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Breakfast | |
| 4 corn tortillas 1/2 cup salsa rojo (or enchilada sauce, recipe follows) 1/2 cup black beans 1/4 cup queso fresco 1/4 cup shredded white cheddar 4 eggs 1/2 cup chunky salsa (recipe follows) 1/4 cup guacamole 1/4 cup sour cream Chunky Salsa 2 cups roma tomatoes, chopped 1/4 cup onion, chopped 1 fresh jalapeno, seeded and chopped 1 fresh Anaheim chile, roasted, peeled and chopped 1 cup fresh or frozen corn kernels 1 clove garlic, chopped Juice from 1 fresh lime Chopped cilantro to taste salt and pepper to taste Salsa Roja 3 tablespoons olive oile 1/4 cup onion, chopped 1 clove garlic, chopped 1 serrano or jalape�o chile pepper, chopped 2 cups tomatoes, peeled, seeded and chopped 2 teaspoons dried oregano Salt and pepper, to taste 1/4 cup cilantro, chopped (optional) | |
| Make chunky salsa, by mixing all ingredients and setting aside for at least one hour (longer the better) Make Salsa Roja. Heat the oil in a saucepan over medium heat. Add the onion, garlic and chile and saut� for 2 to 3 minutes, or until the onion is translucent and mixture is fragrant. Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and let cool. Puree in a blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve. Makes 2 cups. Flash fry the tortillas in hot oil till just crisp. Set two on each serving plate. Top with black beans and enchilada sauce. Combine queso fresco and white cheddar and layer on top. Place under the broiler till cheese melts and starts to brown. Fry eggs to desired doneness and place on top. Garnish with chunky salsa, sour cream, and guacamole. Serve at once. Serves 2. (Can be easily multiplied for more servings.) | |
Unrated | |
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