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

Ingredients
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

Assembly
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.

Tips
• 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

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Cinqo De Mayo: Chorizo & Chicken Tortilla Soup

Cinqo De Mayo: Chorizo & Chicken Tortilla Soup - Candy Coated Culinista

Cinqo De Mayo: Chorizo & Chicken Tortilla Soup – Candy Coated Culinista

Feeling in a Mexican mood, but not in the typical way I thought let me try to make a Mexican inspired soup. With Cinqo de mayo this week I thought a Mexican dish should be made.

Yield/Serving: 6-8
Prep Time: 40 min.
Cook Time: 1 hr.
Difficulty level is: Medium

Ingredients
Soup
• 5 chicken thighs
• 1 tbsp vegetable olive oil
• Cumin
• Chilli powder
• Cayenne pepper
• Red pepper flakes
• Paprika
• Garlic powder
• Sea salt
• 2 chorizo sausages
• 1 large onion, diced
• 1 large green pepper, diced
• 4 cloves garlic, minced
• 796 ml can of tomatoes, rough chopped
• 900 ml vegetable stock
• 3 tbsp tomato paste
• 4 cups water
• 540 ml black beans
• 540 ml chic peas
• 340 ml corn
• Handful of cilantro, rough chop
• 1 tortillas , cut into strips and fried
Garnish
• Sour cream
• Diced avocado

Assembly
1. In a frying pan over medium-high heat fry chicken thighs and season with cumin, chilli powder, red pepper flakes, paprika, garlic powder, and sea salt until cooked.
2. In another frying pan over medium-high heat frying chorizo sausages until cooked.
3. Using a large stock pot with a little vegetable oil sauté onion, green pepper and garlic for a minute or two and add in the tomatoes.
4. Add water black beans, chic peas, corn and cook over medium high heat for 60 minutes; stirring occasionally.
5. Shred the chicken and break the chorizo into pieces and add into the stock pot in the last 30 minutes.
6. At the last minute add cilantro.
7. Cut tortilla in small strips and fry until just crispy and put on a paper towel to drain and set aside.
8. Ladle soup into a bowl and add some diced avocado and tortilla pieces and serve with a dollop of sour cream.

Please Enjoy

My thoughts
Even though there were lots of spices I found this recipe lacked flavour and I couldn’t get it to be as seasoned as I’d like. Next time I will have to over season to get this to where I want it to be or perhaps I was feeling a little under the weather and the seasoning was fine.

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