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Breaking Mexican Fast

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In my last post I mentioned a long weekend coming up, well that weekend has now passed me by as I sit back at my office desk.

I did one interesting thing other then sleep, I slept so much that when it came time to get up at 5.30 this morning, as I do every day for work, my brain thought it was part of the dream I was having.

The one interesting thing I did (other then spend time in the kitchen, of course), was to attend a fashion/entertainment show with my friend who called last minute to invite me.

We enjoyed every inch of the night, which had designers from all over the country show off their entries for the seven categories.

What better way to follow that up then with Huevos Rancheros?

In my attempts of foreign cuisines, I try to be as authentic as possible. I try to find an authentic recipe and stick to it as much as possible, however, nothing I found was what I really ate that December morning surrounded by friend’s on their last day in Mexico.

This version of Huevos Rancheros is from memory.

Huevos Rancheros
Roamingtaste
Serves 4

Ingredients:
Salsa
2 medium tomatoes, finely chopped
1 scallion, finely chopped
1/4 onion, finely chopped
1/2 chili, deseeded and finely chopped
Handful coriander, finely chopped
Black Beans
400g black beans
Huevos Racheros
1 tablespoon chili, finely chopped
4 tortillas, warmed
4 eggs

Directions:
To make the salsa, combine the tomatoes, scallion, onion, chili and coriander, stir to combine.

Set aside.

Place the black beans and chili in a saucepan on medium heat until simmering, adding in seasoning to taste.

Warm the tortillas and place on the plate.

Spoon the salsa on the side and black beans on the warmed tortillas.

Fry the eggs, sunny side up until cooked, serving on top of the tortillas and black beans.

Serve immediately.

Huevos Racheros

Serving Size: 4

Huevos Racheros

Ingredients

    Salsa
  • 2 medium tomatoes, finely chopped
  • 1 scallion, finely chopped
  • 1/4 onion, finely chopped
  • 1/2 chili, deseeded and finely chopped
  • Handful coriander, finely chopped
    Black Beans
  • 400g black beans
    Huevos Racheros
  • 1 tablespoon chili, finely chopped
  • 4 tortillas, warmed
  • 4 eggs

Instructions

  • To make the salsa, combine the tomatoes, scallion, onion, chili and coriander, stir to combine.
  • Set aside.
  • Place the black beans and chili in a saucepan on medium heat until simmering, adding in seasoning to taste.
  • Warm the tortillas and place on the plate.
  • Spoon the salsa on the side and black beans on the warmed tortillas.
  • Fry the eggs, sunny side up until cooked, serving on top of the tortillas and black beans.
  • Serve immediately.
  • Notes

    Recipe by Roamingtaste (from memories of an incredible breakfast in Loreto, Baja California, Mexico)

    http://roamingtaste.com/breaking-mexican-fast/

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