Entrees Mexico

Jalisco-style eggs-Mexico

Many people don’t know that the country of Mexico is divided into states, 31 total plus a Federal District (similar to the United States’ District of Columbia). I’ve been lucky enough to have visitedΒ  four plus the Federal District (home to the capital of Mexico City) and for a red headed gringa at least I think that’s pretty impressive since three of them (plus the Federal District) are located smack in the middle portion of the country, hundreds of miles from any coastline which is where most Americans tend to go when visiting Mexico (i.e. the Yucatan state which is home to Cancun or the Jalisco state which is home to Puerto Vallarta). While I can’t say I want to see all of the Mexican states, there are still plenty others I would like to visit-Campeche, Oaxaca, Jalisco. Un dΓ­a (one day).

I love eggs and anything that pairs eggs and tortillas is simply sublime in my opinion. Although I have no problem returning to beloved past recipes (i.e. huevos rancheros), I love even more trying out new ones so this past week I made an eggs dish for dinner that is from the Jalisco state of Mexico. It was really tasty (albeit a bit messy) and I even adhered to the recipe as I included avocado which for me is a big deal since I really don’t like the taste of them. Served with lime rice, it was an authentic and delicious Friday night meal.

Jalisco-style eggs
recipe via Best Ever Mexican-A Collection of Over 100 Essential Recipes

4 soft corn tortillas

1 avocado

lime or lemon juice, for tossing

6 oz fresh chorizo sausage, sliced or diced

2 tbsp. butter or water, for cooking

4 eggs

4 tbsp. crumbled feta cheese

salsa of your choice

1 tbsp. chopped fresh cilantro

1 tbsp. finely chopped scallions

-Heat the tortillas in an unoiled nonstick skillet, sprinkling them with a few drops of water as they heat; wrap the tortillas in foil or a clean dish towel as you work to keep them warm. Alternatively, heat through in a stack in the skillet, moving the tortillas from the top to the bottom so that they warm evenly. Wrap to keep them warm.

-Cut the avocado in half around the pit. Twist apart, then remove the pit with a knife. Carefully peel off the skin, dice the flesh, and toss in lime juice to prevent discoloration.

-Heat a separate skillet, add the chorizo, and cook until browned, then arrange on each warmed tortilla. Keep warm.

-Meanwhile, heat the butter or water in the nonstick skillet, break in an egg, and cook until the white is set but the yolk is still soft. Remove from the skillet and place on top of one tortilla. Keep warm.

-Cook the remaining eggs in the same way, adding to the tortillas.

-Arrange the avocado, cheese, and a spoonful of salsa on each tortilla. Add the cilantro and scallions and serve.

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