Marianas Mexican Recipes

Hatch Piña Colada

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The kitschy Sassy, forgotten drink “the Piña Colada” what happened to it?

I think it was forgotten after the caloric curfew of the 90’s… I do not know why people stopped drinking this creamy refreshing and delicious pineapple concoction? Was it the calories or the bad infamous song?…

These days everything about coconut its “chic and healthy”. Coconut oil, coconut flakes, coconut sugar, coconut cream, coconut beauty products, everything coconut can make you more shiny, fragrant, moisturized, and not to mention, those coconut based bronzers can give you a hell of a good tan!. The only forgotten situation related to coconut it’s on the music department; that, has not shown improvements at all. Well, who would attempt right? hehehe!

With this in mind, why not bring a healthier, kitschier, “Sassier” Piña Colada back?

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Hatch Carnitas Home Made Style

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Hatch it all! The favorite New Mexico Chiles are back in season, and here in Austin hatch season is in full swing.

Hatch everything, I mean everything. Even the things you don’t want to Hatch they will be Hatched.

This green spicy capsicum grown in the Hatch Valley along The Rio Grande, New Mexico is irresistible. The fruity and one-note spicy chile get’s you every time. It is the kind of heat that builds up little by little and suddenly you just feel like screaming FUEGO!

This sneaky and delicious chile is the August town fever here in Austin, Texas.

With this contagious spicy Hatch fever, I thought about a new spin on a classic dish from Michoacan, “Carnitas”, Hatch Carnitas is my recipe.

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Me being from Jalisco, the neighbor Michoacan state, the “carnitas” are prepared slightly different than original authentic Michoacanas. Why? Well isn’t it always like that? Different versions upon ingredients and regional. You see the authentic Carnitas are made in a huge copper pot, and if this pot comes from the coppersmithing town Santa Clara del Cobre even better! The whole pig is broken down into pieces and fry in its own fat within this large single pot. And if the pig comes from La Piedad Cabadas where the best pork is raised in Mexico, even better. Typically they are cooked outside on a wood fire, where the copper pot its triveted and set with pork lard and a huge wood paddle is used to stir the bubbling unctuous meat. Sounds like fun right?…Well not so much, when you live in the city. Honestly, you have to leave this huge production to the experts of Quiroga, Michoacan was the Carnitas were borne. If you have the chance to travel try them. They are a manjar of gods and the real deal.

Slowly but surely this Carnitas recipe traveled to the neighbor states and people adjusted the recipe to a smaller scale, fitted to a more homestyle recipe. The Copper pot gives the authentic color and flavor to the carnitas. With this in mind these recipes have been adjusted by adding different ingredients like orange juice, condensed milk, herbs and spices that mimic a little the authentic flavors. All these alternate recipes are great, in their own style.

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What I attempted with this recipe is to recreate the “Carnitas” texture and succulent juiciness without using too much fat. I used a neutral oil instead of lard. Grapeseed oil lets the flavor of the sweet pork meat shine. I used pork shoulder that I trimmed a bit to leave a leaner cut of meat, without compromising the flavor, after all, you have to remember the Carnitas origin and live some flavor. I also adapted the recipe to the flavors of the Hatch peppers. I used fired roasted hatch peppers that added a medium spicy fruity flavor, that gave the meat a great color and a sticky crusty spicy coat in combination with the sweetness from the pineapple juice. These two ingredients balanced the sweet and acidity flavor that in combination with the pork fat its the bomb. Milk and herbs as supporting cast of flavor and tenderness while it braises.

I don’t own a copper pot, but my beloved enamel cast iron red pot it’s my best accomplice. I know you are wondering why not use the slow cooker? Well, I like to be able to control the heat at any time. When you Braise on the stove like this carnitas, I cook them with a lid on for an hour and a half and then uncovered at a bit faster pace for 45 minutes or so, to obtain the best results; crusty glazed exterior and succulent moist inside. I have used the slow cooker in other attempts and the results taste more like pulled pork to me. I’m also including a Simple quick pickled vegetable that is KEY to serve along the Carnitas. This element brings them alive, an acid-spicy-sweet -crunchy and fresh component that just round up every bite. Make them its so easy and it’s a must, I could not imagine Carnitas without this pickled vegetable concoction its a classic… Slowly but surely these braised Hatch Carnitas will drive you to the moon and back, It is a great version to make at home.
Enjoy the Hatch fever!

If you want to know more about this Capsicum New Mexican Hybrid please click  here or here

For the Hatch Carnitas Recipe, you will need…

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Zucchini Goat Cheese Entomatadas

 

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Entomatadas;//Adjective, En=in / tomat= from the word tomato /adas adjective termination that denotes action,”adas”
I would say that the closest translation of the word “entomatadas” or “entomatado” would be “smothered in tomato”.

These Entomatadas are the mellow cousins of the Enchiladas. They have the same concept and construction, rolled tortillas filled with infinite possibilities and covered with a sauce made with dry chiles.  The sauce used in entomatadas is made with red tomatoes, as its name suggests. Roma, or Tomboys tomatoes, or jitomate “bola” in Spanish is usually the tomatoes of choice when making this sauce, but certainly any red round meaty and juicy tomatoes, along with mild herbs and spices will work.

The basic Entomatada sauce is very mellow and showcases the best in tomatoes. In this version of mine, I rock it out a little bit by adding a single serrano, that mimics the black pepper and adds deep of flavor to the sauce. The sauce consist of boiled tomatoes, that are skinned, blended, and then sautéed with onion, garlic and fresh epazote or mint. Then its pureed for a second time to produce the most velvety and creamy tomatoey sauce. The creamy sauce contains no dairy however, which makes the sauce light and fresh. Also on the virtue of looking for a healthier, lighter version of the classic way to make entomatadas which calls for frying the tortillas, I warmed up the corn tortillas and I drizzled them with a bit of a delicious green… a grassy extra virgin olive oil! This step not only adds another layer of flavor, but also prevents soggy tortillas when the salsa is added.

