Huevos De Caja

Huevos De Caja – Candy Coated Culinista

It’s always funny that you never notice ingredients in the grocery store until you need it…

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 40 min.
Difficulty level is: Easy

From: Nopalito

Huevos De Caja

• 2 tbsp canola oil
• 2 homemade soft corn tortillas or store-bought
• 1 tbsp kosher salt
• 1 tbsp white vinegar or freshly squeezed lemon juice
• 4 eggs
• 1 cup Frijoles Negros Refritos or good quality refried beans, warmed
• ¼ cup salsa cilantro
• ¾ cup grated jack cheese
• Chopped cilantro leaves
Frijoles Negros Refritos
• 2 tbsp canola oil
• 1 medium white onion, finely chopped
• 1 can black beans drained.
• 1 ½ tsp dried organo
Salsa Cilantro
• 4 large tomatillos, husked and rinsed
• 1 jalapeno
• 1 clove garlic
• Salt
• 2 tbsp cilantro leaves, chopped
• 2 tbsp white onion, chopped

Huevos De Caja

1. Boil water and season with salt and vinegar.
2. Lower heat to a simmer.
3. Crack egg into a small bowl and ease into water.
4. Cook until the outsides are set and the inside is still runny, 3 to 4 minutes.
5. Remove using a slotted spoon and set aside.
6. In a small pan cazuelas or cast-iron skillet, place tortillas in pan followed by refried beans in a next shaped. Then tip poached eggs into centre and divide the salsa pouring on top.
7. Sprinkle jack cheese and bake in oven until completely melted for about 5 minutes.
8. Serve immediately and garnish with cilantro
Frijoles Negros Refritos
1. In a medium pot over medium-high heat, heat oil until hot.
2. Add onions and stir occasionally until a dark golden bron, 3 to 5 minutes.
3. Add in the oregano and let cook for another 1 to 2 minutes and let beans get hot.
4. Smash the bean mixture until slightly chunky.
5. Add a little water if need to reach the desired consistency.
Salsa Cilantro
1. Using a medium saucepan, combine tomatillos, jalapenos, garlic and enough water just to cover and season with salt.
2. Bring to a boil and then reduce to a simmer and let cook for 15 minutes, or until tomatillos and jalapenos begin to dull in colour.
3. Transfer mixture discarding the water to a blender and blend until salsa is smooth, but the seeds are still visible.
4. Pour into a bowl and chill.
5. Add in onions and cilantro just before serving.
6. Add additional salt if necessary.

• The recipe for Frijoles Negros Refritos calls for 1 cup canola oil; which I found to be a huge amount of oil even using the full 6 cups of black beans. I used 2 tbsp of canola oil with one can on black beans.
• I served mine with homestyle Mexican salsa, chipotle peppers in Adobo sauce.
• Purchase green Mexican salsa and add some cilantro if you don’t want to make Salsa Cilantro.
• You can also do step 6 & 7 using a frying pan and serve in a plate.

Please Enjoy

My thoughts
I have walked by the Mexican food section for many years in the same row with the Asian and Indian foods I pick up and yet I never saw them. I will start grabbing the Mexican salsa from now one instead of the Amaericanized salsa brands in the other aisle. This is another massive recipe. This book really serves a crowd and I’m happy I batched down the refried beans as I was only making it for this recipe. I used the leftover refried beans in some shrimp taco’s. I must say I made this recipe purely because the photo caught my eye; even though I didn’t think I liked refried beans and the last poached egg I made didn’t turn out the best. When this was a pleasant surprise with a runny egg served with two types of salsa, refried beans, adobo peppers. I served mine with some shrimp and with Agua de Jamaica and oh so tasty.

Huevos De Caja – Candy Coated Culinista

Classy Brunch : Poached Egg Practice #1

Poached Egg: Practice #1 - Candy Coated Culinista

Poached Egg: Practice #1 – Candy Coated Culinista

I have never poached an egg before and seeing many a Masterchef egg poaching challenge I thought this was going to be hard, but then I found this recipe on The Kitchn – and it seemed totally doable. Then I see the outcome and think nope something’s a little off here.

The Kitchn

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 4 min.
Difficulty level is: Easy

• 1 extra large egg
• 1 tbsp white vinegar
• Salt, to taste
• Black pepper, to taste

1. Using a medium saucepan filled two-thirds full with water and bring to a boil.
2. Once water has boiled, bring down to a simmer. (bubbles coming to the surface, but not a rolling bubble)
3. Crack an egg and place in a small measuring cup with a handle, so it will be easier to ease the egg into the saucepan.
4. Add the vinegar to the water.
5. Carefully ease the egg into the water and tip the egg out of the measuring cup.
6. Cook for 4 minutes.
7. Remove egg from the saucepan with a slotted spoon and pat dry if desired.
8. Season with salt & pepper and serve.

• If you want to poach two eggs at once, ensure the saucepan is big enough to accommodate two without crowding. Add an additional 30 seconds or so to the cook time if multiple eggs are in one saucepan.
• Serve with a croissant and sopressata wrapped asparagus.

Please Enjoy

My thoughts
For a first attempt it wasn’t quite bad. I did overcook the egg as I didn’t trust the cook time given and I trusted my eyes instead. I have always seen a swirling technique when poaching an egg, yet this recipe didn’t have that at all hmmmm. The yolk was more to the top then I think it should have been (possibly because of no swirling technique). In any event I’m proud of myself for tackling something I deemed too hard and will try it again with some excellent tips from a chef friend.

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