Search the website

eggs


Baked Egg Casserole

Baked Egg Casserole
Cazuela de Huevos

Serves: 4

Cazuela de Huevos" alt="Baked Egg Casserole
Cazuela de Huevos" />

Ingredients

Vegetable oil, for frying eggs

8 eggs

Kosher or coarse sea salt, to taste

3 cups refried beans

8 slices of turkey or ham

1 batch of salsa ranchera

2 cups (about 8 ounces) grated cheese such as Oaxaca, mozzarella or Monterrey Jack

To Prepare

Preheat oven to 400.

In a medium skillet set over medium-low heat, heat a teaspoon of vegetable oil. Once hot, crack in 4 eggs, sprinkle with salt, and cover with a lid. Cook for about 3 minutes, until eggs are set, but not fully done, and the yolk is gooey. Repeat with the remaining 4 eggs, or make two skillets at once.

In an individual casserole, ovenproof bowl or large ramekin, spoon 3/4 cup refried beans, add a slice of turkey or ham, and a pair of the cooked eggs. Ladle in a generous amount of salsa ranchera to completely cover, and add shredded cheese on top. Assemble the rest of the casseroles. Alternatively, it can be made in a large casserole for everyone to share.

Place in the oven until the cheese has completely melted, about 4 to 5 minutes.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/baked-egg-casserole/


Jericalla

Jericalla

Serves: 10 to 12

Jericalla

Ingredients

4 cups whole milk

2 teaspoons vanilla extract

1 stick true or ceylon cinnamon, about 2 1/2-inches long

1 14-ounce can sweetened condensed milk

10 egg yolks (use the whites to make an egg white omelet!)

To Prepare

Place the milk, vanilla extract and cinnamon stick in a medium saucepan over medium heat. Once it begins to bubble and simmer around the edges, reduce the heat to low, and cook 1 to 2 minutes. Remove from the heat and let it sit until it cools down. Once it has cooled down, remove the cinnamon stick.

Preheat the oven to 350 degrees.

In a medium bowl, beat the egg yolks with a fork or whisk, until pale yellow and thick, about a minute. Add the sweetened condensed milk in a stream, and beat along with the fork or whisk, incorporating as you do. Add the cooled milk mixture, a ladle at a time, incorporating with the fork or whisk. Try not to make too many bubbles.

Prepare a water bath using a roasting pan, adding about 1/2-inch of already hot water. Place 10 ramekins, or flan or custard molds, in the water bath. With a ladle, pour the mixture into the ramekins, dividing evenly among all 10.

Carefully place into the oven. Bake for about 25 minutes, or until the custard has begun to set and the top has created an evident thick layer. It should not be crispy or have browned, if anything just a few spots here and there. Remove the pan from the oven and the ramekins from the water bath.

The jericalla should be creamy and smooth, like pudding. Let cool. Serve at room temperature, or chill in the fridge before serving.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/vanilla-custard/


Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco

Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco
Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco

Serves: 6 to 8, makes 12 enchiladas

Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco" alt="Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco
Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco" />

Ingredients

3 cups cooked beans and their cooking broth, or 2 cans black beans, drained, plus 1 cup water

2 tablespoons adobo sauce from chipotles in adobo sauce

1 chipotle chile in adobo sauce, seeded, optional

2 tablespoons vinegary sauce (or escabeche) from pickled jalapeños

1 pound Mexican chorizo, casings removed, roughly chopped

3 tablespoons vegetable oil

1/3 cup chopped scallions, plus extra for garnish

8 large eggs, beaten with a fork or whisk until foamy

1/2 teaspoon kosher or coarse sea salt, or to taste

12 corn tortillas

1 cup crumbled queso fresco, cotija, farmer’s cheese, or goat cheese

4 to 6 pickled jalapeños, seeded and chopped, optional as garnish

Ripe avocado slices, optional

To Prepare

Place the cooked black beans and their cooking broth, or water if using canned beans, in a blender along with the sauce from the chipotles in adobo and the vinegary sauce from the pickled jalapeños, puree until smooth. Place the puree in a medium saucepan and heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.

Heat a large skillet over medium heat. Once it is hot, add the chorizo and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 to 6 minutes. Scrape into a bowl, cover and set aside.

Pre-heat a comal or cast iron skillet over medium heat.

Meanwhile, heat the oil in a medium, or 10-inch, nonstick skillet over medium-high heat until hot but not smoking. Add the scallions and cook until soft and translucent and the edges begin to brown lightly, about 3 minutes. Reduce the heat to medium-low, pour in the beaten eggs, sprinkle with the salt, and cook, stirring often and gently, until desired doneness. I like to stop cooking the eggs when they are still soft and tender, not dry, which takes about 4 to 5 minutes. Remove from the heat.

Heat the corn tortillas, a pair at a time, on the pre-heated comal or skillet about 30 seconds to 1 minute per side. You want them to be completely heated and even slightly toasted. (Alternatively, the tortillas can be quickly “passed through hot oil,” that is quickly fried, 10 seconds per side, in pre-heated oil in a medium skillet over medium heat.) One by one, place the heated tortillas on a plate and spoon about 3 tablespoons of the scrambled eggs onto each tortilla. Roll and place on a platter seam side down. Continue with the remaining tortillas.

When all the tortillas are stuffed, rolled, and set on the platter, pour the bean puree on top. Cover with the cooked chorizo, crumbled queso and extra scallions. Add as much chopped pickled jalapeño as you like, as well as avocado slices.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/02/big-brunch-enchiladas-2/


April 29, 2014
Breakfast Enchiladas

An intrinsically Mexican dish, enchiladas are not one but a multitude of possibilities that can dress up a corn tortilla. Simply the sound of the word enchilada makes any Mexican’s mouth water in less than a millisecond and is cause for celebration.

One of the dearest antojos or antojitos (translate to whims or little whims), enchiladas are corn tortillas that may be heated up or lightly fried, either folded or rolled, with or without a variety of fillings, always bathed in a salsa or sauce, and garnished with a a few from a long list of possible toppings. From crumbled queso fresco and a drizzle of crema, to raw or pickled onion, chiles or other vegetables, Mexican avocado, chorizo, shredded lettuces and cabbage, just to name some.

Considering the variations of fillings, salsas, and toppings, enchiladas not only embody different regional cuisine’s identities, but also the whims of different cooks…

Here is my latest one; I call it the Big Brunch Enchilada.

Continue reading Big Brunch Enchiladas


Huevos Rancheros with Calabacitas

Huevos Rancheros with Zucchini
Huevos Rancheros con Calabacitas

Serves: 4

Huevos Rancheros con Calabacitas" alt="Huevos Rancheros with Zucchini
Huevos Rancheros con Calabacitas" />

Ingredients

For the salsa:

3 tablespoons vegetable oil

1 cup chopped white onion

1 jalapeño, finely chopped, more or less to taste

1 1/2 pounds ripe Roma tomatoes (about 5 to 7 tomatoes), cored and chopped, don’t discard the seeds

1 large or 2 medium zucchinis, chopped (about 2 cups)


For the eggs:

8 eggs

1/2 teaspoon vegetable oil, to cook the eggs

To Prepare

To make the salsa: In a large skillet, heat 3 tablespoons of oil over medium heat until hot, but not smoking, then add the onion and jalapeño, cook, stirring occasionally, until completely soft and translucent, about 6 to 8 minutes. Raise the heat to medium-high, add the tomatoes and cook until they become soft, juicy and mushy, about 15 minutes.

Reduce the heat to low, add the zucchini, cover, and cook for about 6 minutes or until zucchini is cooked through but still with a crisp bite, and the tomatoes are completely mushy. Remove the lid and turn off the heat.

To make the eggs: Heat a small, 6-inch non-stick skillet over medium-low heat for at least 5 minutes. Add half a teaspoon oil, once hot, crack two eggs at a time into the pan, sprinkle with salt to taste, cover with a lid, and cook to your preferred doneness. I give them about 5 minutes, as I like the whites fully cooked and the yolks runny. Serve with a generous amount of salsa on top.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/huevos-rancheros-with-zucchini/


Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2015 Mexican Table, LLC. All rights reserved.
 
Newsletter Sign Up