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These Entomatadas of mine are filled with sautéed zucchinis, onions, sweet corn, and goat cheese. Once I roll them up, they are smothered with the piping hot tomato sauce which warms them through. These Entomatadas are best eaten warm almost tepid temperature.
Pouring the sauce separately when making any kind of enchilada is my favorite way to make them; It avoids enchilada uni-blocks. Best of all, by using this technique on these Entomatadas, is that it makes them BAKE-FREE!!! keeping you and your house odor free when you have closed the windows to run the A/C. If you don’t understand how that works, then come further South.

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Entomatadas are great for entertaining. I usually have them rolled up and when its time to serve them. I pour the piping hot tomato sauce all over, drizzle of Mexican crema or in this case I use a diluted Greek yogurt and sprinkle of queso fresco to keep them on the lighter side. Take them to the table and serve on a bed of shredded fresh lettuce and avocado wedges. I’m telling you, these Zucchini Goat Cheese Entomatadas scream Summer out loud! Whether its a midweek dinner or a potluck this recipe, its a must try! I know you will like them as much as we do!…

To make this Entomatadas you will need….

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Ceviche de Pulpo-Octopus Ceviche

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Octopus, the smartest, flexible and unique looking creature of the bottom of the sea. Eight arms, purple skin, side eyes, camouflage expert and a bag of attitude that will ink any snoozy neighbour. Why is this mollusk so intimidating? texture?, tentacles? I think Octopus are phenomenal, lots of personality and intelligent creatures.
Please, Do not judge by appearances this invertebrate is so delicious!. The meat is extra white, when is cooked properly, the texture is tender and mildly fishy, almost sweet. If you are lucky enough to get a fresh octopus you will taste the freshness of the sea water. You will have to tenderize the hell out of it before cooking,  like people from the Mediterranean smash their octopus against beautiful sea rocks right after being caught, or massage them until their arms are floppy and relaxed. But if you buy it previously frozen, from a good Sea food source half of the work is done for you and it saves you from doing the villain job.

 

If you follow my simple recipe instructions your Octupus will be tender, and flavorful, ready for ceviche, or just a simple drizzle of Extra Virgin Olive oil sea salt, lemon, smokey paprika and you have “Pulpo a la Gallega”. But, today, for me on a Summer day, Ceviche is my dish of choice. Trust me on this one.

I chose slightly different vegetables than the commun ceviche, like Cherry and Sun Gold tomatoes, which balance the acidity of the traditional ceviche adding a sweet balance. Also instead of red onions which for me are too strong and can overwhelm the delicate Octupus flavor, I chose shallots, they have a milder, onion and garlic profile that complements the Octupus. A good punch of heat with sharp and bright Serranos thinly sliced, that tickle your tong with out setting it on fire. Fresh cilantro, Mint and seedless cucumbers which add a lot of crunch and freshness to the dish.

If you want to eat like a Mermaid along with your Sailor this Summer, this Ceviche de Pulpo-Octopus Ceviche recipe is for you.

Jazz it up!

 

Ceviche de Pulpo-Octopus Ceviche

Serves 2 hungry sailors or 4 mermaids…

2 Medium Octopus, I used previously frozen from …*
3/4 cup Cherry tomatoes cut in halves
3/4 cup Sun Gold tomatoes cut in halves
1/2 English Cucumber, small diced
2 Shallots thinly sliced
1/4 cup chopped cilantro
1-2 Sprigs of Mint just the leaves torned.
1 Serrano thinly sliced
1 Habbanero thinly siced optional
3 Juicy limes = 1/3 cup fresh lime juice approx.
1 lemon, the juice and the zest
1 glug Extra Virgin Olive Oil
Sea salt
Fresh cracked black pepper to taste, optional

1-2 Avocado Hass
Corn Tostadas, or crackers…
Extra lime for wedges
Cholula, Valentina, Hiuichol or Tabasco hot Sauce

* Thanks to Steven, Fish Monger at Whole Foods Market- Domain, Austin for saving me some octopus!

Preparation Method:

1.Fill a large pot with at least 1.5 Gallons of water. Add 1 tablespoon sea salt and 1 large bay leaf. Bring to a boil. Once Water is boiling place the two octopus into the pot and lower the heat to low simmer. Cover pot with a lid and cook for 25-35 minutes.
Cooking times:
Usually this medium-small octopus cook very fast and they are tender. If you decide to use a bigger Octopus, increase the cooking time at least for 1 hr. and 30minutes, depending on the size.
How to tell when is cooked?,Use a fork and prick the wides part of the leg. or in between the leg and head if it feels tender and inserts with no trouble, octopus is done! Remove from hot water into a iced water bowl to prevent overcooking.Octopus-Ceviche-de-Pulpo_how-to-cook-octopus_Yes,-more-please!

2. Meantime your octopus is cooling off, Chop all your vegetables, do your prep.

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3. Once your octopus has cooled down slice each arm into 1/4 inch to 1/4 inch slices, discard the center and slice the head like if you where slicing a calamari, or into dice, what ever you prefer. Place into a plater and squeeze the lime juice, add salt and olive oil.

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4. Add All the chopper Vegetables, Toss well and live it rest for 15-20 minutes. Smash 1-2 Avocados season with a bit of salt an lime juice. This will be the glue when you built your tostada.

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Call all the Sailors, Mermaids and Drummers!

Serve with tostadas and a cold beer…Enjoy!

Music Pairing: Caravan Written by Juan Tizol and Duke Ellington

Version from the movie Whiplash

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Making Homemade Corn Tortillas

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Do you want to learn how to make your own corn tortillas? Get ready! Once you go handmade, its hard to go back to the store bought. The process is fairly easy once you get the hang of it; patience, my little grasshopper, is the key. The first two are horrible, and then the magic happens and you learn from your mistake and “Bippidi-Boppidi-Boo” …your tortillas start to take shape. In the kitchen, making tortillas is one of the things I enjoy the most. Its so rewarding and in my opinion they taste so much better than machine made. Imagine the smell of warm corn filling up the kitchen and the taste of soft fresh tortillas…it has no comparison.

