Huevos Divorciados, or “Divorced Eggs” describes this typical Mexican breakfast recipe. It can be prepared very much like huevos rancheros. There is a crispy corn tortilla base, creamy black beans, fried eggs and then ladled with both red and green salsa on either side. These Huevos Divorciados are garnished with sharp cotija cheese and fresh green onions. I really enjoy the half crispy, half soft tostada on the bottom. I often serve this dish with extra tostadas for scooping up all those delicious toppings. My brother Ismael often tells the story of how we never used forks until were were teenagers, lol! We did love our tortillas andpan bolillo(Mexican bread) for the wonderful home cooked meals my Mom would prepare. As adults, we still love it, but have mastered the fork and knife!
1/8 cup oil 8 corn tortillas
For Beans 1 1/2 tablespoons olive oil 2 cups black beans 1 cup chicken broth or water 1 clove garlic, sliced 1/4 small white onion 1/3 teaspoon cumin
You will also need 2 tablespoon of butter or oil 8 large eggs 1 1/2 cups tomato salsa 1 1/2 cups tomatillo salsa 1/2 cup cotija cheese or queso fresco, crumbled 1/3 cup green onions, sliced
You can find the recipes for the two salsa’s I used to prepare this recipe on my blog.
1. Preheat a large griddle or comal to medium heat for 5 minutes. Brush the tortillas with oil on both sides and transfer to hot griddle. Cook for 8 to 10 minutes, turning as needed until they become crispy. This method takes a little longer, but I use alot less oil this way. Remove from heat and set aside.
2. Heat the 1 1/2 tablespoons of olive oil in a skillet to medium. Transfer the beans to the blender. Add the broth, garlic, onion and cumin. Blend on high until smooth and taste for salt. Add the beans to the hot skillet, reduce heat, cook for 10 minutes. Cover and reduce heat to low.
3. To another large skillet, add a couple of tablespoons of butter or oil and preheat to medium for 2 minutes. Crack and carefully drop in the eggs. Season lightly with salt and pepper, cover with lid and continue cooking until eggs are done the way you like them. The steam created will help cook the eggs without adding too much oil or butter. I like my eggs runny, about 3 to 4 minutes, 5 to 6 minutes for a more firm egg. To plate, add two tortillas to each plate, top with beans, one egg on each tortilla and warm salsa verde and roja on each egg. Garnish and serve right away. Yields 4 servings.
Tips~ When preparing huevos rancheros or huevos divorciados for a large family, this is how I manage it. I add my salsa to an oven safe pan, carefully crack the eggs individually into the salsa. Cover the pan and bake in a 350 degree oven for 10 to 15 minutes, depending on how ell done you like your eggs. Ladle warm salsa and eggs as usual over tostadas.
“Me pico la salsa!“(this salsa burned). Those were the words my Mom would say as she sat there enjoying countless meals she prepared for us with lot’s of love. If my mom thought it was spicy, then I knew it was going to be good. Believe it or not, there are some Mexican foods that are not spicy, but I grew up loving it. Even my husband Richard, who grew up strictly mild, cannot get enough of the spicy foods! Lol! When I first came to visit and meet his Mom, in central New York, her spice selection consisted of salt, pepper and a dried up jar of garlic salt. Needless to say, we lived in two different worlds when it came to the foods we grew up enjoying.
As I browse through Pinterest, like I do every morning, I am just amazed on how many salsa recipes are posted and repinned on a daily basis. It’s mind boggling! After pinning and repinning a few hundred myself over the past two years, I just had to stop and create this blog. I want to start with a few of my favorite, “go to”, salsa recipes that I prepare often. I will add more recipes, a little at a time, because there are too many variations to post in one day, lol!Confessions of a diehard chilehead……
Tomatillo Salsa. This is a slight variation of my other salsa verde recipes. The tomatillos are cooked for a shorter period of time, cooled and combined with fresh chile peppers, cilantro and lime. So, a cross between a cooked salsa and a salsa fresca all in one. Tasty!!
1 pound tomatillos 2 jalapenos 2 serranos 1/3 cup cilantro Juice of 1 lime Salt to aste 1 red fresno, diced fine
1. Remove husk from tomatillos and wash. Transfer to sauce pan, cover with water and bring to a boil. Reduce heat and cook for 5 to 7 minutes. Drain and let cool. If you blend hot tomatillos with fresh ingredients, they will end up cooking from the heat and the flavor won’t be quite the same. So, let them cool.
