This month, we are featuring different types of eggs on our special menu. One egg that we always have fun with is the quail egg. Try this dish – our traditional salbutes – with black beans and these tiny fried quail eggs. There are several steps, but once you get the hang of making the tortillas, you’ll love these appetizers.
Salbutes with quail eggs, black beans & queso fresco
makes 3 servings
4 cups masa flour (brand : Maseca)
1 cup all-purpose flour (or rice flour to be gluten-free)
Salt to taste
2-3 cups water
2 medium tomatoes
½ white onion
1 bunch cilantro
1 cup savoy cabbage, chopped
3 cups frying oil
1 sandwich bag (6×6 size)
1 16oz can of black beans
1 Tsp chopped garlic
1/2 cup vegetable oil
2 Tbsp chopped onions
6 quail eggs
2 Tbsp vegetable oil
1/2 cup queso fresco
salt to taste
In a bowl, put masa, flour & and salt.
Add water a bit at a time, stirring, until it’s firm like dough.
PICO DE GALLO: equal parts diced tomatoes, diced white onion & chopped cilantro. Add salt to taste. Squeeze 2 limes on everything and mix together.
CABBAGE: Put chopped cabbage in a bowl and add salt to taste; Squeeze other 2 limes on the cabbage.
BLACK BEANS: Blend black beans (with water from can) until pureed.
Fry garlic and onions in a saute pan with 1/8 cup of oil
Once brown, add bean puree and salt to taste.
Stir beans on medium heat and the remainder of the oil a little at a time until the beans get thick.
Taste and add salt if needed. (This process of cooking the beans should take about 10 minutes)
TORTILLAS: Make a small ball with the dough.
Put a sandwich bag on top of it and press flat in a tortilla press. (If you don’t have a tortilla press, use the palm of your hand and make the dough flat.) Do this with 6 balls.
In a frying pan, heat frying oil on high heat.
Put dough patties in pan and cook for 15-30 seconds. When they start to puff up, they’re done.
Take the tortillas out of the oil and dry on a napkin or towel.
QUAIL EGGS: Preheat nonstick pan slowly to low heat with 2 tbsp oil in it.
Crack the quail eggs carefully into the pan and fry slowly. (Don’t flip eggs unless you want them well done)
Put a pinch of salt on the eggs. (Cooking should take about 5 minutes)
Put two tortillas on each plate and put a scoop of refried beans on top of each.
Put one fried quail egg on each tortilla
Put a small bit of the queso fresco on top of the egg.
Top with just a bit of pico de gallo and cabbage.