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April 29, 2014
Breakfast Enchiladas

An intrinsically Mexican dish, enchiladas are not one but a multitude of possibilities that can dress up a corn tortilla. Simply the sound of the word enchilada makes any Mexican’s mouth water in less than a millisecond and is cause for celebration.

One of the dearest antojos or antojitos (translate to whims or little whims), enchiladas are corn tortillas that may be heated up or lightly fried, either folded or rolled, with or without a variety of fillings, always bathed in a salsa or sauce, and garnished with a a few from a long list of possible toppings. From crumbled queso fresco and a drizzle of crema, to raw or pickled onion, chiles or other vegetables, avocado, chorizo, shredded lettuces and cabbage, just to name some.

Considering the variations of fillings, salsas, and toppings, enchiladas not only embody different regional cuisine’s identities, but also the whims of different cooks…

Here is my latest one; I call it the Big Brunch Enchilada.

Continue reading Big Brunch Enchiladas


Huevos Rancheros with Calabacitas

Huevos Rancheros with Zucchini
Huevos Rancheros con Calabacitas

Serves: 4

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Huevos Rancheros con Calabacitas" />

Ingredients

For the salsa:

3 tablespoons vegetable oil

1 cup chopped white onion

1 jalapeño, finely chopped, more or less to taste

1 1/2 pounds ripe Roma tomatoes (about 5 to 7 tomatoes), cored and chopped, don’t discard the seeds

1 large or 2 medium zucchinis, chopped (about 2 cups)


For the eggs:

8 eggs

1/2 teaspoon vegetable oil, to cook the eggs

To Prepare

To make the salsa: In a large skillet, heat 3 tablespoons of oil over medium heat until hot, but not smoking, then add the onion and jalapeño, cook, stirring occasionally, until completely soft and translucent, about 6 to 8 minutes. Raise the heat to medium-high, add the tomatoes and cook until they become soft, juicy and mushy, about 15 minutes.

Reduce the heat to low, add the zucchini, cover, and cook for about 6 minutes or until zucchini is cooked through but still with a crisp bite, and the tomatoes are completely mushy. Remove the lid and turn off the heat.

To make the eggs: Heat a small, 6-inch non-stick skillet over medium-low heat for at least 5 minutes. Add half a teaspoon oil, once hot, crack two eggs at a time into the pan, sprinkle with salt to taste, cover with a lid, and cook to your preferred doneness. I give them about 5 minutes, as I like the whites fully cooked and the yolks runny. Serve with a generous amount of salsa on top.

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