Huevos En Torta Recipes

HUEVOS EN TORTA

Huevos en Torta image

Provided by Mark Bittman

Categories breakfast, quick, main course

Time 10m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1/4 cup lard (preferred) or neutral oil
4 eggs
Salt and pepper
2 tablespoons mint, preferably spearmint
2 tablespoons chopped onion

Steps:

Heat the lard or oil in a 10-inch cast-iron or nonstick skillet. Meanwhile, beat the eggs with the remaining ingredients.
When the oil is shimmering but not quite smoking (you can test it with a drop of the egg - it will sizzle and puff up), add the egg mixture all at once. It will puff up and begin to brown. As it does, turn it (in sections, though you can try to turn it all at once), so that uncooked parts brown as well.
Serve hot, with tomato salsa if you like.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 30 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 301 milligrams, Sugar 1 gram, TransFat 0 grams

HUEVOS CON CHORIZO

Huevos con Chorizo image

The name pretty much says it all: This is a simple breakfast dish of eggs scrambled with chorizo. As with most simple dishes, the quality of ingredients really matters, so try to find good -- in this case, fatty and spicy -- chorizo to carry the dish. The amount of fat it renders while frying will determine how much extra oil you'll need to add. Mexican chorizo is sold either loose or in links; if yours is the latter, remove it from the casing to fry.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 plum tomatoes, diced
1/2 jalapeno, diced (seeded if desired)
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped (reserve some for garnish)
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
2 to 3 tablespoons vegetable oil
1 pound fresh Mexican chorizo, casings removed
1 small white onion, finely chopped
8 large eggs
1 tablespoon unsalted butter
Eight 6-inch flour tortillas, warmed, for serving
2 avocados, peeled, pitted and sliced

Steps:

For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

HUEVOS RANCHEROS

Huevos Rancheros image

Fried eggs on warm corn tortillas, topped with cooked tomato salsa - it's a classic dish, though I probably make it a little differently than they do at your neighborhood Tex-Mex restaurant. This recipe makes for an easy supper or a great Mexican breakfast.

Provided by Martha Rose Shulman

Categories breakfast, easy, quick, main course

Time 1h

Yield Serves four

Number Of Ingredients 9

Ingredients

8 corn tortillas
2 pounds fresh ripe tomatoes, peeled and coarsely chopped
2 to 3 serrano or jalapeño chiles, seeded for a milder sauce, and chopped
2 garlic cloves, peeled, halved, green shoots removed
1/2 small onion, chopped
2 tablespoons canola oil
Salt to taste
4 to 8 eggs (to taste)
Chopped cilantro for garnish

Steps:

Wrap the tortillas in aluminum foil, and heat in a 350-degree oven while you prepare the salsa and fry the eggs.
Place the tomatoes, chiles, garlic and onion in a blender and puree, retaining a bit of texture.
Heat 1 tablespoon of the canola oil over high heat in a large, heavy nonstick skillet, until a drop of puree will sizzle when it hits the pan. Add the puree and cook, stirring, for four to ten minutes, until the sauce thickens, darkens and leaves a trough when you run a spoon down the middle of the pan. It should just begin to stick to the pan. Season to taste with salt, and remove from the heat. Keep warm while you heat the tortillas and fry the eggs.
Warm four plates. Fry the eggs in a heavy skillet over medium-high heat. You won't need much oil if you have another nonstick skillet. Use the remaining tablespoon of oil if necessary. Cook them sunny side up, until the whites are solid but the yolks still runny. Season with salt and pepper, and turn off the heat. Place two warm tortillas on each plate, overlapping if you are only serving one egg. Top with one or two fried eggs. Spoon the hot salsa over the whites of the eggs and the tortillas, leaving the yolks exposed if possible. Sprinkle with cilantro and serve.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 849 milligrams, Sugar 7 grams, TransFat 0 grams

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