Ingredients with Measurements:
- 4 corn tortillas
- 4 large eggs
- 1/2 cup refried black beans
- 1/2 cup refried pinto beans
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco
- 1/4 cup diced white onion
- 1/4 cup diced tomato
- 1/4 cup sour cream
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Chipotle Sauce:
- 2 chipotle peppers in adobo sauce
- 1/2 cup tomato sauce
- 1/4 cup water
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a large skillet over medium heat. Add the refried black beans and pinto beans and cook until heated through, stirring occasionally.
3. In a separate skillet, heat the tortillas until they are slightly crispy.
4. In another skillet, cook the eggs to your desired doneness.
5. To make the chipotle sauce, combine the chipotle peppers, tomato sauce, water, olive oil, garlic, salt, and pepper in a blender or food processor. Blend until smooth.
6. To assemble the dish, place two tortillas on each plate. Spoon the refried black beans onto one tortilla and the refried pinto beans onto the other. Top each with an egg.
7. Drizzle the chipotle sauce over the eggs, dividing it evenly between the two plates.
8. Sprinkle the cilantro, queso fresco, onion, and tomato over the beans and eggs.
9. Serve with a dollop of sour cream on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Serves 2
Nutritional information:
- Calories per serving: 480
- Total fat: 28g
- Saturated fat: 9g
- Cholesterol: 370mg
- Sodium: 1080mg
- Total carbohydrates: 34g
- Dietary fiber: 9g
- Sugars: 6g
- Protein: 25g
Substitutions for ingredients:
- Flour tortillas can be used instead of corn tortillas.
- Any type of cheese can be used instead of queso fresco.
- Red onion can be used instead of white onion.
- Salsa can be used instead of diced tomato.
Variations:
- Add sliced avocado on top for extra creaminess.
- Use scrambled eggs instead of fried eggs.
- Add cooked chorizo or bacon for extra flavor.
Tips and tricks:
- Make sure to heat the tortillas until they are slightly crispy to add texture to the dish.
- Use a non-stick skillet to cook the eggs to prevent sticking.
- Adjust the spiciness of the chipotle sauce by adding more or less chipotle peppers.
Storage instructions:
- Store any leftover chipotle sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the dish, place it in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the dish on colorful plates to make it visually appealing.
- Garnish with extra cilantro and queso fresco.
Pairings:
- Serve with a side of Mexican rice or refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the chipotle sauce is too thick, add more water to thin it out.
- If the eggs are overcooked, they will be dry and rubbery. Cook them until the whites are set but the yolks are still runny.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to prevent foodborne illness.
Food history:
- Huevos Divorciados is a traditional Mexican breakfast dish that translates to "divorced eggs." The dish gets its name from the two different types of beans that are used to separate the eggs.
Flavor profiles:
- The dish has a spicy and smoky flavor from the chipotle sauce, which is balanced out by the creaminess of the beans and eggs.
Serving suggestions:
- Serve the dish for breakfast or brunch.
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Region: Mexican