These skillet tortillas use store-bought enchilada sauce for simmering, which makes them an especially convenient option for last-minute savory breakfasts or brunches. You can transform the meal repeatedly by experimenting with different toppings, be they creamy, melty, crispy, or crumbly. I give a few of my favorite options in the ingredient list, but don’t be afraid to add your own finishing touches! Note that the recipe calls for white corn tortillas, rather than yellow; white tortillas tend to be thinner and more pliable, which makes them especially good for soaking up the sauce.
Maybe a lentil loaf doesn’t sound that thrilling, but you haven’t had this one yet. It has so much flavor and texture, I think it’s more satisfying than a real meatloaf. Even carnivores will ask for a second slice.
To say that something is “a la Mexicana” means it is prepared “Mexican- style,” which typically means that the dish has tomato, serrano pepper, and onion, all core ingredients in Mexican cooking—also, fittingly, representing the red, green, and white colors of the Mexican flag.
When I moved out of my parents’ home at 23 years old, one thing I knew I would miss deeply were mornings with my dad. We both are morning people, so it would often just be us two in the kitchen. We sipped on coffee, and he prepared breakfast as we shared the latest chisme (gossip). One of those typical weekday breakfasts was his huevos a la Mexicana, always prepared with lots of intention and love.
I was never able to fill the void left by losing those mornings with my dad, but I did set out to fill the void of his huevos a la Mexicana. Tofu makes an exceptional substitute for scrambled eggs, and when prepared “a la Mexicana,” it transforms into the most flavorful scramble I’ve ever had. The addition of black salt (also known as kala namak) is optional but highly recommended to add an egglike flavor. Only the slightest bit is needed as it has a powerful taste and smell.
Instead of ketchup. Better than barbecue sauce. To give a boost to marinara. For dipping French fries or tots. To dress up a fried egg sandwich. As a glaze for tofu or grilled portobello mushrooms. To dunk tortilla chips. To make the BEST tempeh sloppy joes. As you can see, this umami-loaded Bomb Sauce goes with everything. If you’re a vegetarian or vegan, be sure to read the label on your Worcestershire sauce to make sure it doesn’t contain anchovies.
This “pizza” is extremely popular in Vietnam and is often ordered at street-food stands to be eaten straight off the grill. And we totally understand why. Either in spite of or because of its simplicity, it tastes fantastic.