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Huevos Rancheros

juevos-rancheros

Eggs are a popular source of protein throughout Mexico and can be found in anything from desserts and soups to main entrees. They are transformed through the addition of salsas and sauces, chorizo, nopales, potatoes, and a variety of other ingredients. This traditional Mexican breakfast recipe consists of fried eggs served over a lightly fried corn tortilla, and then topped with ingredients representative of la bandera Mexicana, spicy jalapeño (green), onion (white) and tomato (red). In homage to Mexican Independence Day, let’s set off some fireworks in your kitchen with this explosive treat!

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Eggs with Chorizo | Huevos con Chorizo de Res

by Lola

Ingredients:
5 ounces beef chorizo (you may also use pork or soy chorizo)
¼ onion diced
1 jalapeño diced (deseed if you prefer less spice)
5 eggs scrambled

Preparation:

  1. Heat pan over medium heat until hot. Add chorizo and onion to pan and break into small pieces as it cooks for approximately 3 minutes.
  2. Pour in egg mixture and mix well one time. Allow egg to cook until edges become firm. With a spatula, lift egg on one side, and tilt pan to allow raw egg to pour under and into the pan. Once egg is almost cooked through, break it into smaller pieces with spatula and mix well until egg is well cooked.
  3. Serve with warm corn tortillas or wrapped as a burrito in warm flour tortillas.

Egg Tortilla, Mexican Style | Tortilla de Huevo a la Mexicana

by Lola

Ingredients:
1 medium red potato peeled and sliced into thin triangles
¼ onion minced
¾ cup oil divided
8 eggs
½ tomato diced
1 serrano chile diced
Salt (to taste)
Pepper (to taste)

Preparation:

  1. Peel and fry potato with onion in 3 tablespoons oil on medium-high heat for 7 or until well cooked. Be sure to move occasionally to avoid burning. Drain on paper towels and set aside.
  2. Whisk eggs in large mixing bowl. Add onion, tomato, chile and mix well. Fold in potato and onion.
  3. In a small non-stick frying pan (no more than 6 inches in diamater), add remaining oil and heat until very hot, but not smoking. Test by adding a small amount of egg batter to oil and make sure it fries up immediately.
  4. Once hot, pour in egg mixture allow to cook until edges become firm. Using a spatula, carefully lift one side of cooked egg and tilt pan to allow wet egg mixture to drain under, into the hot oil. Repeat process until there is only a minimal amount of wet egg on top. Bottom should be thoroughly cooked and lightly browned.
  5. Carefully slide tortilla onto a large flat plate, then cover with an identical plate and flip it upside down so that the wet side is now facing down. Slide tortilla back into the pan and cook until lightly browned on bottom. Add more oil before sliding egg back into pan if necessary.
  6. Serve hot and slice into triangles. Tortilla should be about 1 inch thick.

Breakfast Tostadas

by Lola

Ingredients:
5 corn tortillas
½ cup oil
5 eggs
2 cups refried beans (see Refried Beans recipe)
1 cup grated cheese
3 cups lettuce shredded
2 medium tomatoes diced

Preparation:

  1. Prepare pan with oil and allow to get very hot over medium-high heat. Fry corn tortillas on each side until golden and crispy. Drain on paper towels.
  2. Scramble eggs and fry in the same oil (drain some if necessary) used for tortillas.
  3. To serve, first spread a layer of beans on tortilla. Then top with a layer of cheese, lettuce, tomato, and egg. Drizzle with Spicy Red Salsa with Chile Japonés.