Spicy Chorizo and Bean Soup

Spicy Chorizo and Bean Soup

When we were living down in Mexico, I learned to love chorizo. That was a time before we all knew what processed foods were really doing to us. But since a few years ago, we have learned to eat healthy, and we really try to walk that road. Though you can splurge a little now and again. That piece of so wanted “Double Fudge Cake” is okay to eat.

The point I guess I am trying to make, is chorizo isn’t really good for you. It’s really overly greasy, and a heart attack waiting to happen. But today we splurged, we had been saving up, and the chorizo was our piece of “Double Fudge Cake.”

There can be some good to say about that chorizo though, and here it is.

The Mexican style chorizo in this soup provides 24.1 grams of protein per 3.5 ounce serving, and because chorizo is made from animal sources — beef and pork — it contributes essential amino acids required for tissue repair and food breakdown. One serving of chorizo sausage (3.5 oz.) contains 0.6 mg of thiamine, or vitamin B-1. The thiamine in this food allows your body to more effectively use certain amino acids, and it helps convert food to energy.

To boost your intake of this vitamin even more, serve chorizo with a side of lentils, pinto beans or black beans. The 3.5 oz. serving of chorizo also has 2 mcg of vitamin B-12, a nutrient that plays an important role in nerve function.  A serving of chorizo contains 21.1 mcg of selenium, a significant portion of the suggested intake of 55 mcg per day. The selenium available in the sausage creates antioxidants, which ward off damage often triggered by free radicals.

Here is what you will need to prepare the soup that is very nutritious and sure to warm your insides:

ingredients for Spicy Chorizo and Bean Soup

1 large white onion, finely sliced

2 cloves of garlic, finely chopped

1 tsp. of smoked paprika

2 celery stalks, cut into fine slices

2 roman tomatoes, quartered and cut into chunks

1-16 oz. can pinto beans, drained

Black pepper

4 cups chicken stock

½ lb. beef chorizo, torn into small chunks

2 tbsp. of olive oil

chopped tomatoes, onion, celery and garlic

First dice the onions and celery. Then quarter and chop the tomatoes, and mince garlic. Set all of that aside.

pulling apart beef chorizo with hands

Remove the casing from the chorizo and pull it apart into small pieces.

frying beef chorizo

In a medium stock pot over medium-high heat, heat 1 tbsp. olive oil. When heated, add chorizo and fry until crisp about 2 to 4 minutes.

soaking up fat from chorizo

Using a slotted spoon, spoon out chorizo onto a paper towel lined plate, and set aside.

adding tomatoes

Lower the heat to medium and add 1 tablespoon of olive oil and heat. Now add the chopped onion, and celery. Fry while stirring until tender, about 6 to 8 minutes. Next add chopped garlic and smoked paprika and mix in well, frying another 1 to 2 minutes. Add chopped tomatoes and mix in well.Fry for another minute.

adding beef broth

Next add the beef stock and chorizo. Bring to a boil, turn heat down, and simmer for 10 minutes.

adding pinto beans

Next add drained pinto beans, and cook for about 5 minutes.

Serve warm in soup bowls and spoon sour cream on top and sprinkled with chopped cilantro.

What’s your favorite not so healthy food to splurge with now and again?

 

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Mexican Chicken Tortilla Pie

Mexican Chicken Tortilla Pie

This really isn’t a Mexican dish, but a recipe invention out of New Mexico. New Mexico uses a lot of traditional Mexican ingredients, but they make their own culinary inventions. Review an article that we posted with a blog guest who explained the difference between Mexican and Tex-Mex food, the information could also apply to Mexican Food verses New Mexico style Mexican Food…link here.

There are other similar recipes of Mexican Chicken Tortilla Pie, but they use ground beef and bake it in a cast iron skillet. For more on cooking with cast iron skillets view our articles here.

