Recipes

Eggs with Ground Beef and Salsa

Eggs with Ground Beef and Salsa

Huevos con Carne Molida
In Puerto Vallarta, my husband and I ate this wonderful, hearty breakfast of eggs with ground beef, served with green tomatillo salsa and warm tortillas on the side. This is an easy breakfast that I like to serve to overnight guests. It's always a hit. Add a Breakfast Fruit Plate to start.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the salsa, if using homemade.
  • Then, in a large nonstick skillet, heat the oil over medium heat and cook the meat, stirring, until brown and cooked through, about 4 minutes.
  • Add the onions, tomato, ½ teaspoon of the salt, and the pepper.
  • Cook, stirring, until the tomato juices are bubbling, about 3 to 4 minutes.
  • Reserve in the pan off heat.
  • In another skillet, heat the butter over medium heat until it foams.
  • Add the eggs and remaining salt.
  • Cook, stirring slowly, to scramble.
  • When the eggs begin to hold together, in about 2 to 3 minutes, transfer to the ground beef mixture.
  • Stir gently to combine.
  • Divide among 4 serving plates.
  • Drizzle each serving with a portion of sour cream and about 1 tablespoon of green salsa.

Notes & Wine Advice

Pass extra salsa at the table.
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Course; Beef / Eggs
Cuisine; Mexican

Eggs with Green Beans and Chorizo

Eggs with Green Beans and Chorizo

Huevos con Ejotes y Chorizo
A skillet full of scrambled eggs with fresh green beans and spicy chorizo sausage is a complete meal in a pan. This is an egg dish made for a late breakfast (almuerzo), that's eaten about 11 o'clock in Mexico. Business people often gather in restaurants for this meal. The early breakfast (desayuno) taken at home, usually consists only of coffee and pan dulce (sweet roll). Packaged chorizo can be greasy, so if you prefer, use bulk chorizo from a butcher, or substitute Mexican Pork Sausage. Add fresh salsa and some black beans to the meal, if you're feeding big appetites.
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Ingredients

Makes 4 servings

  • ¼ pound small fresh green beans cut in 1⁄2-inch lengths
  • ⅛ teaspoon salt or to taste
  • 2 teaspoons vegetable oil
  • 2 tablespoons finely chopped white onion
  • ¼ pound fresh bulk chorizo or packaged, with casings removed
  • 4 large eggs beaten

Instructions

  • Bring a small pot of water to a boil and cook the green beans until tender, 6 to 8 minutes.
  • Drain well, season with salt, and set aside.
  • Heat the oil in a medium skillet over medium heat and cook the onion until softened, 3 to 4 minutes.
  • Add the chorizo, breaking it into pieces, and cook until brown and completely cooked.
  • Stir in the green beans.
  • Cook 1 minute.
  • Add the eggs.
  • Cook, stirring slowly, until scrambled and set, 2 to 3 minutes or to desired doneness.

Notes & Wine Advice

Serve at once.
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Course; Eggs
Cuisine; Mexican

Scrambled Eggs with Chorizo

Scrambled Eggs with Chorizo

Huevos Revueltos con Chorizo
Eggs with chorizo, Mexico's spicy sausage, are eaten everywhere in Mexico. Some of the packaged chorizo in the United States is very fatty and produces more grease in the pan than flavorful bits of spicy sausage, so look for a butcher shop that prepares its own chorizo, or try the recipe for Mexican Pork Sausage. Serve this hearty breakfast with warm tortillas and green salsa.
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Ingredients

Makes 4 servings

  • Fresh Tomatillo Sauce or purchased green salsa
  • ½ pound fresh bulk chorizo or packaged, with casings removed
  • ¼ medium onion finely chopped
  • 8 large eggs beaten
  • 2 tablespoons chopped fresh cilantro
  • Salt to taste

Instructions

  • Prepare sauce, if using homemade.
  • Then, heat a large nonstick skillet over medium heat.
  • Crumble the chorizo into the skillet and cook, stirring frequently, until brown and completely cooked, about 10 minutes.
  • Drain excess fat, if needed.
  • Add the onion and cook, stirring, until softened, about 4 minutes.
  • Stir in the eggs and cook, stirring slowly until scrambled and set, about 2 to 3 minutes, to desired doneness.
  • Stir in the cilantro.
  • Add salt, if needed.
  • Serve at once with salsa on the side or passed at the table.
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Course; Breakfast / Eggs
Cuisine; Mexican

Mexican Scrambled Eggs

Mexican Scrambled Eggs

Huevos Revueltos ala Mexicana
Eggs scrambled with onion, tomato, and chiles are ubiquitous all over Mexico. Black beans, or some other variety, and a few crisp tortilla wedges are usually served with the eggs.
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Ingredients

Makes 2 servings

Instructions

  • Heat the butter or oil in a medium nonstick skillet over medium heat.
  • Sauté the onion, stirring, about 30 seconds.
  • Add the beaten eggs, and cook, stirring to scramble, until almost set, but still moist, about 1 minute.
  • Quickly, add the tomato, serrano chile, cilantro, and salt.
  • Cook, stirring slowly, until the eggs are set and the fresh ingredients are heated through, about 1 minute.

