Huevos Divorciados Recipes
HUEVOS DIVORCIADOS
Eggs that have green salsa on one side and red on the other. Zaar World Tour 8. To make it easier you could just use red and green salsa from store from la cocina de leslie.
Provided by Dienia B.
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In two separate sauce pans cook red and green sauce for 20 minutes; cool; and run through blender.
- Fry eggs in butter, 2 per person; put on plate.
- Spoon 1/4 cup green sauce around one egg on side and 1/4 cup red sauce around other egg. The eggs are in middle and the sauce only goes on one side of plate and meets in middle.
HUEVOS DIVORCIADOS
Steps:
- Heat the red and green chile sauces in separate saucepans and keep warm.
- Preheat a large, heavy nonstick skillet to medium-low, melt the butter, then add the eggs and fry sunny side up.
- This is a knife and fork taco. For each serving, lay 2 warmed tortillas side by side, open face and overlapping on a plate. Top each tortilla with a fried egg. Spoon some of the red chile sauce around 1 egg, some green chile sauce around the other.
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HUEVOS DIVORCIADOS - MEXICAN PLEASE
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- I usually start with the potatoes as they will take the longest to cook. Rinse and dice the potato into 1/4" cubes. You can optionally press the diced potatoes into some paper towels to get rid of some of the moisture.
- In a mixing bowl combine the potatoes with 1 teaspoon chili powder, a pinch of garlic powder, 1/2 teaspoon salt, freshly cracked black pepper, and 1-2 tablespoons oil. Cover with plastic and give it a shake until the potatoes are coated with the seasoning. Form a single layer of potatoes on a sheet pan and bake for 20-30 minutes at 400F. I usually give them a stir halfway through.
- Once the potatoes are in the oven you can start roasting the tomatoes and tomatillos. Take the husks off the tomatillos and give everything a good rinse. I usually de-stem the tomatoes and tomatillos knowing that any juice leftover in the roasting pan will go into the blender. Roast the tomatoes and tomatillos in the oven for 20-30 minutes. The tomatillos will typically need less time so you can take them out when they turn army green in color if you want.
- For the Salsa Verde, add the roasted tomatillos to a blender along with 1/2 onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/2 of the jalapeno pepper. (Be sure to give the cilantro and jalapeno a good rinse.) Pulse blend and taste for heat level. If you want more heat add the other half of the jalapeno. Salt to taste.
HUEVOS DIVORCIADOS (DIVORCED EGGS) | AUTHENTIC RECIPE
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- In a sauce pan boil tomatoes and chillies. Let them cool and peel tomatoes. Place them in a blender with onion, garlic and one cup of the cooking water. Blend until you have a smooth sauce.
- Place tomatillos and green chillies in a sauce pan. Cover with water and cook until soft. Let everything cool completely.
- In a frying pan heat a good amount of oil and fry tortillas from both sides until soft (pay attention since tortillas doesn’t have to be crunchy). Place them onto a plate with paper towels. Then put two tortillas aside on each plate leaving a space in between.
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