For this recipe you have to make two of my other recipes for the eggs to come out the same way. Your eggs will come out tasting very different with substitutions. The other recipes are Forking Awesome Pickled Cascabella pepper recipe and Forking Awesome Tomatillo with Pickled Cascabella Pepper Salsa Recipe. I used frozen Huitlacoche (not canned or bottled) for this recipe. Another thing I should mention is that I made a pound of pickled onions that should last about a month. Use the extra pickled onions on sandwiches, on top of tacos, steaks, burgers, sandwiches or in salads. I note that the Cascabella pepper is an especially delicious pepper and when you pickle it and or make salsas with it that most of the work making something delicious is done.

Recipe makes 6 servings and extra pickled onions

Ingredients

1 lb red onion – sliced thin on mandolin

1 cup white vinegar

1 Tablespoon kosher salt

2 Tablespoons sugar

1 bay leaf

1/2 teaspoon fresh ground black pepper

1/2 teaspoon mustard seeds

1/4 teaspoon ground thyme

6 hard boiled eggs – peeled and cut in half (either way I don’t care) yolks and white separated

3 oz Huitlacoche (2 oz for egg mixture and reserve about 1 oz or twelve small pieces to top each egg)

1 Tablespoon unsalted butter

pinch course sea salt

pinch ground coriander

pinch chili powder

pinch ground annatto (also called achiote)

pinch ground oregano

pinch ground cumin

1 Tablespoon cascabella pepper brine

1 Tablespoon tomatillo pickled cascabella salsa

1 oz queso fresco

pinch course sea salt

pinch Aleppo pepper

pinch smoked paprika

pinch oregano

pinch chili powder

pinch ground annatto also called achiote

1 teaspoon fresh parsley – chopped

1 teaspoon fresh cilantro – chopped

1 teaspoon fresh mint – chopped

1 teaspoon fresh epazote – chopped

Directions

Make the pickled onions. Put the onions in a sterilized jar or tub. In a sauce pot bring to boil the vinegar, salt, sugar, bay leaf, pepper, mustard seeds and thyme. After it boils make sure the salt and sugar has dissolved…..It probably did already. Then you pour the liquid over the onions and set to the side. When it gets to room temperature then you can refrigerate.

In a small fry pan melt the butter on medium heat. Add the Huitlacoche and a pinches of salt, coriander, chili powder, annatto, oregano, and cumin. By now you should lower the heat slightly more around medium low and add the brine. DON’T CLEAN PAN…..You need it for seasoning the egg whites….SET EMPTY PAN TO THE SIDE. This mixture now gets blended with the queso Fresca and the tomatillo salsa. It would be best to blend in a small container with a stick blender.

Add to the used pan with all the remaining pinches of seasoning- salt, Aleppo pepper, smoked paprika, oregano, chili powder and ground annatto. Put the egg white in the pan on cut side and then turn them over and side them around the pan so they get all seasoned up.

Fill the eggs with either a spoon or a pastry bag. Add a few strings of pickled onions to them. Top each mound of egg with a small piece of huitilacoche Top the eggs with some chopped herbs.

Different unique and delicious!

I enjoyed food at the Barrio Gran Reserva that was made with cascabella peppers and it was like from another planet ULTRA delicious! So I found my own cascabella peppers. They were so hot I couldn’t eat them so I pickled them. The cascabella peppers are small mostly yellow peppers with a lot of heat but also a lot of amazing flavor. I discovered that when I pickled them a lot of the heat and flavor comes out and flavors the brine so I’m left with delicious pickled peppers that are brought down to a manageable jalapeño hot and a brine that is so delicious you should drink it in something. If you are a fan of Mexican or Southwest Style Food you should find the cascabella pepper and pickle them the way I did. This recipe is simple but delicious. You don’t need to do much with that bomb of deliciousness from the cascabella peppers and the brine. It does a lot of the work for you.

Ingredients for around 12 servings

3 lbs tomatillos – husk removed – washed very well – cut in quarters

1 large sweet onion – chopped

6 garlic cloves – ground to paste or microplane

1 Tablespoon course sea salt

1 Tablespoon (slightly heaping or to taste) pickled cacabella peppers – fine chopped – preferably wwwTheForkingTruth.com recipe called Forking Awesome Pickled Cascabella Pepper Recipe)

1/2 cup cascabella pepper brine

1/2 cup cilantro leaves and some fine stems – rough chopped

Directions

Blend to desired smoothness. Taste and decide if you want to add more fine chopped cascabella pepper.

Serve.

Will stay fresh for a week or so.