ROASTED TOMATO-CHIPOTLE SALSA
10 medium tomatoes, cored
6 cloves garlic
1 medium white onion, sliced
2 to 4 canned chipotles en adobo
1/4 cup red wine vinegar
Preheat the oven to 350 degrees. On a baking sheet, roast the tomatoes, garlic, and onion until tender and lightly browned, about 15 minutes, transfer them along with the chiles and vinegar to a food processor and puree until smooth. Pour the mixture into a medium-size saucepan and gently simmer for about 20 minutes; season to taste with salt and reserve.
FRIED TORTILLA CHIPS
20 6-inch corn tortillas, each cut into 8 wedges
Heat oil in a large saucepan over medium-high heat until 350°F, about 10 minutes. Fry tortillas in 5 batches until they are crisp and have stopped furiously bubbling, about 2 minutes per batch (or until just golden brown). Remove with a slotted spoon to a paper-towel-lined baking sheet and sprinkle with salt.
2 cups dried black beans, picked over and rinsed
4 garlic cloves, crushed
about 1/4 cup of chopped cilantro
1 small onion, chopped
healthy pinch of Dried oregano
healthy pinch of ground cumin
Lots of Salt and pepper
In a medium saucepan, add beans, garlic, cilantro, onion, oregano, cumin, salt and pepper. Cover with water about 1-2 inches. Bring to a boil, then simmer for about an hour, or until you've reached desired tenderness.
- sunny-side up egg
- Creme Fraiche
- Avocado, chopped
- cilantro, chopped
- green onions, chopped
- jack cheese
Place tomato-chipotle salsa in a large saucepan and heat over medium-high. Add fried tortilla chips, stirring gently until they are softened and well-coated with sauce, about 5 minutes. On each plate, ladle a spoonful of black beans, then top with salsa coated chips. Place egg on top of chips and other desired garnishes.
It is OK to email this member (but you must sign in first).