Now for our featured recipe Mexican Chicken Tortilla Pie, and here is what you will need.

ingredients for Mexican Chicken Tortilla Pie

2 tablespoons avocado oil

1 medium yellow or white onion, finely diced

5 mini-sweet peppers, different colors, thinly diced

1 28 ounce can diced tomatoes, undrained

11 ounces frozen whole kernel corn

2 tablespoons Taco Seasoning

2 cups shredded Rotisserie chicken

1/3 cup cilantro, finely chopped

3/4 cup grated Monterrey Jack cheese

Preheat oven to 425 degrees

You can also use BBQ chicken breast shredded. I used BBQ seasoning in place of  Taco seasoning as they both use similar herbs.

sauteeing, mixing and simmering vegetable bean mix for Mexican Chicken Tortilla Pie

Heat the oil in a large skillet over medium-high heat.  Add the onion and sweet peppers and saute, stirring until they are tender. Then add the diced tomato, black beans, corn, and seasoning and mix together until well incorporated.

simmering vegetable bean mix for Mexican Chicken Tortilla Pie

Let simmer, uncovered for about 10 minutes.

cutting cilantro with kitchen shears

We use kitchen shears to cut the cilantro, making it easy and convenient. It is cut up just before use, never before. The oils that flow from the cut leaves start deteriorating after cutting into the leaves. For maximum flavor, prepare the herb just before you need it.

adding shredded chicken and cilantro to vegetable mix for Mexican Chicken Tortilla Pie

Now that the mixture has simmered for 10 minutes, add the shredded chicken and cut cilantro, and stir in and cook until hot.

lining sprin form pan and layering tortillas and meat mixture for Mexican Chicken Tortilla Pie

Now to prepare the pie, line the bottom and sides of an 8 inch spring-form pan. Position one tortilla on the bottom of the lined pan and spoon on mixture until if spreads even over the surface of the tortilla. Repeat this three more times, using the other three tortillas. After placing the last tortilla on the top, spread the cheese out over it.

Place into the heated oven and bake for 20 minutes or until browned lightly. Remove and let stand 5 minutes.

Mexican Chicken Tortilla Pie

Remove the ring from the spring-form panas well as the paper around the pie, and slide pie onto a platter and serve.

slice of Mexican Chicken Tortilla Pie

It may not be a Mexican original culinary dish, but for the sack of argument, let’s say it is. Enjoy your slice of Mexican Chicken Tortilla Pie.

What Others are Saying About Mexican Food with Chicken:

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Tastes of Mexico with Pico de Gallo and Flour Tortillas

Tastes of Mexico with Pico de Gallo and Flour Tortillas

 

Our post is a day late but here we are. Welcome again to the Tastes of Mexico here at Splendid recipes and More with Norma our guest blog speaker (If you missed any posts with Norma link here and scroll the page to Speaker Norma spoke May. 4-8, 2014 on the Tastes of Mexico).

So lets get started.

SRandM: So Norma tell us what you are doing with those tomatoes?

Norma: I am dicing them up to make some Pico de Gallo.

SRandM: So how is it prepared?

Norma: Will this is what you will need.

8 fresh ripe tomatoes, seeded and diced

½ large onion, diced

1 jalapeno pepper, seeded and finely minced

1 bunch fresh cilantro, stems removed and finely minced

Juice from 1 fresh lime

SRandM: What kind color of onion should you use? I am asking as there are a few different colors.

Norma: Yes, the most popular one used in this dish is the yellow onion. Though you ca use the white or red onion if you want to.

You could liven up this dish by adding other ingredients like shrimp, avocado, cucumber, radish or firm fruit like mango.

I just wanted to add, that pico de gallo is much like Kenyan’s kachumbari, or chutneys made in India, but since pico de gallo contains less liquid, apart from dipping tortilla chips into it, you can also use it as a main ingredient in dishes such as tacos and fajitas.

SRandM: Wow that is good to know.

Norma: So once you have prepared the ingredients, place diced tomatoes, and onion, in a glass bowl and stir to combine. Next stir in the cilantro and lime juice. Though I would recommend adding the juice and cilantro a little at a time, tasting it with each addition until you have the flavor you like. You can also add a little salt if you like.

Serve as a side with your favorite Mexican dish, as I mentioned earlier, it could be tacos or fajitas, or by itself with corn tortilla chips.

pico de gallo

SRandM: Wow this is great Norma. Tell use about the flour tortillas that you prepared.

Norma: OK. This is how you make fresh flour tortillas. Here is what you will need.

4 cups all-purpose flour

1 teaspoon salt

3 tablespoons vegetable oil

1.5 cups hot water

In a large bowl, combine dry ingredients. Then make a whole in the center and pour in the oil and hot water.

preparing Homemade Flour Tortillas

Lightly mix the wet ingredients into the dry ingredients. Next place the dough on a lightly floured surface and continue kneading until a smooth ball is formed. Divide dough into 16 equal sized portions and placing each ball into a bowl covered with a cloth.

making flour tortillas

Next place each small dough portion onto a lightly floured surface. With a floured rolling pin, roll the dough into a thin, round shape. Preheat a large dry cast iron skillet over medium-high heat. Add one rolled out dough circle and heat until golden brown, then flip and cook until golden brown on other side. Repeat with remaining dough pieces. Place each finished tortilla onto a plate.

After you have made your tortillas, have a medium sized piece of wax paper cut out and set aside. Now separate each tortilla and while doing so place the first one onto the wax paper and each additional over each other. Place the tortillas into a large zip lock bag. Seal and allow to cool and store in the refrigerator for up to about two weeks.

 

 

Homemade Flour Tortillas

 

SRandM: Thank you Norma for coming on Splendid recipes and More and showing us all of these great Tastes of Mexico. As well as sharing some history with us.

Norma: My pleasure. I hope your readers have enjoyed it and will be able to prepare theses Mexican delights for themselves.

SRandM: For any posts on the Tastes of Mexico with blog speaker guest Norma just link here and scroll down to – Speaker Norma spoke May. 4-8, 2014 on the Tastes of Mexico -.

 

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Chicken Quesadillas

Chicken Quesadillas

Our blog guest is Norma and she is speaking to us on The Tastes of Mexico. This is her third appearance here on Splendid Recipes and More (SRandM). Link here to view the other blog posts with Norma and scroll to bottom of the page.

SRandM: So Norma, what do you have for us today?

Norma: I am going to show you how to make a really great Chicken Quesadilla.

SRandM: Awesome, let’s get started.

Norma: First of all, I would like to mention that wheat flour was brought here to the New World by Spain. From there the flour tortilla was made a new novelty in Mexico. Though, flour tortillas are only popular in Mexican dishes in the state of Sinaloa, Mexico. Also you can see these recipes in Tijuana and Rosarito.

Corn tortillas are commonly prepared with meat to make dishes such as tacos and enchiladas. Burritos on the other hand are made with flour tortillas as well quesadillas. These two latter dishes originated in northern Mexico, as I said before the flour tortilla is most popular there.

So now for the Chicken Quesadilla, here is what we will need.

2 tablespoons avocado oil

1 small or ½ medium onion, finely minced

2 cloves fresh garlic, finely minced

½ cup chicken broth or water

2 tablespoons homemade taco seasoning mix*

1 teaspoon salt

1 teaspoon pepper

2 tablespoons butter

8 10” flour tortillas

2 cups pre-cooked chicken, shredded (rotisserie works great)

2 cup shredded white cheese (Monterey Jack or Pepper Jack)

1 bunch fresh cilantro, stems removed and finely chopped.

2 jalapeno peppers, seeded and diced – optional

 

With these ingredients you will have enough to makes 4 Quesadillas. Also at the end of the post I have included the recipe for the seasoning mix.

 

Add the avocado oil and onion to a  large cold skillet.  Heat over medium-high heat until onion becomes translucent, about 6 – 8 minutes. Add garlic and stir for 1 – 2 minutes or until it starts to turn brown. Add the chicken broth, taco seasoning and stir until dry ingredients are completely dissolved.

combine seasonings

Add shredded chicken to the pan and toss to coat in the seasonings. Turn heat to medium-low and simmer until any excess moisture is absorbed.

seasoning chicken

Remove from heat and keep warm.

 

Place butter in a clean skillet and heat over medium-high heat until melted. Swirl until bottom of pan is thoroughly covered. Place one tortilla in pan. Top with ½ cup seasoned shredded chicken mixture and ½ cup shredded cheese. Add fresh cilantro and diced jalapeno peppers, if desired.

tortilla topped with chicken and cheese

Distribute ingredients evenly and place second tortilla on top. Carefully flip once the bottom tortilla turns golden brown.

Once both sides are browned and cheese is melted, remove from heat and slice into 8 wedges. Serve immediate with fresh salsa, guacamole, sour cream or pico de gallo. You can even have them with a side of refried beans.

Plated Chicken Quesadillas

 

SRandM: Wow this looks delectable Norma. I am really hungry now, should we have some.

Norma: sure, why not.

SRandM: So what do you have for us next time Norma.

Norma: How about Classic Margaritas on the Rocks, and since watermelon seasoning is coming, I will make some Watermelon Aqua Fresca.

SRandM: How do you say Aqua Fresca in English Norma?

Norma: Oh yes, Aqua Fresca is fresh water.

SRandM: Great we look forward to that. To all our readers, we hope you return here tomorrow May. 7,2014  to see how Norma will prepare beverages from the Tastes of Mexico.

