Tag Archives: Tortilla’s

Huevos Rancheros


Picture this, a lovely egg, fried over easy snuggled into some Ranchero sauce and served under a sprinkle of cheese and sauce on top of a flour tortilla.   You cut into the egg, and the yolk does something magical with the sauce and cheese, and makes your mouth happy as you taste it.  Well, it makes my mouth SING!!!!, of course that’s usually cause I’m made the sauce to my taste and it is GOOD!   This has gotta be my absolute favourite breakfast/brunch/dinner ever.     And yes if serving as a brunch you can serve it with a drink.   I like Bloody Maria’s with this, but serve whatever you like.   Coffee or tea work well with this too.

I’m a big believer in multipurpose meals.   Or 2 fer’s if you like.     And when I can make something that can be served more than one way, I do it.   Like my Chile Verde.   We love it, and it always seems there’s just a little left over after a meal (I plan it that way, but don’t tell anyone), and since we’re fans of Mexican food, it just makes sense to me to use that bit of leftover Verde to make Huevos Rancheros.    Translated, it means Ranchers Eggs.    A typical large mid morning meal on a rural Mexican farm.

This is not your traditional recipe, but then again, I’ve had so many variations that I don’t think there is a standard way of making this.   You make it to your taste.  Period.  Although the traditional way is to serve this on a crisply fried corn tortilla with a tomato-chili sauce on top.   But the first time I had this dish, it was on a flour tortilla and served with an extra tortilla for ‘sopping’ up the sauce.  So, that’s the way I make it.

Start with a cup or so of Chile Verde, add a matching amount of your favourite Salsa, heat together til hot, set aside for a couple of minutes while you prepare the egg and tortilla(s).

Make your egg however you like, fried, poached or scrambled, this is all about you, and how you like your egg.   Warm a flour tortilla up, then place a spoonful of your newly made sauce on top, spread it out just a little.   Place your egg(s) on top and spoon some more sauce on top of that.  I like mine topped with a sprinkle of cheese and some finely diced onions.    Serve with a couple of warmed and buttered tortillas and enjoy.

This is a great brunch meal, can be served to many guests, so long as the eggs are cooked to order or just served scrambled.   I once made this for a breakfast and served over 20 people, cooking their eggs to order as they stood in line.  Many people came up to me later on and wanted the recipe for the sauce.   This was pre-blog days, so I had to hurry up and write it all down.   And then make copies and hand them out.

As I said before this is a great quickie meal, and tasty, very tasty.

Peggy’s Paparito’s


If you’ve read my blog at all, you know I like a bit of spice in my food.  More specifically, I like Mexican type spice.  Well, Jalapeno’s, Serrano’s, Guajillo Chilies, Habanero’s, Anaheim Chiles, to name but a few.    I actually posted this recipe on my other blog a couple of years ago, but decided to revisit the recipe.   OK, I made some the other day, which is why I’m featuring it again.

A few years back I had the pleasure of meeting and making friends with a lovely lady named Peggy.   She was a transplanted Texan, and loved all things Tex-Mex.    She gave me the following recipe, and it ranks right up there with all the other Tex-Mex foods I love.

And you know, it would be a great light dinner as well.

I only know this cause I’ve done it.

To start with, boil a couple or three potatoes.  Red Potato’s, yellow potatoes or any other firm fleshed potato works best in this dish.  Burbanks or Russets, not so much.  They’re too mealy.

Cook the potatoes til they are done and set aside.  Peel them if you wish or not, personally I like unpeeled.  Peels are good food.   Chop them roughly or slice them into nice uniform pieces if that’s how you like your potatoes.   Does not matter at all.  Set them aside, you’re not ready for them yet.

Heat a pan and cook up some sausage.  I’ve used hot sausage, sausage patties, bulk sausage, really, whatever floats your boat.  If you use regular sausage, you can always amp up the heat a little with some jalapeno’s or some pepper flakes, or…    Cook until done.  Set aside.

Add a little oil to the pan if you like, or use the sausage fat, then cook off one chopped onion in the grease.   Cook til almost done, then add the potatoes, and brown them just a little.   Add in the sausage just towards the end.   Add some chopped green pepper if you like or do as I do, add in a small can of canned green chiles.  Stir that around, just a little.  Set aside, and keep warm.
Then scramble up a couple of eggs per person, or just one if you like, cook til soft set and set aside.

Warm up some flour tortilla’s, then divide the meat/potato mixture amongst how many people or tortilla’s you’re making and roll them up with some grated longhorn cheese.

Pour some warmed green tomatillo sauce over the top, sprinkle with cheese and place under the broiler to melt a little.

Serve hot.

Peggy’s Paparito’s
Stir fried potatoes with skins  ( I do about 3 potatoes for the two of us)
Scrambled eggs  1-2 per person
Grated long horn cheese
1/2- 1 Onion
Chorizo sausage or sage sausage, fried and crumbled
Diced green chiles and/or diced green pepper
Add a diced jalapeno or two if you like a little more heat, which I do.
 Flour tortilla’s
Mix above ingredients together and roll in a flour tortilla, burrito style.
Serve with warmed Green Chile sauce poured over and a sprinkle of cheese.
1 can green Chile sauce (Herdez  brand or another one like that.)

And if you have too much filling, it freezes beautifully, and you’ve got a head start on another breakfast.

Shredded Beef


Shredded Beef for February Boat Club

I guess by now you realize I go to a lot of potlucks, giggle.   We have a standing date once a month with a local club and then there is our social life which tends to revolve around food, so I get to make something at least twice a month for potlucks.

Since it is February, and everyone has sweet stuff on their minds, I thought a nice, spicy dish would be a good counterpoint.   And last year there were a lot of sweets at the February Boat Club Potluck.