Making tortillas requires lots of patience and “patience”. Yes, if you have patience and a little extra time, go for it! Make them because its 100% worth it. Although I recommend you do not attempt to learn how to make them the night before if you have a big crowd to feed or a party… to do so would be a bit of a nightmare. You do need practice and like I said LOTS of patience. Tortillas don’t like people in a hurry. You have to be in a Zen tortilla mode, focus and get into the groove. It can be frustrating at the beginning. Just like pancakes usually the first one is not so good but once you get the right amount of heat and rhythm you are in tortilla mode.  Soon after a heavenly bite of a soft corn homemade tortilla, this will become the best taco you ever had.  Now, please follow these instructions carefully.  I experimented with several proportions and these were the most successful. It is hard to make a tortilla from fresh masa, the procces is labor intensive, it takes about 2 days to make good fresh masa. From the process of nixtamalization, the grinding and the kneading. In Mexico this process is the regular norm, since tortillas are the main staple on the Mexican diet. you can find places where tortillas are made fresh everyday or the tortillerias which they are also made fresh by a machine, and people line up everyday in the middle of the day to buy fresh tortillas. It is hard to settle when you know the real flavor and texture of a tortilla, being on the states it is more common to find the pre packaged tortillas at supermarkets, which they are far in flavor and texture from the real tortillas. This recipe attempts to recreate that warm, soft, toasty corn flavor that tortillas have when just made out of the comal. Despite the fact they are made from corn Masaharina, the results are much closer to the flavor ant texture of a real mexican tortilla. On the recipe you will find variations and different brands of masaharina. I suggest to follow the instructions and try to find the brand I recommend, for best results in flavor and texture. You can easily find this brand online, if you live abroad, might be easier for you to order online.

This handmade tortillas last about 3-4 days if they are kept on a plastic bag on the refrigerator. How to Reheating next day? No problem!.. My dear 50%Scottish- 50%American husband taught his 100% Mexican wife to reheat the tortillas on the bachelor way: In a toaster. Would you believe?!!! Ha! Well I have to say that it is a very effective method.  What I learned is that by sprinkle them with a little water on each side, then place one tortilla into each toaster slide, set up the toaster number 3-4 depending on the toaster and you will have the most efficient and fast reheating method for tortillas. The tortillas turn out warm and not dry. Be careful using your fingers to remove them, they get very hot. Thank you Ian, but of course for a Mexican the first choice would be a comal, or over the flame on a gas stove to heat them. This char the edges, giving them extra flavor.

When making tortillas, simple dishes are best to eat them with. Like a good Quesadilla, Salsa and Refried Beans. Here are some recipes that a home made tortilla will make the difference! Refried beans, Salsa Roja Asada, Cucumber Avocado Salsa,  Cochinita Pibil, Carne Asada Tacos, Vegetable taco fillings , Pulled Pork Tacos, can make this tortillas irresistible companions…

Lets get started!…

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Making Homemade Corn Tortillas

Makes about 12-14 / 4” little tortillas.

From Fresh Masa:

1 lbs of fresh masa*
1/2 up to 1 cup of warm water (maybe less, maybe more…)
Kosher or sea salt
Tortilla press
1 plastic bag (see photos below for instructions).
*If you are in Austin, Tx you can buy fresh masa at the Milagro Factory on 6th st. Ask for fresh corn masa, not the one that is prepared for tamales, make sure to specify you are making tortillas. If you want to make your own masa… well that is a whole other process… I will work on that… soon : ) !

However If you don’t find fresh masa, dry masa harina is a good choice. Minsa brand, and Arrowheads Mills also offer this type of masa harina. What is special about this masa-harina? Well it is the process of Nixtamalization, which dates from the Aztecs back in 1200-1500 B.C. In this procces, dry corn kernels are soaked and cooked in an alkaline solution, made with limestone and water, which helps remove the outer hull of the grains and pre-cook the corn kernels. These corn kernels once are soaked and rinse several times, are grinded, added water, a bit of salt and transform into fresh masa. The brands I previously mentioned are dehydrated masa transformed into Masa-harina. Masa -harina its a very common alternative when there is no access or time to make fresh masa. My best advice is to check with your supermarket, in the international food aisle, today a lot of supermarkets have a “Hispanic food aisle” and if you are abroad, your best bet is to order online. I included my favorite brands at the end of this post.

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From Dry Masa:

1 cup dry Masa harina*

Organic options are suggested at the end of the post, If you are using Organic dry masa harina I will recommend to use 1/2 cup minsa + 1/2 cup Organic white masa harina, for better texture and flavor.

3/4  up to 1  cups warm water

1/4 teaspoon kosher or sea salt

Use measuring cups for better results.

*I recently find out that Minsa the other leading brand for Masa harina in Mexico, Has announced their commitment and certification as a  NON GMO, USDA Organic, Kosher, GF and whole grain. This means that this is the best Mexican Masa Harina you can buy. if you want to know more about it please visit their website. Minsa

Preparation:

1. Start by dissolving the kosher salt into the warm water, On a large bowl place 1 cup of masa-harina, mix and make a well add the water in the center and star mixing with your hands little by little until you have a soft ball and all the flour is incorporated. Kneed for 2-3 minutes. Make a ball and cover the masa with a damp towel or plastic wrap let it rest at least 20-30 minutes, let the masa-harina re-hydrate as longer as possible. Usually after this period you need to make some adjustments.
Too dry: it will start to crumble, you need to add more water.
Too wet : it will be sticky on your hands you need to add a bit more masa harina
The right texture resembles a moister play-dough. It is ok for the masa to be a little humid to the touch. Making tortillas is a matter of feeling the masa, the more you make them the better you will get at it. Your masa has to be always room temperature (except if you live in Yakutsk, hehhehe), slightly warm to the touch works best.

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2. After 30 minutes, prepare the resealable bag, by cutting the top sealed lines of the bag and cut open the 2 sides of the bag. Now you have like a plastic folder. Open the tortilla press and put a drop of oil, then lay down the plastic. This will prevent the plastic from moving while pressing the masa. Now, Start by making 1 ½” round ball (you can use a small Ice cream scooper to help make them even size). Remember to Keep your masa covered with a piece of plastic wrap or damp towel at all times to prevent from drying out. Work with one ball of masa at a time. Now, place the masa ball in the center of the opened plastic and flatten slightly with your fingers. Fold the plastic over the masa, and fold down the metal tortilla press. Hold the handle and press down gently until the dough has spread about 4” inch diameter. Rotate the plastic and slightly press if necessary.

