LA Receta de Doña Ángela & DE MI Rancho A TU Cocina

Ingredients

• 2 medium Ripe Tomatoes (chopped roughly)
• 2 Fresh Chili Peppers (serrano or jalapeño, sliced thin)
• 6 petals Pumpkin Flower (Flor de Calabaza) (cleaned and trimmed)
• 4 large Eggs (room temperature)
• 4 Hand-Made Corn Tortillas (small, warmed)
• 2 tablespoons Panela (Unrefined Cane Sugar) (grated or finely chopped)
• 1 piece (≈20 g) Piloncillo (broken into small chunks)
• 1 cup Coffee (strong brewed coffee for café de olla)
• 1 Cinnamon Stick (whole)
• 2 Cloves (whole)
• 1 small strip Orange Peel (fresh, no white pith)
• 2 tablespoons Vegetable Oil (for sautéing)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Vegetables

   Wash the tomatoes, chiles, and pumpkin flowers. Roughly chop the tomatoes, slice the chiles thin, and gently rinse the pumpkin flower petals, trimming any tough edges.

   Time: PT5M

2. Make Tomato‑Chili Sauce

   Heat the vegetable oil in the skillet over medium heat. Add the chopped tomatoes and sliced chiles, stirring for 3‑4 minutes until the tomatoes soften. Add a pinch of salt and pepper, then reduce heat and let the mixture simmer for another 4 minutes, stirring occasionally.

   Time: PT7M

   Temperature: medium heat

3. Add Pumpkin Flowers

   Gently fold the pumpkin flower petals into the simmering sauce and cook for 2 minutes until they wilt but retain their shape.

   Time: PT2M

   Temperature: medium heat

4. Poach the Eggs in Sauce

   Create four small wells in the sauce and crack one egg into each well. Cover the skillet and let the eggs poach for about 5 minutes, or until the whites are set and the yolks are still runny.

   Time: PT5M

   Temperature: medium-low heat

5. Warm the Tortillas

   Place the hand‑made corn tortillas on a clean dry skillet (comal) over medium heat. Warm each side for about 30 seconds until pliable and lightly toasted.

   Time: PT3M

   Temperature: medium heat

6. Prepare Café de Olla

   In the saucepan, combine the brewed coffee, piloncillo chunks, panela, cinnamon stick, cloves, and orange peel. Heat over medium heat, stirring until the sugars dissolve, then simmer gently for 5 minutes.

   Time: PT5M

   Temperature: medium heat

7. Plate and Serve

   Place two warm tortillas on each plate, top with the poached eggs and tomato‑chili sauce, and drizzle a little of the sauce over the tortillas. Serve the café de olla in mugs alongside.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ripe Tomatoes: canned diced tomatoes
• Instead of Fresh Chili Peppers: jalapeño
• Instead of Pumpkin Flower (Flor de Calabaza): zucchini blossoms
• Instead of Eggs: tofu scramble
• Instead of Hand-Made Corn Tortillas: store-bought corn tortillas
• Instead of Panela (Unrefined Cane Sugar): brown sugar
• Instead of Piloncillo: dark brown sugar
• Instead of Coffee: instant coffee
• Instead of Cinnamon Stick: ground cinnamon
• Instead of Cloves: ground cloves
• Instead of Orange Peel: orange zest
• Instead of Vegetable Oil: canola oil

Equipment Needed

• Skillet
• Saucepan
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Spatula
• Plate
• Serving Bowl

Critical Steps — Do Not Skip

• Cooking the tomato‑chili sauce to the right consistency without burning.
• Poaching the eggs gently in the sauce so the whites set but yolks stay runny.
• Warming the hand‑made tortillas just enough to stay pliable.

Chef Tips from the Video

• Use fully ripe tomatoes for natural sweetness and less need for added sugar.
• Pat the pumpkin flowers dry thoroughly to prevent excess water in the sauce.
• Cover the skillet while poaching eggs to trap steam and cook evenly.

Troubleshooting

Storage

Refrigerator: Store leftover sauce and poached eggs in airtight containers for up to 2 days. Reheat gently.

Freezer: Pumpkin flowers can be frozen raw; thaw before use. Do not freeze cooked eggs.

Room temperature: Tortillas can be kept at room temperature for up to 4 hours if covered.

Make-Ahead Tips

• The tomato‑chili sauce can be prepared up to 24 hours ahead and reheated gently.
• Café de olla flavors improve after resting for 10 minutes; make it early and keep warm.
• Tortillas can be stacked and wrapped in a clean kitchen towel to stay soft.

Frequently Asked Questions