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Monday, January 14, 2013

Huevos Motuleños


I know you're probably asking- WHAT?  ...This is actually a breakfast dish...I should tell you that not everybody eats a bowl of Honey Nut Cheerios for breakfast...This dish...Huevos Motulenos.. is a hearty Mexican favorite, this breakfast dish originated in the Yucatán Peninsula and consists of two eggs on a fried tostada with tomatoes, ham, peas, plátanos maduros, queso fresco, and, oftentimes, black beans.


INGREDIENTS:
  • Olive oil
  • 1 cup chopped red onion
  • 3 cloves garlic chopped
  • 4 ounces sliced button or cremini mushrooms
  • 1 1/2 cups of refried black beans
  • 6 fresh epazote leaves, finely chopped (optional)
  • 1/4 pound chorizo Mexican sausage (out of casing)
  • 1 tomato, roughly chopped
  • 1/2 serrano chile with seeds, minced (stem discarded)
  • 2 cloves of garlic, roughly chopped
  • 1/2 cup water
  • Pinch of salt
  • 1 plantain
  • 4 corn tortillas
  • 4 to 8 eggs, depending on how many eggs people want
Garnishes:
  • 1 avocado, peeled, pitted, sliced
  • 4 ounces of queso fresco, crumbled
  • Small bunch of fresh cilantro, chopped
DIRECTIONS:

1. Heat 2 Tbsp olive oil in a large sauté pan on medium high heat. Add the onions, garlic, and sliced mushrooms. Cook until onions are translucent, but not browned, and the mushrooms have given up some of their moisture, about 5 minutes. Stir in the refried beans and epazote (if using). Cook for another 3 or 4 minutes. Remove from pan into a bowl, set aside.

2. While onions and mushrooms are cooking, heat 1 tablespoon of olive oil in another, smaller sauté pan or cast iron skillet on medium heat. Add the chorizo (out of its casing), breaking it up into chunks. Cook for about 5-6 minutes until cooked through and lightly browned. Remove from pan into a bowl and set aside.

3. In a blender, blend together the chopped tomato, 2 cloves garlic, 1/2 serrano chile, 1/2 cup of water, and a pinch of salt. Blend until smooth. Pour the sauce into a saucepan and cook on medium high heat until cooked through, bubbly and thick, 4 to 5 minutes. Remove from heat and put into a small bowl, set aside.

4. Peel the plantain, slice it on the diagonal in 1/4 inch thick slices. Heat 3 tablespoons of olive oil in a large sauté pan on medium high heat. Line the pan with the plantain slices. Brown on one side, then flip and brown on the other side. Remove the plantain slices to a paper towel-lined plate, reserving the oil in the pan.

5. Continue heating the oil on medium high heat. One at a time, cook the tortillas. Place a tortilla in the pan and cook until lightly browned and bubbles are forming in the tortilla. Flip over and cook until lightly browned on the other side too. Continue to cook until the tortilla is somewhat stiff. Use tongs to remove to a paper towel lined plate and continue the same process with the other tortillas. You will need to add more oil, make sure it heats up before adding another tortilla to the pan.

6. Heat a couple tablespoons of olive oil in a stick-free sauté pan (cast iron will work fine). Crack the eggs into the pan and cook, sunny side up, until egg whites are cooked and the yolks are still a little runny.

7. Assemble the dish. Place a cooked tortilla (tostada) on a large serving plate. Spread some beans over the tostada. Place a fried egg or two over the beans. Line the outside of the tostada with fried plantain, some chorizo. Put some salsa over the egg. Put sliced avocado on top of that. Sprinkle crumbled queso fresco over every thing. Sprinkle everything with fresh chopped cilantro.

Serves about four people....Serve with Tequila!



Enjoy....Eat well my friends.

1 comments:

Arlene said...

Keith, I think I had this dish at an authentic Mexican resturant in Fort Worth. Do you remember that breakfast place Pancho took us to during family reunion? The real Mexican place? with just a few flies?? I think I ordered this and it was delicious. Maybe i'll try your recipe!!


Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household