Ingredients:

• 6 pc. chicken, skinless
• 6 boiled eggs
• 1 lb. onion (slice & julianne)
• 1 tin small hot chiles (jalopeno)
• 1 block red recordo (small)
• 1 block black recardo (small)
• 2 teaspoons vinegar
• 3/4 cup vegetable oil
• 1/2 teaspoon ground oregano
• 1/2 teaspoon ground thyme
• 1 tin big tomatoes
• 1 1/2 liter water
• salt & pepper to taste

Procedure:

1. Season chicken with salt and pepper and half of red recardo.
2. Boil chicken with oregano, thyme and vinegar for 20 minutes.
3. Combine red and black recardo in one cup water, strain through sieve and reserve.
4. Remove chicken from water and fry in oil until brown.
5. Return chicken to stock, add eggs, sliced onions, recordo, hot peppers (with juice) and tomatos (with juice). Boil for another 15 minutes.
6. Serve with hot tortillas.

Serving:

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