Eggs Sonora Recipes

AUTHENTIC MACHACA CON HUEVOS

Steps:

• In a small bowl, add the 5 eggs and season with salt & pepper to taste. Scramble with a fork and set aside
• In a large skillet, heat two tablespoons of oil over medium heat. Add the onions and chile verde. Cook for 3 minutes or until soft.
• Add the tomatoes and cook and cook for two more minutes. Then add the machaca and mix to combine well.
• Add the scrambled eggs and cook until eggs are no longer runny.
• Serve warm with tortillas and beans

SONORA SCRAMBLE

Steps:

• Cook the onion and pepper in a skillet in the butter until the onion is translucent.
• Add tomatoes.
• simmer 5 minutes.
• Add the eggs.
• Cook like scrambled eggs.
• When cooked sprinkle the cheese over the eggs and allow it to melt.
• Serve warm with hot tortillas and salsa.

EGGS SONORA RECIPE

Steps:

• Drain canned whole tomatoes; reserving liquid in a large bowl. Chop tomatoes, place back with reserved liquid, chopped onion, oil, salt, oregano, crushed garlic clove, and sugar; mix well, cover, and chill for 2 hours. Meanwhile, in a large skillet over medium heat with a little butter, pour in beaten eggs. Stir constantly until cooked through. Remove and set aside. In same skillet over medium heat cook bacon until crisp (not burned). Drain and pat dry. Warm flour tortillas. Spoon scrambled eggs on each tortilla. Sprinkle grated cheddar cheese, bacon, chopped onion, and sliced black olives among the tortillas. Top with avocado, sour cream and chilled salsa. Roll-up in burrito fashion or lay flat on plate. This recipe yields 6 servings.

GREEN CHILI EGG PUFF

Steps:

• In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chiles. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.,

HUEVOS SONORA (MEXICAN OMELETTE)

Steps:

• Heat oil in a pan.
• Pour the beaten eggs into it.
• Place the avocados and tomato over it.
• Fold over.
• Cook for a few minutes on low flame.
• Transfer to an oven-proof dish.
• Top with grated cheese.
• Grill in a pre-heated oven for 5 minutes or until the cheese melts.
• Serve hot for breakfast!
• Note: Grill with the oven door open.

EL CHOLO'S SONORA-STYLE ENCHILADAS

Steps:

• Prepare the chicken filling: In a medium saucepan, combine poblano, tomato, salt, oregano, white pepper and garlic with 3 1/2 cups water. Bring to a boil over high, then cook over medium heat for 30 minutes. Add chicken, cook for an additional 10 minutes, then stir in cilantro.
• While the filling cooks, prepare the red enchilada sauce and green enchilada sauce. (You also can prepare both sauces first and keep them warm over low heat.)
• When ready to assemble the enchiladas, heat the broiler and set an oven rack a few inches away from it. (It is tricky to assemble all six servings of enchiladas at once, but they can be assembled in batches or cooked off one or two at a time. The components all store well refrigerated for a few days.)
• Heat a medium skillet over medium. Add a layer of vegetable oil that is about the thickness of a corn tortilla and heat over medium-high. Using tongs, dip tortillas in hot oil, quickly cooking on both sides just until warmed without allowing tortillas to become crisp, about 20 seconds per side. Transfer warmed tortillas to a plate and continue until all are fried, adding oil as needed.
• Stack one serving of enchiladas at a time: Dip 1 tortilla in red sauce until fully coated and place on an ovenproof rimmed plate, bowl or baking dish that is slightly wider than the tortilla. Top with 1/3 cup of black beans and a sprinkling of the cheese.
• Dip a second tortilla into the red sauce, then place it on top. Top the second tortilla with 1/2 cup of chicken filling, spreading it in an even layer. Dip a third tortilla into the green sauce until fully coated, then set it on top of the chicken filling. Liberally top half of the top tortilla with red sauce and the other half with green sauce; sprinkle generously with cheese and red onion.
• Assemble remaining tortilla stacks.
• Heat the enchiladas under the broiler, working in batches, until cheese is well melted, 1 to 2 minutes. While cheese is melting, fry eggs in a skillet, in batches as needed.
• Top each serving with a fried egg; season the egg with salt. Drizzle each serving liberally with the loosened sour cream. Top with garnishes, as desired, and serve immediately.