EatingWell

Blue Corn Waffles Rancheros,

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ACTIVE: 1 hr TOTAL: 1 hr

TO MAKE AHEAD: Refrigerat­e aioli (Step 1) and tomatillo salsa (Step 2) for up to 4 days.

EQUIPMENT: Waffle iron

One of the specialtie­s at Hidden Kitchen in Cayucos is the blue corn waffles. They’re served up in nine savory and sweet ways. The owners wouldn’t part with the recipe, but this homage to the rancheros-like “Cayucos Cowboy” is pretty tasty. (Photo: page 56.)

CHIPOTLE AIOLI

1 large egg yolk, pasteurize­d if desired 1/4 cup chipotle peppers in adobo 1 teaspoon lemon juice

1 small clove garlic, coarsely chopped 1/4 cup avocado oil

1/8 teaspoon salt

TOMATILLO SALSA

8 ounces tomatillos, husks removed

1/2 large onion, cut into thick slices

1/2 jalapeño pepper, seeded, if desired 1 clove garlic, peeled

1 tablespoon chopped fresh cilantro

1/8 teaspoon salt

WAFFLES & TOPPING

11/4 cups blue cornmeal

1/2 cup masa harina

2 teaspoons baking powder

1/4 teaspoon salt

1 cup low-fat milk

3 tablespoon­s butter, melted

11/2 teaspoons maple syrup

5 large eggs, divided

1 tablespoon avocado oil

1 15-ounce can no-salt-added black beans, rinsed and warmed

Sliced avocado, lime wedges & fresh cilantro for serving

1. To prepare aioli: Combine egg yolk, chipotles, lemon juice and chopped garlic in a food processor. Puree until smooth. With the motor running, drizzle in 1/4 cup oil. Season with 1/8 teaspoon salt. Refrigerat­e until ready to use.

2. To prepare tomatillo salsa: Preheat broiler to high. Place tomatillos, onion, jalapeño and garlic in a single layer on a rimmed baking sheet. Broil, turning the vegetables occasional­ly, until blistered and soft, about 10 minutes. Let cool for 10 minutes. Transfer to a food processor along with cilantro and 1/8 teaspoon salt. Pulse to a slightly chunky consistenc­y.

3. To prepare waffles: Place a baking sheet in the oven; preheat to 200°F. Whisk cornmeal, masa harina, baking powder and salt in large bowl. Whisk milk, butter, maple syrup and 1 egg in a medium bowl. Whisk the wet ingredient­s into the dry ingredient­s until smooth. Let the batter rest for 5 minutes to thicken.

4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover 3/4 of the surface (about 2 cup for an 8-by-8-inch waffle iron). Cook until the waffle is crisp and golden brown, 2 to 4 minutes. Transfer the waffle to the baking sheet in the oven. Repeat with the remaining batter.

5. Heat oil in a large nonstick skillet over medium heat. Crack in the remaining 4 eggs and cook to desired doneness, 11/2 to 2 minutes for a runny yolk and 31/2 to 4 minutes for a firmer yolk.

6. Top the waffles with the eggs, aioli, salsa and beans. Serve with avocado, lime wedges and cilantro, if desired.

SERVES 4: 1 waffle, 1 egg, 1/2 cup black beans, 2 Tbsp. aioli & 1/4 cup salsa each

Cal 706 Fat 38g (sat 10g) Chol 305mg Carbs 69g

Total sugars 8g (added 2g) Protein 23g Fiber 12g

Sodium 676mg Potassium 612mg.

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