Wednesday, 19 August 2015

Mexican Huevos Rancheros...

Mexican Huevos Rancheros...
4 Whole wheat  Tortillas
4 Eggs
Salt and pepper
1 cup Roasted Tomato and Green Chillli Salsa
1/2 cup shredded Mexican white cheese   OR Mozzarella (I have used Cheddar Cheese as I did have any other cheese)
1 cup Refried Bean
2 tbsp Olive oil
Heat 1 tbsp oil in a skillet. Fry each tortilla on both the sides.  Drain each tortilla and keep on paper towels. Remove excess oil from the skillet and leave few drops of oil. Break a egg into the skillet. Like sunny side up. Cook until egg white is set, season with salt and pepper to taste. Place 1 egg per tortilla. Top the egg with cheese, which will melt as eggs are served.Serve with hot refried beans and Roasted Tomato and Green Chilli Salsa.

Salsa de Molcajete (Roasted Tomato and Green Chilli Salsa)
2  big Tomatoes
2 Garlic cloves, unpeeled
1 Jalpano Pepper
1/4 cup finely chopped Onion
1/4 cup chopped Cilantro
1 tsp Lime juice
Salt to taste

Take the tomatoes, garlic and Jalpano pepper and roast it. Cool and peel tomatoes and garlic. Combine the garlic and peppers in a mortar pound with a pestle to form a paste or chop it very fine. Add tomatoes, and coarsely crush using the pestle. Combine the tomato, onion, cilantro, lime and salt in a bowl.

Refried Beans
1 cup Pinto beans washed and soaked overnight.
1 big Onion chopped
1 tbsp Garlic mince
1/2 tsp  Cumin powder
1/2 tsp Chilli powder
1/4 tsp Pepper powder
Salt to taste
1/2 cup Milk OR Coconut milk or Soya Milk if Vegan
1 tbsp Oil / Butter

Pressure cook the beans.  In a saucepan, saute the onions in the butter or oil, until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more. Add in the cumin, salt, chilli powder, and black pepper. Sauté for few seconds. Add the beans and milk.Simmer and allow it to cook on low heat for 10-20 minutes, stirring occasionally. If the mixture is dry, you may need to thin it with more milk or water. Once the beans have cooked, cool it and mash them with a potato masher, fork, or use a hand blender, leaving some chunks of beans...

Homemade Whole Wheat Tortilla
1 cup Whole wheat flour
1/2 tsp Baking powder
Salt to taste
1 tsp Olive oil
1/4 cup Warm water(more or less as needed)

Combine flour, baking powder, salt. Mix it. Add olive oil and combine it well. Add in warm water little at a time until the dough is formed. On a floured surface, knead dough for about 10 minutes.Cover and let it rest for 15 minutes. Divide dough into equal portions. Roll each ball to form a circle. Cook each tortilla on a  skillet over medium-high heat until puffy.

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