Pairs well with Huevos Divorciados
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Huevos Divorciados
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A traditional Mexican breakfast dish featuring fried eggs on corn tortillas, surrounded by two types of salsa (salsa roja and salsa verde) and served with mashed pinto beans.
01:45:00 total
Serves 4
medium
Breakfast
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🍋
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🌶️
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Ingredients
- corn tortillas - 8
- eggs - 8 (fried)
- tomatoes - 4 (cut in half)
- white onions - 3 (peeled and halved)
- garlic - 3 cloves (peeled and crushed)
- dried pasilla chillies - 3 (deseeded)
- tomatillos - 700g (700g (24.6 oz) tin, drained for salsa verde)
- jalapeño - 1
- coriander (cilantro) - 1 bunch (1 bunch, save some for garnish)
- lime - 1 (juice of)
- pinto beans - 120g (soaked overnight, 120g (4.2 oz))
- bay leaf - 1
- salt - to taste (to taste)
Instructions
- Prepare Salsa Roja: Add the tomatoes, two of the onion halves, and the garlic to a dry pan over high heat. Toast the chillies in a separate pan for 1–2 minutes until fragrant, then soak them in boiling water. Blend the charred vegetables and soaked chillies with water to desired consistency, season with salt.
- Prepare Salsa Verde: Blend drained tomatillos with jalapeño, 80% of the coriander, lime juice, and a pinch of salt to desired consistency. Refrigerate until ready to use.
- Cook Beans: Cook soaked beans with the remaining onion half, bay leaf, and salt in a pressure cooker for 25 minutes or simmer in a pot for about 1.5 hours until tender. Mash and adjust seasoning.
- Assemble Dish: Toast tortillas, fry eggs, and place on plates. Top each with a fried egg, surround with both salsas, and serve with mashed beans on the side. Garnish with fresh coriander.