One dish I love to make is Machaca, or Shredded Beef.   It’s one of those dishes that comes together fast, cooks without any fussing around, and is usually pretty popular with everyone, but vegetarians.    Of course, you can make it vegetarian if you like, just add more beans.   In fact I would add a couple of different kinds of beans for variety, along with the kidney beans, I’d add some black beans and some pinto’s.   Beans are good food.   At least I like them.

I usually make this in a crock pot, but have also cooked it on top of the stove and in the oven.   If you do make this in the oven, the flavor will be a little richer, but you don’t lose anything by cooking it in the crock pot either.    Another wonderful aspect of this dish, it can be stretched very easily by the addition of a couple more cans of beans and a few more veggies.  And with the price of meat, that’s a good thing.    Personally I like it when I’ve stretched it more than when I do the original recipe.    And it’s fun to serve to people.   I have to say though,  when you dish it up and place it into a taco, you do need to add the Verde sauce to it, it adds another layer of flavour which I think this needs.   You use the Verde sauce as a condiment, adding it to the meat while cooking, doesn’t do a thing.  I know, I tried it once, and it wasn’t very good at all.  And I think you should learn from my mistakes.   Not that I make all that many, but…

To start with, and this is so sinfully easy I’m embarrassed to tell you how simple it is, get your pot out, whether it be a crockpot, or a pot on top of the stove or a large casserole dish.

All the vegetables, and of course the beans.

 

A big old chunk of meat

 

The meat is in there, hiding, really.

Place your meat in there, add a couple cans of Kidney beans, a chopped onion, a chopped green pepper, one can of tomato sauce, (I like El Pato Mexican tomato sauce), one can of chopped green chiles, 2 tablespoons of chile powder, 1 tablespoon of cumin, 1 whole tomato chopped.  Stick the lid on and let it cook.   If you’ve got this in a crock pot, don’t even lift the lid for 5 or 6  hours.   When the meat is fork tender,

At this point it really tastes good, I had to taste, quality control and all that.

pull the meat out and shred it with a couple of forks, add it back into the saucy goodness of the pot and let it cook another hour or so.

It will be saucy.   If doing this on the stove or in the oven, let it cook for a couple of hours, then check for tenderness.  As soon as it’s fork tender, pull it out and shred.   Add back into the pot and let it cook for a little while more.

Made one up before we headed over, final product had to pass inspection, of my mouth that is.

Serve with flour tortillas, Verde sauce and some cheese.   And don’t be surprised when people lick their plates.   It has been known to happen.  But they usually turn away or hide in the corner when they do it.

Shredded Beef

3-4 lb. chuck roast, not too fatty
2 cans Kidney beans
1 can El Pato Mexican Tomato Sauce or
1 can Tomato sauce
1 can chopped green chiles
1 tomato, diced
1 green pepper, diced
1 onion, diced
2 garlic cloves, minced
1 tablespoon cumin
2-4 tablespoons Chile powder

Dump it all in the crockpot and set for low and let simmer for 6 hours, minimum.   If cooking on top of the stove, cover and let simmer for 2 hours, or until the meat is tender.   Same directions for the oven, set the temp at about 350 degrees.
When the meat is tender, remove from the sauce and shred, then add it back into the pot and let it simmer or cook for another 1-2 hours.   Serve with flour tortillas, green taco sauce and shredded cheese.

And here’s the rest of the dishes that were brought last night.   And I have to apologize I didn’t get a shot of the roasted tomatillo salsa.   Every time I got close to it, people were eating it, and of course I had to taste it as well, it was good.

Baked Ziti

 

Hot and Sour Soup

 

7 Layer Dip

 

Green Salad

 

Brownies

 

Smoked Chicken

 

Veggie Plate

 

Meatballs

And there you have it, another successful night at the Boat Club.   As usual everything was excellent, and I ate too much, sigh.  Oh well.  I will survive.
Hope everyone has a great Valentines Day.

Peggy’s Paparito’s


A few years back I had the pleasure of meeting and making friends with a lovely lady named Peggy.   She was a transplanted Texan, and loved all things Tex-Mex.    She gave me the following recipe, and since I had the ingredients to hand that day, I decided to go ahead and make this.   I have to admit to making more then we can eat at any one time so I can keep the main ingredients in the freezer and then all I have to do is scramble some eggs, heat up the Chile Verde sauce, roll them in a tortilla and VOILA!  Breakfast or a light lunch or dinner.

This is a really great go-to quick breakfast, leisurely Sunday breakfast or light meal.   And the best part, you can adjust the heat level to your own liking.    We like it on the hot side in our house, so I use hot sausage for this.

Pan with potatoes, green chiles, sausage and onions.

 

Scrambled Eggs
Filling
Wrapped and ready to eat
Peggy’s Paparito’s
Stir fried potatoes with skins  ( I do about 6 small red potatoes for the two of us)
Scrambled eggs  1-2 per person
Grated long horn or Colby Jack cheese
1/2- 1 Onion
Chorizo sausage or sage sausage, fried and crumbled   ( I use Wainwrights Hot Sausage), if you use sage sausage, add some red pepper flakes for more heat if you like.  (and I do).
Diced green chiles and diced green pepper
Add a diced Jalapeño or two if you like a little more heat.
Mix above ingredients together and roll in a flour tortilla, burrito style.
Serve with warmed Green Chile sauce poured over and a sprinkle of cheese.
Flour tortilla’s
1 can green Chile sauce (Herdez or another one like that.

How easy is that?   I like to put the onions and jalapeno’s in the pan with the potatoes, it adds a nice little nuance or level of flavor.   But you can vary this however you like to your taste.   And the best part, you can freeze the leftovers and have a head start on your next breakfast.