Huevos a la Mexicana and Hongos Con Queso | CUESA

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Huevos a la Mexicana and Hongos Con Queso

Source:

Guadalupe Moreno, Mi Morena

These recipes were demonstrated for CUESA’s Market to Table program on February 15, 2020.

Huevos a la Mexicana (Mexican Scrambled Eggs)

Makes 2 servings

INGREDIENTS

4 large eggs
2 small Roma tomatoes
1 jalapeño chile peppers (for milder flavor use green bell peppers)
¼ yellow onion
1 tablespoon cooking oil
½ teaspoon salt
1 cup of refried beans**
6 tortilla chips**
6 corn tortillas**

**Optional for serving

PREPARATION

Chop the onion into small square pieces. Chop the tomatoes into small square pieces. Remove the stem, seeds and veins for the jalapeño chile. Finely chop the jalapeño chile.

Heat a non-stick pan to medium heat and add 1 tablespoon of cooking oil. Add the chopped onions, tomatoes & jalapeño and cook until golden brown. Crack 4 large eggs into a bowl and beat the eggs with a fork.

Add the beaten eggs to the pan with the cooked vegetables. Add salt to taste.

Let the eggs cook for about 2 minutes until they are lightly set and cover the pan for the eggs to get fluffy. Stir the egg mixture gently until the eggs are just cooked. Adjust the salt to taste.

Serve with refried beans and tortillas/chips on the side.

 

Hongos Con Queso (Mushrooms with Cheese)

Makes 2-3 servings

INGREDIENTS

2 tablespoons cooking oil
1 pound button mushrooms
½ yellow onion
2 tablespoons freshly chopped Epazote
Salt to taste
1 cup mozzarella cheese or Mexican melting cheese
1-2 jalapeño peppers, stemmed, seeded and thinly sliced (optional)
8 corn tortillas

*Button mushrooms can be substituted with other flavorful mushrooms, such as shiitake, oyster, cremim, or chanterelles.

PREPARATION

Chop the onion into small square pieces. Clean and chop the mushrooms into ¼-inch thick slices.

Heat a non-stick pan to medium heat and add 2 tablespoons of cooking oil. Add the chopped onions, mushrooms, epazote and jalapeños (optional). Stir well and cover. Add salt to taste.

Continue to stir very minute or so until the mushrooms have released a lot of juice (about 5 minutes). Uncover and let it simmer until all the liquid has evaporated (about 3 minutes). Add the melted cheese and let it simmer until the cheese has melted.

Adjust the salt to taste. Serve with tortillas on the side or make tacos/quesadillas!

Photo by Kora Vandervall.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »