CHORIZO CON HUEVOS (SPICY MEXICAN SAUSAGE WITH EGGS)
An extremely simple dish that requires no skill or added spices or ingredients! We eat this for breakfast and even sometimes for supper.
Provided by MARNIKINS
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 5
Number Of Ingredients 3
Steps:
- Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes.
- Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes.
- Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes.
- Place egg and chorizo into corn tortillas.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 13 g, Cholesterol 366.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 8.1 g, Sodium 582.3 mg, Sugar 0.9 g
CARNITAS HUEVOS RANCHEROS
When I was in college, I was a church counselor in Colorado and had my first taste of Mexican food. Recently, I've learned to make more authentic dishes, like these pork huevos rancheros. It's one of my favorite recipes to serve for dinner with eggs. —Lonnie Hartstack, Clarinda, Iowa
Provided by Taste of Home
Time 7h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Rub roast with oil, garlic, salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with onion, green chiles, salsa, cilantro, broth and tequila. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast; shred with 2 forks. Discard cooking juices, reserving 1 cup. Return cooking juices and meat to slow cooker. Stir in beans; heat through., Meanwhile, coat a large skillet with cooking spray; place over medium-high heat. Working in batches, break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide pork mixture among 12 serving bowls. Top with salsa, eggs, avocados and additional cilantro. Serve with tortillas. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 509 calories, Fat 27g fat (8g saturated fat), Cholesterol 254mg cholesterol, Sodium 858mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 7g fiber), Protein 31g protein.
MILANESA
I LOVE milanesa, it's basically a mexican chicken fried steak with no gravy, I sprinkle with lemon and serve with my Easy Mexican Rice, salad and sliced avocado.
Provided by Mrs. Ambrosia
Categories Meat
Time 35m
Yield 6 pieces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat Oil.
- Salt and Pepper flour on one plate.
- Make Egg Wash.
- Crush Saltines, I use a food processor, adding in garlic powder, onion powder and pepper. Put crumbs on another plate. (No need to add salt as the saltines are salty enough.).
- I usually cut the steaks in half to fit in the frying pan, but you can leave them in one big piece if the steaks will fit in yours.
- Dip steak in flour, then egg then cover with saltine crumbs.
- Fry in oil for about 3-5 minutes on each side until nicely browned. It won't take long because the steaks are so thin.
- Drain on Paper Towels.
- OPTIONAL: Serve with Avocado, Pico de Gallo, Salad, Rice and/or Beans and sprinkle steaks with lemon juice.
Nutrition Facts : Calories 341.6, Fat 14, SaturatedFat 5, Cholesterol 122, Sodium 196.6, Carbohydrate 22.9, Fiber 1.1, Sugar 1.3, Protein 29.1
MACHACADO CON HUEVOS
Make and share this Machacado Con Huevos recipe from Food.com.
Provided by sheepdoc
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Scramble eggs in a bowl with salt and pepper.
- Heat 1/2 Tbl coconut oil over medium high heat. Add onions and jalepeno and cook until starting to brown, 7-10 minutes. Add garlic and cook 30 seconds.
- Add carne seca and chili powder. Stir fry until beef is coated.
- Add tomatoes and cook until softened, 2-3 minutes.
- Push the meat mixture to the side and heat the other 1/2 Tbl coconut oil in the empty half of the pan.
- Add eggs to hot oil and push meat mixture into eggs. Stir around and cook until eggs are done.
- Serve with salsa or guacamole on the side.
Nutrition Facts : Calories 288.2, Fat 21.2, SaturatedFat 10.6, Cholesterol 558, Sodium 221, Carbohydrate 4.4, Fiber 0.8, Sugar 2.1, Protein 19.4
ENCHILADAS FANTASTICO
Make and share this Enchiladas Fantastico recipe from Food.com.
Provided by Cujo4x
Categories Black Beans
Time 45m
Yield 12-24 serving(s)
Number Of Ingredients 9
Steps:
- Let us begin by shredding the entire brick of cheese. If you are as crazy about cheese as I am, you might even shred a few cups more.
- In a large bowl combine the shredded pork, half the cheese, Black Beans, and one can of the olives. Add a little pepper, maybe some salt and chili powder to taste.
- In another large bowl put two cans of Tomato sauce, and add a generous amount of Chili Powder. (No kidding that's all real enchilada sauce is).
- In a deep sided pan place the corn oil and bring to a high enough heat to deep fry.
