I have a few signature dishes. One of my favorites can be served for any meal, but I usually save it for Sunday Brunch and embellish it with sides and mimosas or bellinis.
HUEVOS RANCHEROS SUPREMA
Ingredients (for 2):
- 4 small or two large corn or flour tortillas
- 2 Tbs butter
- 1 can of your favorite WHOLE beans. I usually use Texas Ranch beans (No refried beans please. That's gross!)
- 4 eggs
- 1/2 pound Mexican chorizo (recipe follows)
- 1 cup shredded sharp cheddar cheese, Monterey jack cheese, or a blend
- 1 cup of your favorite salsa
- 1/2 cup sour cream
- 1/2 cup guacamole
Instructions:
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 butter in cast iron skillet or frying pan. Heat each tortilla in skillet until lightly brown on both sides, adding 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 (recipe below) and small salad with Southwest Caesar dressing, or a tropical fruit salad.
CHORIZO
Ingredients:
- 2 pounds ground goat (traditional), pork, beef, or turkey
- 4 cloves mashed garlic
- 6 Tbs chili powder (If you like it mild, use Ancho chili powder, if you like it spicy, use New Mexico chili powder)
- 2 Tbs oregano
- 2 Tbs olive oil
- 2 Tbs water
- 2 Tbs vinegar
- 1½ tsp sugar
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp crushed red pepper flakes
- ½ tsp fresh ground black pepper
Instructions:
Mix all ingredients together in a bowl, divide into quarters, roll each quarter into a log, and wrap each log with plastic wrap, twisting the ends to secure. Can be refrigerated for 3 to 5 days or frozen for up to three months.
MEXICAN RICE
Ingredients:
- 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
Instructions:
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.
