How do you make a good & spicy mexican omelette served with homemade salsa?!
Fresh Garden Salsa: (mild)
Tomatoes, Jalapenos, Onions, Cilantro, dash of each Salt & Pepper. Finely chopped Garlic, if desired.
Red Salsa: (hot)
Can of Chipotle Peppers, can of diced tomatoes, cilantro and onions, dash of each Salt & Pepper. Finely chopped Garlic if desired.
Green Salsa: (mild-hot)
Roasted Tomatillos, Fresh Jalapenos, Onions, Cilantro, dash of each Salt & Pepper and chopped Garlic.
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As for the omelette itself:
Cook some ground, breakfast sausage mixed with crushed, red pepper flakes a dash of black pepper, and onions if desired. In a bowl, beat eggs and add the meat mixture. Cook it obviously... And serve with your choice salsa and "Cotija" cheese.
Answers: I guess it depends on the type of salsa you use....
Fresh Garden Salsa: (mild)
Tomatoes, Jalapenos, Onions, Cilantro, dash of each Salt & Pepper. Finely chopped Garlic, if desired.
Red Salsa: (hot)
Can of Chipotle Peppers, can of diced tomatoes, cilantro and onions, dash of each Salt & Pepper. Finely chopped Garlic if desired.
Green Salsa: (mild-hot)
Roasted Tomatillos, Fresh Jalapenos, Onions, Cilantro, dash of each Salt & Pepper and chopped Garlic.
--------------------------------------...
As for the omelette itself:
Cook some ground, breakfast sausage mixed with crushed, red pepper flakes a dash of black pepper, and onions if desired. In a bowl, beat eggs and add the meat mixture. Cook it obviously... And serve with your choice salsa and "Cotija" cheese.
omelettes arent mexican...but you can season it with mexican spices...put some chile, cilantro, lime, salt, pepper in the egg yolk before you fry it, then when you put it in the skillet to fry it cut actual peppers into it, habanero or jalepeno, cut some chorizo ( a mexican sausage), for cheese put queso fresco (fresh mexican cheese) and for salsa... cut up like 4 red tomatoes half an onion put in bowl ad a clove of chopped garlic, squeeze about three limes, cut up like 2 or 3 green chile peppers the small ones that are a darker green and add salt and pepper to taste, mix it up
4 large eggs
1/2 cup Monterrey jack cheese
2 chopped green onion
1 seeded chopped Serrano pepper
2 tsp chopped cilantro
mix all ingredients together and cook on med high heat in nonstick skillet...this is my favorite..Using the Monterrey jack cheese gives it more of a kick than just cheddar cheese. I then top with my favorite salsa.
In some areas in Mexico they call it Mexican omelette such in Sonora
3 eggs, beaten with
salt and pepper
1/2 avocado, peeled and julienned
1/2 tomato, peeled and chopped
2 tablespoons cheddar cheese, grated
oil
Heat oil in a pan.
Pour the beaten eggs into it.
Place the avocados and tomato over it.
Fold over.
Cook for a few minutes on low flame.
Transfer to an oven-proof dish.
Top with grated cheese.
Grill in a pre-heated oven for 5 minutes or until the cheese melts. Grill with the oven door open.
Serve hot for breakfast!
OR
I lived in Hidalgo and they made this Mexican Omelette:
1/2 tortilla per serving
1 egg beaten with a little water per serving
chopped onion
chopped green chiles
grated jack cheese
cilantro (optional)
salsa (optional)
avacoado (optional)
sour cream (optional)
Fry tortilla in a little oil, drain. Add onion and chile to beaten
egg mixture. Pour into omellet pan and cook until almost set. Add tortilla to one side of egg, cover with cheese and flip egg over onto cheese and tortilla. Cook until lightly browned and egg has finished cooking. Garnish with cilantro, salsa, avacado, and sour cream if desired.
You need:
eggs
jalapanos
oinion
cilantro
clove of garlic
3ripe or 1 can of tomatoes
3 tomatillos
3 stalks of celery
tortillas-flour or corn, your choice
Making the salsa:
In a medium or large sauce pan, put the jalepenos, tomatillos and fresh tomatoes in water, and let boil a few minutes. Meanwhile, bring out the blender. wash off the celery, garlic, and oinion, then put them in the blendor. wash of the cilantro, but it is usually not added until the salsa is already in the salsa bowl. After your vegtables have boiled, remove the stems from the jalepenos and put the jalepnos in the blendor. Remove the outer skin from the tomatillos (if you havent already), then put them in the blendor as well. Finally, put in the tomatoes, wether canned or freshly boiled. Put a half a cup of the broth from the sauce pan itno the blender, then blend. If it is to thick, blend in increments of 1/2 cups until it reaches your desired consistency, but taste it each time with some tortilla chips. You may want to add more jalepeno or more tomato if you arent used to spicy stuff. Poor the salsa into a sutiable container or bowl, mix in about 3 or 4 stems of coarsly chopped cilantro, and enjoy. You can try the salsa on top of your scrambled eggs. If you liek it, then next time, you can chop up some fresh jalepeno, tomato, and oinion and put it directly into 3 beaten eggs. Put some inside of a warned tortilla, and enjoy. Do not add any vinegar to your salsa. It might help preserve it, but it will drastically kill the flavor. Just store your salsa in a tuberware bowl or something in the fridge, and should be fine for atleast a week. Be sure to wash your hands very extently after handling the jalepenos or wear palstic gloves. If you rub your eyes afterward, you will very quickly regret not taking my advice. Good luck in the kithcen!
Oil your pan and heat on low heat
Break 3 eggs into bowl
Add a pinch of Cayenne pepper and salt/seasoning salt
Add just a dash of milk or soy milk
Add two tablespoons of cold water
Mix well
When the pan is ready, pour eggs into the pan
When the eggs are set and the bottom of the omelet is cooked, flip the omelet over
On ONE SIDE of the pan, add homemade salsa and some grated jalapeno Monterrey jack cheese. Immediately fold the omelet over the filling.
Cook to desired doneness and serve with a little salsa on top.
Enjoy.
that answer will take longer that I want to type...happy cooking, i love mexican food and i love cooking