| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs, Dairy |
Niger |
Toohot05 |
6 |
servings |
INGREDIENTS
|
|
=== RANCH-STYLE TOMATO SAUCE === |
| 10 |
|
Ripe plum tomatoes; roasted, peeled, |
|
|
; cored, and chopped |
| 4 |
|
Serrano chiles; stemmed, seeded, |
|
|
; and coarsely chopped |
| 1 |
sm |
Onion; coarsely chopped |
| 2 |
lg |
Garlic cloves; coarsely chopped |
| 1 |
tb |
Canola or vegetable oil |
| 3/4 |
ts |
Salt |
|
|
=== HUEVOS === |
| 6 |
lg |
Corn tortillas; thick, preferably stale |
| 1/4 |
c |
Canola or vegetable oil; or as needed |
| 12 |
lg |
Eggs; preferably free-range |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 1/2 |
c |
Refried Pinto Beans; warmed, see * Note |
| 1 |
c |
Crema; see * Note |
|
|
(or use sour cream) |
| 1 |
|
Avocado; peeled, seeded, |
|
|
; and cut 1/2. cubes |
| 1/2 |
c |
Crumbled Anejo or Panela cheese |
| 1/2 |
bn |
Flat-leaf parsley; leaves only, coarsely chopped |
| 1/2 |
bn |
Cilantro; leaves only, coarsely chopped |
INSTRUCTIONS
* Note: See the .Refried Pinto Beans. and .Crema. recipes which are
included in this collection.
To make the sauce: In a mortar and pestle or food processor, combine the
tomatoes, chiles, onion, and garlic and pound or process until blended but
still with a little texture. In a large skillet, heat the oil over
medium-high heat until it is very hot. Add the sauce all at once and cook,
stirring constantly, for 5 minutes until thickened and orange-colored. Stir
in the salt and remove from the heat (Makes 2 cups). For the Huevos: If the
sauce has cooled, re-warm it gently. If the tortillas are fresh, spread
them in a single layer and let them dry out for 5 minutes. In a large
cast-iron skillet, heat the oil over medium-high heat. Fry the tortillas,
one at a time, for 2 or 3 seconds per side, just to soften them. Drain them
on paper towels. Reduce the heat under the skillet to medium-low and wait a
few minutes for it to cool down. Break 6 of the eggs into the skillet and
let them cook slowly until set (cover the skillet if you like the yolk
firm). Season the eggs with salt and pepper to taste and transfer them to a
roasting pan to keep warm in the oven. Add a little more oil to the pan, if
necessary, and fry the remaining 6 eggs in the same way. Dip each tortilla
quickly in the warm sauce and place it on a warmed breakfast plate. Spread
some of the refried beans evenly on the tortilla and top with 2 fried eggs.
Spoon more of the sauce generously over the edges of each tortilla and the
whites of the eggs. Garnish with the Crema and the avocado, then nsprinkle
with the crumbled cheese, parsley, and cilantro and serve immediately. This
recipe yields 6 servings.
Comments: To roast a tomato, heat a dry skillet or griddle over high heat.
Roast the whole tomato, turning until it is golden-brown with charred
patches on all sides, but not burned (the flesh will be quite mushy).
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6221 broadcast 03-11-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-11-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”