JUDY'S HUEVOS MEXICANOS
- 2 Tbsp. chopped onion
- 2 cloves garlic
- 1/2 tsp. ground cumin
- 4 whole cloves
- 1/4 tsp. dried thyme
- 4 Tbsp. water
- 1/2 cup oil
- 1-1/2 cups chopped tomatoes (can use fresh, frozen or canned, drained well)
- 1/2 cup tomato sauce
- 1/4 cup chopped green chiles (add some Jalapenos for more heat if desired)
- 1 tsp. salt
- 4 corn tortillas
- 2-4 eggs (I use 3, scrambled,)
- 4 Tbsp. refried beans
- 4 Tbsp. diced ham
- Grated cheddar or Jack cheese (optional)
In a blender, puree the first six ingredients. Strain. Heat two tablespoons oil in a small saucepan, add the puree and stir for one minute. Add tomato, chiles, tomato sauce and salt and cook for five minutes. Heat the remaining oil in a skillet. Fry each tortilla for 30 seconds, turning if necessary. Pour off most the oil, add eggs and fry or scramble until set.
Place a tortilla on a plate. Spread with half the beans and place eggs on top. Cover with the other tortilla, spoon the tomato salsa on top and garnish with ham and cheese. Repeat to make two servings.
CHEESE OMELET WITH POBLANO SAUCE
- 1/3 cup chopped chile Poblano
- 1/3 cup creme fraiche or sour cream
- salt
- 1/8 tsp. ground pepper
- 2 eggs
- 1 Tbsp. butter
- 1/4 cup grated Cheddar or Jack cheese
In a blender, puree the poblanos with the sour cream. Add salt to taste and heat the sauce in a saucepan just until heated. Do not boil! Set aside.
Add half a teaspoon salt and the pepper to the eggs and beat lightly. Melt the butter in a small skillet. When hot, add eggs. When set (edges can be lifted easily), place the cheese on one side and roll up and cook until the cheese begins to melt. If the egg starts to brown, lower the heat. Place on a plate and cover with the hot chile cream. Serves one or two. Can easily be doubled, etc.
HOMEMADE CREME FRAICHE: (Needs to be prepared one to two days in advance)
