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)”

Rajas con Huevos (Poblano Strips with Eggs)

There is no better way to start a day than having a nice, quick and healthy breakfast and this recipe ticks all those boxes!

With no time to spare in the mornings the last thing I want to be doing is a complicate breakfast, so I tried to do easy and quick things, but without compromising deliciousness, so I cooked this in 15 min, with enough time left to organised my utensils and ingredients for my cooking class, I taught a lovely lady to make Chiles Rellenos. Continue reading “Rajas con Huevos (Poblano Strips with Eggs)”

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!

 

 


  
  

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!

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!