EJOTES RECIPES

Steps:

• Heat oil in a large pan, once warm saute the onions until soft. Next, add the chiles, cook for 2 minutes then add the garlic and cook another 2 minutes. Add the green beans, tomatoes, salt, and pepper. Cook until green beans are to the desired texture. Once green beans are to desired texture pour the lightly beaten eggs into the pan. Stir and cook until eggs have cooked through. Try not to overcook or burn the eggs, as this will give the dish a bitter taste.
• serve

Steps:

• In a pot, put the green beans, already cleaned and cut into 1 inch (2.5cm) bites. Cover them with 1.5 inch (3-4 cm) water and add a tablespoon of salt. Bring to a boil and simmer over medium heat for 5 minutes.
• Drain the green beans and place them in a bowl. Set aside.
• In a blender place the tomatoes, onion, chilli peppers (see notes) and the garlic clove peeled. Add 1 cup of water and blend until obtaining a smooth sauce.
• In a saucepan heat the oil over medium-high heat. Add the tomato sauce and season with the cumin, salt and pepper to taste. Let the sauce simmer for 5 minutes on a medium low heat, taking care that it does not evaporate too much.
• Add the green beans, mix and let everything cook for about 3 minutes.
• Whisk the eggs lightly in a bowl and add them to the green beans. Do not mix immediately, let cook for half a minute, then start mixing slowly.
• Adjust with salt and pepper. Continue cooking, mixing until the eggs are fully cooked.
• Serve immediately with corn tortillas or toasted bread, refried beans and molcajete sauce.