Mexican Eggs With Beans Food

MEXICAN-STYLE BEANS AND EGGS

Steps:

• In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth.
• Heat the oil in a large nonstick pan set over medium-high heat. Once hot, pour contents of the blender into the pan and season lightly with salt. Simmer until the sauce reduces by half, about 3 minutes. Stir the beans and their liquid into sauce. Cook until the sauce simmers and thickens slightly, about 2 minutes.
• Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other. Reduce the heat to medium-low, so the sauce barely simmers, and cover pan. Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes. Serve with the garnishes of your choosing.

SPICY SCRAMBLED EGGS WITH CHORIZO AND BEANS

Steps:

• Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
• Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.
• Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.

SCRAMBLED EGGS AND BEANS (HUEVOS TIRADOS)

Steps:

• Crack the eggs and slightly beat in a small bowl. Season with salt and set aside.
• Warm the refried beans in a medium-size skillet. If the refried beans are too pasty, add a little bit of water or bean broth to soften them.
• Now, in another non-stick frying pan, heat the oil over a medium-high heat, and pour the eggs. Once they start cooking, add the beans, and mix until they are completely mixed and the eggs are cooked to your liking. Slide the eggs as is, forming an omelet to be served on the plate.
• It's the custom in the State of Veracruz to serve this dish with a side of fried plantains and pickled jalapeño peppers. I also like to add small pieces of cooked chorizo with a warm French roll. If you ever visit the beautiful State of Veracruz, you will find this meal served for breakfast in most restaurants.

MEXICAN EGGS WITH BEANS

Steps:

• Soak pinto beans overnight, or at least six hours.
• (If using) Drain water from beans, then bring roughly 3 cups of water to boil, add beans and simmer for 1 1/2-2 hours.
• Mash with fork or process in food processor.
• NOTE: Food processor yields smoother, thinner beans.
• Beat all eggs together in bowl and add to large skillet with heated oil.
• Cook on medium until eggs are almost done (white but still runny) Wrap tortillas in foil and heat in oven until warm, approx.
• 7-8 min at 250 F.
• Corn tortillas can also be dry cooked on griddle if toasted tortilla is desired.
• Add mashed beans to eggs and heat until eggs are cooked through.
• Remove from heat and sprinkle on desired amount of crumbled cheese.
• Split between two plates and garnish with cilantro.
• Serve crema and salsa on side.
• (I use my homemade salsa verde) Use tortillas as flat bread with eggs or wrap eggs up burrito style for a toteable breakfast burrito.
• Enjoy!