Time: 50 min.
Complexity: easily
Servings: 4

These tortillas are made with masa harina flour, made from specially processed corn. This flour is widely used in Latin America, especially Mexico, for various baked goods, flatbreads, and tortillas. In this recipe, the masa harina dough is mixed with milk and butter, with the addition of queso fresco (or feta) cheese for a more appealing, chewy texture and a light, creamy flavor. The tortillas are pan-fried until golden brown and served with a poached egg, fresh vegetable salsa, crumbled cheese, and avocado. Perfect for a colorful Mexican-style breakfast.

Ingredients:

Corn tortillas with eggs

• 2 cups whole milk
• 3 tablespoons unsalted butter, chopped
• 2 cups masa harina corn flour
• 2 teaspoons of sugar
• 1/3 cup crumbled queso fresco or feta, plus extra for serving
• 2 tablespoons extra-virgin olive oil
• 8 large eggs
• 1 tbsp. white vinegar
• 1 Hass avocado, sliced, for serving

Salsa

• 2 large ripe tomatoes (about 450 g), finely diced
• 1/4 of a small white or red onion, finely diced
• 1 jalapeño, finely chopped (remove the seeds to reduce the heat)
• 1/4 cup chopped fresh cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn flour, queso fresco cheese, feta cheese, eggs, milk, salsa sauce, tomatoes, jalapeno pepper, Avocado

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Preparation:

Step 1
• Prepare the salsa: Combine tomatoes, onion, jalapeño, cilantro and 1 teaspoon salt in a bowl.
Step 2
• Preheat oven to 95°C.
Step 3
• Make corn tortillasIn a small saucepan, heat the milk and butter over low heat until the butter has melted. In a large bowl, combine the cornmeal, 1 teaspoon salt, sugar, and queso fresco. Stir in the milk mixture and knead into a soft dough. Divide the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press down with the skillet to flatten the dough.
Step 4
• In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Working in batches, fry the corn tortillas until crispy and golden on the bottom, about 3.5 minutes. Flip, pressing lightly with a spatula, and fry until golden on the other side. Fry the remaining tortillas in the same way, adding more oil as needed. Season the tortillas with salt, place them on a baking sheet, and keep them in a warm oven while you cook the eggs.
Step 5
• In a deep saucepan, bring water to a boil over medium heat; add vinegar. Poach the eggs.
Step 6
• Divide corn tortillas among 4 plates; top each with a poached egg, salsa, and cheese; serve with avocado.

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