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Huevos Rancheros

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Breakfast of Champions, pill or giant gut bomb.   It’s hard to decide which is true.   Either way huevos rancheros is one of my guilty pleasures.   It’s been a staple in my life for as long as I can remember.   I love ordering it or making it.  Ordering it at a restaurant is by far the easier way, but as you all know I don’t mind spending the time in a kitchen.   My challenge is making the perfect ranchero sauce.  It has plague me for decades.  I have tried many times to get it right.  Not always with the best results, but that has not stopped me from trying!   And today, I think I have made the best one yet.  So good, I have to share it with you.

I fried the tortillas in vegetable oil, and instead of refried beans between the eggs and tortilla, I combined whole black beans and rice.  If you don’t have whole beans and rice cooked, then use canned refried beans.  The sauce was canned tomatoes and a mix of spices.  Pretty simple.  After years of making it harder then it needs to be, I just went with my gut.  Sorry for the lack of direction, on the sauce, but don’t let that scare you.  Sometimes throwing caution to the wind can give great results.

 

Huevos Rancheros

Huevos Rancheros

 

Huevos Rancharos and Sauce
Author: 
Recipe type: Breakfast
 
This is a quick and easy sauce. When I made it, as usual I didn't measure. This is a recipe that depends on how you want it to taste. I put about a quarter to half a teaspoon of each spice into the tomatoes. But you may want to alter some of them. I did add less of the chipotle chile then the others as it is very strong.
Ingredients
  • 2 Eggs
  • 2 Tortillas
  • Refried beans (or combo rice and whole beans)
  • 1 Can of chopped tomatoes
  • Chili powder
  • Cumin
  • Crushed chipotle chile peppers
  • Minced garlic
  • Salt
  • Pepper
  • Queso fresco
  • Cilantro for garnish
Instructions
  1. Crumble cheese, set aside
  2. Chop cilantro, set aside
  3. Simmer beans in small sauce pan
  4. Keep an eye on beans, so they don't burn
  5. For Ranchero Sauce
  6. Put tomatoes in small sauce pan
  7. Combine all spices, garlic, salt and pepper into a small sauce pan with tomatoes
  8. Simmer on medium heat for about 10 minutes or till the flavors marry.
  9. Fry eggs over easy
  10. Fry tortillas in oil till crispy
  11. Pat excess oil of with paper towel
  12. Place fried tortilla on plate
  13. Then a spoonful of beans on fried tortilla
  14. Place egg on top of beans
  15. Drizzle sauce over eggs
  16. Garnish with cilantro and cheese

 

Spice Rubbed Pork Shoulder

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I love pork shoulder.  Well, it’s fair to say I love pork.   Be it bacon, ribs, the shoulder, or chops, I’m ready to cook and or eat!  Pork shoulder is a pretty easy piece of meat to cook.  You either slow roast in the oven or in a crock pot.  Although it does take some time, it’s worth every minute.  I usually like to make pulled pork tacos with the shoulder.   In my mind, which may not be saying much, it’s probably one of the most common ways to have this cut of meat.  Most of the time I keep it pretty simple with garlic, salt, pepper and a squeeze of citrus, but this time I added a spice rub to give it that extra oomph.   I made this for an Oscar party I convinced some friend give, well the promise of pulled pork tacos really helped.   And, everyone loved it!   I hope you do too.

 

Scored with rub and garlic

Scored with rub and garlic

 

Pork Shoulder Ready To Cook

Pork Shoulder Ready To Cook

 

Finished Pork Shoulder

Finished Pork Shoulder

 

Pulled Pork Tacos

Pulled Pork Tacos

 

Spice Rubbed Pork Shoulder
Author: 
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Pork shoulder, 4-5 pounds
  • 3 or 4 cloves of garlic
  • ½ teaspoon of chili powder
  • ½ teaspoon cumin seeds
  • ½ teaspoon of chipotle chile from jar
  • ¼ teaspoon of oregano florets, preferably Mexican
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Drizzle of olive oil
Instructions
  1. Pre heat oven to 250 degrees
  2. Dry off the pork
  3. Cut excess skin and fat from under side of shoulder
  4. You only need the top part of the skin and fat.
  5. Score the skin
  6. In some of the slits poke holes to put garlic pieces into
  7. Rough chop garlic and place in holes
  8. How to make rub
  9. Add chile powder, salt, pepper and oregano florets to a bowl
  10. On low heat roast cumin seeds and chipotle chile
  11. Roast till cumin gets smokey and chipotle dries out
  12. The jarred chipotle is little sticky thats why you want to roast it.
  13. Also it give is even more smokiness.
  14. Grind cumin seeds and chipotle chiles in mortar and pestle
  15. Add ground cumin and chipotle into bowl with the rest of the rub
  16. Give it a stir and crush the oregano florets
  17. Rub the spices into the scored parts of the pork
  18. Drizzle roasting pan with olive oil
  19. Place pork in oven for 5 - 6 hours
  20. After about 2 hours place a sheet of foil over pork till its done.
  21. It should fall apart with touch and or fork.
Notes
I mentioned two ways to cook a pork shoulder. Here you have the oven version. The crock pot version is just as simple, just cut off all the skin. If left on it will be super chewy and not at all appetizing. Next use the same rub but just add it to the pot, you may want to increase the amount and add a bay leaf. Also still you can still poke holes into the meat and put garlic in them. Or rough chop the garlic and add it like the spices. Also you will need water to keep it from drying out. Adding a little orange citrus is nice, but not necessary.

* You should treat this like you would a regular roast*

 

Final hot sauce is here!

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Wow! It’s the last hot sauce of  our hot sauce mania month! We can’t believe it.  So we accidentally took a couple weeks off and our month turned into six weeks.  We are human and needed to rest and enjoy the summer.  But now it is back to work.  And without further ado I give you:

 

Blossoming Tumescence

 

 

Blossoming Tumescence
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 8 Puya
  • 2 mulato
  • 2 japones
  • 2 New Mexico
  • 1 chipotle
  • 4 garlic
  • ¼ cup chili water
  • ¾ cup of vinegar
  • ¼ cup apple cider vinegar
Instructions
  1. Soak your peppers in hot water for 30 minutes
  2. Either in a bowl weighed down so chili's are submerged or in a ziplock bag
  3. When chili's are done pull off stems and discard
  4. Also discard any seed and veins that come with stems
  5. Combine all ingredients into a blender and blend till smooth
  6. Strain through a sieve and discard any solids
  7. Serve immediately, mind or put on your favorite bottle for later