A classic Mexican breakfast featuring two sunny-side-up eggs, each bathed in its own distinct sauce—one smoky red salsa and one tangy green salsa. Served over lightly fried corn tortillas with a dividing line of creamy refried beans, it's a vibrant and delicious start to any day.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(2 eggs with salsa, 2 tortillas, and 1/2 cup refried beans)
468cal
25gprotein
54gcarbs
18g
Ingredients
450 g Tomatillos (Husks removed and rinsed)
4 pcs Roma Tomatoes (Halved)
1 pcs White Onion (Medium, quartered)
4 cloves Garlic (Peeled)
1 pcs Serrano Pepper (Stem removed)
1 pcs Chipotle Pepper in Adobo (More for extra heat)
Creamy, savory refried beans with a hint of spice, just like your favorite Tex-Mex restaurant. Made from scratch in under 20 minutes, they're the perfect side for tacos, burritos, or nachos.
Learn to make authentic, crumbly Cotija cheese at home. This salty, aged Mexican cheese is perfect for crumbling over tacos, salads, and elote. This recipe requires patience and precision, but the rewarding, robust flavor is well worth the effort.
About Huevos Divorciados, Tex-Mex Refried Beans and Cotija Cheese
Tangy huevos divorciados with vibrant red & green salsas, creamy refried beans. A gut-friendly brunch!
This tex_mex dish is perfect for brunch. With 818.59 calories and 41.22g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Salt (Divided, or to taste)
8 pcs Large Eggs
8 pcs Corn Tortillas
4 tbsp Vegetable Oil (For frying)
15 oz Refried Beans (1 can, warmed)
0.25 cup Cotija Cheese (Crumbled, for garnish)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Roast the Salsa Vegetables
Preheat your broiler to high. On a baking sheet, place the tomatillos, roma tomatoes (cut-side down), half of the quartered onion, all 4 garlic cloves, and the serrano pepper.
Broil for 5-7 minutes, until the vegetables are softened and nicely charred in spots. Flip them over and broil for another 3-5 minutes. Keep a close eye to prevent burning.
2
Prepare the Salsa Verde
Transfer the roasted tomatillos, half of the roasted onion, 2 roasted garlic cloves, and the roasted serrano pepper to a blender.
Add the fresh cilantro, lime juice, and 1/2 teaspoon of salt.
Blend until smooth, adding a tablespoon or two of water if needed to reach a pourable consistency. Pour into a bowl and set aside.
3
Prepare the Salsa Roja
To the same blender (no need to clean), add the roasted roma tomatoes, the remaining roasted onion, the remaining 2 roasted garlic cloves, and the chipotle pepper in adobo.
Add 1/2 teaspoon of salt. Blend until smooth, again adding a little water if it's too thick.
Pour into a separate bowl and set aside.
4
Prepare Tortillas and Beans
While making the salsas, warm the refried beans in a small saucepan over low heat, stirring occasionally until smooth and hot.
In a large skillet over medium-high heat, add 1 tablespoon of vegetable oil. Once shimmering, fry the corn tortillas one at a time for about 20-30 seconds per side until soft and pliable, but not crispy. Place them on a plate lined with a clean kitchen towel to keep warm.
5
Fry the Eggs
Wipe out the skillet and add another tablespoon of oil. Heat over medium heat.
Carefully crack 2 to 4 eggs into the skillet. Cook for 2-3 minutes, or until the whites are set and the edges are slightly browned, but the yolks are still runny. Season with salt and pepper.
For more well-done whites, you can spoon some of the hot oil over them or cover the pan with a lid for the last 30 seconds. Repeat with the remaining eggs.
6
Assemble and Serve
On each plate, place two warm tortillas, slightly overlapping.
Top each tortilla with a fried egg.
Generously spoon the salsa verde over one egg and the salsa roja over the other.
Create a 'dividing line' between the two eggs with a strip of warm refried beans.
Garnish with crumbled cotija cheese and extra cilantro if desired. Serve immediately.
204cal
8gprotein
26gcarbs
8gfat
Ingredients
3 tbsp Lard (Can substitute with bacon drippings or vegetable oil)
1 pcs White Onion (Medium, finely chopped)
3 clove Garlic (Minced)
2 can Canned Pinto Beans (15 oz cans, drained and rinsed)
1 tsp Ground Cumin
0.5 tsp Chili Powder (American-style mild chili powder)
0.75 tsp Salt (Adjust to taste)
0.25 tsp Black Pepper (Freshly ground)
0.5 cup Water (Or vegetable broth, plus more as needed)
2 tbsp Cotija Cheese (Crumbled, for garnish (optional))
1 tbsp Fresh Cilantro (Chopped, for garnish (optional))
Instructions
1
Sauté Aromatics
Heat the lard or oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Once shimmering, add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2
Bloom the Spices
Stir in the ground cumin and chili powder.