Link Here: Wonderful Beverages From Mexico

Homemade Taco Seasoning Mix

This recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.

Ingredients:

2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 teaspoons garlic powder
1/2 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoons black pepper

Directions:

Combine all ingredients in an airtight container and shake well to combine. Use 2 – 3 tablespoons per pound of ground beef (use more or less according to individual taste preferences).

This recipe can also be made in larger batches. Store unused amounts in an air tight container for up to 6 months.

Link Here for next post with Norma: Wonderful Beverages From Mexico

 

What Others are saying About Quesadillas and Mexican Food:

Homemade Guacamole and Mexican Salsa

Homemade Guacamole and Mexican Salsa

Norma has joined us again here at Splendid Recipes and More (SRandM) to share more with us about the Tastes of Mexico (link here for previous post with Norma: Mexican vs. Tex-Mex: What is the Difference? ).

SRandM: So Norma, welcome again to Splendid Recipes and More.

Norma: Thank you. I am glad to be here again.

SRandM: I am really excited to get started, so tell us what you have for us today from Mexico.

Norma: I will be sharing a recipe on how to make Homemade Guacamole and Mexican Salsa.

First I would like to tell you a little about the avocado, if I can?

SRandM: Sure Norma, I would like to know and I am sure our readers would too.

Norma: The avocado tree is native to Mexico. The avocado is a tree native to Mexico and Central America. The avocados that are sold in the markets are from California, but also from Mexico. The name of the fruit is Persea Americana, and yes the avocado is a fruit, not a vegetable.

Also the avocado oil that is now being sold at the markets in the U.S. is from Mexico as well.

OK, so let’s get with the recipe. Here is what you will need.

2 ripe Haas Avocados or Avocados from Mexico

1 medium ripe fresh tomato, seeded and diced

1 large garlic clove, finely minced

Juice from a fresh Lime

1 tablespoon (+ extra for garnish) fresh cilantro leaves only, and stems removed and finely chopped

Salt and pepper, to taste

So with a sharp knife, slice the avocado from top to bottom, cutting all the way around the fruit.  Place the avocado in the palm of your non-dominant hand and gently starting at the top slice down to the bottom of the fruit and up the other side until it easily separates into two pieces.

SRandM: If you don’t mind Norma here is an image I got from theamazingavocado.com.

Norma: No, please share it. Yes, as the image is illustrating remove the seed with a fork or spoon. Or as I do just whack the seed with the sharp knife your using so the blade sticks into it. Then gently turn the knife until the seed pops out.

How to cut an Avocado

Image Credit: Avocados from Mexico http://www.theamazingavocado.com

diced avocadoNow to dice the avocado, score the flesh while still in its skin but cutting equally sized slices from top to bottom. Then, rotate 90 degrees and do the same thing going side to side. This combination of horizontal and vertical cuts will give you equal sized chunks of diced avocado.

To remove the diced fruit from the skin, take yourself a spoon and gently scrape all on the bottom of the flesh where it meets the skin until all your diced chunks are removed. While you are removing the chunks place them in a medium bowl.

Next we will add the diced tomato, minced garlic, lime juice and fresh cilantro to the bowl and combine with a fork. If you want season with salt, pepper and additional lime juice to your liking.

Now you have Homemade Guacamole to serve with your favorite Mexican entrée or on its own with corn tortilla chips.Homemade Guacamole

SRandM: Wow this looks great Norma, now what about my favorite, Mexican Salsa. Yummy.

Norma: The traditional Mexican Salsa is made with an authentic Mexican Molcajete Mortar and Pestle.

SRandM: The molcajete is made from stone?

Norma: Yes, mostly from Granite. But I am sure most of your readers do not own one, so we will be using a food processor or blender to make our Mexican Salsa.

SRandM: If someone wanted to purchase one, where could they get a stone mortar?

Norma: Will at your local Latina Market or on-line at Ebay or Amazon. OK here is what you will need for the salsa. Oh, first I would like to say the best time to make this recipe is at the height of summer when there are plenty of fresh tomatoes available. If you have your own vegetable garden, that’s even better.

fresh ingredients for Mexican Salsa4 medium ripe tomatoes, cored and seeded

2 – 3 cloves garlic, peeled

Juice from 1 fresh lime (about ¼ cup)

1 – 2 tablespoons fresh cilantro stems removed and finely chopped

Salt and pepper, to taste

 

SRandM: Wow I can already taste it.

