The honor of first favorite goes to Frijoles Charros and eggs, which I'll save for another post. This is a close #2: Huevos Rancheros. If you're a regular reader, my Mexican food fetish is probably known to you by now. If not... now you know. I could start every morning with eggs, beans and salsa and probably never grow tired of it. I don't think. Anyway, I was captivated by a version I found at Smitten Kitchen, but the task of flipping a tortilla with a raw egg sitting on top of it without making a bloody mess proved to be elusive. So, I made the salsa cruda as instructed on SK- which is devastatingly simple and delicious, just diced fresh tomato, onion (I used a sweet yellow, which I like best for salsa) and raw jalapeno; dismembered several stalks of cilantro; heated up the tortillas in a hot oiled skillet, melted cheese on each; and fried eggs in a separate pan, with the yolks still runny, naturally.SK's devilishly clever take was to use, as a delicious shortcut, Goya Black Bean soup for the bean side dish; I simulated this by spicing the beans with garlic, cumin and chili powder and copious amounts of black pepper, then letting a cup and a half of chicken broth reduce in the pan until the beans were sauced with the reduction. It felt strange trying to recreating canned soup manually, but the results were fantastic, I daresay better in the end for having been made from scratch. I doubt if I'll ever master that egg and tortilla over easy method, but this was mightlily satisfying, regardless.
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Tuesday, March 16, 2010
Mike's Second Favorite Breakfast
The honor of first favorite goes to Frijoles Charros and eggs, which I'll save for another post. This is a close #2: Huevos Rancheros. If you're a regular reader, my Mexican food fetish is probably known to you by now. If not... now you know. I could start every morning with eggs, beans and salsa and probably never grow tired of it. I don't think. Anyway, I was captivated by a version I found at Smitten Kitchen, but the task of flipping a tortilla with a raw egg sitting on top of it without making a bloody mess proved to be elusive. So, I made the salsa cruda as instructed on SK- which is devastatingly simple and delicious, just diced fresh tomato, onion (I used a sweet yellow, which I like best for salsa) and raw jalapeno; dismembered several stalks of cilantro; heated up the tortillas in a hot oiled skillet, melted cheese on each; and fried eggs in a separate pan, with the yolks still runny, naturally.SK's devilishly clever take was to use, as a delicious shortcut, Goya Black Bean soup for the bean side dish; I simulated this by spicing the beans with garlic, cumin and chili powder and copious amounts of black pepper, then letting a cup and a half of chicken broth reduce in the pan until the beans were sauced with the reduction. It felt strange trying to recreating canned soup manually, but the results were fantastic, I daresay better in the end for having been made from scratch. I doubt if I'll ever master that egg and tortilla over easy method, but this was mightlily satisfying, regardless.
Thursday, February 18, 2010
Enchiladas Verde, Michael style
Abbey liked this so much, she said I ought to blog it. Sadly, none of my pics turned out. But here's the recipe anyway.
This is an improvised weeknight meal based on my memory of Enchiladas Suiza. Not guaranteed accurate, but tasty. In a way, enchiladas are my default dinner dish. If I can't think of anything else to make, I just make enchiladas. If I want a red sauce instead of green, I make a sauce of reconstituted New Mexico or Ancho chiles, broth of some sort, and tomato sauce. Tonight I was thinking fondly of Suiza though. Though this is usually made with Swiss cheese (the "Suiza" part), I used mozzarella for the topping and neufchatel in the filling, lower in fat but just as good.
Ingredients:
four tortillas. I used small, high-fiber, low carb (and cal) La Tortilla Factory whole wheat tortillas.
1 chicken breast
1/2 can diced green chiles
1/3 cup neufchatel
chicken broth
a bag of fresh spinach
some shredded mozzarella
Salsa verde- I used Herdez, it's pretty good stuff
Directions:
Preheat oven to 400 degrees. Brown the chicken breast in a pan with a little olive oil. once you've turned to the second side, lower the heat, put a little chicken broth in the pan and cover, let it braise on medium low until tender.
Meanwhile, put a quarter cup of salsa verde in a 8 inch square baking dish. Put the spinach in a pan and saute briefly, until the leaves are just wilted. Drain and/or blot dry. Chop it up and mix with the green chiles and neufchatel in a bowl.
When the chicken is done, slice it thinly against the grain and crumble slightly. sprinkle with salt, pepper, cumin and chili powder. Add it in with the spinach-cheese-chile mixture and combine thoroughly.
stuff a tortilla with the mixture and fold in two lengthwise. Place on its side in the dish. repeat. in the end, cover the enchiladas entirely with salsa verde. Top with some shredded mozzarella and toss in the oven.
When the mozzarella is starting to brown, it's time to get them out. Enjoy!
This is an improvised weeknight meal based on my memory of Enchiladas Suiza. Not guaranteed accurate, but tasty. In a way, enchiladas are my default dinner dish. If I can't think of anything else to make, I just make enchiladas. If I want a red sauce instead of green, I make a sauce of reconstituted New Mexico or Ancho chiles, broth of some sort, and tomato sauce. Tonight I was thinking fondly of Suiza though. Though this is usually made with Swiss cheese (the "Suiza" part), I used mozzarella for the topping and neufchatel in the filling, lower in fat but just as good.
Ingredients:
four tortillas. I used small, high-fiber, low carb (and cal) La Tortilla Factory whole wheat tortillas.
1 chicken breast
1/2 can diced green chiles
1/3 cup neufchatel
chicken broth
a bag of fresh spinach
some shredded mozzarella
Salsa verde- I used Herdez, it's pretty good stuff
Directions:
Preheat oven to 400 degrees. Brown the chicken breast in a pan with a little olive oil. once you've turned to the second side, lower the heat, put a little chicken broth in the pan and cover, let it braise on medium low until tender.
Meanwhile, put a quarter cup of salsa verde in a 8 inch square baking dish. Put the spinach in a pan and saute briefly, until the leaves are just wilted. Drain and/or blot dry. Chop it up and mix with the green chiles and neufchatel in a bowl.
When the chicken is done, slice it thinly against the grain and crumble slightly. sprinkle with salt, pepper, cumin and chili powder. Add it in with the spinach-cheese-chile mixture and combine thoroughly.
stuff a tortilla with the mixture and fold in two lengthwise. Place on its side in the dish. repeat. in the end, cover the enchiladas entirely with salsa verde. Top with some shredded mozzarella and toss in the oven.
When the mozzarella is starting to brown, it's time to get them out. Enjoy!
Tuesday, February 2, 2010
Mexican red lentil stew a la Kalyn's Kitchen
The extremely talented and generous Kalyn of Kalyn's Kitchen shares this recipe on her blog. Michael loves anything vaguely Mexican, so we gave this a shot. We were both impressed. I didn't follow her recipe to the letter, but then, what cook ever does that? And as you can see, I've piled it high with cilantro. Once it was all blended in, it was heavenly! Yes, South Beach can be enjoyable I think we're starting to get the hang of it.
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