2. Remove stems from chile peppers and give them a rough chop. Once tomatillos are cooled, combine with the remaining ingredients and pulse to blend. If it’s too thick, add a little water. Taste for salt. Garnish with red fresno chile. Someone please pass the chips!
A Trio of Summer Salsa’s 08/09/14. These salsa recipes are about the most basic cooked version that I prepare at least once a week. It’s my go to salsa! The hot peppers plentiful from the garden right now and my good friends Joanie and Kim were kind enough of share their harvest with me. One of the peppers featured in these recipe is a yellow version of a jalapeno, also known as “chile guero” or “caribe”. It’s not easy to find around here and I really enjoy using it for poppers or in my salsa recipes when I find it. It’s a little more mild than a jalapeno.
1 large white onion, peeled and sliced into thick rings 6 cloves garlic, leave skins on 4 to 6 large roma tomatoes 4 to 6 large tomatillos, skins removed and washed 3 to 4 chile caribe (gueros) 3 to 4 chile jalapeno 3 to 4 chile fresno 20 chile de arbol *remove all stems from the chile peppers 2 lemons or limes Salt to taste Mexican oregano, optional water
1. In a large pot, add the tomatoes, tomatillos and all of the peppers. Cover with water, bring to boil, reduce heat and continue cooking for 20 minutes. Drain all but 1 cup of water.
2. Transfer the onion and garlic to a skillet or griddle pan and heat to medium heat. Drizzle lightly with oil and continue cooking until you get some browning and charring in some spots. Remove the garlic after 15 minutes so it does not burn. Remove skins from garlic and combine with onion in mini chopper. Pulse to chop into a coarse chop, set aside.
3. Separate the varieties of peppers and tomatoes and blend or chop them individually. I often do this when there are more than one kind of pepper and tomato. But you most certainly can blend them all together if you like. Add the chile de arbol to the blender with 1/3 of reserved water from the peppers. Blend on high until smooth.
4. Once everything is chopped or processed you can mix your salsa’s.You should have a tomato base, tomatillo base and chile de arbol base. Divide the chopped hot peppers and onion/garlic mix equally among the three salsa’s. Season with fresh lemon/lime juice, oregano and salt to taste. Just a pinch of crushed oregano is enough for each salsa. Store in an airtight container in the refrigerator. Serve at room temperature. Tomato and Tomatillo Salsa’s yield about 2 cups, chile de arbol salsa yields about 1 cup.
Tips~ For more flavor, try grilling all of your ingredients on an outdoor grill, minus the chile de arbol. After cooking the fresno peppers (red peppers), you may want to peel the skins off because they can be a little harder to chew.
Pico de Gallo, the first salsa I ever learned to make when I was 14 years old….it is simple, fresh and delicious!
6 Roma tomatoes, seeded and diced 1 medium white or red onion, diced 2 jalapeño or serrano peppers, minced Handful of chopped cilantro Juice of 1 lime ½ teaspoon pepper Salt to taste (about 1 to 2 teaspoons)
*adding garlic is optional, my Mom never added it, but I love it now!
Combine all the ingredients and stir well. Let salsa sit for 30 minutes before serving.
Tips~You could add add 1 or 2 cloves of minced garlic and a drizzle of olive oil for a slight variation. And for a smokey pico, add 1 chipotle in adobo!
Tomato and Chile de Arbol Salsa or Salsa de Mesa
Essential to any Mexican table, this Salsa de Mesa can be prepared with a variety of chiles, fresh or dried. Most commonly prepared with chile serrano, but I really love the flavors of the chile de arbol.
4 roma tomatoes 10 to 12 chile de arbol 1 clove garlic 1/3 to 1/2 teaspoon Mexican oregano 1 tablespoon red wine vinegar or fresh lime juice Salt to taste
Poach the tomatoes and chile de arbol until tomatoes start to tear open. Drain, transfer to the blender and add all remaining ingredients. Blend until smooth, taste for salt. Enjoy warm or at room temperature.
Salsa Verde was the favorite salsa when my Mom prepared her traditional tamales. We loved it so much, we would request it at least once a week!
10 to 12 tomatillos, quartered (remove husk and rinse well) 3 to 5 serrano peppers, cut into thirds 1 to 2 chile de arbol, crushed, optional 1 small white onion, quartered 1 clove garlic, chopped Juice of 1 keylime or 1 small lime 1½ teaspoon salt ¼ cup chopped cilantro, optional
1. Remove the husks from the tomatillos and rinse in lukewarm water. In a microwave-safe container, add the tomatillos, serrano peppers, and onions. Cover with paper towel and cook on high for 7 to 8 minutes. Remove from microwave and let cool slightly.
