“Huevos a la cazuela” or Casserole eggs recipe (6 servings)
An explosion of flavor and color, these eggs are perfect for a weekend brunch.
Photo: Enriqueta Lemoine
- 6 eggs
- 6 corn tortillas, toasted
- 2 tablespoons oil
- 1 cup of chopped onion
- 2 garlic cloves, minced
- 1 cup of red pepper, chopped
- 1 jalapeño pepper, seeded and deveined, minced
- 2 cups tomatoes, minced
- salt and pepper
- fresh cilantro or coriander
In a deep frying pan or skillet, heat the oil over medium heat, and make your own sofrito: sauté the onion, garlic, paprika, jalapeño and minced tomatoes for about 10 minutes. Cover and reduce the heat to medium-low and cook for 15 more minutes. Season with salt and pepper. Preheat the oven to 350˚F. With a wooden spoon make 6 circles in the sofrito and place an egg in each one. Be careful: the yolks should not break. Put the skillet or frying pan in the oven for 10-12 minutes. Put a tortilla on each plate and one egg on each tortilla. Garnish with fresh cilantro or coriander.
Cilantro rice recipe (6 servings)
This rice is the perfect side dish.
- 1 tablespoon olive oil
- 1 cup of rice
- 1 garlic clove, minced
- 2 cups of boiling water
- lime zest
- 1 teaspoon salt
- ½ cup chopped cilantro or coriander
- Fresh lemon juice
Heat the oil in a saucepan over medium heat and sauté the rice for 1-2 minutes, stirring constantly. Add the garlic and sauté for 1 minute. Add the water, salt and lime zest peel and stir. Once it boils, lower the heat to a minimum. Cook covered for 12 minutes. Remove from heat. Add the cilantro and lemon juice, stir with a fork, cover and let stand for about 10 minutes. Serve hot.
Black bean soup recipe (8 servings)
You can use this soup as a base for refried beans or add to multiple Hispanic traditional dishes.
- 1 bag of black beans
- 8 cups of water
- 4 slices of bacon cut into ¼ inch strips
- 1 medium onion, chopped
- ½ red pepper, chopped
- ¼ cup of brown sugar
- 1 teaspoon cumin
- cilantro or coriander
In a pot over medium heat, add the water and cook the beans for an hour the day before. Remove from heat and leave the pot covered overnight. The next day, in a pan, cook the bacon over medium heat until golden brown, about 5 minutes. Add the onion and garlic and sauté until they wilt, about 5 minutes. Add the paprika and cook for 5 more minutes. Add this mix to the pot with the beans and water. Cover and cook over medium heat for 30 minutes. Lower the heat, add the cumin and the brown sugar. Cook over medium heat for an hour or until the beans are soft. Add salt to taste. Serve with avocado and cilantro.
Chipotle noodle soup recipe a.k.a “Sopa seca de fideos con chipotle” (6 servings)
This is a very easy recipe that has a slightly smoky flavor, thanks to the chipotle.
- ¼ cup olive oil
- 1 cup chopped onion
- 2 cups chopped tomatoes
- 2 tablespoons chopped chipotle peppers
- 1 package of angel hair noodles
- 2 cups of chicken broth
Heat two tablespoons of oil in a pan over medium heat, and sauté the chopped onion for 2 minutes. Add the chopped tomatoes and sauté for 2 more minutes. Add the chipotle and stir. Once the mix boils, lower the heat to medium-low and cook for about 10 minutes. Meanwhile, in a deep pan or covered pan, heat the remaining oil and sauté the noodles until they begin to brown. Turn the noodles over, to brown on the other side. Distribute the sauce evenly over the noodles. Add the broth and cook covered for 5 minutes. Remove from heat and let stand for 5 more minutes. Serve hot.