Here are a few of my Sunday Brunch favorites:
HUEVOS RANCHEROS SUPREMA
Ingredients (for 2):
4 small or two large corn or flour tortillas
4 Tbs butter
1 can of your favorite WHOLE beans.( No refried beans please. That's gross!)
1 pound Mexican chorizo
1 cup shredded sharp cheddar cheese
1 cup of your favorite salsa
1/2 cup sour cream
1/2 cup guacamole
Place beans in a saucepan on medium heat. Thoroughly cook chorizo in frying pan, then add to the beans, mix well, and keep warm on low heat. Melt 1Tbs butter in cast iron skillet or frying pan. Heat each tortilla in skillet until lightly brown on both sides, adding 1Tbs butter for each tortilla. Place one large tortilla or two small tortillas side by side, on each plate. Spoon half of bean/chorizo mix over the tortillas. At the same time, place two eggs in a second frying pan with lid and keep lid on until eggs have a light white coating on yolks. Gently place eggs on top of beans, sprinkle 1/2 cup cheese on eggs, add 1/2 cup salsa on top of cheese, and garnish with sour cream and guacamole. Serve with Mexican style rice and small salad with favorite dressing, or a tropical fruit salad.
1 (15-ounce) can pinto beans, rinsed and drained
6 tablespoons salsa, divided
2 tablespoons water
8 six-inch tortillas
4 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup beef barbacoa
(click for recipe or buy premade)
1/2 cup (2 ounces) queso fresco, crumbled
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh cilantro
4 lime wedges
Place beans in a food processor; process until smooth. Combine beans, 2 tablespoons salsa, and 2 tablespoons water in a small saucepan over low heat until warm, stirring occasionally. Keep warm.
Heat a large nonstick skillet over medium-high heat. Lightly coat both sides of each tortilla with cooking spray. Place 1 tortilla in pan, and cook for 30 seconds on each side or until toasted. Repeat procedure with remaining tortillas.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 8 minutes. Remove custard cups from water. Sprinkle salt and pepper evenly over eggs.
4. Place 2 tortillas on each of 4 plates, and top each tortilla with 2 tablespoons bean mixture. Top beans with 2 tablespoons Beef Barbacoa. Place 1 poached egg on each plate so it overlaps both tortillas. Top each serving with 1 tablespoon remaining salsa. Sprinkle each serving with 2 tablespoons cheese, 1 tablespoon green onions, and 1 tablespoon fresh cilantro and garnish with lime wedges. Serve with Mexican style rice and small salad with favorite dressing, or a tropical fruit salad.
1 cup long grain white rice
1 cup vegetable broth
½ cup beef broth
1 14.5 oz can petite diced tomatoes and zesty jalapeños, with juice
½ red bell pepper, diced
½ green bell pepper, diced
1 jalapeño, ribs and seeds removed, diced
1 tsp ground cumin
1 tsp Mexican oregano
1/2 tsp ground corriander
fresh cilantro for garnish
Pour vegetable broth, beef broth, and juice from petite diced tomatoes into measuring cup. Add water to make 2 cups, if required. Put all ingredients into rice cooker or medium sized pot, and cook as you would everyday rice. Place finished rice in serving bowl and garnish with fresh cilantro. If you're one of those people who think cilantro tastes like soap, use parsley.
(serving size 1/2 sandwich)
1½ cups flour
2 tsp baking powder
¼ teaspoon salt
1½ cups milk
8 slices Texas Toast bread
1 lb Sliced ham
1 lb Sliced turkey
½ lb Sliced Swiss cheese
box of toothpicks
Combine flour, baking powder and salt in medium bowl. Beat eggs with milk; stir into flour mixture until smooth.
Make 4 sandwiches with Texas Toast bread, ham, turkey and Swiss cheese and cut in half diagonally, corner to corner. Secure each sandwich half with toothpicks. Dip each sandwich half in batter to coat. Place each sandwich half directly into the oil with tongs. DO NOT PLACE INTO FRYING BASKET!
Deep fry for 3 minutes, turning once, until golden brown on both sides. Drain on paper towels. Remove toothpicks, plate, and dust with powdered sugar. Serve with a huge dollop of strawberry preserves. Add a sliced strawberry salad with crème fraiche, if desired