Notes & Wine Advice

Serve at once.
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Course; Breakfast / Eggs
Cuisine; Mexican

Vermicelli with Turkey

Vermicelli with Turkey

Cazuela de Fideo con Pavo
Mexican home cooks are skilled at preparing economical, satisfying dishes for their families. A few vegetables and diced leftover turkey with fideos (vermicelli) makes a tasty meal. (If you don't have leftover turkey, buy cooked turkey breast from a deli.) This dish is popular with my cooking students. For a quick, filling meal, serve with a salad and purchased spicy green salsa.
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Equipment

  • oven

Ingredients

Makes 4 servings

Instructions

  • Preheat oven to 350°.
  • In a large skillet, heat the oil over medium heat.
  • Fry the vermicelli, stirring with two wooden spoons, until partially golden, about 2 minutes.
  • (Work quickly to prevent burning the pasta.
  • ) Transfer the pasta to an ovenproof casserole dish.
  • In the same skillet, cook the onion until softened, about 3 minutes.
  • Add the tomatillos, garlic, oregano, and cumin.
  • Cook, stirring, 2 minutes.
  • Add the remaining ingredients, except the cheese, and bring to a boil.
  • Pour over the vermicelli in the casserole dish.
  • Gently press the pasta into the sauce to mix.
  • Cover with foil and bake 20 minutes.
  • Sprinkle with the cheese, and bake 5 more minutes, or until the cheese is melted.

Notes & Wine Advice

Serve hot.
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Course; Pasta / Turkey
Cuisine; Mexican

Vermicelli with Chicken Meatballs

Vermicelli with Chicken Meatballs

Fideos con Albondigas de Pollo
Bellinghausen restaurant in Mexico City, a restaurant begun by German immigrants but which serves authentic traditional and modern dishes, has been a long-time favorite for me and my husband. We usually go for comida, Mexico's midday meal, and always dine on the patio. Vermicelli in red sauce topped with a huge meatball is a popular item on the menu. I make small chicken meatballs instead of large beef meatballs for my version of the dish. Of course, ground beef can be substituted, if desired.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the tomato sauce.
  • Reserve in the pan off heat.
  • In a nonstick skillet, heat 2 teaspoons of the oil and cook the onion, red pepper, chile, cumin, and oregano over medium-low heat until the vegetables are softened, about 5 minutes.
  • Transfer to a bowl and let cool.
  • Add the chicken, bread crumbs, milk, and salt.
  • Mix well with your hands and roll into 2-inch meatballs.
  • Wipe out the same skillet with paper towels, and heat 2 teaspoons of the oil over medium heat.
  • Cook the meatballs, turning, until barely brown (they will not be cooked through), about 4 minutes.
  • Reserve in the pan.
  • Preheat the oven to 350°.
  • Heat the remaining oil in a large skillet over medium heat.
  • Fry the vermicelli coils, turning with tongs or two wooden spoons, until partially golden, about 2 minutes.
  • (Work quickly to prevent burning the pasta.
  • )
  • Transfer the vermicelli to an ovenproof casserole dish.
  • Pour the reserved tomato sauce over the vermicelli and gently press the pasta into the sauce.
  • Cover with foil and bake in preheated oven 15 minutes.
  • Remove the cover and arrange the meatballs on top of the pasta.
  • Bake, uncovered, an additional 15 minutes, or until the meatballs are completely cooked through.
  • Sprinkle with cilantro and serve.
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Course; Chicken / Pasta
Cuisine; Mexican

Vermicelli with Mushrooms

Vermicelli with Mushrooms

Fideos con Hongos
This is real comfort food! Mexican pasta dishes with fideos means a dish made with vermicelli. These fall into the "dry soup" category of dishes that apply most often to rice, and which are usually served following the "wet soup" course for a traditional midday meal.Mexican cooks first sauté the vermicelli, as they do rice, until just golden, and that's a bit tricky. The cook must work quickly to prevent burning the pasta. The sauce and pasta are combined and then baked until well done. Serve separately, or as part of a main course with grilled meat or chicken.
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Ingredients

