Being a gringo I pictured what a Mexican Egg would look like – a stumpy, oval body with a thick, brown moustache and slouched sombrero leaning against a clay wall as tumbleweeds bounced by.
… I don’t think that’s what my reader quite had it mind, but the visualisation made me smile.
I must say though, it was a perfectly timed request, as last week I had the chance to visit a young Mexican / Australian couple, Jefte and Joey Juarez, who are manufacturing fresh Corn Tortillas just up the road from me.
Their business is Dona Cholita – named after Jefte’s Mexican Grandmother – and they are making some fine authentic Corn Tortillas from their tortilleria in Burringbar, northern New South Wales. The tortillas are made from a special variety of corn flour and water – that’s all – so they are preservative free, dairy free and gluten free. The simple dough is mixed to a consistency like Play Doh before it is pressed, shaped and passed through a tortilla oven which cooks the rounds over a series of open flames until they puff up and dance.
Jefte and Joey are currently baking two days per week producing around 3,000 tortillas with the capacity to make thousands more.
I asked Jefte what he believes makes the perfect Corn Tortilla.
“ You don’t want it to break and you want it to be moist and taste like corn – so it actually has a flavour that is adding something to what you’re eating,” he said.
And how many do they eat?
Joey says most Mexican families buy their fresh tortillas by the kilo every day – just like the French buying their daily baguettes. Between Jefte, Joey and their two little ones they could eat around 20 a day. Ay Caramba!
Anyway, Corn Tortillas are an absolutely perfect match for Mexican Eggs my way. Here’s what mine really look like – not a slouched sombrero in sight.
MEXICAN EGGS WITH CORN TORTILLAS
- 2 teaspoons cooking oil
- 1 chorizo, diced
- 1 Spanish onion, chopped
- 1 clove garlic, crushed
- 4 eggs
- Salt and Pepper
- Handful cherry tomatoes, chopped
- 2 tablespoons coriander, chopped
- ½ ripe avocado, diced
- ½ green chilli, finely chopped
- Lime Juice
- Salt and Pepper
4 Corn Tortillas and your favourite Hot Sauce to serve
Firstly heat the oil in a non-stick fry pan on medium. You don’t need much as a good amount of fat will render out from the chorizo. Add the diced chorizo, chopped Spanish onion and crushed garlic and cook until the onion is transparent. Set aside to cool. Wipe your pan clean.
To make the salsa, combine the chopped cherry tomatoes, chopped coriander, diced avocado and finely chopped green chilli in a bowl with a squeeze of lime juice. Season with salt and pepper to taste and set aside.
To prepare the corn tortillas, place your cleaned non-stick fry over medium heat and commence warming them one at a time; flipping each tortilla several times until they are soft and puffy. Keep them warm between a clean, folded tea towel.
Into another bowl crack the four eggs, add a splash of milk and whisk to combine well. Stir through the chorizo mix.
Place a fry pan over low/medium heat, pour in your egg mix and, using a wooden spoon, gently start to scramble the eggs. A good method is to drag your spoon from one side of the pan to the other, gently moving around the cooked and uncooked parts from one side of the pan to the other until you have a creamy consistency.
Quickly transfer the scrambled eggs onto warmed plates to prevent them from overcooking. Serve the eggs with the warmed corn tortillas, salsa, lime wedge and a splah of your favourite chilli sauce.