DESAYUNO MEXICANO words: Lisa Holderness \\\ photos: Scott Little \\\ food styling: Dianna Nolin
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2 { breakfast} DESAYUNO MEXICANO words: Lisa Holderness \\\ photos: Scott Little \\\ food styling: Dianna Nolin In Mexico, breakfast often means a cup of café and a quick stop at la panadería (the bakery) for a crusty roll or sugar-topped concha roll. When time allows, Mexicans slow down and embrace breakfast s lively flavors and traditional ingredients, whether at a restaurant with friends or en casa (at home). Tortillas serve as a base for countless egg-and-meat creations, potatoes and beans abound, and chile-seasoned sauces kick up a bit of eye-opening heat. Mexicans round out the characteristic dishes with bountiful platters of fruta fresca (fresh fruit) and steaming cups of bebidas calientes (warm drinks), creating a hearty meal worth an early rise. 99
3 \ \ Frugal Mexican cooks prepare this skillet breakfast as a way to use up stale corn tortillas. Cut tortillas into strips, toast them in the oven, and stir them into this comforting chipotle-seasoned chicken and tomato medley. CHIcKen CHIlaquILes Prep: 40 minutes Bake: 5 minutes Oven: 50 F 0 6-inch corn tortillas tablespoon vegetable oil cup chopped onion ( small) 2 cloves garlic, minced teaspoon dried Mexican oregano or dried oregano, crushed ounce cans diced tomatoes to 2 canned chipotle chile peppers in adobo sauce, finely chopped,* plus teaspoon of the adobo sauce 4-ounce can reduced-sodium chicken broth 2 cups shredded cooked chicken 4 teaspoon cracked black pepper cup crumbled queso fresco, Cotija, or feta cheese (4 ounces) Fresh cilantro sprigs 4 cup sour cream tablespoon milk Preheat oven to 50 F. Cut tortillas into -inch strips. Spread strips evenly on two large baking sheets. Bake for 5 minutes. Cool. Reserve a few strips for garnish. 2 In an extra-large skillet, heat oil over medium-high heat. Add onion, garlic, and oregano; cook for minutes or until onion is softened, stirring occasionally. Add tomatoes and chile pepper plus reserved adobo sauce. Bring to boiling; cook and stir for minute. Add broth; return to boiling. Simmer, uncovered, for 5 minutes. Add chicken and black pepper; heat through. Gradually stir tortilla strips into chicken mixture; heat through. Remove skillet from heat; sprinkle chilaquiles with cheese. Garnish with cilantro and reserved tortilla strips. Combine sour cream and milk; serve with chilaquiles. makes 6 servings. *Test KITCHen TIP: Because chile peppers contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your hands do touch the peppers, wash them well. per serving: 5 cal., 2 g fat (4 g sat. fat), 59 mg chol., 72 mg sodium, 0 g carbo., 4 g fiber, 2 g pro. 00
4 Scrambled Egg molletes Prep: 0 minutes Broil: 4 minutes bolillos (Mexican rolls) or large crusty hard rolls 2 tablespoons butter, melted ounces uncooked chorizo sausage, casings removed if present 2 of a 6-ounce can refried beans (about cup) 8 eggs 2 tablespoons milk 2 teaspoon chili powder pinch salt tablespoon butter medium avocado, halved, seeded, peeled, and sliced 4 cup shredded Chihuahua or Monterey Jack ( ounces) 4 cup purchased salsa (optional) Preheat broiler. Slice each roll in half horizontally. Brush cut sides of rolls with the 2 tablespoons melted butter. Place rolls, cut sides up, on a baking sheet. Broil 5 inches from the heat for to 2 minutes or until golden brown; set aside. 2 In a large skillet, cook chorizo over medium heat until browned, using a wooden spoon to break up meat as it cooks. Drain well on paper towels; set aside. Spoon refried beans into a small microwave-safe bowl. Microwave on 00% power (high) for about 2 minutes or until heated through, stirring once. 4 In a medium bowl, combine eggs, milk, chili powder, and salt. Beat lightly with a fork. In a large nonstick skillet, melt the tablespoon butter over medium heat. Add egg mixture and chorizo; cook for 2 to minutes or until egg mixture is cooked through but still glossy and moist, lifting and folding the mixture with a spatula as needed while cooking. 5Spoon beans onto cut sides of roll halves; spread beans evenly. Place roll halves on a baking sheet. Top beans with eggs, avocado, and cheese. Broil 5 inches from the heat for minutes or just until cheese is melted and bubbly. If desired, serve molletes with salsa. Makes 6 servings. per serving: 48 cal., 27 g fat ( g sat. fat), 25 mg chol., 7 mg sodium, 29 g carbo., 4 g fiber, 2 g pro. 0
5 Eggs Motuleños Start to Finish: 45 minutes tablespoons butter 2 very ripe plantains (peels should be black), peeled and cut into 4-inch slices 6 thin slices cooked country-style ham (5 ounces) 6 eggs 2 cups refried black beans or one 5-ounce can black beans, rinsed and drained 6 or 2 purchased tostada shells, warmed according to package directions, or 6 or 2 corn tortillas roasted Tomato Sauce or 2 cups purchased salsa 4 cup frozen peas, cooked according to package directions 2 to 4 cup crumbled queso fresco Line a platter with paper towels; set aside. In a large skillet, melt tablespoon of the butter over medium heat. Add one-fourth of the plantain slices, arranging slices in a single layer. Cook until golden brown on both sides, turning once. Transfer to prepared platter; cover with foil to keep \ \ You can fry your own tortillas for the tostada shells in this recipe. In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Add six 6-inch tortillas, one at a time, to hot oil. Cook for about minute, turning once. Drain tortillas on paper towels. warm. Repeat with the remaining plantain slices, adding another tablespoon of the butter when needed. 