Recipes – Page 547 – Recipe Collectors

Black Bean Omelet

Huevos Tirados

Locals and tourists alike flock to Café de la Parroquia in Veracruz. It's famous for its café con leche specialty and its breakfast dishes.Breakfast at La Parroquia also features tirados, the region's well-known egg dish, and my favorite from Veracruz. In this version, each omelet is cooked as a single serving and the beans are folded into the eggs at the last moment.Cooking one omelet at a time is very easy and goes fast, but if you wish to make one large omelet, use a large (12-inch) non-stick skillet and use all of the ingredients at the same time, following the instructions for the single-serving omelet, and increasing the cooking time. Cut the large omelet in quarters to serve.

Print Recipe

Ingredients

Makes 4 (single) servings

▢ 1 cup drained cooked black beans (Basic Pot Beans), or canned
▢ Fresh Salsa Mexicana
▢ 8 eggs extra-large, if possible
▢ 4 tablespoons vegetable oil
▢ ¼ cup finely chopped onion
▢ 4 teaspoons unsalted butter

Get Recipe Ingredients

Instructions

Prepare the beans and salsa, if using homemade.
Then, preheat oven to 200°.
Break 2 of the eggs in a small bowl and beat well with a fork.
Heat 1 tablespoon of the oil in an 8-inch nonstick skillet over medium heat, and cook 1 tablespoon of the onion about 1 minute.
Add 1 teaspoon of the butter, and when melted, pour in the beaten eggs.
Cook about 20 seconds, then use a fork and lift and push the edges of the eggs toward the center.
Tip the pan, allowing the runny eggs to go to the edge and under the partially cooked eggs.
Cook until the surface is nearly set, about 3 minutes.
Spoon ¼ cup of the beans on the surface, fold over like an envelope, and cook to desired doneness.
Invert the omelet onto a serving plate.
Keep warm in the oven.
Repeat, making 1 omelet at a time, with the remaining ingredients.

Notes & Wine Advice

Serve the omelets hot, with fresh salsa on the side.

————————————————————————————————–

Course; Eggs

Cuisine; Mexican

Poached Eggs in Tomato Chile Sauce

Huevos en Rabos de Mestiza

This is a typical morning dish of eggs poached in fresh tomato sauce with chile strips and cheese, that comes from central Mexico. Even though the Mexican name suggests that the eggs are dressed in rags (rabos), it's a delicious and handsome dish. The eggs are often served in shallow earthenware bowls with bolillos (oval Mexican sandwich rolls).

Print Recipe

Ingredients

Makes 2 servings

▢ 2 poblano chiles roasted, peeled, and seeded
▢ 1 pound ripe tomatoes peeled and chopped
▢ 2 teaspoons vegetable oil
▢ ½ medium white onion thinly sliced
▢ ½ teaspoon salt or to taste
▢ 4 large eggs
▢ 2 ounces Monterey Jack cheese thinly sliced

Get Recipe Ingredients

Instructions

Prepare the chiles and cut them into strips.
Then, put the tomatoes and ½ cup water in a blender and blend until smooth.
Reserve.
In a wide, deep skillet, heat the oil over medium heat and sauté the onion until softened, about 4 minutes.
Add the reserved tomato purée, chile strips, and salt.
Bring the sauce to a boil; then reduce the heat to medium-low, and simmer, partially covered, about 10 minutes to blend the flavors.
Add the eggs, taking care not to break the yolks.
Lay the cheese on top.
Cover the pan and simmer until the eggs are set, about 4 minutes, or cook to desired doneness.
Carefully divide the sauce between two shallow bowls with an egg and cheese on top.

Notes & Wine Advice

Serve hot.

————————————————————————————————–

Course; Eggs

Cuisine; Mexican

Potatoes and Chorizo with Baked Eggs

Papas y Chorizo con Huevos al Horno

Here's a fabulous dish, to bake and serve in individual casserole dishes or ramekins, that works well for a festive brunch. The entire dish, except for the final breaking and baking of the eggs, can be done the day before. Serve with a tropical fruit cocktail and a basket of Mexican pan dulces (sweet buns) purchased from a bakery (or if time permits and make Mexican Sweet Buns).

