Thursday, March 14, 2019

Magdalena, Mexico Cuisine

Sampling a few foods of Magdalena 
Early Morning Van Stop for BREAKFAST BURRITOS

COOK'S NOTES: Recipe makes 4 burritos.
  • 1 large boiling potato (8 ounces), peeled and cut into 1/3-inch dice
  • 4 (9-inch) flour tortillas
  • 7 to 8 ounces Mexican Beef Chorizo, casings removed
  • 1/2 cup each mini sweet red and yellow peppers, diced and onions, diced
  • 1/2 tsp. cumin
  • 1 tsp. chives
  • 4 large eggs
  • 1 tsp. water
  • 1 TB. olive oil
  • 1 cup coarsely grated Monterey Jack or Cheddar Cheese (about 4 ounces)
  • 1 large avocado, sliced
  • About 1/4 cup fresh or bottled salsa

  • Preheat oven to 250 degrees with rack in middle. 
  • Cut 4 (12-by 8-inch) sheets of foil and layer each tortilla with foil sheets in between. Wrap all sheets together in one large piece of foil. Keep tortillas warm until ready to fill. 
  • Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
  • Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Wipe pan free of grease and add potato, peppers, and onions to the sausage.
  • Cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
  • Whisk together eggs, water, 1/4 teaspoon salt, 1/8 teaspoon pepper, chives and cumin in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, add salsa, meat mixture and cheese.  Mix well and remove from heat.
  • Place a tortilla on 1 sheet of foil, fill and fold to keep warm.
  • Optional Serve with picante sauce and sour cream if desired. Substitute hash browns for red potatoes.
    To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Place in a plastic zip loc bag and freeze for up to 1 month. To use, remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Lunch at a Local Restaurant 
Cook's Notes: This restaurant specialized in seafood. There were tostados, tacos burritos all with some kind of seafood filling or a cheese quesadillas available adding in a variety condiments.

In honor  of our tour guide Alex' s birthday, the restaurant owner (friends of Alex) brought out his favorite Pina Colada Cake 

After singing Happy Birthday and enjoying our cake we boarded the van for a driving tour to see the rest of the city. We ended at charming coffee house Cafe Sed
where they roast their own beans on site. They are known for selling their fair trade coffee.
We all made several purchases which included freshly roasted coffee beans to bring home.
Truly this cultural trip was educational, informative and an enlightening experience that brought more appreciation of another international community.  

1 comment:

  1. Cake, coffee, celebrating a birthday...perfect day. Thank you for this second post about your across the border jaunt.


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