Norma: OK hold on we’re not done yet. Now cut the tomatoes into quarters and place them into a blender or food processor.  Next add the garlic cloves and half the lime juice. Pulse until the ingredients are thoroughly combined.

Dice the remaining tomato into evenly sized small pieces. Stir into the tomato mixture so it creates a chunkier texture. If that is something you don’t like, don’t add the extra tomato. Next stir in 1 to 2 tablespoons of fresh cilantro and you can adjust this according to your personal preference or taste.

Mexican SalsaAdd the remaining lime juice and season with salt and pepper, to your taste.

SRandM: What if you want a spicy or hot salsa?

Norma: You can add one to two Serrano chilies without the seeds and stem, along with the tomatoes before pulsing. Now serve with your favorite Mexican entrée or by itself with tortilla chips.

SRandM: Wow this was great Norma. What will you share with us next time?

Norma: How about Chicken Quesadillas to go with the Guacamole and Mexican Salsa?

SRandM: That sounds good, looking forward to it Norma. So to our readers we hope you enjoy the recipes Norma shared with us, Homemade Guacamole and Mexican Salsa. Return tomorrow for her Chicken Quesadillas.

 Link to: Chicken Quesadillas

What Others are Saying About Guacamole and Salsa:

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Mexican vs. Tex-Mex: What is the Difference?

Mexican vs. Tex-Mex: What is the Difference?

 

Today we have a guest blog speaker who is a native Mexican who will speak to us on the Tastes of Mexico.  Our guest speaker is Norma and the owner of Splendid Recipes and More (SRandM) is interviewing her.

SRandM: So how are you Norma?

Norma: Fine thank you. I just want to say I am excited to be a guest on Splendid Recipes and More. You have a lot of great recipes posted here on your blog. I had seen a few Mexican dishes as well.

SRandM: Will thank you Norma and I am glad you could speak with us. So Norma were in Mexico are you from?

playas de RosaritoNorma: I was born in the Mexican state of Baja California North, in a small beach town called Palayas de  Rosirito.

SRandM: Exactly where is Rosarito?

Norma: Across the border from San Diego, California. When you cross the border you come into Tijuana first, and Rosarito is about 20 minutes from Tijuana going south.

SRandM: So you told me you immigrated to the U.S. in 1992 and have been an American citizen since 2004?

Norma: Yes that is correct.

SRandM: What do you think about the Mexican food that is made here in the States?

Norma: For the most part it is authentic. But many Americans for their love of the Mexican food have made their own recipes using the ingredients we use in Mexico, and call it a Mexican dish. Such as New Mexico, they make enchiladas as we do in Mexico, but they use flour tortillas, and the Mexicans use corn tortillas. Some people have even made enchiladas, casserole style calling it an Enchilada pie, which is not authentic Mexican.

SRandM: Yes I understand. What do you think about the variations in Texas? Is Mexican food and Tex-Mex the same?

Before Norma answers our question, have you ever wondered what the difference is between authentic Mexican and Tex-Mex food? If you look around online, you’ll find plenty of debate over which style of theorizing cooking is better. Some “traditionalists” even question if Tex-Mex is a legitimate form of American cuisine.

No matter where the debate leads, Tex-Mex has earned its place on the American table. Still, that doesn’t answer how Tex-Mex differs from authentic Mexican food.  So let’s allow Norma to answer that.

Norma: Will here’s a little history. The roots of Tex-Mex cuisine trace back to the Spanish. The Spanish missionaries brought their recipes to Texas, and when they left the area in the 1700s, the natives of the region had already assimilated portions of their cooking culture into their own.

chili con carneAlong with this influence, early colonization of Texas also included other cultures. For example, individuals from the Canary Islands brought a different flavor palate with them, which included cumin, garlic, and chili powder. These flavors now form the foundation for the Tex-Mex favorite, chili con carne.

SRandM: So chili con carne is not an authentic Mexican dish?

Norma: No, chili or ground meat with beans and the use of spicy peppers are a Western frontier dish.

This blending of outside cultures with Mexican farm food and Texas ranch food is evident in many other modern Tex-Mex dishes.

One example that comes to mind is the use of beef. You will find a lot more beef in Tex-Mex recipes than in traditional Mexican dishes. Even though beef cattle could be found in Mexico, grasslands were overgrazed and herds were scarce.

SRandM: What types of meat are most popular then, in authentic Mexican cooking?

Norma: Pork, turkeys, wild fowl, chicken, and seafood were more available to the average Mexican household, and as a result, these ingredients were used and are used today in Mexican dishes, with the exception of turkey. You won’t find that at all in any Mexican dish.