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3. On medium-high heat, heat up a large cast iron pan, a griddle, a comal, or a teflon pan will work too. With your hand, hold the tortilla in the plastic, and carefully peel the plastic just like if you where peeling a sticker. Once one side is peeled,  flip it into your writing hand and peel the rest of the plastic. As you peel allow the tortilla to rest halfway on your hand, and half hanging down. Gently lay down the tortilla on the warm skillet. Once you place it Do not try to reposition!, you just have one shot!….

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4. Using a flat spatula, flip the tortilla until the edges start to release from the skillet. Once it releases easily, then its time to flip. You should not battle the flip if it does not release with ease, just give it a bit more time. Usually it takes 30-40 seconds per side, especially with these little tortillas. Once you flip you can press down a little on the edges. After you laid the tortilla on the pan, 2 flips its all it needs. The tortilla should be lightly colored and air pockets will form on the second flip. As soon as the air pockets are forming the tortillas are done. Transfer the tortilla into a tortilla warmer lined up with a clean cotton kitchen towel with a dry paper towel on the bottom to keep them moist. Keep them warm in a tortilla warmer until you finish with all the masa, working one ball at the time. Depending on size you can fit 2 or 3 on a 12″ skillet, and once you start getting a good tortilla rhythm its fun and the process goes fast and smooth.

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My spin for Natural Flavored and Colorful Tortillas:

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Feeling a little whimsical? Why not adding an extra punch of flavor? these variations using chili powders, spices and vegetable purees help a lot, especially when you are using dry masa-harina. They are a great variation and make amazing quesadillas or any taco of your affection.

Add one of the following to the dry masa, and then  proceed with the recipe, adding the water little by little, specially for the purees, you might need to add less water to the masa.

3 teaspoons Ancho powder

2  teaspoons Sweet Paprika

2 teaspoons Turmeric

2 tablespoons of Achiote paste dissolved into the meassured warm water.

5-6 sprigs of Cilantro, remove the stems and smash the cilantro in to a paste, stir into the measured warm water.

1/4 cup packed baby Kale or lacinato kale, remove hard stems and smash the leaves into a paste, (you can use a immersion blender to make the puree) stir puree into the measured water.

1 chile poblano roasted and pureed

2 carrots steamed and pureed

1 small beet steamed and pureed

2 guajillo peppers boiled, pureed and strained to remove the seeds.

Other flavors: Tomato paste, Any other chile, like guajillo, chipotle,  jalapeño, poblanos, spinach, sweet corn, sesame seeds, pumpkin seeds, Texan’s and New Mexicans : Hatch chile into the mix will be the the bomb!.

Just Follow this principles by adding a powder or a paste.

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Try and play by making crazy ones with different flavors and colors, these are great for quesadillas…

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Tips:

* First tortilla is always a disaster, do not get discouraged, learn from it.

* Feel the masa; t0o wet will stick to the plastic and won’t release, to0 dry, it will crack, and won’t hold together.

* Gear up! a nice heavy cast iron griddle, a Mexican tortilla press and a good old plastic bag…

* When cooking: Too hot griddle will char the tortillas with out cooking them through, too low temperature, will dry out the tortillas before they are cooked, and they won’t be pliable and soft… This temperature issue is the same when you are making pancakes, the first pancake its always a bad one until you bring the pan to the right temperature, …then you are on the right track!

* When making tortillas: Masa and tortillas don’t like to be rushed or people in a hurry.  Get into your tortilla Zen mode first, once you get the tortilla rhythm you will start having fun!…and eating them too heehehe!

* Practice my little grasshopper, practice, because once you get the hang of it there is no comparison from homemade/handmade fresh tortillas than the store bought…that is a fact Jack!

The CORN Organic / Non-GMO situation:

In order to make a better quality of tortilla, I research for an organic Non-GMO Masa Harina. I found three respectable brands with a great commitment to organic and Non-GMO products:

1. Minsa Masa Harina, one of the leading brands in Mexico, has recently made a great commitment by completing all the certifications USDA organic, NON GMO, Kosher, GF, WHole Grain, and GFSI. This makes this brand my first choice when making tortillas from dry masa harina. Its now available on the USA.

2. The closest option I found is a brand named Gold Mine Natural Food.co, they sell Non-GMO, organic, BLUE masa harina. They just started to carry 1lb. bags. for a fairly good price. If you have a big corn tortilla commitment go for the 50lb. bag and share it with your friends hehheeh. Down side is you have to order on-line or ask on your nearest Whole-foods Market if they can carry in stores. Here is the link to their website.

3. Bob’s Red Mill- Masa Harina Golden Corn Flour. I tried this masa harina it has great quality and flavor, but it is made from yellow corn. The variety I’m used to is white corn, since I’m from the South of Mexico. Flavor its different, a little sweeter than the white. You can use as substitute in this recipe, adjusting the water, maybe up to 1-1/4 cups. This Flour its available on line and often found at regular supermarkets.

It is with great sadness, and concern what is happening in Mexico. The government just passed a law that will allow to GMO Corn to be grown in Mexico. This could affect more than 59 types of heirloom corn. If you would like to know more about it and take action signing a petition to revoke that law, click here for more information ad supporting this cause, Save the CORN! for more information about the cause Green Peace Mexico and  ANAA the National Assembly of Environmental Affectings.

Thank you for Caring!
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Have fun!

Music Pairing: Arturo Marquez Danzon No.2 Alondra de la Parra

 

 

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Peperoncini Shrimp Ceviche Stuffed Avocados

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After a rainy, muggy and wet Spring, Summer arrived early here in Austin.

Temperatures are on the rise and bright sunny days with blue skies are here. Vacation time is upon us. This means get out of the kitchen!!! Enjoy the outdoors, and whether you are planning a vacation to the beach a picnic or a staycation at home, there are always ways to enjoy this great weather.

This recipe is a fresh and light option, for gatherings, entertaining, or to take to a picnic or just to enjoy by the pool, patio or in the comfort of your house watching your favorite movie or reading a book. The goal is to relax and enjoy something fresh and delicious and pamper yourself.

