El “siesta Despues” Recipe
griddled birote, beans, queso chihuahua, carnitas, poached eggs, habanero hollandaise
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Habanero Hollandaise
In a small saucepan, melt the unsalted butter over low heat. In a mixing bowl, whisk the egg yolks and lemon juice until pale and frothy. Gradually add the melted butter to the egg mixture while whisking continuously until thickened. Stir in the finely chopped habanero and salt to taste. Keep warm.
- 2
Cook the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack the eggs into a small bowl and gently slide them into the simmering water one at a time. Poach for 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
- 3
- 4
Assemble the Dish
On each griddled birote half, spread a layer of black beans, followed by a generous amount of carnitas and a sprinkle of queso Chihuahua. Top with a poached egg and drizzle with habanero hollandaise. Serve immediately.