Print Recipe

Ingredients

Makes 4 servings

▢ 2 baking potatoes about 1¼ pounds, peeled
▢ ½ pound fresh bulk chorizo or packaged, with casings removed
▢ ¼ medium white onion finely chopped
▢ ¼ teaspoon salt or to taste
▢ Fresh Salsa Mexicana or purchased salsa
▢ 4 large eggs
▢ 1 cup shredded Monterey Jack cheese

Get Recipe Ingredients

Instructions

Cut the potatoes into small dice, about ¼ inch.
Set aside.
Heat a large nonstick skillet over medium heat.
Break the chorizo into small bits (if in casings, remove the casings), and cook until it begins to brown and the fat is cooked out.
Add the diced potatoes, onion, and salt.
Cover and cook, stirring frequently, over medium low heat, until the potatoes are tender, about 15 minutes.
Divide the potato mixture among 4 individual ovenproof casserole dishes or ramekins.
(Recipe can be done to this point one day ahead.
Cover and refrigerate.
)
Prepare salsa, if using homemade.
If made ahead, remove casserole dishes from the refrigerator 1 hour before baking.
Preheat the oven to 375°.
Bake until the potato mixture is hot all the way through, 15 to 18 minutes.
Remove casserole dishes from the oven and make an indentation with a spoon in the center of each casserole.
Break an egg into the indentation.
Sprinkle shredded cheese equally over the eggs.
Return the casseroles to the oven and bake until the eggs are cooked as desired and the cheese is melted, about 15 minutes.

Notes & Wine Advice

Serve hot with fresh salsa.

————————————————————————————————–

Course; Eggs / Pork

Cuisine; Mexican

Eggs with Steak and Onions

Huevos con Bistec y Cebollas

In Durango, a state in northwestern Mexico, steak is highly regarded, and Durango-style steaks, served with eggs, is a dish that's perfect for brunch or hearty breakfasts. The spicy sauce and onions that tops the eggs and steak is an eye opener just about any morning! These steaks are very thinly sliced, as Mexican meats often are, so ask a butcher to slice them for you. This dish is usually served with eggs "sunny-side up," but you can make them to your preference.

Print Recipe

Ingredients

Makes 4 servings

▢ 3 medium tomatoes peeled and quartered
▢ 2 canned chipotle chiles en adobo coarsely chopped
▢ 3 tablespoons vegetable oil
▢ 1 large white onion thinly sliced
▢ 4 4- to 5-ounce thinly sliced sirloin steaks, 1⁄4-inch thick, trimmed of all fat
▢ Salt and freshly ground pepper to taste
▢ 4 large eggs

Get Recipe Ingredients

Instructions

Put the tomatoes and chiles in a blender and blend to a course purée.
Reserve in the blender.
Heat 1 tablespoon of the oil in a heavy skillet over medium heat and cook the onions, stirring, until they start to brown, about 4 minutes.
Transfer the onions to a bowl.
Preheat the oven to 200°.
Cook the steaks in the same hot skillet, 1 to 2 minutes per side.
Season with salt and pepper.
Put the steaks on a platter.
Add the reserved tomato purée to the same hot skillet, and cook, scraping up any browned bits from the pan, until bubbling and hot, about 3 minutes.
Stir in the onions to coat with the sauce.
Season to taste with salt.
Pile the onions on the steaks and keep warm in the oven.
Heat the remaining oil in a clean nonstick skillet over medium heat.
Break the eggs into the hot oil and fry until the whites are set and the yolks still soft, or to desired doneness.
Season with salt.
Divide the eggs, steaks and onions among 4 serving plates.

Notes & Wine Advice

Serve at once.

