Wednesday, May 4, 2011

Desayuno in a bite!

I don't often cook Mexican food --  so this truly one of the times I am experimenting. Most of the time I think burritos, enchiladas and the like are more in the "gut bomb" vs. fine cuisine category. (I know Rick Bayless would disagree...). However, recently I have been a little more excited about the breakfast Mexican style. 

Since I don't have any power breakfasts coming up, but
 I am doing cocktails for Cinco de Mayo. 

(Sidebar: do people in Seattle really have power breakfasts? Hmmm. I think that east coast habit may have gone the same way as the power suit. Seattle might be more about the power bathing suit. At least in my circle...)

For today's recipe and as a compliment for my Mexican cocktail hour (Viva Zapta!), I decided do to a Huevos Rancheros as an appetizer. Not only are these more fun than chips and salsa or your basic 7-layer dip, but they also are healthier too!   

The secret to making this dish is a small egg. You want something that people can eat as finger food, not with a fork and knife. I opt'd for quails eggs. A poached quail egg allows you to get a whole egg in one bite. Quail eggs also are a low calorie option - 15 calories vs. a 70 calorie chicken egg.

In Seattle, the best spot for quail eggs is Pike Place Market Creamery. Outside of Seattle, these also can be found at Whole Foods or speciality markets. 

* Huevos Rancheros Bites *
* Ingredients * 
1 tablespoon olive oil 
8 Corn Tortillas, trimmed into 24 3-inch rounds using a pastry or cookie cutter 
1 14 ounce can tomatoes in juice 
1/4 cup chopped onions
1/8 cup chopped cilantro 
1 tablespoon chopped canned chipotle chiles in adobo
1 clove garlic chopped
1/2 cup black beans 
1 dozen quail eggs 

* Instructions * 
1. Heat olive oil over medium heat. Stack 2 rounds of tortillas and toast each side. Approximately 2 minutes per side. Remove frying pan and set aside. 
2. Place tomatoes, onions, cilantro, chiles and garlic in food processor. Pulse until pureed. Heat in pan used to cook tortillas until warm.
3. Poach 12 quail eggs. 
4. Assemble on plate, placing tortillas on bottom and top with sauce, beans and eggs. Garnish with cilantro. Serve warm.