Huevos Divorciados – Full of delightful Mexican flavors.

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separated by a row of fried beans Two fried eggs are placed opposite each other on a contrasting salsa background. With a pair of sizzling corn tortillas, here’s huevos divorciados, one of the world’s best grilled chili breakfasts.

Huevos divorciados – has salsa roja on one side and salsa verde on the other.

This is an interesting dish that is both interesting and delicious. The fun factor is important because it adds another layer of fun when enjoying the incredibly diverse flavors.

Lots of dishes could be ticked for being wonderfully fun, but huevos divorciados of the rare variety also brings a cheerful and cheerful atmosphere to the table.

Of course, much of the fun depends on how it looks on the plate. There is balanced symmetry between the earthy greens, reds and browns, brightened by the brilliant whites and the warm sunshine of the yolks. And beneath that beautiful, colorful appearance, there are many different flavors and textures.

Two salsa performances

The variety starts with red salsa, salsa roja, using cherry tomatoes grilled quickly and hot with bright red bird’s eye chili, lots of garlic, a little olive oil, sprinkled with sugar and salt. . The hot roasting process gives the tomatoes a bit of a blackish tinge, adding a bit of smoke to the jam’s natural sweetness.

And the lingering sweetness of the jam is the ideal accompaniment to instant hot paprika. especially when fresh. They have a fruity flavor and immediately obvious heat. The result is a salsa that is always loud and quiet. The balance of opposites works very well, as it emphasizes the contrasts that define the appeal of huevos divorcees.

On the other hand: Our Salsa Verde, a more subtle, greener flavor, is made with slowly simmered green peppers and scallions. Softened in water and seasoned with cilantro, parsley and lime juice, it has a light, slightly bitter grassy flavor that is accentuated by the addition of a finely chopped green chili pepper towards the end of the cooking process. You will notice the glowing heat. But it also does not overshadow the characteristic fresh flavor of other ingredients.

Heart-healthy fried beans

Peas are at the core of your huevos weaning, and they’re filled with individual differences. To start, I used a combination of canned beans – pinto, black-eyed, lima, borlotti, cannellini, and flagolet. As a result, there has been a wide variety in taste, color, size and texture.

and for extra flavor Beans are sautéed with onions and garlic softened in a pan, along with diced crispy smoked bacon and a little olive oil. Fry on medium high heat. This means the beans will have a little crunch on the outside and absorb all of the rich smoky flavor of the bacon.

to enhance the effect of flavor absorption stream; Beans need a small potato masher. There’s barely enough room to crush it. But enough to produce fifty beans, mix fifty with ground beans and add cream. their surface size.

Eggs, cornbread and lemon

I don’t choose soft fried eggs. Because I love the glossy white surrounding the glossy yolk. Add final contrast to all contrast panels. Hard-boiled eggs are sure to be great. But they won’t produce outstanding results like deep frying.

Slices of fresh lemon squeezed on top of the fried beans give the bacon a crisp and sour taste. and add a whole new set of contrasts

For warm, soft tortillas, it’s hard to know what their mild neutrality adds to a dish full of distinctive flavor.

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Huevos Divorciados

Huevos Divorciados

Full of interesting Mexican flavors.

15 minutes prep time

Cooking time 45 minutes

total time 1 hour

Servings 4 servings

Calories 1014 kcal

for fried beans

  • 2 cans of mixed nuts, 14 oz cans, rinsed and drained
  • 8 ounces bacon, cut into inch dice
  • 2 medium yellow onions, finely chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil for frying bacon, onions and garlic

for salsa roja

  • 4 bright red peppers, cut into 4 parts, seeded and left whole. The ones I use are about 2 ½ inches long.
  • 1 pound cherry tomatoes
  • 6 garlic cloves, peeled and left whole
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • juice of 1 lemon and lime pulp

for salsa verde

  • 1 fresh green chili, finely chopped, seeded and whole
  • 4 green bell peppers, cut into 1/3-inch cubes A little care is needed when choosing very fresh peppers. with a perfectly smooth surface (when you do this (You won’t have to remove the skin by heating and peeling it off.)
  • 8 scallions or scallions Cut the white and green parts into 1/3-inch pieces. Use as many sharp green branches as possible.
  • 2 tablespoons water
  • 1 teaspoon ground sea salt
  • 1 ounce fresh parsley, stalks chopped and whole
  • 1 oz fresh coriander stalks finely chopped and whole
  • 1 tablespoon olive oil

give that egg

  • 8 large eggs, 2 each person
  • 1 tablespoon salted butter, for frying eggs

for cornbread

  • 16 10-inch tortillas, 2 pieces per person

make salsa roja

  • We’ll start with the salsa roja because it takes a bit longer to cook, so set your oven to 400F/200C.

