Huevos Tacos Con Queso Recipe 445

HUEVOS A LA MEXICANO TACOS WITH CHIPOTLE-HONEY BACON

Steps:

• For the chipotle-honey bacon: Preheat the oven to 400 degrees F. Whisk together the honey and chipotle in a small bowl until combined; set aside.
• Put the bacon slices on a baking sheet in one layer, about 2 inches apart. Bake, flipping once, until the bacon is golden brown and crispy, about 25 minutes. Remove from the oven, blot the top of the bacon with some paper towels and carefully pour off any fat from the baking sheet. Immediately brush the top of the bacon slices with the honey glaze and let sit until the bacon cools down and the glaze hardens.
• For the creme fraiche eggs: Heat the butter and oil in a large nonstick skillet over medium heat. Add the onion and some salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the serrano and cook to soften slightly, about 2 minutes.
• Whisk the eggs in a bowl until light and fluffy. Add the eggs to the skillet, dollop with bits of creme fraiche and cook, stirring constantly, just until soft curds begin to form. Stir in some more salt and pepper and immediately remove from the heat.
• Spoon some of the eggs into each tortilla, top with 2 strips of bacon and fold. Serve immediately.
• Roll the masa into four 1-ounce balls; cover them with damp paper towels.
• Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a self-sealing bag that has been cut so that only the bottom is still attached. Put one of the dough balls slightly off center in the press and close to flatten. Carefully peel the tortilla from the plastic.
• Cook in 30-second increments, turning a few times, until warmed through and lightly toasted. Keep warm wrapped in clean kitchen towels and repeat with the remaining masa, stacking and rewrapping the tortillas so that they steam and stay pliable.

HUEVOS RANCHEROS WITH BACON TORTILLAS

Steps:

• Make the salsa: Preheat the broiler. Spread the tomatoes and serrano peppers on a foil-lined baking sheet and broil, turning occasionally, until charred, 10 to 15 minutes. Wrap in the foil and set aside, about 10 minutes. Rub off the charred skins; remove the pepper stems. Pulse the tomatoes, peppers, onion, garlic and 1/2 teaspoon salt in a food processor until chunky.
• Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Carefully add the tomato mixture and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the cilantro and season with salt. Transfer the salsa to a bowl and cover to keep warm; wipe out the skillet.
• Prepare the tortillas: Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels, reserving the drippings in the skillet. Finely chop the bacon. Combine all but about 1 tablespoon bacon, the masa harina and a pinch of salt in a medium bowl. Stir in 3/4 cup warm water and knead in the bowl until the dough is soft and pliable, about 2 minutes. Divide the dough into 4 pieces; roll each into a ball, then flatten into 4-inch disks.
• Cook the tortillas: Heat the vegetable oil in the cast-iron skillet over medium-high heat. Add the tortillas and cook until golden brown on the bottoms, 3 to 4 minutes; flip and cook until golden on the other side, 3 more minutes. Flip again and cook until the tortillas are browned and cooked through, about 1 more minute. Wrap in foil to keep warm.
• Make the eggs: Add the vegetable oil to the bacon drippings in the nonstick skillet and set over medium-high heat. Add the eggs, season with salt and fry until the whites are set, 3 to 5 minutes.
• Spoon some of the prepared salsa onto 4 plates. Place a tortilla on each plate and top with a fried egg. Top with a little more salsa, then sprinkle with the cheese, cilantro and the reserved bacon.

HUEVOS TACOS CON QUESO RECIPE - (4.4/5)

Steps:

• In a large nonstick skillet heat oil over medium heat. Add onion; cook about 4 minutes or until softened. Add garlic; cook for 30 seconds more. Remove from heat. Stir beans, cumin, kosher salt, oregano, and cayenne pepper into the onion mixture, mashing the beans with the back of a spoon. Return to heat and stir in the water, continuing to mash the beans with the spoon. Simmer until beans are thick and of spreading consistency (mixture won't be completely smooth). Remove from skillet; keep warm. Rinse and dry the skillet. Coat the skillet with cooking spray. Heat skillet over medium-low heat. In a large bowl whisk eggs until well mixed. Add a knob of butter to pan. When butter is bubbling, add eggs to skillet and cook, without stirring, until eggs begin to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until cooked through but still glossy and moist. To serve, spread bean mixture on warmed tortillas; top with cooked eggs. Sprinkle with cheese; fold in half. Top with salsa. If desired, garnish with cilantro and/or serve with hot pepper sauce.

NOPALITOS CON HUEVOS BREAKFAST TACOS

Steps:

• Cook nopalitos in boiling water 10 minutes. Drain.
• Combine eggs and next 4 ingredients stir well with a whisk.
• Heat butter and oil in skillet over medium heat.
• Add the onion and garlic and sauté 2 minutes or until tender.
• Add the egg mixture, and cook until bottom begins to set, stirring gently to scramble.
• Stir in the tomato and nopalitos, and cook 1 minute.
• Wrap tortillas in foil and place in 325 degree oven for about 5 minutes.
• Spoon about 1/2 cup egg mixture onto each tortilla.
• Sprinkle evenly with minced cilantro, and fold in half.

PURSLANE & EGG TACOS - TACOS DE VERDOLAGAS Y HUEVOS

Steps:

• Beat eggs with whisk or fork; season with salt and pepper and set to the side.
• Heat large skillet on medium-high heat; add oil.
• Sauté onion for 1 to 2 minutes until it starts to become translucent.
• Add purslane; stir to cook for another 2 minutes.
• Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato.
• Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs.
• Scramble the eggs for another few minutes; mix the eggs and purslane together. Season with salt and pepper.
• Serve warm with corn tortillas and topped with queso fresco and salsa (preferably salsa verde).

BIRRIA QUESA TACOS

Steps:

• Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.
• Heat beef broth in a medium-sized pot and turn to a low simmer.
• Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit, 5 to 7 minutes.
• Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.
• Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.
• Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides, 5 to 7 minutes.
• Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself, about 5 minutes. Blend until very smooth.
• Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender, about 2 1/2 hours.
• Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.
• Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes. Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.
• Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.