Makes 4 servings

Instructions

  • Preheat oven to 350°.
  • In a large skillet, heat the oil over medium heat.
  • Fry the vermicelli coils, turning with tongs or two wooden spoons, until partially golden, about 2 minutes.
  • (Work quickly and watch the color change to prevent burning the pasta.
  • )
  • Transfer the vermicelli to an ovenproof casserole dish.
  • In the same skillet, cook the onion until softened, about 3 minutes.
  • Add the garlic and mushrooms.
  • Cook, stirring, until the mushrooms release their juices, 3 to 4 minutes.
  • Add the remaining ingredients, except the cheese, and bring to a boil.
  • Pour over the vermicelli in the casserole dish.
  • Gently press the pasta into the sauce.
  • Cover with foil and bake 20 to 25 minutes, or until the vermicelli is tender and the liquid has been absorbed.
  • Sprinkle with cheese and serve hot.
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Course; Pasta
Cuisine; Mexican

Rice with Crab, Yucatán Style

Rice with Crab, Yucatán Style

Arroz con Jaiba, estilo Yucatán
This Yucatán rice and crab dish, flavored with the red seasoning paste called achiote, is satisfying enough to make a meal, with the addition of a salad. The red seasoning paste, pressed into blocks and wrapped in plastic, is available in Mexican grocery stores.
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Equipment

  • blender

Ingredients

Makes 4 servings

Instructions

  • In a blender, purée the tomato, garlic, serrano chile, achiote paste, oregano, salt, and pepper until smooth.
  • Add the broth and water.
  • Blend well.
  • Let stand in the blender jar.
  • In a 2-quart saucepan, heat the oil over medium heat.
  • Add the rice and onion.
  • Cook, stirring, until the rice and onion start to color, 3 to 4 minutes.
  • Pour the mixture in the blender into the pan all at once.
  • Stir in the crab.
  • Reduce heat to low, cover and cook until the rice is tender and the liquid is absorbed 18 to 20 minutes.
  • Remove the pan from the heat.
  • Fluff the rice with a fork.
  • Gently stir in the peas.
  • Cover and let stand 8 to 10 minutes.
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Course; Fish / Rice
Cuisine; Mexican

Rice with Shrimp and Corn

Rice with Shrimp and Corn

Arroz con Camarónes y Elote
Rice dishes called sopas secas, (dry soups) are usually substantial dishes made with rice and other ingredients such as seafood, meat, or vegetables, and commonly served as a separate course, but you can also serve it as a side dish. This rice dish is adequate for a light meal accompanied by a salad. You can also start the meal with Black Bean Soup.
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Equipment

  • blender

Ingredients

Instructions

  • In a blender, purée until smooth the tomato, garlic, cilantro, serrano chile, oregano, cumin, salt, crushed pepper, broth, and water.
  • Reserve in the blender jar.
  • In a 21⁄2-quart saucepan, heat the oil over medium heat.
  • Add the rice and onion and cook, stirring, until they begin to color, about 4 minutes.
  • Pour the reserved tomato and broth mixture into the pan all at once.
  • Stir to level the rice.
  • Bring to a boil, then reduce the heat to low, cover, and cook 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
  • Meanwhile, in a small saucepan, cook the corn and boiling water to cover, 1 to 2 minutes, until tender.
  • Drain.
  • When the rice is done turn off the heat.
  • Let rice stand 5 minutes.
  • Fluff it with a fork, then gently stir in the shrimp and corn.
  • Cover and let stand 8 to 10 minutes.

Notes & Wine Advice

Serve hot.
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Course; Fish / Rice
Cuisine; Mexican

Rice with Ham and Pineapple

Rice with Ham and Pineapple

Arroz con Piña y Jamón
There's an excellent restaurant in Hotel Las Manitas in Cuernavaca, about an hour from Mexico City in the small state of Morelos. The genteel setting and Sunday lunch is something special, with Mexican families dining in the garden or on the terrace. This pretty rice dish with pineapple was featured on the buffet when we were there on one of several visits. This is my interpretation of the dish.
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Equipment

  • heavy 2-quart saucepan

Ingredients

Makes 4 servings

Instructions

  • In a wide, heavy 2-quart saucepan, heat 2 tablespoons of the oil over medium heat.
  • Add the rice and cook, stirring, until the rice is opaque and starts to change color, 3 to 4 minutes.
  • Add the pineapple juice and water all at once.
  • Add the salt.
  • Stir to level the rice and bring to a boil.
  • Reduce heat to the lowest setting, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
  • Turn off the heat and let the rice stand about 5 minutes.
  • Meanwhile, in a small skillet, heat the remaining 2 teaspoons of oil and cook the ham, pepper, and chile, stirring, 2 minutes.
  • Add the remaining ingredients, except the pineapple chunks.
  • Cook until the sugar melts, about 30 seconds.
  • When the rice is cooked, fluff with a fork and turn out on a serving platter.
  • Spoon the ham mixture over the top.
  • Garnish the edge of the platter with the pineapple chunks and mint or cilantro sprigs.

Notes & Wine Advice

Serve hot.
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Course; Fruit / Pork / Rice
Cuisine; Mexican