1,001 Best Hot and Spicy Recipes (24 page)

3.
In a large skillet, use a large fork to mash the beans as completely as possible. Move the beans to one side of the skillet and add about 2 tablespoons (30 mL) of the cooking fat of your choice. Fry the beans in the fat over medium-high heat, stirring occasionally, for about 5 minutes.

Yield: 6 servings

Heat Scale: Medium

 

For the Green Sauce:
1 teaspoon (5 mL) vegetable oil
4 epazote leaves, chopped
10 tomatillos or 8 green tomatoes, coarsely chopped
¾-1 cup (177-mL) water
1 habanero chile, stems and seeds removed, halved
4 tablespoons (60 mL) coarsely chopped cilantro
½ teaspoon (2.5 mL) salt
1 green bell pepper, roasted, peeled, stem and seeds removed, quartered
2 teaspoons (10 mL) coarsely chopped epazote

 

1.
In a small skillet, heat the oil over medium heat. Add the epazote and tomatillos and sauté for 1 minute or until the tomatillos are softened. Allow the mixture to cool for a few minutes, then place it in a blender with the water, habanero, cilantro, salt, bell pepper, and chopped epazote and purée. Return this mixture to the skillet and keep it warm.

 

For the Red Sauce:
1 teaspoon (5 mL) vegetable oil
8 tomatoes, roasted, peeled, and quartered
½ cup (118 mL) coarsely chopped onion
¼ cup (59 mL) coarsely chopped cilantro
½ teaspoon (2.5 mL) salt
1 habanero chile, stem and seeds removed, halved
2 tablespoons (30 mL) chopped cilantro

 

1.
In a small skillet, heat the oil over medium heat. Add the tomatoes, onion, cilantro, salt, and chile and sauté for 1 minute. Allow the mixture to cool slightly and then pour it into a blender and purée. Return this mixture to the saucepan, add the chopped cilantro, and keep the sauce warm.

 

For the Eggs:
12 fresh eggs, poached in molds or in a large skillet with 2 tablespoons
(30 mL) vinegar added to the water

 

1.
Place 2 poached eggs on a warm plate and serve with the red and or green sauce (or both) over them.

Yield: 5 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) corn oil
1 cup (236 mL) chopped onion
1 clove garlic, peeled and minced
3 tomatoes, grilled, peeled, chopped
1 habanero chile, stem and seeds removed, minced
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
¼ cup (59 mL) chicken stock or water (if needed)
10 corn tortillas, cut into eighths, fried, drained, and coarsely crushed by
hand (or substitute 3 cups [708 mL] coarsely crushed packaged corn tortilla chips)
3 cups (708 mL) warm refried black beans, thinned with 3 tablespoons
(45 mL) water
10 fried eggs
1 cup (236 mL) chopped boiled ham
1½ cups (354 mL) cooked peas
1½ cups (354 mL) crumbled queso blanco (or substitute crumbled goat cheese or feta)
Sliced bananas for garnish (optional)

 

1.
In a medium-sized skillet, heat the oil over medium heat. Add the onion and sauté for 1 minute. Add the garlic, tomatoes, habanero chile, salt, and pepper and simmer for 5 minutes, adding the chicken stock if the mixture gets too thick.

2.
While this mixture is simmering, arrange the tortilla chips on a warm platter and cover them with the hot refried beans.

3.
Top the beans with the fried eggs, ham, and peas, and cover everything with the simmering tomato sauce. Sprinkle the cheese over the top, garnish with the banana slices, if desired, and serve.

Yield: 4 servings

Heat Scale: Medium

 

4 jalapeño chiles, stems and seeds removed, chopped
1 small onion, peeled and chopped
2 tablespoons (30 mL) vegetable oil
2 medium tomatoes, chopped
4 corn tortillas
Vegetable oil for frying
8 eggs
½ cup (118 mL) grated Monterey Jack cheese for garnish

 

1.
Sauté the jalapeños and onions in the oil over medium heat until soft, about 7 minutes. Add the tomatoes and cook down to a thick sauce.

2.
In a sauté pan, heat 2 inches (5 cm) of oil over high heat. Fry each tortilla in the oil for a few seconds on each side until soft, then remove and drain on paper towels.

3.
Fry each egg to the desired doneness.

4.
To serve, place the sauce on each tortilla and gently slip the eggs on top of the sauce. Garnish with the grated cheese and serve.

Yield: 4 servings

Heat Scale: Medium

 

2 cups (473 mL) Classic Green (page 71) or Red Chile Sauce (page 71)
8 eggs
4 corn tortillas
Vegetable oil for frying
1 medium tomato, chopped, for garnish
½ cup (118 mL) grated cheddar

 

1.
In a frying pan, heat the chile sauce over medium-high heat.

2.
Crack the eggs into the sauce, cover the pan with a lid, and poach the eggs to the desired consistency.

3.
Heat 2 inches (5 cm) of oil in a sauté pan. Fry each tortilla in the oil for a few seconds on each side until soft, then remove and drain on paper towels.

4.
To serve, slip the eggs with the sauce onto the tortillas, add the grated cheddar, garnish with the tomatoes, and serve.

Yield: 4 servings

Heat Scale: Mild

 

¼ cup (59 mL) chopped onion
1 clove garlic, peeled and chopped
1 tablespoon (15 mL) vegetable oil
1 cup (236 mL) chopped tomatoes
3 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
4 corn tortillas
Vegetable oil for frying
8 eggs
1 cup (236 mL) refried beans
½ cup (118 mL) grated cheddar for garnish
Chopped black olives for garnish
Sour cream for garnish

 

1.
In a sauté pan, heat the oil over medium heat. Add the onions and garlic and sauté until soft. Add the tomatoes and chiles and simmer until the sauce thickens.