- A rookie mistake is failing to cook the tortillas prior to use. This is why the tortillas break apart when you try to roll them. All tortillas require cooking prior to use, they come only partially cooked normally. One by one take your corn tortillas and place then in the oil. when the tortillas are still limp, but on the verge of becoming stiff, lift them out and drop them in the bowl of enchilada sauce to cool.
- Here comes the messy part. Take the tortilla dripping with enchilada sauce and place it on a cutting board. Scoop up the shredded pork and cheese mixture and add it in a thick line across the tortilla. Roll the tortilla into a tube and place in a square/rectangular baking dish or pan.
- Repeat.
- When the pan is full of lovely enchiladas, poor the sauce from the bowl over the whole affair, but don't drown it.
- Add the rest of the cheese and olives on top.
- Bake in oven at 350°F for approx 15-20 minutes.
- Use a spatula to remove the enchiladas two at a time to a plate. Garnish with sour cream if desired.
- Recommended side dish: Refried Beans and Spanish style rice of course!
Nutrition Facts : Calories 433, Fat 26.8, SaturatedFat 4.2, Cholesterol 15.5, Sodium 1107.5, Carbohydrate 38.6, Fiber 10.9, Sugar 6.3, Protein 14.1
MIGAS CON HUEVOS
SPANISH TAPAS RECIPE: Currently fashionable among the Spanish, this dish is a core recipe among La Cocina Pobre - The Cuisine of the Poor. Spanish comfort foods, cheap and easy to prepare.
Provided by Member 610488
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut or tear the bread into small pieces. Heat the 2 tbsp olive oil in a large heavy-bottomed frying pan over medium heat.
- Add the bread pieces and toss to coat. Keep stirring until the bread is lightly golden (3-4 minutes). Remove and drain on paper towels. Season with salt and pepper and allow to cool.
- Heat 2 tbsp of oil in the same frying pan. Add the onions, garlic and peppers and stir until softened, about 10 minutes.
- Add the ham, chorizo and paprika and continue to cook on medium high until lightly browned, 10 minutes. Sprinkle with half the bread pieces and stir through. Remove from heat and keep warm.
- Heat the remaining oil in a clean frying pan and when hot, crack the 4 eggs into the pan. Scoop hot oil over the eggs so the outer edges become crispy while the inner yolk is still liquidy and soft.
- Remove eggs and drain the oil off.
- To serve, divide the remaining breadcrumb mixture among 4 serving bowls, top with the warm ham mixture and top this with the fried egg.
Nutrition Facts : Calories 1745.7, Fat 65.4, SaturatedFat 13.8, Cholesterol 237.9, Sodium 3533.6, Carbohydrate 237.7, Fiber 12.7, Sugar 23.7, Protein 49.2
BATATAS CON HUEVOS -- MEXICAN COMFORT FOOD
Created for RSC #6. This is basically a Mexican comfort-foody version of Eggs in Bed, but the bed this time is a potato, not a hollowed piece of bread. The original idea for this recipe comes from my Sushiman, who likes making up recipes on the spot but refuses to open his own account on Zaar and is perfectly happy to let me steal his limelight (and ideas).
Provided by Mirj2338
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Poke the potatoes all over with a fork and nuke in the microwave for 15 minutes.
- Alternatively, you can bake them in the oven for 1 hour.
- Let cool until you can handle them with your bare hands.
- Trust me on this one, you don't want to be playing hot potato.
- Cut each potato in half.
- Pare off a tiny sliver of what will become the bottom of your potato, so it can stand on its own and not roll around.
- Scoop out the flesh and leave just a small layer of potato around the shell.
- Use the scooped out potato to make mashed potato, or save for another use, but you're not going to need it for this recipe.
- Line the 4 potato shells with the wilted spinach leaves.
- Crack each egg into a potato shell.
- Make sure the yolk doesn't break (you may want to crack the egg into a cup first and then gently pour it into the potato.
- Season with salt and pepper to taste.
- Top with grated cheese.
- Place the potatoes on a baking sheet (good idea to line it first with parchment paper).
- Bake in the oven until the eggs are set and the cheese is melted (about 20 minutes).
- In the meantime, make the salsa by combining all the ingredients.
- You can make it as chunky or as smooth as you like.
- Serve the potatoes with some salsa on the side.
Nutrition Facts : Calories 307.4, Fat 11.7, SaturatedFat 5.8, Cholesterol 204.2, Sodium 355.1, Carbohydrate 35.6, Fiber 4.2, Sugar 4, Protein 15.4
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