lb. thin cut Steaks cut in thin strips
  • 6 eggs lightly beaten
  • ¼ tsp. ground Cumin
  1. Bring the Tomatoes, Guajillo Chiles, Serrano Chiles and Garlic to a boil over medium-high heat in a medium saucepan.
  2. Cover and reduce heat to low.
  3. Let simmer for 8-10 mins. until tomatoes are completely cooked.
  4. Remove from heat, let cool slightly.
  5. Pour ingredients into a blender cup.
  6. Puree until smooth, season with salt to taste.
  7. Heat 1 tbsp. of the vegetable oil in a large nonstick skillet over medium-high heat.
  8. Saute the onion for about 3 mins. or until translucent.
  9. Add the thin-cut steak and cook until meat is no longer pink.
  10. Season slightly with salt.
  11. Reduce heat to low
  12. Cover and simmer for 10 mins. until the meat's juice has evaporated.
  13. Add the remaining tablespoon of vegetable oil to the skillet with the cooked meat.
  14. Season with the ground cumin.
  15. Stir in the eggs.
  16. Let Cook.
  17. Stirring occasionally until the eggs are completely cooked.
  18. Season to taste with salt and black pepper.
  19. Serve
Recipe by Mom's Mexican Recipes at https://www.moms-mexican-recipes.com/aporreadillo-recipe