In Brooklyn, you can find an excellent rendition of this Mexican breakfast dish at one of the La Esquina restaurants. To recreate an authentic experience in Paris, I turned to my personal expert on all things Mexican, who also happens to be my business partner,
Combine the flour and polenta in a bowl. Add the water gradually while working the mixture until you have a firm dough. Continue to knead the dough at length on a floured surface. When you have a ball of dough that’s nice and smooth, divide it into 10 equal portions and roll them out on the floured surface, making the tortillas as thin as possible.
Heat a non-stick frying pan over high heat and cook the tortillas for about 1 minute on each side. You should have some brown marks on both sides. Stack the ones that are ready between two sheets of foil to prevent them from drying out.
Lightly sauté the onion in a saucepan in a little sunflower oil over medium heat. Add the remaining ingredients, season with salt and pepper, then reduce the heat to low. Cover and cook, stirring occasionally, for 15 minutes. Place in a food processor or blender and process until a chunky salsa forms.
If you choose the black beans option, heat them up with the salt in a saucepan, then mash them with a fork. Keep them warm in the oven, covered. Fry two to four tortillas (depending on how hungry you are) with sunflower oil in a frying pan over high heat for about 2 minutes on each side (you can freeze the others, wrapped in plastic wrap). Fry the eggs in the same frying pan and scatter over three-quarters of the cheese. Juice the lime.
On each plate, place the egg on the warm tortilla with the tomato salsa (around the yolk), a few pieces of avocado, if using, the mashed black beans, if using, chopped coriander, the rest of the cheese and a little lime juice. Buen provecho!
© 2013 All rights reserved. Published by Murdoch Books.