Previous Post
Read on Mobile

Mexican Scrambled Eggs Recipe

  • Ingredients: 39
  • Serves: 2

Mexican scrambled eggs with butter, large eggs, , purchased taco or tostada shells, warmed.

Ingredients

  • 2 tbsps. butter
  • 5 large eggs
  • 3 tablespoons cream cheese, cut into small pcs.
  • 2 purchased taco or tostada shells, warmed

Rompope syrup

Cake

  • 5 large eggs
  • 3/4 cup sugar
  • 3/4 cup cake flour
  • 6 tbsps. unsalted butter, melted, cooled to lukewarm

Frosting

Fruits

  • 1/4 cup canola oil
  • 1 large ripe dark-skinned plantain, peeled, thickly sliced
  • 1 lb. tomatillos, husked, rinsed, coarsely chopped
  • 1 lb. plum tomatoes, coarsely chopped
  • 2/3 cup raisins flavorings
  • 1 large white onion, peeled, cut into 8 wedges
  • 12 large garlic cloves, unpeeled
  • 5 whole cloves
  • 1 tsp. whole black peppercorns
  • 5 whole allspice berries
  • 1 tsp. cumin seeds
  • 1/2 tsp. aniseed
  • 1 1-inch pc. canela* or cinnamon stick
  • 1 tsp. dried Mexican oregano
  • 1/2 tsp. dried thyme
  • 1 tsp. fine sea salt

Thickeners

  • 3 tbsps. canola oil
  • 1 3x2x1-inch bread slice from firm French roll
  • 3 5- to 6-inch-diameter corn tortillas, coarsely chopped
  • 6 oz. Mexican chocolate, chopped
  • 1/2 cup chopped piloncillo** or dark brown sugar
  • 2 cups low-salt chicken broth

Directions

  1. Step 1 Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl. Season salsa mixture with salt.

    For this step you will need

  2. Step 2 Melt butter in heavy medium skillet over medium-low heat. Whisk eggs, remaining 2 tablespoons cilantro, and 1 tablespoon water in large bowl.

    For this step you will need

  3. Step 3 Season with salt and pepper. Pour egg mixture into skillet. Add cream cheese pieces. Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes.

    For this step you will need

Nutrition information

Calories 497 Carbohydrates 25 g (8%)
Fat 35 g (53%) Protein 23 g (45%)
Saturated Fat 16 g (82%) Sodium 1,444 mg (60%)
Polyunsaturated Fat 4 g Fiber 6 g (26%)
Monounsaturated Fat 11 g Cholesterol 519 mg (173%)
Next Post
Previous Post
Read on Mobile

Mexican Scrambled Eggs Recipe

  • Ingredients: 24
  • Serves: 6

Mexican scrambled eggs with eggs, salt, pepper, vegetable oil, 5-to 6-inch corn tortillas, cut into 2×1/4-inch strips, chopped green onions, minced seeded jalapeño chili, shredded monterey jack cheese, chopped seeded tomatoes, chopped fresh cilantro.

Ingredients

  • 12 eggs
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup vegetable oil
  • 4 5-to 6-inch corn tortillas, cut into 2×1/4-inch strips
  • 1/4 cup chopped green onions
  • 1 tbsp. minced seeded jalapeño chili
  • 1 cup shredded Monterey Jack cheese
  • 1 cup chopped seeded tomatoes
  • 1/3 cup chopped fresh cilantro

For dough

  • 1 cup plus 2 tbsps. warm water
  • a 1/4-ounce package active dry yeast
  • 1/2 tsp. sugar
  • 3 tbsps. peanut oil
  • 2 1/3 cups all-purpose flour
  • 2/3 cup cornmeal plus additional for sprinkling pizza pan
  • 1 tsp. salt
  • 1/2 tsp. ground cumin

For sauce

  • *available at Mexican markets, some specialty foods shops, and some supermarkets

Accompaniments:

  • Accompaniments:Guacamole orFresh Tomato Salsa

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 Whisk eggs, salt and pepper in large bowl until well blended. Heat oil in 12-inch nonstick skillet over medium-high heat.

    For this step you will need

  2. Step 2 Working in batches, add tortilla strips; cook just until softened, about 15 seconds per batch. Drain on paper towels.
  3. Step 3 Add green onions and chili to skillet; stir 2 minutes. Reduce heat to medium. Add eggs and tortilla strips to skillet and stir until almost set, about 4 minutes.

    For this step you will need

  4. Step 4 Add cheese, tomatoes and cilantro. Stir until eggs are set and cheese melts, about 1 minute. Serve immediately.

    For this step you will need

Nutrition information

Calories 430 Carbohydrates 10 g (3%)
Fat 33 g (50%) Protein 24 g (48%)
Saturated Fat 12 g (62%) Sodium 792 mg (33%)
Polyunsaturated Fat 4 g Fiber 2 g (6%)
Monounsaturated Fat 14 g Cholesterol 415 mg (138%)
Next Post