2In the same skillet, cook the ham until heated through and lightly browned, turning once. Transfer to the platter with the plantains. In the same skillet, melt the remaining tablespoon butter. Break eggs into skillet, in batches if needed. Reduce heat to low; cook eggs, covered, for 2 to 4 minutes or until whites are completely set and yolks start to thicken. Remove from skillet; keep warm. Meanwhile, place whole black beans, if using, in a small bowl; mash with a potato masher or fork. Spoon refried beans or mashed beans into a small microwavesafe bowl. Microwave, covered, on 00% power (high) for to 2 minutes or until heated through, stirring once. (Or spoon beans into a saucepan; cook and stir over medium-low heat until heated through.) 4 Spread about 2 tablespoons of the beans on each of six of the tostada shells or tortillas. If desired, place each beanspread tostada shell or tortilla on top of a plain tostada shell or tortilla. Top beanspread tostada shells or tortillas with warm ham slices, fried eggs, and Roasted Tomato Sauce or salsa. Sprinkle with cooked peas and cheese. Serve with the plantains. Mmakes 6 servings. Roasted TomaTO Sauce: In a large saucepan, heat tablespoon vegetable oil over medium heat. Add cup chopped onion and clove garlic, minced; cook for to 4 minutes or until onion is tender. Add one 4.5-ounce can fire-roasted diced tomatoes with green chiles and 2 teaspoon ground cumin. Bring to boiling; reduce heat to low. Simmer, uncovered, for about 2 minutes or until sauce is slightly thickened. Makes 2 cups sauce. per serving: 42 cal., 9 g fat (7 g sat. fat), 240 mg chol., 97 mg sodium, 50 g carbo., 6 g fiber, 20 g pro. 02
6 Huevos Rancheros Start to Finish: 40 minutes Oven: 00 F tablespoons olive oil or vegetable oil 5 6-inch corn tortillas 2 cup chopped onion ( medium) 2 cloves garlic, minced 4.5-ounce can diced tomatoes, drained to 2 canned chipotle chile peppers in adobo sauce, chopped (see tip, page 00), or half of a 4-ounce can diced green chile peppers, drained 2 tablespoons snipped fresh cilantro 4 teaspoon ground cumin 8 eggs tablespoon water 2 cup shredded Monterey Jack cheese or crumbled queso fresco (2 ounces) sliced green onions (optional) Preheat oven to 00 F. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Dip tortillas, one at a time, into oil just until hot. Drain on paper towels (do not stack), reserving oil in skillet. Keep four of the tortillas warm on a baking sheet in oven. Set aside remaining tortilla. 2 For salsa, add onion and garlic to the skillet; cook over medium heat for 2 to minutes or until tender. Stir in tomatoes, chile peppers, cilantro, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Transfer mixture to a blender or food processor. Tear reserved tortilla into pieces; add to blender or food processor. Cover; blend or process until mixture forms a coarse puree. Keep warm. In the same skillet, heat the remaining tablespoon oil over medium heat. Carefully break eggs into skillet. When whites are set and edges turn white, add the water. Cover skillet and cook eggs to desired doneness ( to 4 minutes for soft-set yolks or to 5 minutes for firm-set yolks). 4 To serve, place a warm tortilla on each of four serving plates. Top each with two fried eggs. Spoon warm salsa over eggs; sprinkle with cheese. If desired, garnish with green onions. Makes 4 servings. per serving: 4 cal., 26 g fat (7 g sat. fat), 47 mg chol., 97 mg sodium, 27 g carbo., g fiber, 20 g pro. 0
7 Serve Papas con Chorizo (Potatoes with Sausage) atop warmed corn tortillas with Spicy Salsa Verde (see recipe, page 44) and sour cream to make a meal. 04
8 Papas con Chorizo Start to Finish: 45 minutes pound tiny new potatoes 8 ounces uncooked Mexican chorizo,* casings removed if present cup chopped onion ( small) 2 cup chopped red and/or yellow sweet pepper 2 teaspoon ground cumin ground black pepper (optional) Cut each new potato in half. Cut each half into thirds to form uniform bitesize pieces. Place potatoes in a single layer in a microwave-safe casserole; add 2 tablespoons water. Microwave potatoes, loosely covered, on 00% power (high) for about 8 minutes or until tender, stirring once. (Or in a large covered saucepan, cook potatoes in enough salted boiling water to cover for about 0 minutes or until tender). Drain and set aside. 2 In a large skillet, cook chorizo over medium-high heat until cooked through and no longer pink, using a wooden spoon to break up meat as it cooks. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; set aside. Reserve tablespoon of the drippings in skillet. Add the onion to the drippings in skillet; cook for minute. Add cooked potatoes, the sweet pepper, and cumin; cook for about 8 minutes or until potatoes are golden brown and vegetables are tender, stirring frequently. Add cooked chorizo; heat through. If desired, season to taste with black pepper. Makes 6 servings. *Test KITCHen TIP: Mexican and Spanish chorizo are not the same thing. Mexican chorizo is made from ground fatty pork and seasoned with chile peppers. You can find it in casings or without casings. Spanish chorizo is generally a cured smoked sausage seasoned with pimiento. per serving: 25 cal., 5 g fat (5 g sat. fat), mg chol., 47 mg sodium, 5 g carbo., 2 g fiber, g pro. 05
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