I love Mexican food, I love breakfast, ergo, I love Huevos Rancheros. It has eggs. It has cheese. It has beans. It has all the yummy stuff that makes me smile. There are 100s of varieties, so I'm providing one of the easiest versions. Get creative with it, you can't go wrong. Trust me. You'll have new best friends if you make them this dish. Your kids will clean their rooms, your significant other will do their own laundry. You will become the most awesome person in the world. Well, at least till they finish eating. Go ahead, try it.
Huevos Rancheros
8 eggs
8 Corn Tortillas
1/4 Cup Canola Oil
1 Can Refried Black Beans ( you want the flavor of black beans, trust me)
Favorite Salsa
Shredded Cheese
1.Heat the oil in a frying pan. Once hot, soften your tortillas. Just a few seconds on each side and remove. Place them on a plate layered with napkins. You want to soak up some of the grease.
2. Place two tortillas on each plate. It's okay if they overlap.
3. Cover each tortilla with the refried beans ( I suggest warming them up ahead of time)
4. Crack two eggs into your pan with the oil. You are wanting to make the eggs over easy or over medium. If you don't like fried eggs you can scramble them, but cmon live a little. Try them fried. I don't like runny yolk and over medium works perfectly for me.
5. Place two eggs on top of the tortillas.
6. Cover the tortillas with your favorite salsa.
7. At this point you can add anything else you like to the dish. I like to add sliced jalapenos, black olives or green chilies.
8. Cover. And I mean COVER the tortillas with shredded cheese. Cheese makes everything better.
9. To melt the cheese you can place it in the microwave for a few seconds. You don't want the tortillas to get chewy. I like to use heavy plates and put mine in the oven on broil to get everything bubbly and melty and heavenly.
10. You can serve topped with sour cream and/or guacamole.
11. Enjoy the goodness.
Easy. Cheesy. Yummyness.
You can make this with flour tortillas, pinto beans, or whole black beans if you prefer. I've made this with tostada shells when I was in a big hurry. Good, but more crunchy than I wanted. Use any type of shredded cheese you want. Go crazy with it. You cannot mess this dish up.
Tuesday, June 22, 2010
Tuesday, June 8, 2010
Did Someone Say Fish Tacos???
Fish Tacos are my new favorite things in the whole world. Think about it, fish tacos on a patio somewhere with a cold beer and great friends. Life doesn't get any better right? Well, I'm easy to please, so to me it sounds pretty damn good . Even if you don't like fish, I think you'll love these. I tend to be heavy with the spices and flavors when I cook, so it works great for these tacos. No fish flavor, so even your pickiest eater won't have an excuse. Though if you are friends with a picky eater, why are you cooking for them? Hand them some peanut butter and a loaf of bread and tell them to enjoy.
Oh yeah, I cannot take full credit for these tacos. It is a mixture of about five or six different versions I have read or have been told at some point or another. I'm sure my special touch is in there somewhere.
Grilled Fish Tacos
1 lb Mahi Mahi ( Tilapia works just as well)
1 tsp chili powder
1/4 cup canola oil
chopped cilantro ( use to taste, I personally am not a big fan, so I use about two tablespoons, of course if you love it, go for it and use as much as you want)
1 Fresh Jalapeno chopped fine
8 Corn Tortillas
Shredded Cabbage ( if you aren't a normal cabbage eater, buy the prepackaged coleslaw, it works perfectly)
1/2 chopped red onion
1 can drained sweet corn
1 chopped avocado
Place your fish in a baking dish.
Mix together in a bowl the oil, chili powder,cilantro, jalapeno and lime juice. This is your marinade for the fish.
Pour this over the fish and let is marinade for about 20 minutes.
Take the fish and place it on your preheated grill skin side up (yes the fish has skin, sheesh get over it). This should take about four to five minutes. If you are using thin pieces of fish, then lessen your time.
Flip the fish over and cook it skin side down for about another 45 seconds to one minute.
Remove the fish from the grill and you can flake the fish off the skin with a fork after it sits for a few minutes. ( see, you don't EAT the skin, ya dork)
Heat up your corn tortillas in the microwave or the grill ( i prefer the grill, but whatever floats your boat)
Put the fish, some cabbage, red onion, avocado and corn in the tortilla. You can also top with some additional cilantro, lime juice, and some salsa, hot sauce, pace, whatever you want to call it.
As far as a side dish for these, I would not suggest refried beans or anything heavy. I will usually make guacamole ( YES, we like avocado around here) and some black beans. You could also make a grilled vegetable medley of bell peppers, squash, mushrooms, onions, and zucchini. I like to season mine with olive oil, garlic powder, and ground black pepper.
So there you go, finally a healthy dish. It hurt me to write this, but I'll get over it.
Oh yeah, I cannot take full credit for these tacos. It is a mixture of about five or six different versions I have read or have been told at some point or another. I'm sure my special touch is in there somewhere.
Grilled Fish Tacos
1 lb Mahi Mahi ( Tilapia works just as well)
1 tsp chili powder
1/4 cup canola oil
chopped cilantro ( use to taste, I personally am not a big fan, so I use about two tablespoons, of course if you love it, go for it and use as much as you want)
1 Fresh Jalapeno chopped fine
8 Corn Tortillas
Shredded Cabbage ( if you aren't a normal cabbage eater, buy the prepackaged coleslaw, it works perfectly)
1/2 chopped red onion
1 can drained sweet corn
1 chopped avocado
Place your fish in a baking dish.
Mix together in a bowl the oil, chili powder,cilantro, jalapeno and lime juice. This is your marinade for the fish.
Pour this over the fish and let is marinade for about 20 minutes.
Take the fish and place it on your preheated grill skin side up (yes the fish has skin, sheesh get over it). This should take about four to five minutes. If you are using thin pieces of fish, then lessen your time.
Flip the fish over and cook it skin side down for about another 45 seconds to one minute.
Remove the fish from the grill and you can flake the fish off the skin with a fork after it sits for a few minutes. ( see, you don't EAT the skin, ya dork)
Heat up your corn tortillas in the microwave or the grill ( i prefer the grill, but whatever floats your boat)
Put the fish, some cabbage, red onion, avocado and corn in the tortilla. You can also top with some additional cilantro, lime juice, and some salsa, hot sauce, pace, whatever you want to call it.
As far as a side dish for these, I would not suggest refried beans or anything heavy. I will usually make guacamole ( YES, we like avocado around here) and some black beans. You could also make a grilled vegetable medley of bell peppers, squash, mushrooms, onions, and zucchini. I like to season mine with olive oil, garlic powder, and ground black pepper.
So there you go, finally a healthy dish. It hurt me to write this, but I'll get over it.
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