Cook for 30-60 seconds, stirring constantly, until the spices are fragrant. This step, known as blooming, deepens their flavor.
3
Simmer the Beans
Add the drained and rinsed pinto beans to the skillet, along with 1/2 cup of water or vegetable broth.
Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the skillet, and let the beans cook for 5-7 minutes to soften and absorb the flavors.
0.5 cup Cool Non-Chlorinated Water (Used to dilute calcium chloride and rennet)
2 tbsp Non-Iodized Salt (Cheese salt or kosher salt works best)
Instructions
1
Sanitize Equipment & Prepare Ingredients
Before starting, thoroughly wash and sanitize a large stockpot, long-handled spoon, thermometer, long knife, colander, cheesecloth, and your cheese press. This prevents contamination.
In a small bowl, dilute the 1/2 tsp of calcium chloride in 1/4 cup of cool, non-chlorinated water. Set aside.
In a separate small bowl, dilute the 1/2 tsp of liquid rennet in the remaining 1/4 cup of cool, non-chlorinated water. Set aside. Do this just before you need to add it.
2
Heat and Culture the Milk (Approx. 75 minutes)
Pour the gallon of milk into the sanitized stockpot. Attach a thermometer to the side.
Gently heat the milk on medium-low to 90°F (32°C), stirring occasionally to prevent scorching. This should take about 15-20 minutes.
Once at 90°F, turn off the heat. Sprinkle the mesophilic culture over the milk's surface and let it rehydrate for 2-3 minutes.
Stir the culture into the milk using an up-and-down motion for 1 minute to ensure it's fully incorporated.
Stir in the diluted calcium chloride solution.
Cover the pot and let the milk ripen for 1 hour. Try to maintain the temperature around 90°F (a warm spot in the kitchen or a pre-warmed oven turned off works well).
3
Set the Curd (Approx. 60 minutes)
Gently stir the diluted rennet solution into the milk for 1 minute using an up-and-down motion.
Immediately cover the pot and let it sit completely undisturbed for 45 to 60 minutes.
Check for a 'clean break' by inserting a clean knife or thermometer into the curd at an angle and lifting straight up. If the curd splits cleanly and the whey that fills the gap is clear, it's ready. If it's soft or milky, wait another 10-15 minutes.
4
Cut and Cook the Curds (Approx. 70 minutes)
Using a long knife that reaches the bottom of the pot, cut the curd into 1/2-inch cubes. Make vertical cuts first, then turn the pot 90 degrees and repeat. Finally, hold the knife at a 45-degree angle to make diagonal cuts.
Let the cut curds rest and heal for 5 minutes.
Very slowly, heat the curds to 100°F (38°C) over the next 30 minutes. Stir gently with a slotted spoon every 5 minutes to prevent the curds from matting together.
Once the temperature reaches 100°F, hold it there for another 30 minutes, stirring occasionally. The curds will shrink, firm up, and expel more whey.
5
Drain and Salt the Curds (Approx. 30 minutes)
Turn off the heat and let the curds settle to the bottom of the pot for 10 minutes.
Carefully pour off the whey. You can save the whey for baking or other uses.
Line a colander with cheesecloth and transfer the curds into it. Let them drain for 15-20 minutes.
Transfer the drained curds to a large bowl. Break up any large clumps with your fingers and thoroughly mix in the 2 tablespoons of non-iodized salt.
6
Press the Cheese (Approx. 12.5 hours)
Line your cheese press mold with a damp piece of cheesecloth, ensuring it's smooth.
Carefully pack the salted curds into the mold.
Press at 10 lbs of pressure for 20 minutes.
Remove the cheese from the press, carefully unwrap it, flip it over, re-wrap it smoothly, and place it back in the press.
Press at 20 lbs of pressure for 20 minutes.
Repeat the flipping and re-wrapping process one more time. Press at 40-50 lbs of pressure for 12 hours.
7
Air-Dry and Age the Cheese (30+ days)
After pressing, unwrap the cheese. It should be a firm, consolidated wheel. Pat it dry with a clean paper towel.
Place the cheese on a sanitized cheese mat in a cool (50-60°F / 10-15°C), well-ventilated area. Air-dry for 2-4 days, flipping it twice daily, until the surface is completely dry to the touch.
Transfer the cheese to an aging environment (like a wine fridge or a dedicated 'cheese cave') at 55°F (13°C) with 80-85% humidity.
Age for a minimum of 30 days for a mild flavor, or 60-90 days for a sharper, more traditional Cotija. Flip the cheese every 2-3 days to ensure even aging.
