Thursday, September 17, 2009

Saves me a trip to Santa Cruz

There is this great little Mexican food "shack" called Cafe Campesino on the main street of downtown Santa Cruz (Pacific Ave.) that I love. I literally would consider driving down there for the food (about an hour from my house). My favorite thing to order is the Enfrijoladas with Chicken and Salsa de Huevo. It is kind of like enchiladas except the tortillas are dipped in a bean sauce, I think it is a Oaxacan specialty and I crave it! The good news is after extensive searching I have found 2 recipes to make it myself- while not quite as good as theirs I think it's a pretty close second - and I save on gas!

Enfrijoladas serves 6 adapted from Heirloom Beans

cooking oil
1 medium onion chopped
2 garlic cloves chopped
1/2 Lb. dried Rancho Gordo Rio Zape beans (if you can't find those another black bean or even just a pinto will work
about 2 cups chicken broth
12 corn tortillas

Saute the onions and garlic in 2 tablespoons oil until soft. Cook the beans in another pot until tender (about 2 hours depending on the bean and how fresh). In a blender puree the onion mixture with drained beans. Return to pot and add broth until it is a thin sauce and salt to taste. Then fry the tortillas in a little more oil and remove to paper towels. Heat the bean sauce and dip in the tortilla and fold it onto the plate. Top with shredded chicken, shredded montery jack cheese or queso fresco if you have it, dollop of sour cream and sliced avocados. 

Salsa de Huevo (eggs in tomato sauce) adapted from The Art of Mexican Cooking

1 clove garlic
1 serrano chili, browned a little in a dry pan
1/3 cup water
1 Lb. tomatoes, unpeeled
1 tablespoon oil

6 fresh eggs
2 tablespoons oil

Put the garlic, chili and water in a blender and puree until smooth. Add the tomatoes and puree until pretty smooth. Put the oil in a saucepan and add the tomato blend and cook until slightly reduced about 10 min. Beat eggs and fry in oil in a small nonstick skillet until just set - kind of like an omelet. With the sauce warm add smallish pieces of egg just to warm them. Serve alongside the enfrijoladas with the fixings. 

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