Tag Archives: main dish

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.

Mole Enchiladas | Enchiladas de Mole

by Haydeé Noain Santoval (my tía)

Ingredients:
1 ½ cup mole paste
4 pounds chicken cooked and shredded (use chicken from Homemade Chicken Broth recipe)
¾ cup oil
½ red onion sliced thinly, then halved
5 Mexican or key limes freshly squeezed
½ teaspoon dry oregano crushed finely
Salt (to taste)
12 corn tortillas
1 cup crumbled panela or cotija cheese

Preparation:

  1. Prepare mole according to preparation instructions on label unless you made it from scratch. When using a mole paste, I typically add about 4 cups chicken broth, one tablespoon of peanut butter, and 4 ounces of Mexican chocolate to mine and cook it over low-medium heat until creamy and hot.
  2. In the meantime, marinade onion slices in lime juice, oregano, and salt.
  3. Working with pans side-by-side, prepare oil in one pan over medium-high heat.
  4. Prepare mole enchiladas one at a time by carefully dipping warm tortilla into hot oil to coat on each side. Next, dip in mole sauce to coat with sauce on each side. You may want to use tongs when dipping tortillas. Remember to warm tortillas beforehand otherwise they can break during this step.
  5. Fill each tortilla with 2 tablespoons of shredded chicken, and then roll tortillas tightly, as if making taquitos. If rolling them is a challenge, you may simply fold in half with chicken inside.
  6. When ready to serve, pour more hot mole sauce on top. Garnish with crumbled cheese and onion.

Chicken Enchiladas with Tomatillo Sauce | Enchiladas Verdes

Recipe by Lola

Ingredients (enchiladas):
1 whole chicken cooked and shredded (use chicken from Homemade Chicken Broth recipe)
1 whole onion
5 cloves garlic
10 tomatillos husked and rinsed
2 serrano chiles
Salt (to taste)
Water (enough to cover ingredients)
3 cups chicken broth divided
1/2 cup oil

Ingredients (garnish):
2 cups Mexican cream
1 onion sliced very thinly
1 cup crumbled cotija cheese

Preparation:

  1. Bring onion, garlic, tomatillos, and chiles to a boil over medium-high heat until soft, but not soggy – approximately 10 to 15 minutes. Drain ingredients and allow them to cool before blending.
  2. Combine cooked onion, garlic, tomatillos, and chiles with salt and 1 cup chicken broth in a blender. Blend on high setting until smooth.
  3. Mix sauce with remaining 2 cups chicken broth in a medium sauce pan and simmer on low-medium heat for approximately 30 minutes.
  4. In a separate frying pan, prepare oil over medium-high heat and allow to get hot.
  5. In the meantime, warm tortillas on a comal or flat griddle. You may also wrap them in a cotton dish towel and heat them in the microwave for 25 seconds. Warming the tortillas prevents breakage when you lightly fry them in oil.
  6. Then working one at a time, lightly fry tortilla in the hot oil for 10 seconds on each side. Tortillas should still be soft.
  7. Immediately dip the tortilla in green tomatillo sauce to coat both sides and then stuff with approximately 2 tablespoons of shredded chicken. Roll tightly as if rolling a taquito. Arrange on individual plates, or side-by-side in a large platter with the seam faced down.
  8. Serve immediately with Mexican cream, sliced onion, and cotija cheese on top.