  • Combine all ingredients in a baking dish large enough to fit tomatoes in one layer. Use your fingers to make sure everything is coated with oil, lemon juice, salt, and sugar.

  • Place the plate in your hot oven and bake for ten minutes at 400F/200C, then stir the plate and bake for another ten minutes.

  • You’re aiming for tomatoes that burn a bit and lose most of their body. then Remove the plate and let it cool while you make the salsa verde and peas.

make salsa verde

  • Add the water, green peppers, and green onions (or green onions) to a medium saucepan over medium heat. As soon as it boils, reduce the heat and cover the pot.

  • to gradually Cook over low heat for 15 minutes, allowing a few minutes for the peppers and scallions to soften. And most of the stir-fry will be cooked.

  • Now add chopped coriander, parsley and olive oil, stir well and then turn off the heat. Leave the pan open while you fry the beans.

make fried beans

  • To do this, I used a large 12-inch saucepan, large enough to hold all the beans in one layer.

  • Heat a pan over high heat and add olive oil. Heat the oil until it starts to cook. Then add the diced bacon and stir well.

  • Simmer the bacon over high heat for 90 seconds, then reduce the heat to medium and let the bacon sizzle occasionally stirring for 4 minutes. You want the bacon to start to get crispy and colorful because most of the fat melts from it. Remember that the bacon will remain crispy and black when you fry it with the onions and garlic. what will happen now?

  • Use medium-high heat and sauté the onions so that they are coated in the bacon fat. Sauté the bacon and onion for 2 more minutes over medium-high heat. add garlic and salt Then reduce heat to medium heat. Continue to stir a few times until the onion is soft and slightly golden.

  • Now put the nuts in it. Stir the pan over medium-high heat. Cook all ingredients slowly for about 3 minutes so the nuts start to crisp up a bit. Turn off the heat and the fried nuts are done. Now is a good time to test the saltiness and adjust to your taste.

Prepare to serve on a warm plate.

  • Let’s start with salsa. Both had to work a little more before serving. To do this, you need to turn the salsa – piece by piece – onto a suitable sized cutting board and chop finely.

  • After it is chopped until the meat and texture are still clear. Instead, transfer it to your own small pan to heat on low before serving.

  • The fried beans also need to be heated and lightly mash with a potato masher. So set the pans to low heat and grind them a bit as they heat up slowly, ready for plating. I like to grind them so much that I have a homogenous blend of ground beans and whole grains.

  • As the salsa and mashed beans slowly warm, you can beat the eggs with the butter if desired. and warm up the tortillas

  • I find that the best way to handle eggs is to use a pan large enough to fry all 8 eggs at once.

  • and while frying the eggs, I use another pan on high heat to quickly heat the tortillas in about 2 minutes on each side. Roll each warmed tortilla into a tube and wrap it in a dish towel to retain heat. a little bit and doesn’t start to dry

Spice up your huevos divorciados.

  • Place a 3-inch-wide spoon of roasted peanuts in the center of the heated plate.

  • Place salsa roja on one side of the beans. and salsa verde on the opposite side.

  • Now, coat each salsa with an egg and serve with tortillas and quartered lemon.

Time is of the essence with this dish. You want the salsa and beans to be ready while the eggs are cooked and the tortillas are warm. to do this, simple cooking management in different steps It allows to bring everything together at once.

Calories: 1014kcal Carbohydrates: 125g Protein: 47g Fat: 38g Saturated Fat: 11g Polyunsaturated Fat: 7g Monounsaturated Fat: 16g Trans Fat: 0.1g Cholesterol: 363mg Sodium: 4759mg. Potassium: 2178mg Fiber: 20g Sugar: 27g Vitamin C 9mg: 29mg IV0min

Keywords Nokta pepper, Thai pepper

Categories: Food & Drinks

Source: INN NEW YORK CITY

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