Friday, March 24, 2006
I'd been looking through Andy's Mexican food porn cookbook because it has delicious looking pictures. I knew I had two links of chorizo left over in the freezer and half a bag of frozen peas leftover from Arroz Con Pollo, so I decided to make Eggs Mutulenos.
1 can black beans
1 clove garlic
1/2 small onion
2 links chorizo
1/2 bag frozen peas
1 green onion
salt & pepper
handful of grape tomatoes, sliced in half
In a saucepan combine the can of black beans, the chopped garlic and the 1/2 onion chopped, as well as a little hot sauce. Simmer on low.
Wrap the tortillas in foil and heat in the oven or toaster oven until warm.
My chorizo needed to be peeled of it's skin before being chopped. Add the chorizo to a frying pan to render it's oil. Remove when crisp to a paper towel lined plate. Drain most of the chorizo oil.
Defrost the peas under running cold water and drain. Put in a bowl, add the sliced tomatoes, the sliced green onion and a little lemon juice, salt and pepper, set aside.
Carefully crack to eggs into the pan with the remaining chorizo oil. Fry until crisp on the bottom and the white is totally set on top.
To build this dish, put the warm tortilla on the bottom of the plate, add a large spoonful of the beans, the fried egg and top with the crispy chorizo and more hot sauce. Spoon the peas and tomato mixture around the egg. You can add cheese too, we borrowed a little Monterey jack from Steph.