2. Transfer the tomatillo mixture to the blender, add the garlic, cilantro, chile de arbol (if using), salt and lime juice. Blend on high for just a few seconds. Taste for salt. Serve at room temperature.
Tips~ Another variation my Mom made often included chile de arbol in place of serrano peppers. She would cook the dried peppers along with the tomatillos to soften them.
Salsa de Tomatillo Fresco con Aguacate, this is always the hit of the party when I prepare it for friends and family. I often prepare it with all fresh ingredients when pairing it with homemade chips. My Mom would prepare a cooked version as well that was awesome with shredded beef taquitos.
6 to 8 tomatillos, peeled, washed and roughly chopped 2 to 3 serranos or jalapeños, roughly chopped 1/4 of a white onion, chopped 1 large avocado (or 2 for extra creamy) Handful of washed cilantro Juice of 1 lime Salt to taste
Combine all of the ingredients in the blender and blend on high until smooth. Taste for salt. I sometimes will add a tiny bit of water for easier blending.
Tips~ For a Taqueria Style Avocado Salsa, poach the tomatillos, chiles and onions until soft. Let cool, then blend as directed with remaining ingredients.
Cinco de Mayo is just around the corner! This blog….to be continued. April 25, 2014
There is something so delicious and addicting about habanero peppers when added to your favorite salsa recipe! Cannot get enough!
Spicy Grilled Tomatillo Chile Japones Salsa ~ April 28, 2014
2 tablespoons olive oil
25 chile japonés, remove stems if they have any
4 large tomatillos, grilled
Zest and juice of 1 lime
Salt to taste
1. Line a medium pan with easy release foil paper. Add the 2 tablespoons of oil and preheat to medium heat for 2 minutes.
2. Add the chiles and cook just until you get some blackening and they become aromatic. Do not leave them unattended or they will burn and become bitter. Remove from heat and transfer to the blender; set aside.
3. On an outdoor grill or stove-top grill, add the tomatillos and drizzle with another teaspoon of oil. Grill and cook the tomatillos until they blacken on most sides. Remove from heat and transfer to the blender with the chiles.
4. Add all of the remaining ingredients to the blender and start by pulsing to blend. Leave as chunky or as smooth as you would like. Taste for salt and transfer to serving dish. Let the salsa come to room temperature. It will be hot! Yields about 2 cups. Store in an airtight container for up to one week in refrigerator.
Totopos~Homemade Corn Tortilla Chips April 29, 2014
And with all these tasty homemade salsa recipes, we must have homemade tortilla chips! Once you have tried and tasted homemade tortilla chips, you will never want store bought chips again!
40 to 50 corn tortillas 4 to 5 cups canola oil
1. Let your tortillas sit out overnight at room temperature. This will dry them out and help them fry quicker. Slice the tortillas into quarters or into 6 strip like chips.
2. Preheat the oil in a large, heavy pot for 15 to 18 minutes. Line a baking sheet with paper towels. Fry the tortillas in batches for a few minutes, turning as needed. Drain onto lined baking sheet and season lightly with salt while they are still warm. Yields about 2 pounds of chips. Cool completely and store in plastic storage bags for up to 10 days.
Grilled Poblano Salsa…. and with warmer weather comes grilling! Lot’s and lot’s of grilling! May 13, 2014
3 poblanos 1 red bell pepper 3 jalapeños 2 serranos 2 fresnos 3 roma tomatoes 1 small red onion, peeled and quartered 4 cloves garlic, skins on olive oil Juice of 1 lime, if you can find key limes, I would suggest using them, tasty! Salt and pepper, to taste Cilantro, optional
1. Wash all the peppers and tomatoes. Preheat grill to medium heat. Remove the stems and seeds from the large mild peppers. Remove the stems from the hot peppers. Drizzle vegetables with olive oil and transfer to hot grill.
2. Grill and cook until the skins on the peppers begin to blister and char in most spots. Turn as needed. The garlic should be ready after about 10 to 12 minutes, remove and reserve.
3. When ready, transfer the large peppers to a plastic bag or a bowl covered with plastic wrap. Let them steam for 20 minutes. Remove skins from garlic and transfer to food processor along with onion. Pulse to chop, transfer to a bowl. Remove skins from steamed peppers and continue processing the remaining ingredients. Mix all together, add lime juice, salt and pepper.
