INGREDIENTS
4
new mexico chili peppers
2
ancho chili peppers
1
chipotle pepper
2 cloves
garlic
1 tsp
mexican oregano
1/2 tsp
ground cumin
1/2 tsp
ground coriander
1/4 cup
vegetable oil
1 tsp
salt
3 cups
warm water
4 cups
seasoned broth
1 serving
olive oil
5 6-inches
corn tortillas
2 1/2 cups
colorado sauce
5
eggs
1/2 tsp
ground cumin
1/2 tsp
ground coriander
1 serving
salt
1 serving
bell pepper
1/2 cup
cherry tomatoes
4 tbsp
cilantro leaves
4 tbsp
cotija cheese
1
green onion
1 small
jalapeno
1
avocado