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These stuffed avocados are a party on a plate. The Peperoncini Shrimp Ceviche is out of this world a punch of flavor, fresh, light and serving it on avocado halves makes it just irresistible. All the delicious summer flavors: cucumbers, pineapple, onions, limes, orange juice in combination with a pepper kick from the peperoncinis and the creamy avocado make this recipe a win win situation.

Healthy? Yes, indeed. Fun to make? Yes! Peperoncini Shrimp Ceviche Stuffed Avocados It is just what you are craving on your Summer vacation.
Good music, refreshing drinks, a relaxing attitude and these  are all you need to bring the heat and enjoy your Summer vacation… Let’s cook!

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Peperoncini Shrimp Ceviche Stuffed Avocados

Serves 4 to 6 with a bit of left over to refill the avocado halves.

2-3 Medium Avocados Hass is the preferable variety from Mexico (check the sticker!)
1 pound small medium shrimp peeled, deveined and cooked.
1 small tomato small diced
½ english cucumber small diced
1 small purple onion slivered
1 cup fresh pineapple small diced
8-10 pieces of Peperoncinis sliced.
¼ cup parsley finely chopped
2 glugs or 3 round drizzles of ExtraVirgin Olive Oil
1 lime juice
1 small orange, the juice and the zest
2 tablespoons of the peperoncini brine
¼ teaspoon garlic powder
¼ teaspoon celery salt
2-3 good cranks of fresh Black pepper
Pink Himalayan salt to your taste

Preparation:

1.In a medium size bowl combine all the chopped vegetables, shrimp, and the sliced peperoncinis. Add the lime juice, the orange zest and juice, 2 tablespoons of the peperoncinies brine, extra virgin olive oil, garlic powder, celery salt, Black pepper and one or two pinches of Pink Himalayan salt to taste. Toss throughly, cover, refrigerate and let marinate for at least 30 minutes.

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Peperoncini-Shrimp-Ceviche-Stuffed-Avocados_Pepperencini-Shrimp-Ceviche-Bring-the-Heat_beat-the-Summer

2.When ready to serve, cut Avocados in half length-wise, remove pit, and slice a sliver from the backside of each half to flatten the rounded side and make them stable on the plate. With a paring knife carefully cut the interior of the avocado into a grid. This will help to make it easier to eat.

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3.Drizzle some lime juice and a little pink salt, on each avocado half place them on a serving platter and stuff with the Peperoncini Shrimp Ceviche. Garnish with lime and orange wedges, plantain chips or water crackers, Enjoy!

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Peperoncini-Shrimp-Ceviche-Stuffed-Avocados_Yes,-more-please!

Welcome the Summer!

If you are on Vacation mode, weather if it is staycation, the beach, pool party or a picnic this give away is for you!

Enjoy your Summer and Bring the Heat!!!

Thank you to Mezzetta for sponsoring today’s post and inspiring us to try your delicious peppers!

Peperoncini-Shrimp-Ceviche-Stuffed-Avocados_Mezzetta-Golden-Greek-Peperoncini_Shrimp-Ceviche-Stuffed-Avocados_Yes,-more-please!

Music Pairing: Zorba The Greek `original Sound track from the 1964 Movie

https://youtu.be/66dJoVawkb8

Disclosure: This is a sponsored post. The Mezzetta company sponsored it and compensated Yes, More Please! via a cash payment, gift, or something else of value to write it. Regardless, Yes, more please! only recommends products or services we use and believe to be good fit for our readers. We are disclosing this post in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Cucumber Avocado Pico de Gallo Salsa

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Hello friends, a quick recipe for your weekend. This is a great fresh salsa-guac! It is not a guacamole, it is not your usual Pico de Gallo, its both! The cucumber adds crunch and extra freshness and the avocado adds a bit of creamy goodness. What else could you ask for?… It is a quicky to make just what you need on a long weekend, something fresh to snack on along with some refreshing drinks, perhaps like this fabulous Texas Caipirinha… ehehm…

Besides the recipe which is so easy to make, I would love to share with you a few of my tips when making Fresh chopped Salsa fresca, mostly known here in USA as “Pico de Gallo”. Enjoy!

Sharp knife:
Everything has to begin with a sharp knife. Nothing ruins good salsa more than a dull knife. Mushy cuts do not make a salsa very appealing and ruins the texture. So, sharpen those blades, baby!
Tomatoes:
Mix them up! Juliet, Cherry tomatoes, Sun golds, Lemon Boy, Roma, Heirloom, right now is the right season were there is plenty tomato goodness to choose from. 
My favorite Tomatoes in Austin, TX are the ones that Boggy Creek Farms produce. Click here to visit this beutiful Austin Urban Farm is one of the best.
Cucumbers:
English cucumber, or Jade are my favorite since they don’t have to many seeds, thin skin, they keep their crispy texture when marinated.
Red Onions:
Red onions  are  sharp in flavor. My advice is after dicing the onions give them a quick rinse, drain them and add them to your salsa. Rinsing them will make them milder by washing away that milky pungent liquid. You, your loved ones and your guests will appreciate the little extra care!
Avocado Hass:
This kind is the creamiest of all avocados. They have a fleshier inside and small oval pit. Choose the ones that are firmer to the touch it should feel like well done steak. These level of ripeness will hold better in this kind of salsa-guac, creamy, not mushy.
Dicing Jalapeños:
Rub a bit of cooking oil in your hands before cutting a jalapeño, this will protect your hands from the spicy burn.
Remove seeds and vein or leave them up to how spicy you want it!
 A good way to know when a pepper is spicy, is to smell the pepper. Cut the pepper length wise. Smell it. If it smells like fresh-cut grass it will be very mild. But, if it smells like fresh cracked black pepper you hit the jack pot is a spicy one. Watch out! maybe you just one one jalapeño in your salsa…
Limes:
Use limes, instead of lemons. They have a sharper acidity that balances great with the sweetness from the tomatoes.
Sea salt:
Why Sea salt instead of Kosher? It tastes fresher and the salt crystals brighten up the salsa flavor.
Fruit:
You can add other fresh fruit if you feel adventurous like Mangos, Strawberries, Green papaya, Pinneapple, Jicama, Peaches, the world is your canvas!

I hope these simple tips help you to get inspired and give a refresh spin to your salsa. Do you have any tips when making salsa? I will love to read about them.
Share them here and shoot us a comment!

