Enchiladas with egg and chili

Grind the soaked ancho and serrano peppers, previously toasted and deveined, together with a large chopped onion (reserve a little) and the garlic cloves.

fry this preparation in hot butter.

Add a little water in which the chilies were soaked and add the eggs, stirring vigorously so that they are only slightly curdled.
the use of fresh eggs is important for this preparation; the technique for choosing it is simple: place the egg in water with enough salt and if the egg goes to the bottom it is synonymous with its freshness; if it remains sunk but without reaching the bottom, it is fresh, although it is about four or five days old, and if it floats, it should be discarded directly.
Fry the tortillas that should be small, dip them in the sauce, roll them up on themselves and serve them on a wide tray. on them place the remaining sauce, a little chopped onion and the grated aged cheese.