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Mexican Rice & Crispy Eggs

Mexican Rice & Crispy Eggs

Mexican Rice // Serves 2

Ingredients:

  • 1 cup of long grain rice
  • 1tbsp of olive oil
  • 2 vine tomatoes skinless
  • 1 garlic clove
  • 1/2 white onion
  • 1/3 cup organic tomato purée
  • chicken or vegetable stock and fresh cilantro
  • Kosher salt and pepper

Place the rice in a bowl and cover it with water. Let it soak for 20 minutes at least, then strain it and keep it on the side while you prepare your tomato mix.

The tomato mix or recaudo is a basic recipe that is very common in Mexican homes. It's the base for a lot of soups, salsas and the red rice. It's basically the mix of peeled vine tomatoes, garlic and white onion. Blend it really well - there is no need to add water.

Now add olive oil or canola oil to a sauce pan. Heat it up and add your rice. Give it a good stir and you want to fry it a little bit, but don't let it get burned. Once this is done, add your recaudo and your tomato purée. Let it cook a little bit and add a cup of vegetable stock or chicken stock, a pinch of salt and black pepper, cover it with a lid and simmer it on low heat until cooked. Add a bit more stock if you think you need it.

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Crispy eggs // Makes 4

Ingredients:

  • 4 fresh organic eggs
  • 1 cup of organic plain flour or gluten free Cup 4 Cup 
  • 1 egg for coating
  • 1 cup of breadcrumbs or panko // gluten-free breadcrumbs 
  • 5 Serrano chiles (fresh and grated)
  • Handful of cilantro finely chopped
  • Kosher salt and black pepper
  • Canola oil for frying 

Boil water in a deep sauce pan with just enough water to cover 4 eggs. Prepare a bowl with loads of ice and water. Once your water is boiling - then add your eggs and boil exactly for 5 minutes or 5 1/2 if you like a less runny yolk. Once they are ready, place them in the iced water and allow them to cool off to stop cooking process. 

Add 1lt or 4 cups of canola oil on a deep pan and take the temperature with a kitchen thermometer until it reaches 190C or 374F. Then it is ready for frying.

Prepare four bowls: 

  1. Plain flour mix (for gluten-free Cup 4 Cup)
  2. Salt and pepper
  3. Whisked egg
  4. The breadcrumbs, the grated Serrano chili, and the finely chopped cilantro mixed really well

Place your eggs on a kitchen towel and pat them dry carefully. Place your egg in the flour, then the egg mix, and finally the breadcrumbs. Make sure it is coated evenly. 

Fry your eggs carefully once your oil is ready and give it a few turns with a spoon until it looks golden. Then remove it from the oil and place it on kitchen paper. Repeat the same process with the rest of the eggs. Serve over your rice, cut the eggs in half, and add fresh cilantro.  

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