Spicy Tomatillo/Chile de Arbol Salsa ~June 01, 2014. I really enjoy this salsa for huevos rancheros!
5 tomatillos 2 guajillo peppers, stems and seeds removed 15 chile de arbol 1/4 white onion 2 cloves garlic Salt to taste
Combine the tomatillos, guajillos, chile de arbol and onion in a sauce pan, cover with water. Bring to a boil, reduce heat and continue cooking for about 15 to 20 minutes. Drain water, tranfer mixture to blender, add garlic and salt to taste. Blend on high until smooth. When I have them available I like to add a little fresh key lime juice to the salsa. Yields about 1 1/2 cups.
Roasted/Charred Tomato Salsa . For years I would watch my Mom slow roast poblanos on the stove top on her comal. And to this day, I prepare mine the same way. Especially since I only have an electric stove and roasting them on the direct flame is out of the question, lol! Oven roasting is nice also, but the flavors developed from slow roasting on a comal are like no other. Thanks Mom…
4 roma tomato 1 small white onion, sliced into thick rings 2 serrano peppers 1 jalapeño pepper 1 poblano pepper 4 cloves garlic, leave skins on Olive oil Juice of 1 lime or 2 key limes 1/4 cup cilantro, chopped Salt to taste
1. Heat a cast iron pan or comal to medium heat. Line the pan with easy release foil paper…or not, lol! I use it to save me some scrubbing time (bad wrist). Add the tomatoes, onions, peppers and garlic. Drizzle with a little oil and cook for 25 to 30 minutes turning as needed.
2. Remove the garlic after 15 minutes. Once the vegetables have charred and blackened in some spots, remove them from heat, cover and let them cool.
3. Remove blistered skin from poblano, stems and seeds from peppers and skind from garlic. Roughly chop all of the ingredients before adding to the food processor. Pulse to chop until you reach the consistency you like. Add lime juice and salt to taste. Mix and pour into serving dish. Sprinkle with chopped cilantro. Yields about 2 cups.
Ever since I was a kid I have loved the flavors of lemons and limes. Growing up in California, there was never a shortage of fresh citrus. Whether is was purchased from the local swap meet over the weekend or picked from the neighbors tree. It was a staple in our house and an ingredient that my Mom often cooked with. I often find myself garnishing many dishes with a squeeze of fresh lemon or lime juice. It really brings out the flavors of the food and keeps you coming back for more. And since I was a kid, I absolutely love sopa! Toasted pasta, most commonly used is fideo or vermicelli, with a hint of tomato and spices makes for a great side dish for any meal.
Sopa de Orzo con Limon
2 tablespoons olive oil
1/2 cup sweet onion, diced 3 cloves garlic, minced 1 serrano or jalapeño, minced 1 chayote, diced or 1 summer squash 1 large carrot, peeled and diced 3 roma tomatoes, diced 8 cups chicken broth Juice and zest of 2 lemons 1 tablespoon dried cilantro or 1/4 fresh 1/3 teaspoon fresh cracked pepper Salt to taste 1 cup uncooked orzo pasta
1. In a large dutch oven pot, heat 2 tablespoons of olive oil to medium heat. Add the onions, garlic, serrano, chayote and carrot. Season lightly with salt and pepper and cook for 6 to 8 minutes.
2. Add the tomatoes and cook for another 5 minutes. Add the broth, juice and zest of 2 lemons. Bring to a boil, season with salt, pepper and dried cilantro. If using fresh cilantro, add later when adding the orzo. Bring to a boil, reduce heat and cook for 5 minutes.
3. Add the orzo pasta and continue cooking for 10 minutes or until pasta is tender. It won’t take very long. Remove it from the heat or it will continue cooking. If you serve it right away, you will have a sopa with more broth. But the longer it sits, the pasta will absorb the broth. I like it either way. Garnish with lemon slices. Yields up to 10 servings.
My favorite thing to do lately is to add the juice of a whole lemon or lime when preparing, soups, sopa and rice dishes. I really enjoy the notes of acid that it brings to my favorite dishes. For this Sopa de Orzo y Limon recipe, I added the juice and zest of 2 lemons. One cup of Orzo made a big batch, enough for 10 servings. You could certainly cut the recipe in half, but I like to share with friends. it’s a great dish to pass as is, or add it some grilled chicken or shrimp for a complete meal. People often forget to use the zest when adding citrus to a recipe. It a simple and wonderful added flavor for many sweet and savory foods. Here are a few of my favorite sopa recipes.
Fideo con Sofrito
My Version of Sofrito I Prepared Olive oil 2 roma tomato, sliced into 1/4’s 1/4 sweet onion, chopped 1 clove garlic, sliced 1 serrano pepper, sliced 1 small red bell pepper, diced A handful (1/4 cup) cilantro, chopped 1 tablespoon lemon juice or red wine vinegar Salt and pepper to taste
You will also need More olive oil remaining sweet onion, diced 1clove garlic, minced 1 jalapeño or red fresno,(or both) sliced into rings or left whole 1 tablespoon tomato paste or 1/4 cup tomato sauce 6 cups chicken broth 1/2 teaspoon cumin 1/3 teaspoon pepper 1/3 teaspoon crushed oregano 1 1/2 cups broken fideo, toasted
1. In a skillet heat 2 tablespoons of olive oil to medium heat. Add all of the ingredients for the sofrito, minus the lemon juice. Season lightly with salt and pepper and saute for 8 to 10 minutes. Transfer to blender, add lemon juice and pulse to blender until you have coarse, but not chunky finish, set aside.
2. In another deep skillet, add 2 tablespoons of olive oil and heat to medium. Add the fideo pasta and toast, stirring often, until mostly browned and aromatic. Remove pasta from pan onto plate, set aside.
3. In that same skillet, add 1 more tablespoon of olive oil and bring heat back up to medium. Add the onions, garlic and jalapeño, if using. Season lightly with salt and pepper and saute for 6 to 8 minutes. Add the tomato paste or sauce and sofrito from blender. Cook for 3 more minutes.
4. Add the 6 cups of broth, cumin, oregano and pepper. Bring to a boil, taste for salt. Add the fideo back into the broth. Gently stir, bring to a boil, reduce to a simmer. Cover and cook for 5 to 6 minutes. Remove from heat and let stand for 10 minutes. Yields 6 servings. The longer it sits, the more it will absorb the broth. If you like it more like “sopa seca” with less broth only add 4 cups broth instead of 6.
This is how I like to enjoy my sopa de Fideo with extra broth so it’s more like a soup. Makes me feel like a kid again!
Tips~ Before serving, grate in some fresh queso cotija or Parmesan. Add some freshly crushed oregano, serve with warm corn tortillas or crusty bread.
Sopa with Orzo Pasta
3 tablespoons olive oil
2 cups orzo pasta
1/2 cup white onion, diced
2 cloves garlic, minced
2 roma tomatoes, quartered
1 serrano or jalapeno, chopped
3 1/2 cups water
Salt to taste
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1/2 cup roasted green chiles, diced
3 teaspoons chicken bouillon granules
1. Add olive oil to a large skillet and heat to medium heat. Add the orzo and toast for 5 to 6 minutes. Add the onions and garlic and saute for another 3 minutes.
2. Add the tomatoes, hot pepper and about 1/8 cup of water to the blender. Blend until smooth and add to pan of orzo.
3. Add all of the remaining ingredients in the order listed. Stir to combine and taste for salt. Reduce heat to a low simmer, cover and continue cooking for about 10 to 13 minutes or until orzo becomes tender. It will appear soupy at first, but the longer it sits, the pasta will absorb the broth. Yields 6 servings.
Sopa de Fideo con Calabacitas
Olive oil 3 cups fideo(vermicelli) pasta broken into smaller pieces *the goya brand comes in coils, use 4 coils 1/3 cup white onion, diced 2 cloves garlic, minced 1 serrano, minced 1 small poblano, diced 3 cups chicken broth 1/4 cup tomato sauce 1/2 teaspoon cumin 1/2 teaspoon smoked paprika 1/3 teaspoon pepper Zest of 1 lemon, reserve lemon for garnish Salt to taste 1 small zucchini, diced (about 1 full cup)
1. Toast the fideo in 2 tablespoons of olive oil at medium heat for a few minutes. Use tongs to toss quickly or it will burn. Some darker spots are ok. Add the onions, garlic, serrano and poblano. Cook for another few minutes.
2. Add the broth, tomato sauce and spices. Stir well to combine. Bring to a boil, reduce heat, cover and continue cooking for 10 minutes.
3. Season the zucchini lightly with salt and pepper and spread out evenly over the fideo. Zest the lemon over the top, cover and continue cooking until most of the liquid has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork before serving and garnish with lemon wedges. Yields 6 servings.
Tips~ If you like yours with more broth add extra broth
Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.