I love Mexican food but I also LOVE tequila! I’m so pumped to get the new book this summer The Tequila Diet cookbook, published by Bravo’s Top Chef alum, Chef Dave Martin. Complete with cocktails and full-blown recipes featuring tequila such as Pastel Azteca (Tortilla Casserole, Lobster Tostada, Pork Belly Ahogada Style, this cookbook even includes tequila desserts like the Hatch Green Chile Truffles. It’s so up my alley.
For all you tequila and cooking fans… here’s one of my favorite recipes. The following is a recipe from The Tequila Diet: Exploring Mexican Food & Drink with the World’s Greatest Spirit by Chef Dave Martin
Yields 2 portions
- 2–3 TBSP neutral oil
- 4 fresh corn tortillas
- 4 large eggs
- 1 cup Red Chile Sauce—heated (see Sauces & Soups)
- paper towels
- saute pan
- kosher salt & ground black pepper
- 1 each sliced ripe avocado
- 1–2 TBSP fresh cilantro, cleaned no stems
- 1⁄4 cup cotija cheese, grated
- 1⁄2 –1 cup Refried or Basic Beans—heated
Place some folded paper towels on a sheet tray or plate and set aside—this will be used for resting your crispy shells post frying. Make sure to heat up your beans and adobo sauce along with having your cotija grated, cilantro picked and avocado sliced so that you can be ready to roll when you finish cooking your torts and eggs.
In a sauté pan, heat oil over medium high heat and then cook your corn tortillas one at a time until crispy. It takes about 2–3 minutes and you will see the browning and firming of the shell letting you know they are ready to remove and place on your paper towel resting station. If you have a lot of oil post frying then pour some off but you can use this same pan to cook up your eggs. Make sure your pan is good and heated and still running on medium high heat. Crack your eggs into the pan and dust each one with your salt & pepper blend. You will cook these for about 3–4 minutes or until the whites have cooked while keeping the interior yellow fluid. Remember that these will keep cooking when you turn off the heat, so less is more knowing that your yolk will continue cooking in the pan while you are plating the dish. Grab your ser- vice plate and two cooked torts and lay them on the plate followed by a nice layer of the heated beans and your heated red chile sauce. Now, carefully place one egg on each decorated tort and then finish with cotija, cilantro and avocado and salsa if that’s how you like it and chow down.