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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

 

Enchiladas!!!!

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This wonderful heartwarming dish is the anchor in our comfort food week.  Originally from Mexico, adiposity in an area called Valley of Mexico, salve the practice of rolling meat(usually fish) in tortillas dates back to the Mayans.  But it was Hernan Cortes from Coyoacan who first shared this with Spanish Conquistadors, who gave the rolled maize it’s name, Tortilla.   The definition of enchilada is “a rolled maize tortilla stuffed with meat and covered in a tomato chile sauce”, according to the Real Academia Espanola.  Sound familiar?  Not much has changed.  For a while it was street food and consisted of tortillas dipped in chile sauce, not quite the same thing if you ask me.  To me making enchiladas is another family moment of  coming together sharing knowledge and enjoying a meal.   My dad would cook the chicken, and when it cooled we would tear the meat off it’s bones.  As a kid that was the fun part.  We would then grate the cheese and  chop the onions.   Eventually combining these with chopped black olives, to make the inside of our enchiladas.  We would then heat up the tortillas in oil and dip theme in sauce, fill with chicken mixture, roll them up, put them in the baking pan and wait for the goodness to cook.   I still make them the same way except the oil part.  Now I microwave the tortillas, it’s much quicker and makes for easier cleanup and added bonus, less fat.  Pair them with beans and rice and you have the makings of one of my all time favorite comfort foods.