SRandM: I guess since beef cattle have long been a staple in Texas, it would make sense that beef plays a more pre-dominate role in Tex-Mex recipes.

Norma: That is correct.

SRandMore: What other foods are used in authentic Mexican dishes?

Norma: Will before trade and commerce exploded in Mexico, beans, corn, and rice formed the basis for many meals. As Mexican people moved north, these foods found their way onto the plates of many households in Texas.

In return, Texans introduced Mexican cooks to more plentiful milk and cheese, in addition to beef. This blending of cultures and cuisine created excitement, especially during the 1940s and 1950s as the borders between the two countries became more open.

 Los Pesos Tex MexSRandM: So could it be correct to say it was around that time when the term ‘Tex-Mex’ was coined?

Norma: Yes, and was proudly used to describe Mexican dishes adapted by Texan cooks. But I will say as the years passed, the recipes lost much of their heritage.

SRandM: How so?

Norma: Will by the 1970s, many Tex-Mex dishes were almost completely revamped into unrecognizable concoctions that are not authentic Mexican dishes.

SRandMore: Such as?

Norma: Will, like Chimichangas, cheese nachos, just to name a few is Tex-Mex cuisine inventions.

Much of what we know as Tex-Mex today can be traced in part to the fast food franchise explosion which introduced “Mexican” food to most Americans.

The menus you typically see featured in these restaurants have pre-made taco shells which house a variety of ingredients buried under piles of cheese and sauces.  Though these restaurants will give a general nod to a “south of the border” flavor, their menus really have little in common with authentic Mexican food.

Another fact I find funny, is restaurants that have popped up all over America make the claim to serve only “authentic” Mexican food, when they are actually making a stab at Tex-Mex.

SRandM: So do you feel Tex-Mex has stolen the spot light from the real thing?

Norma: Will when it comes down to deciding which is best – authentic Mexican or Tex-Mex cuisine – I really can’t find a right or wrong answer to your question.

All you can do is compare and decide for yourself which you prefer. There are many cookbooks available for both Tex-Mex and Mexican cuisines to see what appeals to you. You can also visit authentic local restaurants to try for yourself.


NachosSRandM:
Will that is all the time we have today Norma. Tell our readers what recipes you will be presenting in the next post?

Norma: I thought I would prepare some authentic Guacamole and Real Mexican salsa, a couple of great condiments that pair well with lots of Mexican dishes.

SRandM: We look for to that Norma. So to our readers, return here to Splendid Recipes and More for some authentic recipes that will be prepared by Norma, which is: Homemade Guacamole and Fresh Mexican Salsa.

Link to: Homemade Guacamole and Fresh Mexican Salsa

Image credits:

Chili con carne    

Palayas de Rosarito

Los Pesos Tex-Mex

Clip art of Nachos and Taco

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Mexican Huevos Divorciados

Huevos Divorciados

Mexican cuisine is a mix of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic food ingredients remain the same, or what is native to the culture, such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.

With the introduction of the chicken, came the egg and in turn the modern day breakfast that is called Huevos divorciados, which  is Spanish for divorced eggs. It’s a breakfast mostly found in Mexico City and features two fried eggs separated by a column of refried beans. In some homes of Mexico they will replace the beans with chilaquiles. Typically, one egg is covered in salsa roja or red salsa, while the other is covered in salsa verde or green salsa.

Here is what you will need for the featured recipe:

½ cup avocado oil – smoke point 500 degrees- (you can use vegetable oil, but is high in omega-6 which is inflammation causing to the body, olive oil has a low smoke point -350 degrees-)

2 corn tortillas

2 large eggs

¼ cup green salsa

¼ cup red salsa

½ cup pinto or black beans, cooked

step by step Huevos Devorciados

Place a small frying pan on medium high and heat oil. With a pair of cooking tongs dip tortillas one at a time to fry, but not crisp; about 1 to 1 ½ minutes. Allow oil to drip off and place onto plate. Allow tortillas to overlap each other.

Remove all but a small amount of oil from pan. Return pan to heat and crack both eggs into pan. Place lid over eggs and cook sunny side up style; about 2 to 3 minutes. Turn eggs onto tortillas, making sure egg is lying in center.

Next spoon beans over top of eggs, also centering the beans over the eggs. On one side of the beans, spoon on the red salsa. Next spoon the green salsa on the other side.

Recipe is for 1 swerving. Follow the instructions doubling ingredients to serve 2.

 

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