Mexican Breakfast

Sam Choy
By Sam Choy
Wednesday - June 01, 2005
| Share Del.icio.us

This week on Sam Choy’s Kitchen, Veronica Macciess of Sinaloa Hawaiian Tortillas prepares the following delicious Mexican breakfast.

SOPITAS CON HUEVO TORTILLA CRISP WITH EGGS

• 1⁄4 cup vegetable oil
• 2 Sinaloa corn tortillas, white or yellow corn (you may also use any other type of tortillas, including low-fat tortillas)

For Topping
• 2 large eggs
salt, to taste
• 3 tablespoons fresh salsa
• 1 tablespoon finely chopped white onion
• 1 tablespoon crumbled queso fresco

Tear Sinaloa tortillas into small bite-size pieces, set aside.

In a large skillet, heat the oil and fry the tortillas until they are lightly crispy and golden brown.

Leaving the tortillas sopitas in the pan, drain off all but about 1 tablespoon of the oil. Beat the eggs together with salt and slowly add them to the tortillas sopitas in the pan. Stir the eggs over medium heat until they are set. Serve the sopitas topped with salsa and sprinkled with onions and cheese.

Makes one serving.


HUEVOS RANCHEROS
• 2 Sinaloa corn tortillas, yellow or white (flour tortillas may be used or low-carb tortillas)
• 2 tablespoon vegetable oil
• 4 large eggs
Salsa Ranchera (see recipe below)

In a skillet heat oil and lightly fry the tortillas on both sides; do not over-fry. They should not become crisp. Drain Sinaloa tortillas on a paper towel and place onto a warmed dish.

In the same skillet add more oil if necessary, fry the eggs sunnyside up. Place warm tortilla onto a plate and serve eggs on the top of the tortillas. Cover the eggs with the warmed ranchera sauce, garnish with crumbled cheese. Serve with refried beans or potatoes, and extra warm tortillas.

For Salsa Ranchera (simple tomato salsa):
• 3-4 medium tomatoes, chopped
• 2-3 Serrano chilies or any fresh hot green chilies
• 1 garlic clove, roughly chopped
• 2 tablespoons vegetable oil
• 2 tablespoons chopped onions
cilantro leaves, chopped (optional)
salt, to taste

Heat the oil in a saucepan and place tomato, Serrano chilies, garlic, onions and cilantro into pan. Cover and sauté for three-four minutes allowing all flavors to come together. Cook over brisk heat for about five minutes, stirring until the sauce has reduced a little and is well-seasoned.

Makes two servings.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Commenting is not available in this weblog entry.
Sign Up for MidWeek newsletter Times Supermarket
Foodland

 

 



 

 



Hawaii Luxury
Magazine


Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge