Cafe Pasqual's Huevos Motulenos

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* Exported from MasterCook *

 

Cafe Pasqual's Huevos Motulenos

 

Recipe By :Cafe Pasqual's Cookbook by Katharine Kagel

Serving Size : 4 Preparation Time :0:00

Categories : Entree Legumes

Ovo-Lacto

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Cafe Pasqual's Black Beans -- see recipe

4 cups Cafe Pasqual's Green Chile Sauce -- see recipe

8 blue corn tortillas

4 tablespoons vegetable oil

3 fluid ounces clarified butter

4 bananas -- split lengthwise

8 eggs

1 cup feta cheese -- crumbled

1 cup green peas -- *

2 cups Cafe Pasqual's Salsa Fresca -- see recipe

8 sprigs cilantro -- for garnish

 

* Use fresh shelled or frozen peas, cooked until just tender in boiling water,

well drained, and kept hot.

 

Place the beans and chile sauce in separate saucepans over medium-low heat and

heat to serving temperature, stirring frequently to prevent scorching.

 

Brush each tortilla on both sides with vegetable oil. Place a dry skillet over

high heat. When the pan is hot, add the tortillas, one at a time, and heat,

turning once, until soft, about 5 seconds on each side. Set aside.

 

In a saute pan, melt the 1/4 cup butter over medium-high heat. When the butter

sizzles, add the banana halves and cook, turning once, until golden brown on

both sides, about 5 minutes on each side. Set aside.

 

In another saute pan, melt the 2 tablespoons butter and cook the eggs as

desired: fried, over easy, sunny side up, or scrambled.

 

To assemble the motulenos, place 2 tortillas side by side on each serving plate.

Spoon 1/2 cup of the beans into the center of each tortilla, and place 2 fried

eggs or one fourth of the scrambled eggs on top of the beans. Ladle the chile

sauce around he eggs, covering the beans. Scatter 1/4 cup of the cheese and 1/4

cup of the peas over each serving. Top with 1/2 cup of the salsa, and place 2

fried banana halves along either side of each serving. Garnish with cilantro

sprigs. Serve immediately.

 

Cuisine:

" Mexican "

Source:

" Chile-Heads Recipe Collection "

S(Formatted by):

" Garry Howard, Cambridge, MA "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1427 Calories; 61g Fat (37.0% calories

from fat); 57g Protein; 178g Carbohydrate; 33g Dietary Fiber; 457mg Cholesterol;

2064mg Sodium. Exchanges: 7 1/2 Grain(Starch); 4 Lean Meat; 6 Vegetable; 2

Fruit; 10 Fat.

 

NOTES : The village of Motul on Mexico's Yucatan peninsula is the origin of this

wonderful concoction. In Motul, cooks serve this dish with diced ham, but we

have always been satisfied with it as a vegetarian offering. The fried bananas

are what " make " it.

 

Nutr. Assoc. : 0 0 2883 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Cafe Pasqual's Black Beans

 

Recipe By :Cafe Pasqual's Cookbook by Katharine Kagel

Serving Size : 0 Preparation Time :0:00

Categories : Legumes Side dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups dried black beans -- about 1 1/4 lb.

1/2 white onion -- finely diced

1/2 green or red bell pepper -- seeded and diced

2 fresh jalapeno chiles -- seeded and minced

1/2 teaspoon ground cumin

1/2 bay leaf

3 quarts water

1 teaspoon salt -- or to taste

2 lemons -- sliced, seeded, and coarsely chopped

1 1/2 teaspoons medium-hot New Mexico red chile powder

1 fresh serrano chile -- stemmed, seeded, & finely chopped

- optional

 

Sort the beans by hand to remove small rocks and bits of organic debris, and

clean thoroughly, rinsing under running water.

 

Combine all the ingredients, except the salt, in a stockpot. Bring to a boil and

then reduce the heat to low. Simmer until the beans are soft, about 1 1/2 hours.

Add water as needed to keep the beans immersed during cooking. When the beans

are properly cooked, they are tender but their skins remain unbroken.

 

Season with the salt. Cool the beans and store in their liquid to cover in the

refrigerator. the beans will keep up to 5 days in the refrigerator. The beans

will keep for up to 5 days in a container with a tight fitting lid. You may

freeze the beans for up to 2 months. When thawed they will be softer in texture.

 

Variations: Halfway through the cooking, add to the beans the lemons, and/or

chile powder (molido) and any leftover salsa. For more piquant beans, add 1

fresh serrano chile, stemmed, seeded, and finely chopped.

 

Cuisine:

" Southwestern "

S(Formatted by):

" N. Braswell, Mar-26-2002 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1742 Calories; 8g Fat (4.2% calories from

fat); 108g Protein; 328g Carbohydrate; 79g Dietary Fiber; 0mg Cholesterol;

2288mg Sodium. Exchanges: 20 Grain(Starch); 6 Lean Meat; 2 Vegetable; 1/2

Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 3782 0 0 0 0 0 2614 3782

 

 

* Exported from MasterCook *

 

Cafe Pasqual's Green Chile Sauce

 

Recipe By :Cafe Pasqual's Cookbook by Katharine Kagel

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Gravies Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds fresh mild green new mexico chiles -- 2 cups

3/4 pound fresh hot green new mexico chiles -- 1 cup

4 cups water

1/2 white onion -- medium dice

2 teaspoons dried mexican oregano or marjoram

6 cloves garlic -- finely minced

1 1/2 teaspoons kosher salt

2 tablespoons vegetable oil

3 tablespoons all-purpose flour

 

Roast, peel, seed, devein, and chop chiles.

 

This is the sauce we use to dress omelets, huevo motulenos, huevos rancheros,

enchiladas, and burritos. Called chile verde, it is the gravy of New Mexico.

Gravies are the personal mark of a cook, so please feel free to make this recipe

yours with your own additions or deletions.

 

Green chiles are available fresh, frozen, canned, or dried. If using fresh

chiles for this recipe, which are preferred, make a special effort to obtain New

Mexico green chiles rather than use the milder, ubiquitous Anaheim variety. If

New Mexico green chiles are unavailable, substitute fresh poblano chiles.

Poblano chiles are shiny, dark green, and have more of a bell pepper shape that

the longer, pointed New Mexico and Anaheim varieties. Fresh chiles need to be

roasted, peeled, stemmed, seeded, and chopped before using. Frozen chiles have

already been prepared in this manner. If using canned chiles, the least

preferable choice, rinse them thoroughly before using. Canned and frozen chile

producs are specifically labeled by the processor as to whether the chiles are

hot, medium-hot, or mild. If using dried green chiles, soak in hot water tocover

for 45 minutes to rehydrate them, then drain, seed, and chop.

 

Place all the ingredients, except the vegetable oil and flour, in a saucepan

over medium heat. Simmer uncovered, until juice has thickened and is opaque, 20

to 30 minutes. Stir occasionally, taking care that the chiles do not burn or

stick to the bottom of the pan.

 

In a small bowl, whisk together the oil and flour until smooth and well blended,

to form the base for as roux. Place in a saucepan over medium-high heat until

hot and bubbling. Reduce the heat to low and whisk, constantly until the roux is

slightly brown and has a nutty flavor. Remove from the heat.

 

Add 1/2 cup of the green chile mixture to the roux and whisk thoroughly until

smooth. Add the roux to the remaining chile mixture and cook over low heat until

the sauce thickens and the " flour taste " disappears, about 15 minutes. Adjust to

taste with salt.

 

Remove from the heat, let cool, cover, and store in a nonreactive container in

the refrigerator until needed. The sauce may be refrigerated for up to 4 days.

Check it for sourness if held any longer. The sauce may be frozen for up to 2

months. To heat the sauce for serving, place it in a non-reactive pan over

medium-low heat, stirring frequently to prevent scorching.

 

 

Cuisine:

" Southwestern "

Source:

" Chile-Heads Recipe Collection "

S(Formatted by):

" Garry Howard, Cambridge, MA "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 786 Calories; 30g Fat (30.8% calories

from fat); 25g Protein; 126g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol;

2926mg Sodium. Exchanges: 1 Grain(Starch); 20 1/2 Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 902607 902607 0 0 875 0 0 0 0

 

 

* Exported from MasterCook *

 

Cafe Pasqual's Salsa Fresca

 

Recipe By :Cafe Pasqual's Cookbook by Katharine Kagel

Serving Size : 1 Preparation Time :0:00

Categories : Condiment Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces italian plum tomatoes -- about 5

1/4 white onion

1/2 fresh serrano or jalapeno chile -- seeded & minced

1/4 cup fresh cilantro leaves -- chopped

1/4 teaspoon salt -- or to taste

1 pinch ground cumin -- optional

 

Chop the tomatoes by hand. To create a perfect 1/8-inch dice, slice off the stem

end and stand the tomato on its now-flat surface. Slice straight down to make

1/8-inch-wide slabs. Turn the cut tomato as a unit and cut across the tomato in

1/8-inch increments, creating a dice. Cut the reserved slice into dice as well.

Put the diced tomatoes into a nonreactive bowl.

 

Cut the onion in the same-size dice as the tomatoes and put in the bowl with the

tomatoes.

 

Add the chile and cilantro. Add the salt and a very small amount of cumin, if

you like. Stir well.

 

Note: Because the piquant qualities of onions and chiles vary, you may need to

adjust one or the other of these ingredients to taste. Serve the salsa at room

temperature within a few hours of preparing it. It does not store well, the

tomatoes and onion become soft and the flavors dissipate.

 

Cafe Pasqual's is a well known restaurant in Santa Fe, NM.

 

Cuisine:

" Southwestern "

Source:

" Cafe Pasqual's Cookbook "

S(Formatted by):

" N. Braswell Mar-26-2002 "

Yield:

" 2 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 68 Calories; 1g Fat (10.7% calories from

fat); 3g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 560mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fat.

 

NOTES : Every morning at Cafe Pasqual's we prepare by hand four gallons of this

essential salsa. We serve it as an accompaniment to our breakfast and lunch

quesadillas. It is full of fresh flavor, has crunch, and the " heat " can be

easily be turned up or down. We use vine-ripened tomatoes at the height of

summer when they are plentiful. Otherwise, Italian plum (Roma) tomatoes are

available year-round and are superior to other commercial tomatoes.

 

Nutr. Assoc. : 0 0 3782 0 0 0