Posts Tagged ‘mexican’

July 25, 2010 0

easy huevos rancheros with salsa verde

By in recipes

Date: Sunday, July 25th, 2010
Time: “Morning” (11:00 AM because that’s how we roll on weekends)
Location: San Francisco, California. More specifically, the Western Addition (think Full House houses). Even more specifically, Cory and Rose’s kitchen.
Fridge: Severely lacking in fresh produce.
Our bellies: Empty.

Most of our produce shopping is done on Sunday afternoons. By the time Sunday morning rolls around, there is little in the fridge in terms of fresh produce. I’ve had huevos rancheros on my mind and made sure to buy corn tortillas several days ago so I could eventually make it for breakfast. There are countless variations of the Mexican breakfast, but most include eggs topped in a chili-tomato sauce over tortillas. Making huevos rancheros usually requires making a quick sauce from fresh or canned tomatoes, onion, garlic, peppers, and various spices. I didn’t have canned or fresh tomatoes on hand, nor did I feel like chopping an onion just minutes after rolling out of bed. But! I did have a fresh batch of salsa verde in the fridge that is itchin’ to be used up. This “quick” version of huevos rancheros turned out incredibly well. I thought the the neutral flavors of the egg and tortillas helped balance out the tanginess from the salsa verde. Definitely a new favorite for lazy Sunday mornings!

Easy Huevos Rancheros with Salsa Verde
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a tablespoon or two of cooking oil
4 corn tortillas
1/4 cup cheddar cheese, shredded
4 eggs
1 cup salsa verde (homemade or store-bought)
optional: adobo sauce, ground cumin, chili powder, cayenne pepper, freshly chopped cilantro (for garnishing).

Heat oven to 200F.

Meanwhile, heat oil in a large skillet. When hot, add one or two tortillas (depending on the size of your skillet) and cook for a minute or two on each side. Transfer the tortillas to a baking sheet, sprinkle a little cheese on them and place in the oven to keep warm. Repeat this step until all tortillas have been cooked.

Add salsa verde to a small saucepan and cook over very low heat. Give the salsa verde a taste test. Now is the time to add any additional seasonings, like a little bit of adobo sauce, cumin, chili powder, cayenne, etc.

Drizzle a little more oil to the pan and swirl it around. Over medium heat, crack the eggs into the skillet and cook until the eggs reach desired doneness, anywhere from 3 to 6 minutes.

Transfer the tortillas to plates and spoon a little salsa verde over the tortilla. Top with an egg and add a little more salsa, if you wish.

Serves 2

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July 24, 2010 3

tomatillo salsa verde

By in back to the basics, recipes

I used to think tomatillos were something that existed only in legend and myth. Okay, not really, but it certainly felt that way when I lived in Michigan. Tomatillos are related to tomatoes and are about the size of apricots. They mature inside of a papery husk, which are inedible and should be removed before eating. They are also meatier than tomatoes and have a tart flavor. Tomatillos are the key ingredient to salsa verde (literally, green sauce), which is frequently used as a dip for tortilla chips, a sauce for tacos, grilled meats, and fish. I used this batch of salsa verde to accompany both tacos and burritos, but I’m already thinking of various ways to use the leftovers (pork! chili! stew!).

Oh, and here are two chubby corgis wearing sunglasses and ties. Just because.

Tomatillo Salsa Verde
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1 1/2 pounds tomatillos
1/2 onion
1-3 garlic cloves
1 tablespoon lime juice
1/2 cup cilantro
1-3 peppers (jalapeño and serrano peppers are usually used, but I had anaheim peppers on hand, so I just used those), chopped. Leave in the seeds, if you prefer a hotter salsa.
pinch of sugar
pinch of cumin
salt, to taste

Set the oven to broil and cut tomatillos in half. Place them cut-side down in a foil-lined baking sheet. Broil for 8 to 10 minutes, or until the skins are lightly blackened. Remove tomatillos from the oven and set aside.

When the tomatillos are cool enough to handle, toss them into a food blender and pulse until blended. Add the rest of the ingredients, onions, garlic, lime juice, cilantro, peppers, sugar, cumin, and salt. Pulse until blended. Add a little more salt, if necessary. Transfer to a container and refrigerate, if not using right away.

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