Tostada de Frijol con Huevo (Beans & Egg Tostada)


Have you find yourself in the morning trying to cook something yummy for breakfast but your brain still in sleep mode that you can’t think out straight? Well, that happens to me a lot, so for those type of mornings I have this delicious brekky.
A tostada, which is a corn tortilla bake in the oven until harden, topped with some refried beans, fried egg and lots, I mean, lots of spicy salsa! Sounds good, right?! Well it is very good. Continue reading “Tostada de Frijol con Huevo (Beans & Egg Tostada)”

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Huevos Rancheros (Ranch Style Eggs)

This morning I fancied something cosy to eat, the weather in London is a bit chilly, my son Emilio and I are at home just chilling out, so I decided to cook a classic Mexican recipe known by almost everybody “Huevos Rancheros”, they look fancy and they taste amazingly delicious. Apparently the origins of this recipe came from the people that used to work in the fields harvesting vegetables and soon became very popular around the country and across the United States.

It is a very simple recipe of fried eggs, tortillas and a salsa make with tomatoes, onions and a bit of green chilli. In my family we usually have them with refried beans and spicy salsa on top. Give them a try over the weekend and believe me, your family will be very happy with you!

Serves 2

Prep 10 min

Cook 20 min

Ingredients 

  • 4 eggs (2 eggs per person)
  • 4 chopped tomatoes
  • 1 small chopped onion
  • 1/2 chopped green pepper
  • 4 corn tortillas
  • salt to taste
  • rapeseed oil

Method

  1. Heat 2 tbsp oil in a medium saucepan, add the vegetables and cook for 15 min at low heat, add salt to taste and 2 tbsp water. Reserve.
  2. While the salsa is cooking fried the eggs and the tortillas in two separate frying pans. The tortillas have to be fried for 1 min on each side in a medium heat frying pan, frying them will help the tortilla not to go soggy.
  3. To serve them, place a tortilla then the fried egg and top it up with some salsa.
  4. Have them with some refried beans, spicy salsa, a nice cup of coffee and a fresh orange juice and there! you can have the whole Mexican breakfast experience in the comfort of your home.

Tips

  • You can get the corn tortillas in www.coolchile.co.uk

Listo!

Provecho!

 

 


  
  

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Bistec Ranchero (Ranch Style Bistec)

Today I decided to cook my dad’s favourite breakfast because I am celebrating that my Instagram account had reached 2000 followers, so that means a lot to me. There are two thousand people follow me in this Mexican food adventure, so that for me is so cool and the best way to celebrate is by cooking on of father’s favourite dishes.

My dad used to order this breakfast every time we used to go to “Leonardos” a restaurant in San Antonio de las Minas. There the do this dish that they have called “Querendon” (love one) and it has two eggs, refried beans and this special stew dish made with meat “Bistec Ranchero”, so you can imagine how filling and comforting this dish is.

For my Bistec Ranchero I always buy  the best cut I can find in my local butcher, I ask them to slice it very thinly and cut it is strips, in this occasion I bought Sirloin steak.

So if you ever have people staying at home and you want to impress them with a nice Mexican breakfast this is the right recipe.

Serves 2

Prep 15 min

Cook 20 min

Ingredients 

  • 250 gr Sirloin steak, thinly cut and cut again in strips
  • 2 tomatoes roughly chopped
  • 1 small onion julienne
  • 1/2 green pepper julienne
  • 1 fresh jalapeño whole
  • 1 clove garlic peeled
  • Salt and pepper to taste
  • 2 tbsp rapeseed oil

Method

 

Heat a casserole dish to medium heat, once is hot add the oil then add the meat and cook for 5 min, stirring continuously, add the salt and pepper and then all the vegetables including the whole jalapeño and garlic, cook for 15 min, stirring the ingredients from time to time and making sure that the meat doesn’t get dry, if it does, add a little bit of water.

While the meat is cooking, prepare the eggs, here you can cook them the way you like them, I like mine fried. Have the refried beans ready and once the Bistec ranchero is cooked, serve it with the eggs and refried beans. Don’t forget to heat some corn tortillas and a nice cup of coffee!

Listo!

Provecho!

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Nopales con Huevo (Cactus with Scrambled Eggs)

  
I have so many nice food memories of my childhood while living in Mexico. One of them is my dad bringing a big bag of cactus and he would sit outside to take the pricklely bit off, then patiently he would chopped them one by one, then they were cooked and taraaaa! We would had cactus to eat for a week!!!  

My dad would do different dishes with them, there would always be a cactus salad in the fridge for the whole week and for breakfast we would always eat cactus with eggs.

Serves 2

Prep 10 min

Cook 15 min approx

Ingredients

  • 200 gr fresh cooked cactus or cactus from a jar chopped
  • 1/2 small onion finely chopped
  • 4 medium beaten eggs 
  • Salt and pepper to taste
  • 2 tbsp rapeseed oil

Method

Heat a skillet or a frying pan to medium heat and add the oil, once the oil is hot add the onion and cook for around 5 min or until the onion looks transparent.

  

Then add the cactus and cook for 3 more minutes.

  

After add the beaten eggs, cook for 5 mininutes.
   
 
Serve them with some refried beans, warm corn tortillas and a fresh salsa, I was some of my Puya chilli salsa I did yesterday, find the recipe here 

Tips

  • It is almost impossible to find fresh cactus here in the UK, it is more likely to find cactus in a jar, they do not taste the same as the fresh ones, but they tates good. If you get them in a jar, wash them very well to get rid of the taste of vinegar.

  

  • You can get “La Costeña” cactus jars at www.lacostena.co.uk 

Listo!

Provecho!

