Huevos Con Chile (Eggs in Spicy Sauce)

Huevos con Chile, is usually scrambled eggs simmered in any type of spicy sauce that's based on chile peppers. (The sauce can vary greatly just use your favorite smooth spicy red or green or whatever salsa) my mother usually always has a glass bowl, or glass container filled with some sort of spicy salsa (usually tomato or tomatillo based, blended with certain types of chiles, garlic, onion etc.) we use this to prepare eggs in the morning, or to cook meats, etc. or as a condiment.

In Mexican Cuisine there's TONS of ways to prepare eggs. A lot of variations on scrambled eggs, different style's to serve them, etc. breakfast is typically some preparation of scrambled and or sauteed eggs that can be combined with an array of things, served on it's own with tortillas is the simplest way to serve. They can be accompanied by any combination of certain cheeses, creams, salsas or other sauces, refried beans, boiled beans, etc. and any beverage can be enjoyed (usually milk, coffee, shakes)

But that's not to say that's the only way breakfast is enjoyed, American style breakfast are popular (cereal, pancakes, waffles, etc.) or even more Spanish/ European style of breakfast as well (pastries and other sweets) served with coffee. It really all depends on preferance. It can be very varied.

At home I pretty much grew up eating all of the mentioned above, as well as the simple "fried eggs with rice", or Spanish potato omelettes (Tortilla Espanola) very common among Cubans.

Anyways back to this, my mother would usually make breakfast, so the breakfast I'm more used to is the typical Mexican breakfast of eggs prepared in a variety of ways with all the mentioned above. I tend to eat beans, eggs prepared someway, and tortilla in the morning, not only because it's delicious, but because it's super filling, nutritious, and on day's that I'm busy it's the only big strong meal I'll get (specially those day's that I'm in school all day)

Ingredients:
-1/4 of a big onion, finely minced
-4 eggs
-dash of milk
-salt to taste
-fresh ground black pepper
-1 cup homemade spicy salsa (see posts for some of these recipe click on link for Salsa de Chile Habanero, Salsa de Chile de Arbol, Salsa de Chile Verde, or any other spicy smooth thick salsa you like)

Directions:
(1) Heat oil in a medium sized pan (about 2 tablespoons more or less) over medium high heat, when oil is hot add minced onions, sprinkle with salt and pepper, and sautee until slightly browned on the edges and caramelized)
(2) Meanwhile beat eggs with a dash or milk, and a couple pinches of salt, set aside.

(3) When onions have become slightly browned on the edges (not all of them just you know cooked),
add beaten eggs, stir in, and allow to cook (like making scrambled eggs)
(4) When eggs are cooked, add the salsa,
bring to a boil, gently fold or destribute it, if it seems too thick add a little bit of water (I usually add 1/2 cup depending how thick or thin you want the sauce). Bring to a boil for 3-5 minutes to allow flavors to infuse.
(5) Turn off heat, if you want to add some freshness add minced cilantro if not that's okay.
(6) You can serve it with corn tortillas, in a shallow bowl and it's ready to eat. You can enjoy it with other sides if you want to, like beans, or refried beans, sour cream, sometype of cheese it's up to you. Any beverage works too, coffee, milk, tea, shakes whatever you like in the morning.
PLEASE NOTE:
*This can be extremely spicy for some people if your not used to eating chile peppers and stuff like that. So prepare with caution ha ha.
*For those who know what "Salsa Pato" is (it's a type of canned spicy chile sauce sold in a can, think of it as spicy canned tomato sauce), if you'd like you could use 1 can of salsa pato, with 1 can of water to prepare it, it will be very very delicious like that as well.

Flan de Leche (Caramel Milk Custard)

This is a different style of making the famous "Flan" the caramel custard of the Spanish speaking world (I think every spanish speaking country has some version of flan).

Now growing up I ate A LOT of flan (different flavors and textures) there's generally two types. Those that are very rich, creamy and dense, similar to a cheesecake texture I would say. Those are typically made with condensed milk, evaporated milk, and eggs sometimes with the addition of cream cheese for extra richness. Usually always full proof.

However today I go into the pantry having flan on my mind... and GASP I had NO EVAPORATED MILK!!! I did have a can of condensed though... and I thought to myself, "Eh if I don't have both cans I'm not making it... well now is a perfect time to experiment and make the one's that are made from scratch using just cow's milk" and so I did :D I've had the one's made with just milk before, and the difference is these are in my opinion a whole different type of flan on their own... NOT IN A BAD WAY... just depends your likes. The one's that are made with just milk have a more "jello" like texture, they are generally lighter in texture, and slightly more eggy (more eggs are used to stabilize)... umm I would describe it as sweet milk jello LOL. my household loves this type of flan too though, it had been forever since I had (literally forever last time I had this type of flan was when I lived in LA back in mid 90's when I was still in elementary school)

So if your interested in a different type of flan give this one a go-go :)

Ingredients for custard:
-4 cups milk
-1 small lime peel (optional)
-1 large or 2 tiny sticks of cinnamon (optional)
-1 cup sugar (you can add wayyyyy more sugar if you'd like LOL. but my mom doesn't like it too sweet)
-1 tsp. vanilla extract
-8 whole eggs