————————————————————————————————–

Course; Eggs

Cuisine; Mexican

Eggs with Ham, Tomatoes, and Peppers

Divorced Eggs

Huevos Divorciados

This cleverly named dish is satisfying and filling, with plenty of contrasting flavors and colors. The name refers to the way the eggs and sauces are separated from each other on the plate and kept from mingling by the black beans in the middle. Each cooked egg is put on a crisp fried tortilla and separated or "divorced" by the refried beans. Green sauce accompanies one egg and red sauce the other. The fried tortillas and both sauces can be made ahead. All that's left is to fry the eggs to your preference.

Print Recipe

Ingredients

Get Recipe Ingredients

Instructions

Prepare the refried beans.
If made ahead, reheat shortly before using.
Prepare the tomatillo and tomato sauces.
Heat them in separate pans.
Heat the oil in a medium skillet, over medium heat.
Fry the tortillas, turning once or twice, until crisp, 1 to 2 minutes.
Drain on paper towels.
Discard the oil.
In the same skillet, heat the butter or oil and fry the eggs to desired doneness.
Season lightly with salt.
On each of 4 plates, place 2 tortillas, separated.
Spoon a line of beans between the tortillas.
On each plate, put about ¼ cup of green sauce on one tortilla and ¼ cup of red sauce on the other.
Top each tortilla with a fried egg.

Notes & Wine Advice

Serve at once.

————————————————————————————————–

Course; Eggs

Cuisine; Mexican

Eggs in Ranchera Sauce

Huevos Rancheros It’s easy to please egg fans by serving huevos rancheros, Mexico’s world-renowned egg dish. If you make the sauce ahead of time, the dish is easy to manage.

Print Recipe

Ingredients

Makes 4 servings

▢ 2 cups Basic Refried Beans or canned
▢ Ranchera Sauce
▢ 2 tablespoons vegetable oil
▢ 4 corn tortillas
▢ 4 large eggs beaten
▢ ¼ cup crumbled cotija or mild feta cheese
▢ ¼ teaspoon salt or to taste
▢ 1 avocado Hass variety preferred, peeled and sliced

Get Recipe Ingredients

Instructions

Prepare the beans, if making homemade.
Prepare the ranchera sauce.
If made ahead, reheat the beans and put the sauce in a saucepan and bring to a boil.
Remove from the heat, cover, and keep warm.
Heat the oil in a medium nonstick skillet and fry the tortillas briefly, 1 at a time, until soft and hot, about 10 seconds on each side.
Drain on paper towels.
In the same skillet, cook the eggs over medium heat until sunny-side up—with the whites set and opaque and the yolks still soft, about 2 minutes.
Sprinkle lightly with salt.
To assemble, put 1 tortilla on each of 4 plates.
Top each tortilla with 1 egg, and spoon the hot ranchera sauce over each serving.
Sprinkle with crumbled cheese.
Add refried beans and avocado slices to each plate.

Notes & Wine Advice

Serve at once

————————————————————————————————–

Course; Eggs

Cuisine; Mexican

Lost Eggs

Huevos Perdidos

These eggs are beaten and stirred into simmering red chile sauce. The eggs disappear into the sauce, hence the name "lost" eggs. The saucy eggs partner well with sausage, ham, or bacon. The delicious chile sauce includes the subtle flavors of cinnamon and allspice, which add complexity and depth. Serve with split, buttered, and toasted bolillos (oval Mexican sandwich rolls) or French rolls, to dip into the tasty sauce as you "search" for the eggs.

Print Recipe

Ingredients

Makes 4 servings

▢ Ancho Chile Sauce for Enchiladas
▢ ¼ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
▢ ⅛ teaspoon ground allspice
▢ 4 large eggs beaten

Get Recipe Ingredients

Instructions

Prepare the chile sauce.
If made ahead, reheat in a medium saucepan.
Add the cinnamon and allspice to the cooked sauce and simmer about 5 minutes to blend the flavors.
Slowly stir the eggs into the simmering sauce and continue stirring slowly until the eggs are cooked and “lost in the sauce,” about 3 minutes.
Divide among 4 shallow bowls.

