Prep 20 mins
Cook 1 hr
I just came back from my honeymoon in Puerto Vallarta and have been craving Mexican ever since! I turned on America's Test Kitchen and this is what they were making today! Looked so good, I had to quickly jot down the recipe and post here for safe keeping. They said that it's important to make your own ingredients instead of buying store bought beans or salsa if you want the authentic Mexican flavors. Here's the recipe!
For the Salsa
- 10 roma tomatoes, cored and halved
- 4 jalapeno peppers, seeded and halved
- 1⁄2 onion, peeled and cut into wedges
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh lime juice
- salt and pepper
For the refried beans
- 2 (15 ounce) cans black beans
- 1 tablespoon bacon fat
- 1 small onion, finely chopped
- 2 jalapeno peppers, seeded and diced
- 2 garlic cloves, minced
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon salt
For the tortillas
- 4 flour tortillas or 4 corn tortillas
- olive oil
- 4 eggs
- For the Salsa: Toss the first 8 ingredients together in mixing bowl, then spread out onto a baking pan and roast in preheated 375°F oven for 40 minutes.
- For the Beans: Pulse beans 10 times in food processor. Heat bacon fat made from cooking one slice of bacon chopped and strained. Add onion, jalepeno peppers, and garlic. Cook until tender (about 5 minutes). Stir in cumin and salt. Add beans and heat through.
- Take out the roasting vegetables for the salsa and let cool for 10 minutes.
- Raise temperature in oven to 450°F.
- For the Tortillas: brush both sides of the tortillas with olive oil and sprinkle with salt. Place on baking pan and cook in oven for 5 minutes or until lightly browned and crisp. Flip over and cook 2-3 minutes more.
- Continue the salsa: 1st pulse onions and peppers in food processor for 10 seconds. Add the tomatoes and pulse an additional 10 seconds. Add cilantro and lime juice.
- For the eggs: Heat salsa in frying pan to simmer then turn off heat. Make 4 wells in the salsa crack the eggs into them (or first crack each egg into a bowl to be sure not to get any shells into the salsa). Season each egg with salt and pepper and heat on medium low 3-4 minutes for runny eggs or 5-7 minutes for well done eggs.
- Place tortilla on plate, top with egg and salsa and serve beans on the side. garnish with fresh cilantro and a lime wedge.
exactly what i was looking for!! i will try this tonight...yes, for dinner...that's how much of a crave i have! thanks!! :)