Tag Archives: Corn Tortillas

Huevos Divorciados

Huevos  Divorciados

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 and pan 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!

 

Huevos Divorciados, Crispy Tostada, Creamy Black Bean, Sunny Side Eggs, Salsa Roja, Salsa Verde, Cotija Cheese and Green Onions
Huevos Divorciados, Crispy Tostada, Creamy Black Bean, Sunny Side Eggs, Salsa Roja, Salsa Verde, Cotija Cheese and Green Onions

 

Ingredients

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.

Salsa de Mesa
Salsa de Mesa
Salsa Verde with both Chile Serrano and Chile de Arbol
Salsa Verde with both Chile Serrano and Chile de Arbol

 

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.

Salsa de Mesa and Salsa Verde are my favorites when preparing Huevos Divorciados
Salsa de Mesa and Salsa Verde are my favorites when preparing Huevos Divorciados

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.

Migas con Huevo~ Breakfast Tortilla Skillet

Migas con Huevo y Chorizo

Migas con Huevo is a typical dish served for breakfast through out Mexico. Migas, refers to the sliced or torn pieces of corn tortllas that are cooked until crispy. They are mixed with onions, chile peppers and scrambled eggs. It is a popular dish to prepare during lent, without the chorizo, of course.  Some tasty ad ins could be tender nopales (cactus), rajas (poblano strips) and don’t forget the many  delicious Mexican cheeses available today.  My Mom would prepare Migas at least a couple of times a week. The ingredients are  inexpensive and a great way to feed a large family. One of my favorite things I love about this dish, is the crispy tortillas that are sticking up and out from the scrambled eggs.  And don’t forget the warm salsa to garnish the Migas. It’s a must have!

Migas, torn or cut pieces of tortilla mixed with eggs and chorizo
Migas, torn or cut pieces of tortilla mixed with eggs and chorizo

Olive or canola oil
6 corn tortillas, sliced in quarters
1/3 white onion, diced
1 serrano, minced
6 large eggs, lightly beaten
Salt and pepper to taste
5 ounces of cooked mexican chorizo, crumbled
*Crumbled queso fresco or shredded jack cheese, optional

The simplest and most common of Mexican salsa's, also known as Salsa de Mesa or Table Salsa
The simplest and most common of Mexican salsa’s, also known as Salsa de Mesa or Table Salsa

For Salsa 
2 to 3 roma tomatoes, sliced in half
2 fresno peppers, stems removed
1/4 white onion
1 large clove garlic, smashed
1 tablespoon lime or lemon juice
Salt to taste

I always gather my ingredients before I begin to cook
I always gather my ingredients before I begin to cook

Directions 

1. In a large skillet, preheat 3 tablespoons of oil to medium for a few minutes. Add the tortillas and spread out evenly.The tortillas will absorb the oil, so you may have to add another tablespoon before adding eggs. Cook for 5 to 6 minutes or until tortillas are crispy, turning as needed.

2. To prepare the salsa, add all ingredients, minus the lemon/lime juice and salt, to a glass bowl. Cover with paper towel and cook on high for 6 minutes. Carefully remove from microwave and transfer to the blender. Add lemon or lime juice and salt to taste. Pulse to blend until desired consistency. 

3. To the crisp tortillas, add onion ans serrano peppers. Cook for 5 minutes. Add in the eggs, season with salt and pepper. Fold in the cooked chorizo and cook until warm. Serve with fresh salsa and avocado slices. Yields up to 4 servings.

Migas con Huevo and Fresh Salsa is perfect for Sunday brunch
Migas con Huevo and Fresh Salsa is perfect for Sunday brunch

Tips~ I like to cook my Mexican chorizo separately and then drain in onto a plate lined with paper towels before adding it to the migas. But you certainly cook add it to the migas when you add the onions and cook it along side.

Fresh Corn Tortillas

While in Texas last summer, my sister in law Norma would prepare a fresh batch of corn tortillas every other morning. I have prepared many over the years, but from the moment I ate the first one she had prepared, I knew I was doing something wrong, lol! Hers were so soft and pliable, where most times when I would prepare them for tacos, they would crack once in a while when you tried to fold them. I soon quizzed her on what her method was.

For years, I would start with the dry masa harina and gradually add in the hot water until the dough formed. She starts with room temperature water and gradually adds in the masa harina. And she also rolls the dough balls several times in between her hands, which I believe adds some air into the dough. I could be totally wrong about this, but I could not wait to get home and try a batch using her recipe.

Since that trip, I have prepared at least 6 batches using Norma’s recipe and it really did make a difference on the softness of the tortilla. I tweeked the recipe by adding olive oil and a little baking soda. The olive oil adds moisture and the baking soda, makes them puff out a little more. But, those ingredients are optional if you just want to try a basic recipe. I love that we never stop learning and am so grateful for my new sister- in-law Norma.

Tortillas de Maiz Hechas con Masa Harina
Tortillas de Maiz

Ingredients

Yields 24 small or 18 medium tortillas

2 cups room temperature water
1 teaspoon salt
1 teaspoon baking soda, optional
2 tablespoons olive oil, optional
2 1/3 cups, plus 2 tablespoons masa harina (Maseca brand)
* When I state optional on an ingredient, I leave it up to you if you want to try those ingredients in the recipe. They are not absolutely necessary to complete the recipe, but I believe they help.
You will also need
Tortilla press or flat bottomed plate
A heavy plastic storage bag
A comal or griddle pan

Corn Tortillas Made with Masa Harina
Corn Tortillas

Directions

1. In a large bowl, add the water and the salt, baking soda and olive oil. Stir to combine. Gradually add in the masa harina until the dough forms. It will be slightly sticky, if too sticky, add another couple of tablespoons of masa harina. Cover with plastic wrap and let set for 20 minutes.

2. Cut the plastic bag down to line the inside of tortilla press, about 5X5 in size.

3. Preheat the comal or griddle to medium heat for 6 to 8 minutes.  A hot comal or griddle pan is very important.Take enough dough to make 18 to 24  dough balls. Keep them cover with plastic so they don’t dry out.

4. When ready, roll it several times in between your hands and even rolling it into the shape of a cigar. I believe this add a little air into the masa for a softer more pliable tortilla. Form back into a ball and press gently in lined press to about 4  to 4 1/2 inches in diameter. Making sure the tortilla fits comfortably in the palm of your hand, peel off the plastic and transfer to hot comal or griddle. If the tortilla tears, just roll it into a ball and start over.

5. Tortillas are ready to turn when they release easily from the comal. Turn over and cook for another 30 seconds or so. Turn again and using a flat metal spatula, press gently on one side of tortilla. This will create an air bubble in between the tortillas, making a softer and lighter tortilla! Yay!! LOL! Remove from heat and keep warm in between two kitchen towels.

Homemade Corn Tortillas
Homemade Corn Tortillas prepared with the Maseca yellow masa harina

Tips~ Some things to remember…

1.The dough is a bit stickier than my old recipe, so rolling several times in your hands releases a little of the moisture before cooking.

2. My hands are small, so I can only make small tortillas, hahha…bigger hands, bigger tortillas.

3. Don’t give up…my first half was not the greatest…the second half were awesome…practice, practice, practice!

Homemade Corn Tortillas

Norma and me acting silly after making a big batch of savory empanadas!
Norma and me acting silly after making a big batch of savory empanadas!