Relax and have a great weekend!

Cucumber-avocado-Pico-de-Gallo-and-Salsa-tips-chips

Cucumber Avocado Pico de Gallo Salsa

Makes 1, 2, 3 or 4 people dance!

2 cups diced fresh tomatoes of your choice, check out my tips above.
2 cups finely chopped cucumbers
½ cup finely dice white onion
1 medium size avocado Hass chopped in small cubes
1-2  jalapeños small diced one with seeds one with out.
1 small bunch of cilantro, finely chopped
2 large juicy limes
2 good pinches of dry mexican oregano
1 teaspoon sea salt

Corn Chips… lots of them!

Preparation:

In a large bowl combine all the chopped ingredients, season with salt and add the oregano by rubbing between your fingers like if you where to snap the oregano at it. This warms up the herb and makes it into smaller pieces which flavors the salsa better. Add the lime juice 
toss and serve with corn chips and your fabulous Texas Caipirinha like this on the side…Enjoy!

Cucumber-avocado-Pico-de-Gallo-and-Salsa-tips-make-salsaYes,-more-please!

Make your Salsa dance…

Music Pairing: Salsa – Tito Puente

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Chilaquiles Manifesto

Chilaquiles_Manifesto_Chilaquiles-Rojos_Yes,-more-please!

Chilaquiles are a Mexican classic. It has three of the most iconic ingredients: corn, chiles and herbs. There are a wide variety of chilaquiles styles. In fact, I think I have never tasted an identical version anywhere, even if I make them myself at home, every preparation is slightly different because the use of fresh ingredients, but the principle of how the dish works remains the same.

If you’ve never had chilaquiles before they seem deceptively simple to make, although significant details in the preparation make a very big difference to the final result. Sad to say, the truth is that Chilaquiles are commonly poorly made and misunderstood.

What is this Chilaquiles Manifesto all about?…

~Manifesto//: a written statement that describes the policies, goals, and opinions of a person or group~

~Chilaquil//: come from the word “Chilaquiltl” in Nahuatlt. It is of what Mexican historians refer as an “aztequismo” which are words that have their roots in Nahuatl and are used today in a modernized way. Chilaquilitl comes from the word “Chilli” that means “Chile”; and “atl”, used to mean water, and “quilitl” that refers to a combination of herbs, like a sauce. This term was also used to describe an old woven hat. With time this word acquired a connotation for describing a careless manner towards a texture~
This Chilaquiles Manifesto is my proclamation of texture, flavor and sauce. For me, that is what Chilaquiles are all about. I want to rescue the Chilaquiles reputation. Despite their “careless texture” in name’s origin, I believe the dish is all about the balance of texture, sauce, spice and attention to detail. I hope this manifesto will make you appreciate the difference between average and exceptional Chilaquiles.

The Chilaquiles Principle: Texture, Flavor, and Balance.

CHilaquiles-Verdes-o--Rojos--Yes,-more-please! For me a good plate of Chilaquiles is the one in which the crunchy tortillas preserve some of their crunchy texture and the sauce is thick enough to cover the tortillas without weighing them down. It remains saucy and there is a bit of salsa running on the side of the plate like a little emergency puddle that get mixed into the refried beans to keep them company. The sauce can be red or green usually with a good level of pleasant spiciness, unless you have a hangover, you might ask for extra hot. Chilaquiles are most commonly eaten as a breakfast or brunch. Therefore a perfect sunny side up egg ,runny and tender, is the perfect complement to this dish. Chilaquiles must be garnished with crumbs of slightly salty queso fresco, creamy clumps of Mexican Crema (similar to Creme fraishe) that mellows the warm and spicy sauce. Top this with raw or pickled onions to add acidity and a sharp pungent of flavor every other bite. There you have it.

This is what dreamy Chilaquiles should be.

A great plate of Chilaquiles should always have the following four components:

The Sauce:

Fresh ingredients for the sauce are a must. The basic salsas are so easy to make. In my opinion, there is no comparison between the flavor of store bought compared with fresh. Freshly cooked saucy salsas thick enough to cover deep fried tortillas are the best option. Using Red Roma tomatoes, in combination with dry chiles, and or tomatillos and fresh chiles will make a huge difference, moving the sauce quality from good to Great.Chilaquiles_Manifesto_Chilaquiles-Salsa-Verde_Yes,-more-please!
Chilaquiles_Manifesto_Chilaquiles-Salsa-Roja_Yes,-more-please!

Tortillas:

White Corn tortillas are the best option. Typically cut into a triangle shape or small squares these tend to fry more evenly. They must be pan fried the same morning, using corn oil or grape seed oil to preserve the corn flavor intact is the best bet. Use machine made tortillas for this preparation. Most handmade tortillas are too moist and have the wrong texture once fried, and besides,handmade fresh tortillas taste awesome as they are, to precious to use on chilaquiles.
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The Egg:

Farm eggs, scrambled into the tortillas, or a Sunny side up eggs in my opinion are a must. Some other versions are served with shredded chicken or both. To be honest, I like mine with egg only. Leave the chicken for enchiladas.
Chilaquiles_Manifesto_huevos

The Accoutrements:

Mexican Crema, Crumbly Queso fresco (Please will you do me a kindness?… no melted cheese on my chilaquiles, thank you!), a side of re-fried beans are a must. And last but not least: Quick pickled onions* this give the chilaquiles a great bite and accent.
*Quick pickled onions or cebollitas desflemadas: Slice onions thinly, rinse them thoroughly in cold water strain them. Place the onion slices in a little bowl add 2 tablespoons of apple cider vinegar or the juice of one lemon. Add a pinch of salt, pinch of dry oregano, toss them, set aside for 5-10minutes, or until ready to serve. I love this simple onion preparation, usually chilaquiles are served with raw onions, I think is to harsh, and for my luck I will be having onion breath for the rest of the day. With this simple quick pickled the onions are tender not overly sharp, they add a good bite and acid element to the dish. try them, you are gonna love them.

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Now, lets talk about Chilaquiles styles…

For me there is an abysmal difference between average and exceptional.
In my Chilaquiles world, The Semi-Crunchy takes the first place, they are simply the best.

