• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Enrique Olvera's Hidden Egg

    This crispy corn masa tortilla, filled with mashed beans and the perfect egg is featured at Enrique Olvera's Moxi restaurant in the Hotel Matilda in San Miguel de Allende, Mexico.


    Ingredients
    For the puffed Tortilla
    1
    cup
    corn flour mix
    1
    pinch
    salt
    *
    water as needed
    3/4
    teaspoon
    vegetable oil
    For the bean pure
    1
    ounce
    black beans soaked in water overnight
    1
    clove
    garlic
    1
    white onion
    1
    Epazote (herb)
    *
    water
    *
    salt
    For the Salsa de molcajete
    1
    white onion
    *
    serrano pepper
    1
    clove
    garlic
    *
    roma tomatoes
    1
    Fresh cilantro
    5
    ounces
    Dried Grasshoppers or “Chapulin”
    *
    salt as needed
    For the egg
    4
    eggs
    *
    boiling water
    Directions
    For the puffed tortilla: Season the masa flour with salt and knead softly until a smooth dough is achieved. Form small balls, 30 grams each, and flatten in a tortilla press using two sheets of plastic. Fry in hot vegetable oil (160°C) for 3 minutes, constantly spooning hot oil over the top to achieve the puff. When completely cooked (golden brown) remove from oil and drain. Carefully cut a 6cm opening on the top part of the puff to fill tortilla before serving.
    For the mashed beans: cook in a clay pot on medium heat, the soaked beans with the onion, epazote herb, and garlic in the water for 3 hours, or until beans are cooked and soft. Season with salt, and mash with only the minimum amount of liquid needed to obtain a smooth paste and pass through a fine sieve to remove skins.
    For the Salsa de Molcajete: Char the onion, garlic and serrano pepper on a comal or cast iron skillet. Set aside. Roast the tomatoes on medium low heat until they are completely cooked (20 minutes approx.). Mash all ingredients in the “molcajete”, including the cilantro and dried grasshoppers, season with salt, and set aside.
    For the egg: Cook the eggs for 5 minutes in boiling water. When cooked, remove from hot water, peel and allow to rest in fresh water until needed.
    To serve: Fill the puffed tortilla with the beans, the salsa and top with the egg.

    The base number of servings for this recipe is 4
    OK

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