Notes & Wine Advice

Serve hot.

————————————————————————————————–

Course; Eggs

Cuisine; Mexican

Stuffed Chiles with Scrambled Eggs and Bacon

Chiles Rellenos con Huevos Revueltos y Tocino

Many people don't realize that there are lots of ways to prepare chiles rellenos besides stuffing them with cheese and frying them in egg batter. Chiles rellenos means stuffed chiles and just about anything can go inside, and the chiles can be coated with an egg batter, or not. In this recipe, the scrambled eggs and bacon go inside the roasted chiles, and Ranchera Sauce is spooned on top.For a special occasion, brunch, or late breakfast, you'll dazzle your guests with this impressive chile relleno plate. The sauce can be made ahead and reheated. The chiles can be roasted and peeled in advance, and the bacon can be cooked ahead, too. The rest of the work goes pretty fast and is done shortly before serving. Serve with warm tortillas. Sliced avocado and orange segments may be added to each plate, if desired.

Print Recipe

Ingredients

Get Recipe Ingredients

Instructions

Prepare the ranchera sauce.
Reserve, covered, in a pan off heat.
In a large nonstick skillet, cook the bacon over medium heat until crisp and brown.
Drain on paper towels.
Crumble the bacon and reserve on a plate.
Prepare the chiles.
(Keep the stems intact.
) With a small sharp knife, cut a slit lengthwise from the stem end to within 1½ inches of the narrow end.
Carefully remove the seed pod and seeds.
Rinse under running water to wash out remaining seeds.
Pat dry with paper towels.
Reserve on a plate.
Preheat oven to 300°.
In a bowl, beat the eggs with a fork until well combined.
Add the milk and salt.
Beat to mix.
Heat the butter and oil in a large nonstick skillet and cook the eggs, stirring slowly to scramble, until just set, about 3 minutes.
Stir in the crumbled bacon and cook about 20 seconds more.
Fill the chiles equally with the egg mixture and arrange on a baking sheet.
Put in the oven to keep warm.
Reheat the sauce until it comes to a boil.
To serve, place 1 stuffed chile in the center of each of 4 serving plates.
Spoon some of the heated sauce on top of each serving, letting it pool onto the plate.

————————————————————————————————–

Course; Bacon / Eggs

Cuisine; Mexican

Scrambled Eggs with Cactus

Huevos Revueltos con Nopalitos

Cactus is very common in Mexican cuisine and is used in most regions. It has a slightly tart taste that goes well with eggs. This version is from central Mexico. In Oaxaca, the same dish would include finely chopped tomatoes and a hefty amount of serrano chiles cooked with the eggs. For convenience, I use strips of cactus (nopalitos) from a jar in this recipe. (Whole cactus leaves, or paddles, are called nopales and are generally sold fresh.) Bottled nopalitos are easy to find in Mexican grocery stores and many supermarkets. Be sure to buy the ones packed in water and not in brine. The color and texture will be much better.

Print Recipe

Ingredients

Makes 2 servings

▢ 2 tablespoons unsalted butter
▢ 2 tablespoons chopped white onion
▢ ½ cup jarred cactus strips drained and rinsed
▢ 4 large eggs beaten
▢ ¼ teaspoon salt or to taste
▢ ⅛ teaspoon freshly ground pepper or to taste
▢ 1 large tomato sliced
▢ 2 tablespoons crumbled cotija cheese

Get Recipe Ingredients

Instructions

Melt the butter in a medium skillet over medium heat, and cook the onion and cactus strips until the onion is softened, about 3 minutes.
(The cactus strips will retain their texture as they cook with the onion.
) Add the eggs and stir slowly to scramble.
Cook until set, about 2 to 3 minutes, or to desired doneness.
Season with salt and pepper.
Serve with sliced tomato on the side and scatter cheese over all.

————————————————————————————————–

Course; Eggs

Cuisine; Mexican