Quick recipe for Tomasina Mills Aztec roasted eggs

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One year’s time when we called our favorite face painters, bands and artists in Wahaca to celebrate Mexico’s most popular festival on the Day of the Dead. This annual leave includes the adults on November 1 and the family day on the second day, giving people the opportunity to remember the dead relatives and celebrate the lives of those whom they respect or admire. In Mexico this is basically an excuse for the party, preparing to share great festivals with family and friends, both in their loved ones’ graves and at home, in front of homemade altars decorated with sugar skulls and marigolds, poems and photographs. The idea is that the souls of abandoned people will find mouth-watering dishes and spiritual scents and sceneries that will bring them back to Earth for two days and get together again and together.
This may be our favorite year, this year we will be celebrating at the Vaults below Waterloo station in London and all the profits will be donated to the victims of last month’s earthquake.

Whether you are celebrating this spirited and moving celebration or Halloween, the comfort of a roasted Mexican egg, the restored plate should put your foot in the air the next day.

Sprinkle glorious fruit juices with Mexican tacos or crusty bread.

Aztec baked eggs

This incredible simple dish uses classic Mexican spices, cinnamon and allspice to give it a deep, warm taste associated with most of the food in this country. Available from two to four.

2 red peppers, halved and seeded
7 tomatoes,
1 red pepper
1 coriander seeds,
1 teaspoon crushed
1 teaspoon ground cinnamon
6 tablespoons olive oil, plus extra drizzle
Sea salt and freshly ground black pepper
1 onion, peeled, cut into
4 eggs
A small coriander leaf size, roughly chopped
Hot corn cake (or fresh crusty bread)
1 pot of sour cream (optional)

Heat the grill to high temperature and place a large oven tray with aluminum foil. Cut the peppers and tomatoes in half on a tray, add the peppers and spices, then top it with two tablespoons of oil and sprinkle with salt and pepper. Bake for 30 minutes at high temperatures, cut the pepper into half and half until everything is black – you need an appropriate character.

Put the pepper and peppers in the bowl, cover with plastic wrap and leave sweat. Let the tomato cool down. Take out the peppers’ skin and stems, add the peppers (if you do not like the spicy ones, do not spice them up) and the juices in the bowl are processed into food. Add tomatoes and two tablespoons of oil, then shiny smooth mud. Season the seasoning with salt and pepper, and add brown sugar if necessary to help the tomatoes.
Heat a medium flame lid and add the remaining two tablespoons of oil and onions. Season, then sweat, stirring occasionally, 10 minutes until softened, but without coloring. Stir the peppers and ketchup, then put the eggs into the pot and make sure they are separated. When the whites begin to turn the opaque edges, cover the pot and simmer for 10-12 minutes until the whites are firm but the yolks still runny nose. Taste the season, sprinkle coriander on top, accompanied by cream tortillas and cream burritos.

And for the rest of the week

Coriander seed, cinnamon and allspice combination of intoxicating. Mix all three of these spices with olive oil, clove garlic and a lemon and lemon juice and mix them in a plate of chicken and / or root vegetables (European radish and carrot are the family favorite) Then in the hot oven until golden and caramel. All you need is some yogurt, fresh herbs and a bowl of rice.

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