Best 3 Purslane Egg Tacos Tacos De Verdolagas Y Huevos Recipes
Purslane egg tacos, also known as tacos de verdolagas y huevos, are a simple yet delicious Mexican dish that combines the flavors of fresh purslane, fluffy eggs, and warm tortillas. This vegetarian taco filling is not only flavorful but also packed with nutrients, making it a healthy and satisfying meal. Whether you're looking for a quick and easy breakfast, lunch, or dinner option, these purslane egg tacos are sure to hit the spot. In this article, we'll provide you with the best recipe to cook this delightful dish, along with tips and suggestions for variations to suit your taste preferences. So, let's get cooking and discover the goodness of purslane egg tacos!
Let's cook with our recipes!
PURSLANE AND AVOCADO TACOS WITH PICO DE GALLO
Steps:
- Make Pico de Gallo:
- Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos.
- Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer to a sieve set over a bowl and let it drain.
- Have a folded kitchen towel ready for the tortillas. Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes. Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in towel.
- Quarter avocados lengthwise and remove pit, then peel. Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt.
- Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.
PURSLANE & EGG TACOS - TACOS DE VERDOLAGAS Y HUEVOS
Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Recipe courtesy of Forks, Fingers and Chopsticks.
Provided by Molly53
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with whisk or fork; season with salt and pepper and set to the side.
- Heat large skillet on medium-high heat; add oil.
- Sauté onion for 1 to 2 minutes until it starts to become translucent.
- Add purslane; stir to cook for another 2 minutes.
- Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato.
- Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs.
- Scramble the eggs for another few minutes; mix the eggs and purslane together. Season with salt and pepper.
- Serve warm with corn tortillas and topped with queso fresco and salsa (preferably salsa verde).
HUEVOS CON VERDOLAGAS -- SCRAMBLED EGGS WITH PURSLANE
Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Courtesy of the Chicago Examiner.
Provided by Molly53
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil on medium high heat in a medium-sized skillet.
- Add onion and purslane and sauté for several minutes until onions begin to soften and purslane wilts slightly.
- Add in eggs and stir gently to keep from sticking as with scrambled eggs.
- Continue cooking until egg curds are firm.
- Season with salt, to taste.
- Serve hot with a salsa of your choice and a side of warm corn tortillas.
Tips:
- Choose fresh purslane: Look for purslane with vibrant green leaves and stems. Avoid any wilted or yellowed purslane.
- Wash purslane thoroughly: Purslane can grow in sandy soil, so it's important to rinse it thoroughly to remove any grit or dirt.
- Don't overcook purslane: Purslane is a delicate green, so it's important not to overcook it. Otherwise, it will become slimy.
- Use a variety of cooking methods: Purslane can be enjoyed in a variety of ways. You can sauté it, stir-fry it, add it to soups and stews, or even use it in salads.
- Experiment with different flavors: Purslane has a slightly tart flavor, so it pairs well with a variety of flavors. Try adding it to dishes with citrus, garlic, chili peppers, or cumin.
Conclusion:
Purslane is a versatile and nutritious green that can be enjoyed in a variety of ways. Whether you're looking for a new leafy green to add to your salads or a unique ingredient to spice up your favorite dishes, purslane is a great option. So, next time you're at the farmers market or grocery store, be sure to pick up a bunch of this delicious and healthy green.
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