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Sopa de Chile California Seco con Huevo Poché (Dried California Chilli Soup with Poached Egg)

 
California Chillies are very popular in the north of Mexico, they were first grown and cultivated in South west of United States. These chillies look like guajillo chillie, but their taste is very different, it is a very mild chilli and it is used to make sauces for enchiladas or guisados (stews). The sauce that one can do with California chillies is call “Salsa de Chile Colorado” or red chilli sauce.

In my family we always use these chillies for our stews, specially for that amazing dish El ingles, aka my my hubby, loves so much.

So today after having a very busy morning, I really fancy something nice, then I thought about this soup. I hope you like it as much as I do.
Serves 2

Prep 10 min

Cool 15 min

Ingredients

  • 2 large eggs
  • 6 Dried California Chillies
  • 2 medium tomatoes
  • 1 small peeled onion
  • 1 garlic clove
  • 1 tbsp of maseca
  • Salt to taste
  • Pinch of ground pepper
  • 200 ml water

To garnish

  • Fresh or feta cheese
  • Half of avocado cut in thin slices
  • 10 gr chopped coriander
  • 1/4 red onion finely onion
  • 2 tbsp sour cream

Method

Cook the chillies, tomatoes, onion, salt with 200 ml water in a saucepan for 10 min then blend the chillies and vegetables with a bit of the water where they were cooked. Pass the sauce through a sieve to get rid of the chilli’s skin, place the sauce in a pan. Dissolve the maseca flour with some of the water from the chillies, then add it to the sauce, cook for 10 min, stirring from time to time.

While the sauce is cooking, poach your eggs. Boil 3 cups of water in a kettle, add the boiling water to a saucepan. Add a small dash of vinegar to the steadily simmering water. Crack an egg into a cup first, then stir the water creating a gentle whirlpool to help the egg white wrap around the yolk. Pour the egg gently into the simmering water, egg white first, cook for 3 min. Take out the egg and place it on a kitchen napkin to get rid off the excess water.

Once the sauce and egg are cooked, it is time to assemble the soup. Place some salsa into a bowl, then add the egg and the garnish.

Listo!

Provecho!

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Huevos al Albañil (Bricklayer Eggs)

  
Mexico is a country full of amazing food, we are very creative, specially when it comes to name dishes, for example this one, huevos al albañil (bricklayer eggs).

My dad used to cook this breakfast dish for us sometimes, but I never knew what the name was until two years ago that a Mexican friend of mine came to my house and cook this for us, I have heard of them, but I had no idea that they look like my dad’s breakfasts dish.

There are different version of it, apparently the original huevos al Albañil go with green salsa and a fried tortilla, but some people cook them like my dad used to, with red salsa, so that is the way I make them.

But you might be asking yourself, why bricklayer eggs?, well in Mexico every May 3rd we celebrate the Cross Day and Builder’s Day and during that day builders around Mexico celebrate by organising a party at the building site they are working at, usual this parties only involve eating, drinking and listening to music. They cook the food at the building site, so I guess that this dish was born in one of those parties, it is very easy to cook and delicious to eat. Well done to all the builders in Mexico, who are, most of the time, very hard working and humble people!

Serves 2

Prep 5 min

Cook 20 min

Ingredients

For the eggs

  • 4 eggs bitten
  • Salt to taste
  • 1 tbsp vegetable oil 

For the salsa

  • 2 big tomatoes cut in halves
  • 1/2 onion peeled
  • 1 small clove garlic skin on
  • 1 arbol chili or 2 if you can handle the heat
  • Salt to taste 

Method

Put a frying pan to heat and put the tomatoes, onion and garlic to toast for around 15 min turning them from time to time to avoid burning them too much from one side, on the last minute add the arbol chili, and toast it for 30 sec. Then put everything in a blender and blend. Put a sauce pan to heat with a bit of oil and transfer the sauce into it, continue cooking. In the meantime on a frying pan, add the oil and start cooking the eggs, stir them but not too much, they have to be between a scrambled and an omelette eggs, when they are cook add them to the sauce and cook for 2 min and turn the heat off.

Traditionally they are accompanied by refried beans and tortillas.

Listo!

Provecho!

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Huevos con Jamón (Eggs with Ham)

  
Huevos con Jamón is one of my family’s flavourite breakfast dish. 

I am not sure where they were invented, or who created in them, but whoever did it, WELL DONE! 
My mum always makes them this way, so this is her recipe. Give it a try and enjoy!

Serves 4

Difficulty: Easy

Prep 5 min

Cook 10 min

Ingredients

  • 7 eggs in a bowl slightly whisk 
  • 5 slices of ham cut into little squares
  • 1 big tomatoe finely chopped
  • Half an onion finely chopped
  • Half Serrano chilli deseeded and finely chopped
  • 2 tbsp rapeseed oil
  • Salt and pepper to taste

Method

Put the rapeseed oil on a frying pan on medium heat and add the ham and vegetables and cook them for 5 min.

The onion has to be transparent and the tomatoe has to have a sauce consistency, add the eggs, and cook, folding the eggs over in large curds occasionally, until cooked through, for about 3 to 5 minutes.

You can have them with some refried black beans and warm corn tortillas for the complete Mexican breakfast experience!

Listo!

Provecho!

Huevos a la Mexicana (Mexican Style Scrambled Eggs)

 
In Mexico is a tradition to have eggs for breakfast and we have a very rich repertoire of how to prepare eggs. Huevos a la Mexicana is one of those dishes that everyone knows and it always makes me feel back at home in Mexico. I think they are the most popular breakfast dish in Mexico and I understand why, it is a very comforting dish, full of flavour and you can make it as spicy as you want. Continue reading “Huevos a la Mexicana (Mexican Style Scrambled Eggs)”