Thanks to my sister, Kristine, for some of tonight's commentary:
Para la cena esta noche, combiné algunas cosas para hacer mi propia versión de Huevos Divorciadazos. La comida se derive de Huevos Rancheros pero parece más interesante. Espero que te disfrutes esta comida divertida y deliciosa por lo cual se puede servir como desayuno, almuerzo o cena. La escritora de esas frases españoles es mi hermana Kristine, quien es una mujer muy bonita e inteligente.
For dinner tonight, I’m combining a few things to make my own version of Huevos Divorciadazos. This meal is derived from Huevos Rancheros, but looks, and tastes, a little more interesting! Huevos rancheros is traditionally fried eggs on top of a tortilla, covered with salsa, then served with refried beans and rice. What makes the eggs “divorced” is they are separated on the plate, and topped with different salsas, and divided by the rice and/or beans. The two salsas used are a traditional tomato salsa, and a tomatillo salsa. I added peppers and onions to this dish too, so I’d have more vegetables. I chose poblanos to go with the tomatillo salsa, and red bell peppers to go with the tomato salsa. I roasted the peppers, peeled them, and sliced them. For the rice, I made cilantro-lime rice, one of my favorite ingredients at Chipotle. I used plain black beans rather than refried, since I had those last night. I hope you enjoy this fun and festive dish, which can be a great brunch, lunch, or dinner!
½ c. tomato salsa (jarred or homemade)
½ c. tomatillo salsa (jarred or homemade)
4 eggs4 corn tortillas
1 can of black beans, drained and rinsed
½ tsp. salt
1 tsp. cumin
¼ c. chicken stock
1 cup of prepared white rice
1 tbsp. minced cilantro
1 lime, juiced
2 red bell peppers, roasted, peeled and sliced
2 poblano peppers, roasted, peeled and sliced
6 roma tomatoes, blanched and peeled
1 small onion, chopped
3 garlic cloves
2 jalapenos, chopped
1 lime, juiced
Add garlic, jalapenos, and onion to a food processor, pulse until finely chopped. Add remaining ingredients, pulse until it reaches desired consistency.
For the Tomatillo Salsa:
6 tomatillos, washed
1 small red onion, chopped
2 cloves garlic, chopped
Juice of 1 lime
In a food processor, chop onions and garlic, add tomatillos and pulse until desired consistency. Season with salt and pepper, squeeze in lime juice.
Combine beans, stock, salt and cumin in a small pot set on low, cover and bring to heat.
Fry up eggs in a pan to desired doneness (no runny center for us!)
In 2 other small pans, heat salsas over low.
Plate rice and beans across the middle of the plate.
Warm tortillas, and place one on either side.
Plate one egg on each, then top with strips of peppers, and finally salsas.