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