For the caramel:
-1/2 cup sugar
-1/4 cup water

Directions:
(1) Heat milk in a deep sauce-pan, add sugar, together with lime peel and cinnamon sticks (optional I like the hint they add, it's a typical combination in cuban or spanish cuisine to fuse cinnamon and citrus flavors) but it will be just as good with vanilla as flavoring.
(2) Allow to simmer about 10 minutes to really infuse, then cool, also the purpose of heating the milk isn't only to infuse it with other flavors, it's also done to make the flan more smooth, so the sugar becomes smooth. Remove lime peel, and cinnamon when cooled enough to handle

(3) Now beat 8 eggs with vanilla extract,
and slowly stream in milk mixture until fully incorporated
(4) Set aside mixture, now the caramel part, I personally make the caramel using water and let it reduce out, this let's me do it quick (using super high heat without worrying about burning or clumping while stirring vigorously, the water kinda stabalizes it, won't let it burn right away if you pay attention to it)
Once it starts becoming a dark amber color, pour the caramel into a mold carefully grabbing the edges of the vessel your using coat it, it will seem like it's too much caramel sometimes but keep rotating and spreading the caramel on the vessel until it hardens and coats everything... isn't beautiful :D
(5) Now strain the milk mixture in
(6) Cover it with aluminum foil (or leave it un-covered your choice I just think it's better covered), and place it in a water bath (that just means in another container with some water) in the oven at 350 degrees
(7) Should be done anywhere from 1-2 hours just check it after one hour, if it's too jiggly and looks like it's liquidy too much still then leave it longer, if not then take it out, you can test it with a knife, if the knife comes out clean your good :)
(8) Allow to cool completely, (ideally in the fridge, for several hours and or over night to allow it to set well) however I was in a hurry so I put it in a ice water bath hehe, and then vigorously flipped it our (by putting a plate on the vessel then flipping it out), thus it broke, also when done with just milk the custard is more sensetive and breaks easily

Not my prettiest flan :-/

If interested in other Flan recipes check out:
(1) Flan de Queso (Cheese Flan the riches flan you'll ever HAVE!)

(2) Flan de Coco (rich coconut flan, made using thick coconut milk)

(3) Eggnog Flan (this one will get you in the Christmas mood ha ha)

(4) Pastel Impossible (Moist chocolate cake layered with flan)

Chayote Sancochado (Steamed Chayote)

I haven't been blogging much, doesn't mean I haven't cooked, but it's because well my camera is busted still like doesn't work for sh#t, and I haven't made time to buy a new one :/ (anyone wanna mail me one for free hehe just kidding... well not really lol.)

Well I took my Dad's camera yesterday when I was making this very simple vegetable side dish. I wasn't sure to post it because it is so simple, but sometimes people want to know the simple things, or simply know them but never think about it. It's essentially Chayote, steamed in a pot with a little water, you can serve it with squeeze of lime and salt if your on a diet LOL. or if not with a couple pats of butter and some salt. For Cubans it would be best enjoyed with"Mojo de Ajo" (Cuban garlic sauce) but the other two ways mentioned would also be good. This can be a side to just about anything atleast it would fit into any Latin or Spanish meal as a vegetable side no matter the time of the day.

To those that don't know what "Chayote" is it is also known in english as "Alligator Pear", when raw it's texture is hard and crisp yet somewhat slippery? THe taste I can describe it as a cross between a cucumber and Italian or Mexican squash, I've never consumed it raw however. It can be peeled, the center core removed, cut into chunks or however and added to soups or stews. It can be sauteed on it's own,with meat, used in stir-fried, or steamed it is truly very very versatile.

Ingredients:
-3 large Chayotes
-water (enough to fill the pot about 1 inch or 2)

To serve once cooked:
-some butter and salt OR a squeeze of lime and salt OR Mojo de Ajo (Cuban Garlic Sauce)

Directions:
(1) Wash really well, cut in half, then wash again, drain.
(2) Place in a pot with enough water to cover one inch, bring to a boil on high heat, cover, and lower heat to medium.
(3) Steam for 30 minutes until tender.
Here's 4 segments left, my mom was quick to grab some for herself before i was able to even take pictures hehe(4) Serve with a squeeze of lime and salt, or some butter and sprinkle or salt OR if your used to/ or love the pungent Cuban garlic sauce and don't mind the dragon breath feel free to smother it with "Mojo de Ajo"
PLEASE NOTE... the Chayote you can remove the center core if you want, my mom likes to eat it so I leave it, because it will turn tender if cooked long enough, the skin of the chayote for this recipe I leave it on since after steaming a long time it also turns tender. However the front tip and back tip for sometimes will not turn tender and are often cut off after steaming, it's up to you :)

P.S.
I'm labeling this as both Mexican and Cuban because pretty much I've seen Cubans cook it and also Mexicans enjoy it. However serving certain steamed or boiled vegetables (usually root vegetables) with Mojo/ garlic sauce is a Cuban thing :)

If interested in other recipe check out my post for "Guiso de Chayote" (sauteed Chayote squash, I cooked it with pork)

Also it's used in 3 different vegetable soups I've posted check out:
(1) Cocido de Res (Mexican Vegetable and Beef Soup)
(2) Cocido Salvadoreno (Salvadorian Vegetable and Beef Soup)
(3) Caldo de Albondigas (Mexican Meatball Stew)