2.
Heat 2 inches (5 cm) of oil in a sauté pan. Fry each tortilla in the oil for a few seconds on each side, until soft, then remove and drain on paper towels.

3.
Fry the eggs, sunny-side up, to the desired consistency.

4.
To assemble, spread the beans on each tortilla, place some sauce on each, and top with the eggs. Garnish with the grated cheddar, chopped olives, and a dollop of sour cream, and serve.

Yield: 6 servings

Heat Scale: Medium (depending on the heat of the green chile and the salsa)

 

6 (8-inch [20 cm]) flour tortillas
12 eggs, poached or fried
2½ cups (591 mL) shredded sharp cheddar
1 (16-ounce [454 g]) jar nopalitos, rinsed and drained
2 cups (473 mL) chopped tomatoes
1 cup (236 mL) chopped green New Mexican chile
1½ cups (354 mL) salsa (use a recipe from Chapter 2 or your favorite store-
bought salsa), at room temperature

 

1.
Preheat the oven to 350°F (180°C).

2.
Place the tortillas directly on an oven rack and back them for 3 to 5 minutes. Remove them from the oven and place them on cookie sheets.

3.
Sprinkle the cheese, nopalitos, tomatoes, and green chile over the tortillas. Bake them until the cheese just starts to melt. Top each tortilla with 2 warm eggs, spoon the salsa on top, and serve immediately.

Yield: 1 serving

Heat Scale: Varies depending on the heat of the salsa

 

Vegetable oil for frying
2 corn tortillas, cut into eighths
2 eggs, beaten
½ cup (118 mL) salsa of your choice
4 tablespoons (60 mL) grated Monterey Jack cheese

 

1.
In a sauté pan, heat ½ inch (1 cm) oil over medium-high heat. Add the tortilla pieces and fry until crisp. Remove the tortillas and drain off all but 2 teaspoons (10 mL) of the oil.

2.
Return the tortilla pieces to the pan. Add the eggs, stir, and cook over low heat until the eggs are set. Add the salsa or sauce and stir until heated through.

3.
Sprinkle the cheese over the top and serve.

Yield: 4-6 servings

Heat Scale: Medium

 

1 10-inch (25 cm) pastry shell
6 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
1 cup (236 mL) grated Swiss cheese
¼ cup (59 mL) sliced black olives
2 eggs
2 egg yolks
1½ cups (354 mL) heavy cream or milk, scalded and cooled
1 cup (236 mL) cooked whole kernel corn
2 tablespoons (30 mL) finely chopped green onions
Salt, to taste

 

1.
Preheat the oven to 350°F (180°C).

2.
Line the bottom of the pastry shell with the chopped green chile. Top with the cheese and olives.

3.
Combine the eggs and egg yolks with the cream or milk and beat well. Mix in the corn, green onions, and salt. Pour this mixture into the pastry shell.

4.
Bake for 30 to 40 minutes or until the custard has set.

Yield: 6 servings

Heat Scale: Medium

 

2 cups (473 mL) fine cheese-cracker crumbs
3 tablespoons (45 mL) melted butter, divided
3 tablespoons (45 mL) canola oil, divided
1 serrano chile, stem and seeds removed, minced
½ cup (118 mL) minced onion
2 tablespoons (30 mL) all-purpose flour
½ teaspoon (2.5 mL) salt
⅛ teaspoon (.6 mL) celery seed
⅛ teaspoon (.6 mL) freshly ground white pepper
1¼ cups (295 mL) low-fat milk
2 eggs, beaten
¾ cup (177 mL) diced green New Mexican chiles
1 cup (236 mL) diced zucchini
2 cups (473 mL) cooked fresh corn, or 1 (17-ounce [482 g]) can whole
kernel corn, drained

 

1.
Preheat the oven to 400°F (200°C).

2.
In a bowl, mix the cracker crumbs with 2 tablespoons (30 mL) of the butter, 2 tablespoons (30 mL) of the canola oil, and the serrano chile. Set aside ½ cup (118 mL) for the topping. Press the remaining crumbs firmly into a 9-inch (22.5 cm) glass pie pan.

3.
In a small saucepan, melt the remaining butter, with the remaining canola oil over low heat. Add the onion and sauté for 30 seconds. Sprinkle the flour over the onion. Add the salt, celery seed, and white pepper and stir until the mixture is blended, about 20 to 30 seconds. Add the milk and stir with a wire whisk constantly until the mixture starts to thicken.

4.
Add ¼ cup (59 mL) of the milk mixture to the beaten eggs and whisk together. Add this mixture to the milk mixture in the saucepan in a steady, slow drizzle, whisking constantly. Remove the pan from the heat.

5.
Stir in the green chiles, zucchini, and corn. Slowly and carefully pour this mixture into the prepared pie shell. Sprinkle the top with the reserved cheese crumbs.

6.
Bake for 15 to 20 minutes. Remove the quiche from the oven and allow it to stand for 5 minutes.

7.
Cut the quiche into 6 pieces and serve.

Yield: 2 servings

Heat Scale: Mild

 

2 tablespoons (30 mL) butter
3 eggs
3 tablespoons (45 mL) water
¼ cup (59 mL) low-fat cream cheese, softened
½ cup (118 mL) chopped New Mexico green chile

 

1.
In a small skillet, melt the butter over medium-high heat. Whisk the eggs and water briskly and carefully pour this mixture into the sizzling butter. Reduce the heat to low and, using a fork, lift the edges of the omelette to allow the uncooked egg to run underneath. When most of the uncooked egg mixture is off of the top, dot the softened cream cheese over it and follow with the green chiles.