Doña Ángela y su exitoso canal 'De mi rancho a tu cocina'

Ingredients

• 1 cup Dried Fava Beans (rinsed and soaked overnight)
• 2 medium Fresh Nopales (cleaned, diced, slime rinsed away)
• 4 large Eggs (room temperature, preferably criollo)
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 2 medium Tomato (peeled and chopped)
• 2 Dried Guajillo Chilies (seeded, soaked and blended)
• 2 tablespoons Sesame Seeds (dry toasted in skillet until golden)
• 1 tablespoon Olive Oil (for sautéing vegetables)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Mexican Oregano (dried, Mexican oregano preferred)
• 1 teaspoon Epazote (optional, fresh or dried)
• 1 cup Corn Kernels (fresh or frozen, adds sweetness)

Instructions

1. Prepare the Beans

   Drain the soaked fava beans and set them aside. If you forgot to soak them, cover with water and boil for 10 minutes, then let sit covered for 30 minutes.

   Time: PT5M

2. Clean and Dice the Nopales

   Rinse the nopales under cold water, remove spines, slice into ½‑inch strips, and place in a bowl of water with a pinch of salt to reduce slime. Drain and pat dry before adding to the stew.

   Time: PT5M

3. Toast Sesame Seeds

   Heat a dry skillet over medium heat. Add the sesame seeds and stir constantly until they turn golden and emit a nutty aroma, about 2‑3 minutes. Transfer to a plate to cool.

   Time: PT3M

   Temperature: Medium heat

4. Sauté Aromatics

   In the clay pot, add olive oil, then sauté the chopped onion and minced garlic until translucent, about 4 minutes. Add the chopped tomatoes and continue cooking for another 2 minutes.

   Time: PT6M

   Temperature: Medium heat

5. Blend Chili‑Tomato Base

   In a molcajete or blender, combine the soaked guajillo chilies, a splash of water, and the sautéed tomato‑onion mixture. Blend until smooth.

   Time: PT4M

6. Simmer the Beans

   Return the blended base to the clay pot, add the drained fava beans, 3 cups of water, salt, pepper, oregano, and epazote if using. Bring to a gentle boil, then reduce to a low simmer, cover, and cook for 30 minutes until beans are fully tender.

   Time: PT30M

   Temperature: Low simmer

7. Add Nopales and Corn

   Stir in the diced nopales and corn kernels. Cook uncovered for an additional 5 minutes until the nopales are bright green and tender.

   Time: PT5M

   Temperature: Medium heat

8. Poach the Eggs

   Make four small wells in the stew and gently crack one egg into each well. Cover the pot and let the eggs poach in the hot broth for 5‑6 minutes, or until the whites are set but the yolks remain runny.

   Time: PT6M

   Temperature: Low simmer

9. Finish and Serve

   Sprinkle the toasted sesame seeds over the stew, adjust seasoning if needed, and serve hot with warm corn tortillas.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g