Three Winning Styles:

The Semi-Crunchy
This is my favorite kind of chilaquiles. The tortilla holds about 80 percent of crispiness and 20% of floppy saucy texture. Due to the perfect sauce consistency, great balance between tomato-chiles and water ratio. To achieve the perfect crunchy chilaquiles the key is to add the died tortillas into the salsa just 2-3 minutes before serving them. I layer them and top them with a ladle of the warm sauce making sure they are all covered in sauce for best results. An over easy egg on top is the way to go. You will find this preparation recipe and step by step photos ahead.

The Migas that wanted to be Chilaquiles.
These are the best option for big crowds, or for those who do not like runny eggs.(I think these kind of people are officially in the endangered category, but there’ is some population percentage out there against runny eggs). Tortillas are fried and whisked egg is added to the tortillas for a quick toss once the egg start cooking, add the sauce and turn off the pan. The egg acts like a barrier, protecting the tortilla from getting soggy, and sauce sticks to the egg keeping the egg moist and the chilaquiles juicy. It is delicious to in its own way. These are the type of Chilaquiles my Grandma used to make. You will find this preparation recipe and step by step photos ahead.

The deconstructed enchiladas
I must confess I do not like shredded chicken in my Chilaquiles. For me they are all about the sauce, tortilla and egg combination. Save the chicken for another time, this type of Quiles’ for me is equal to deconstructed enchiladas if you know what I mean…

The following options I don’t recommend, but are frequently encounter, so be aware!:

The Floppy
The cooking method is different. You fry the tortillas and then add the sauce to the pan and let the tortillas absorb some of the sauce. Because the tortillas are fried they keep their individuality but they stick to each other. The texture is soft, like eating a soggy enchilada. They tend to be on the dry side, not too saucy, therefore, a good over easy egg does wonders for this version. A good…but not great, version.

The Nachos who wanted to be Chilaquiles.
Nacho’ur best bet. These chilaquiles are just wrong. There are lots of versions out there where they serve a bunch of pre made, bagged chips with a ladle of sauce on top and they dare to call them chilaquiles. Too much crunch, lack of sauce, there is no marrying the tortilla and the sauce. Not of my affection at all to be honest with you… these are more like nachos, no bueno.

Divorced chilaquiles:
Half red, half green, for indecisive people or people who want it all. I must just say, just marry one sauce at the time. Having two sauces at the same time will not make you more content…it just confuses the flavors thereby ruining the dish…a bad marriage. Rojos o Verdes will always be the dilemma. If you and yours can’t get together on this one you may need to follow the recipes below and prepare both sauces SEPERATLEY, on different weekends, or just flip a coin.

There must be another 845, 632 more recipes out there, different chilaquiles preparations, sauces combinations, chiles, herbs, cooking methods, you name it!; I’m giving you my 2 ultimate salsas, VERDE and ROJA, you decide which one you want to prepare.

I’m also including 2 different Chilaquiles preparation styles. The Migas- that wanted to be Chilaquiles which are the ones my Grandma used to make. These are dear to my heart and I prepare them when I’m feeling a bit nostalgic.

The other style I’m sharing with you its my absolutely favorite one: The Semi-Crunchy Chilaquiles. I believe they are the ultimate cosmic flavor knock out, textural extravaganza, Chilaquiles. I must warn you, once you have this version, you will have recurrent cravings and dream about them…

So, please remember: “ Don’t just make them good…make them Awesome!”…
Enjoy, Let’s cook!

Chilaquiles Manifesto

Let’s start by Choosing and Preparing your Salsa, then choose the style of chilaquiles you want.

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For the Salsa VERDE:

1 lbs. Tomatillos peeled and washed. I used tomatillo milpero, the smaller the tomatillos the best flavor.
½ small or ¼ medium white onion
4 Chiles Serranos or 2 large Jalapenos remove stems.
Small bunch of cilantro about 14-18 sprigs upon size.
1 teaspoon sea salt
2-3 tablespoons of the reminder oil from were the tortillas were fried.

In a small-medium sauce pan place tomatillos, chiles,onion, cilantro, and barely cover with water. Place lid and simmer until they are cooked, about 12-15 minutes. Once they are cooked, remove ¾ of the liquid add salt and blend.

Chilaquiles-Manifesto_Chilaquiles-Verdes_-ingredients_Salsa-verde_Yes,-more-please!

How-to-Make-Salsa-Verde-Cocida_Chilaquiles-Verdes-Yes,-more-please!

_Salsa-Verde-Cocida_Chilaquiles-Verdes-Yes,-more-please!

For the Salsa ROJA:

5-6 Roma Tomatoes choose the reddest and ripest for best flavor.
½ small or ¼ medium white onion
1 garlic Clove
3 dry chiles Cascabel toasted, seeds and stems removed.
8 dry chiles de Arbol toasted, stems removed.
2 dry chiles Guajillos remove seeds and stem and boil along with the tomatoes.
1 teaspoon sea salt
1 pinch of sugar
2 tablespoons of the reminder oil from were the tortillas were fried.

In a medium sauce pan place tomatoes, chiles guajillos,and onion. Cover with water. Cover and simmer until they are cooked, about 8-10 minutes or until a knife easily inserted. Once they are cooked, save 1-1/2 cups of the water in which they cook, toss the rest of the liquid. Remove tomato skins, add the toasted chiles, garlic, salt and blend with one cup of the reserved water until smooth. Taste and adjust water and salt if necessary. See picture for consistency.

Chilaquiles-Manifesto_Chilaquiles-Rojos_Ingredients_Salsa-Roja_Yes,-more-please!

How-to-Make-Salsa-Roja-Asada-Cocida_Chilaquiles-Verdes-Yes,-more-please!

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1. The Semi-Crunchy Chilaquiles Preparation:

Hands down, my favorite ones!

Serves 4, maybe just 2 hangover creatures…

12 White Corn tortillas
Grape seed oil or Corn oil to pan fry the tortillas about 1/2 cup
(maybe less, maybe more, upon your tortillas.)

1 or 2 eggs per person, sunny side up or over easy.

Preparation:

1.Prepare one recipe of your choice of salsa VERDE or ROJA. (listed above). Set aside.

2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.

3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.

4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa VERDE or ROJA and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans. Enjoy!

