Monday, August 17, 2009
Huevos Motuleños / Risotto
1-1/2 pounds ripe tomatoes
1 medium white onion, thinly sliced (divided use)
3 serrano chiles, cut into strips
1 ripe plantain, peeled and cut into 1/2-inch slices (optional)
2 cloves garlic, diced
1 to 2 cups black beans and their liquid
3 oz ham, cut into matchsticks or small dice
1/2 cup fresh peas, blanched or quick-braised
1 oz (about 1/4 cup) crumbled queso fresco or firm feta
4 corn tortillas
Roast the tomatoes on a rimmed baking sheet, 4 inches below a very hot broiler, until blistered and blackened, flipping to cook both sides. Cool tomatoes in a bowl, then peel while catching all the juices over the bowl. Coarsely puree the tomatoes and juice using a stick blender or in a food processor.
In a medium saucepan, heat 1T oil over medium heat. Add about 3/4 of the onion and saute, stirring regularly, until onions golden, about 8 minutes. Add the tomatoes and chile strips and simmer over medium-low heat for 15 minutes or so, stirring often, until the sauce is beginning to thicken but is still juicy. Season with salt to taste, and remove from heat to let the chiles steep.
(At this point, you can cool and refrigerate the sauce overnight.)
Pour a 1/2-inch depth of oil in a shallow skillet or frying pan. Warm the pan over medium heat until the oil shimmers. Add tortillas, one at a time, and cook until golden; flip with tongs and crisp the other side, then drain on a wire rack over newspaper or over a cookie sheet. Repeat with remaining tortillas until all are toasted.
Pour off most of the oil, reserving some (2T or so) for frying the beans, and leave about a tablespoon in the pan. Return to the heat, and lay the plantain slices in a single layer. Cook for 3 to 4 minutes per side until richly browned. Sprinkle with salt as soon as you take them out of the oil, then drain on paper towels and hold in a warm oven.
Add the reserved oil to the pan, and saute the remaining onions until golden and soft. Add the diced garlic and cook for another minute or two. Add the beans and a spoonful of their cooking liquid to the pan. Mash with a potato masher until beans are soft but some texture remains. Add more liquid as needed to achieve a spreadable texture, and keep warm, covered, over very low heat.
Mix together the ham strips and the peas in another small pan or dish, and warm gently over low heat. Crumble the cheese into a small bowl and set aside. Remove the chile strips from the tomato sauce, and set the pan of sauce over low heat to rewarm.
Finally, fry the eggs using your preferred method. (Traditionally, you want a runny yolk, so sunny-side up or over easy.) Spread some of the beans over each tostada, slide an egg on top, drizzle the tomato sauce over and around the eggs, letting it run off the tostada and on to the plate. Sprinkle each portion with the ham, peas and cheese. Serve immediately
- adapted from Molto Italiano
2T extra-virgin olive oil
1 shallot, chopped
1 celery rib, chopped
1 oz prosciutto, cut into in 1/8-inch dice
3/4 cup Arborio or Carnaroli rice
1 quart chicken stock, warmed
1 cup shelled fresh peas
1/4 cup grated hard cheese, such as dry Jack or Parmesan
salt and pepper
Heat the olive oil in a tall-sided 10-inch skillet or saucier pan. Saute the shallots, celery, and prosciutto over medium heat until soft, about 8 minutes. Add the rice and stir for 2 minutes, until the grains become opaque. Add enough stock to just cover the rice, and stir until stock is absorbed. Continue to add stock a ladleful at a time, waiting until most of the liquid is absorbed before adding the next bit. Taste the rice, and season with salt and pepper. Add peas and cook for 4 minutes, until peas are just tender. Remove from heat, add butter and cheese, and stir until just melted. Serve in warmed shallow bowls.