Wednesday, August 18, 2010

Huevos a la Mexicana

Hola amigos! I am back! Kind of worried because I haven't gotten any comments in my previous posts... but that's ok... I just hope I didn't offend anyone with my "review" of the "Tacos Cantina" from Taco Bell! :)

So... I had promised I would write about all the ingredients for "Mole" so I will just mention some of the "modern ingredients" (I say modern because in old times the MOLE SAUCE used to have over 100 ingredients) so... this is what Mole usually includes: Dried Pasilla Chilis, Dried Mulato Chilis,  Dried Ancho Chilis,  Garlic,  Onion, Almonds, Raisins, Sesame Seeds, Bolillo (French bread or Baguette),Cloves, Cinnamon, Anise Seeds, Black Pepper, Corn Tortilla, Chipotle Chilli, Tomato, Sugar, Salt, Unsweetened Chocolate, Lard.

So, there you have it.... that is a sauce that sounds heavy, but mole poblano is basically the "perfect balance" of all those ingredients, so it's not as heavy as it sounds....

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Now... Going to my recipe today, it is a common "Almuerzo" (breakfast) in Mexico, HUEVOS A LA MEXICANA (Mexican Style eggs), in Mexico, there are 3 ingredients that you should ALWAYS HAVE at hand, and those ingredients are: "chile, tomate y cebolla" (chilies, tomato and onion), by chilies we usually mean "serrano peppers" which are VERY COMMON in many dishes in the Mexican cuisine. And those ingredients will help us make this classical Mexican breakfast, if you notice, the colors of those ingredients are the very ones of the Mexican flag (green, white and red), so, not only the flavor but the colors of this dish are very representative of Mexico.

For 2 people:

Ingredients:
  • 4 eggs
  • 1 small red tomato (or half a biggger one) chopped (in cubes)
  • 1/4 white onion (finely chopped)
  • 1 or 2 chopped serrano peppers (serrano pepper is a hotter kind of pepper, you can use jalapeno or even green bell pepper if you want to avoid the heat, but serrano is the traditional pepper to use)
  • 2 tbsp vegetable oil
  • Salt to taste
Directions:
Add the oil to a pan, wait for the oil to warm up so you can sautee the vegetables, stir in the peppers and onions, sautee (season with salt). Once the onion is clear add the chopped tomato and fry a little bit longer (about 2 more minutes, until the tomato releases some of its juices), add the eggs and season with salt again, scramble the eggs and keep the eggs moving until they are cooked the way you like them.


I do not like eggs that are way too cooked (they shouldn't be dry, plus remember, the tomatoes will make it seem like the eggs are still too moist, but it's not the egg itself, it's the juice of the tomato)

Serve with refried beans, sliced avocado with salt (optional of course) and corn tortillas.


Provecho!

Paloma.

    4 comments:

    1. We eat something similar to this a lot for dinner. We eat a lot of breakfast for dinner. I will have to try this particular recipe.

      ReplyDelete
    2. Ohh, my husband will love this! He has some jalapeno peppers growing in the backyard, so maybe I can convince to make Huevos a la Mexicana for us!

      ReplyDelete
    3. I hope you like it Missy! I am pretty sure you will, especially if you already enjoy eating something similar to this!

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      Yes Ginny! I hadn't thought about it but this breakfast can easily help us go through the vegetables from our gardens ;) Let me know if you tried it!

      Paloma.

      ReplyDelete
    4. Paloma!!! Donde estas? Ya tanto tiempo sin saber de ti. Hace tiempo te mande un correo y deje un comment en tu fan page en Facebook. Espero que estes bien en compaƱia de tu esposo y tus dos nenas.

      ReplyDelete

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