This recipe can be found at El Restaurante.
Recipe by Paul Sletten, chef/owner of Abreo; recipe and photo courtesy of American Egg Board (aeb.org)
Makes 4 servings
8 large eggs
4 tostadas (fried 6-inch corn tortillas)
4 12-in. flour tortillas
½ c. refried black beans (recipe follows)
½ c. guacamole (recipe follows)
½ c. salsa verde (recipe follows)
2 t. butter
2 t. canola oil
Salt and pepper to taste
Heat refried black beans until hot; then set aside.
Whisk eggs together in bowl. Then heat one teaspoon butter in a nonstick pan and begin to scramble eggs. When done, set aside.
To assemble
Warm large tortilla 20 seconds in microwave to make soft and pliable.
Put two tablespoons guacamole in center of tortilla, place tostada on top. Then spread one tablespoon refried beans on tostada and top with a quarter of the scrambled eggs.
To fold flour tortilla in preparation for pan frying, start at 12 o’clock and fold down to center of egg. Then at three o’clock fold to center, then at six o’clock and nine o’clock.
In a clean nonstick pan, heat one-half teaspoon oil and fry both sides of wrap until crisp and brown. (Start with fold side down first.) Cut in half and plate with side of salsa verde. If desired, add another variety of salsa for a pop of color on the plate.
The Refried Black Beans
Makes 3 cups
½ lb. black beans, dried
Water
1 t. oregano, dried
1 white onion, minced
2 garlic cloves
Salt to taste
6 T. butter
In a large pot, cover the beans with at least two-inches cold water. Add oregano and garlic cloves; bring to a boil over high heat. Reduce heat to simmer and cook until beans are very tender, about one to two hours. Season with salt. Drain beans, reserving liquid. Discard garlic. Should be about three cups cooked beans; if more, measure out three cups and reserve remainder for another use.
In a large sauté pan, heat butter over medium-high heat until foaming. Add minced onion and cook, stirring occasionally, until translucent and lightly golden, about 7 minutes. Stir in beans and cook for 2 minutes. Add one cup of reserved bean cooking liquid. Using fork or potato masher, smash beans to form a chunky puree. Reduce heat to medium and cook, stirring until desired consistency is reached. If refried beans are too dry, add more bean cooking liquid, a tablespoon at a time as needed. Season with salt.
The Salsa Verde
Makes 2 cups
¾ lb. tomatillos, husks removed
1 poblano pepper
1 serrano pepper (or jalapeno for milder)
1 clove garlic, crushed
2 T. chopped onion
2 T. chopped cilantro
¼ t. sugar
1 t. kosher salt
Line a broiler pan with foil. Arrange tomatillos on foil along with poblano and serrano peppers. Broil until charred on top, about 3 minutes. Use tongs to turn and broil other sides until charred, another 3 to 4 minutes. Wrap tomatillos and peppers in foil and let rest for 10 minutes. Unwrap and peel skin off poblano and remove seeds. Tomatillos and serrano don’t need to be peeled or seeded. Place tomatillos and chile peppers into blender and process. Add garlic, sugar and salt. Pulse mixture until ingredients are coarsely chopped. Add 5 to 6 tablespoons water, onion and cilantro. Pulse quickly until a coarse puree forms, then transfer salsa to serving dish.
The Guacamole
2 avocados, peeled, mashed
1 T. red onion, diced
1 T. tomato, diced
1 T. cilantro, chopped
½ lime, juiced
Salt to taste
Combine all ingredients