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I will just start off by admitting that in our family we are total tortilla snobs. I grew up in Guatemala where tortillas are eaten with every meal instead of bread. Fresh made tortillas are amazing and once you’ve gotten used to fresh tortillas having to settle for store bought ready made tortillas is really difficult. Just like fresh bread, a freshly made tortillas’ flavor and texture is just the way it should be and having freshly made tortillas available at home takes everyday recipes to a whole different level!
Even though I love fresh tortillas I have never made them at home, getting them just right is not an easy task and I just never have the time. So when I found out about TortillaLand® uncooked flour and corn tortillas I was so excited to try them and I am happy to say that they did not disappoint! I love that it takes only a minute, literally, to have a fresh and warm tortilla ready!
When it comes to recipes using tortillas the options are endless and you can really get creative and go beyond tacos, quesadillas, and burritos. A freshly made tortilla can be the base for all sorts of delicious and authentic Mexican dishes from chilaquiles to enchiladas.
Cinco de Mayo, a day that commemorates the battle of Puebla in Mexico, has been adopted in the United States as a celebration of Mexican flavors, music and colors. So in honor of Cinco de Mayo I decided to create one of my favorite Mexican dishes: huevos divorciados or divorced eggs. This is a simple dish that makes for a delicious breakfast and it’s also very colorful and festive, combining the colors of the Mexican flag (green, white and red).
Huevos Divorciados Recipe – Divorced Eggs Recipe
- 2 eggs
- ½ cup of red salsa (store bough or home made)
- ½ cup of green tomatillo salsa (home made or store bought)
- TortillaLand® uncooked flour tortillas
- Black refried beans (store bought)
- Queso fresco
- Lightly coat the bottom of a frying pan with cooking spray. Place the frying pan on medium low heat.
- Crack the eggs into the pan and cook until the tops of the whites are set but the yolk is still runny.
- Cook the tortilla following the instructions on the package. All you need to do is preheat a non stick pan to medium heat and place the tortilla on the pan. Cook for 30 seconds until lightly golden and tortilla starts to puff. Turn the tortilla and cook for an additional 30 seconds.
- In a frying pan fry the salsa using a tablespoon of butter until the tomato is cooked and the salsa thickens, about 2-3 minutes in medium high heat. You can also make salsa Ranchera from scratch if you want to.
- In a pan on medium heat warm up the refried beans using a tablespoon of butter. I personally love the flavor that the butter adds to the refried beans but you can also use cooking spray.
- Warm the green tomatillo salsa in the microwave.
- Place the freshly cooked warm tortilla on the center of your plate.
- Spread a thin layer of refried beans over the tortilla.
- Place the sunny side up eggs in the middle of the tortilla, on top of the refried beans.
- Spoon red salsa over half of the eggs and green salsa over the other half of the eggs.
- Sprinkle with crumbled queso fresco and fresh cilantro.
- Garnish with fresh avocado.
The eggs came out delicious and they make for the ideal Cinco de Mayo breakfast. I love to eat them by taking a bite from the green side and then taking a bite from the red side going back and forth between the two different flavors and textures of the sauces. So good!
I am so excited that I now have a way to add freshly, home-cooked tortilla to all of my tortilla recipes! It just takes any recipe using tortillas to the next level. I got my TortillaLand® uncooked tortillas at Costco in the refrigerated section. I got two packs of flour tortillas and I am using one this week and freezing the other one.