Chilaquiles_Manifesto_Chilaquiles_Verdes-or-Rojos_how-to-make-Crunchy-chilaquiles_recipe

2. Miga-Quiles a.k.a my Grandma’s Chilaquiles

Serves 4, maybe just 2 hangover creatures…

12 White Corn tortillas
Grape seed oil or Corn oil to pan fry the tortillas about 1/2 cup
(maybe less, maybe more, upon your tortillas)

You will need 6 large eggs to scramble into the tortillas

Preparation:

1.Prepare one recipe of your choice of salsa VERDE or ROJA. (listed above). Set aside.

2.Cut the tortillas into squares, separated them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas and pan fry them until evenly golden brown as possible. Remove from pan and drain them into a pan lined with a paper towel.

3.Remove the excess oil from the pan, and leave about 2 tablespoons of oil. Whisk about 5-6 eggs depending on size, add the fried tortillas to the pan and then add the whisked egg, toss quickly. Once the egg start to set add the salsa VERDE or ROJA cook for 1-2 minutes tops!, remove from heat and serve immediately. Garnish with Crema, Queso Fresco and Onions, a side of refried beans. Mmmm…

Chilaquiles_Manifesto_Miga-Quiles-Rojos_or-Verdes_how-to-make-chilaquiles_recipe

This Plate of saucy carbs has been known for lifting morning moods, helping the thirsty drunken souls alleviate the hangover. It is easy to make for a lonely ranger or to size it for a Family meal. Any weekend and hazy Sunday morning can be lightened-up with a plate of these great classic Mexican dish.

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Chilaquiles_Manifesto_The-best-recipe-for-Chilaquiles-Verdes_Yes,-more-please!

Chilaquiles_Manifesto_The-best-recipe-for-Chilaquiles_Rojos_spicy_Yes,-more-please!

Make them! I would love your feed back,
Which ones are you favorites?…
Are you a GREEN or a RED soul?
Send a comment below, I want to hear from you!!!

Chilaquiles_Manifesto_-chilaquiles-Verdes_Yes,-more-please!

 

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Chilaquiles VERDES

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Chilaquiles can be served for Breakfast, or Brunch if topped with sunny side up or over easy eggs. And they can be serve for Lunch or Dinner, change the eggs for shredded rotisserie chicken. A side of refried beans its always a must. 


Course Breakfast, Brunch, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 lbs. Tomatillos, I used tomatillo milpero, they have the best flavor, if you can't find this kind, choose the smallest tomatillos from the bunch.
  • 1/2 small white onion
  • 3-4 Serrano chiles, fresh
  • 1 small Bunch of Cilantro
  • 1 teaspoon Sea salt
  • 2-3 tablespoons Corn, or sunflower oil, you can use the reminder oil you use to fry the tortillas.
  • 1-2 eggs per person, sunny side up or over easy

To fry the tortillas

  • 12 White corn tortillas
  • 1/2 cup Grapeseed oil, sunflower or corn oil, to pan fry the tortillas.

Garnish with:

  • 1/2 cup Queso Fresco
  • 1/2 cup Crema Mexicana
  • 1/2 cup White or red onions, diced
  • Refried beans, its a must!

Instructions

  1. Prepare the salsa verde:

    In a small-medium sauce pan place tomatillos, chiles,onion, cilantro, and barely cover with water. Place lid and simmer until they are cooked, about 12-15 minutes. Once they are cooked, remove ¾ of the liquid add salt and blend. 

    Set aside.

    The Semi-Crunchy Chilaquiles Preparation:

    1.Prepare one recipe of your choice of salsa VERDE Set aside.

    2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.

    3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.

    4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa VERDE and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans. Enjoy!

    Happy cooking!

Recipe Notes

If you need a tutorial on How to make the best beans you ever had!

Check our recipe: Mexican Beans Manifesto

 

 

Chilaquiles_Manifesto_THe-best-recipe-for-Chilaquiles-Rojos_Yes,-more-please!

 

5 from 1 vote
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Chilaquiles ROJOS

www.yes-moreplease.com

Chilaquiles can be served for Breakfast, or Brunch if topped with sunny side up or over easy eggs. And they can be serve for Lunch or Dinner, change the eggs for shredded rotisserie chicken. A side of refried beans its always a must. 

Course Breakfast, Brunch, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

For the Salsa ROJA:

  • 5-6 Roma tomatoes, choose the reddest and ripest for best flavor
  • 1/2 medium white onion
  • 1 large garlic clove
  • 3 dry chiles Cascabel toasted, seeds and stems removed.
  • 6-8 dry chiles de Arbol toasted, stems removed.
  • 2 dry chiles Guajillo, remove seeds and stem and boil along with the tomatoes.
  • 1 teaspoon sea salt
  • 1 pinch sugar
  • 1 pinch cinnamon
  • 2 tablespoon of the reminder oil from were the tortillas were fried.

To fry the tortillas:

  • 12 White corn tortillas
  • 1/2 -3/4 cup Grapeseed oil, sunflower oil, or corn oil, to pan fry the tortillas

Garnish with:

  • 1/2 cup Queso Fresco
  • 1/2 cup Crema Mexicana
  • 1/2 cup white red onions, diced
  • Refried beans, on the side its a must!

Instructions

  1. Prepare Salsa Roja:

    In a medium sauce pan place tomatoes, chiles guajillos,and onion. Cover with water. Cover and simmer until they are cooked, about 8-10 minutes or until a knife easily inserted. Once they are cooked, save 1-1/2 cups of the water in which they cook, toss the rest of the liquid. Remove tomato skins, add the toasted chiles, garlic, salt and blend with one cup of the reserved water until smooth. Taste and adjust water and salt if necessary. See picture for consistency. Set aside.

    The Semi-Crunchy Chilaquiles Preparation:

    1.Prepare the salsa roja

    2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.

    3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.

    4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa ROJA and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans.Enjoy!

    Happy cooking!

Recipe Notes

If you need a tutorial on How to make the best beans you ever had!

Check this link: Mexican Beans Manifesto

 

Cooking Music Pairing: Danzon No.2 Artuto Marquez 

Conducted by: Gustavo Dudamel

https://youtu.be/PA7vEIj6Lzk

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