Friday, November 26, 2010

Huevos Rancheros

This is a big breakfast that will get you through a long day!  Ranch style eggs are one of my favorites.  Full of flavor and high protein.  It is so much healthier than a stack of pancakes. 
     Do these steps ahead of time: 
     Roast a whole poblano chile pepper in an oven or open flame.  Cool the chili and peel the skin off.  Slice the roasted poblano into long strips. 
     Make a tomato salsa with chopped cilantro, sea salt, black pepper, diced ripe tomato, diced onion, diced green onion, rice vinegar, lime juice and chopped jalapeno pepper. 
     Heat some pinto beans and season them with garlic, cumin, sea salt and black pepper. 
     Season some tender steak strips with sea salt, black pepper cumin and garlic.  (Use trimmings from a ribeye or skirt steak)  Sear the steak strips with olive oil in a saute pan over medium high heat.  Cook the steak strips till they become medium rare. 
     Cut corn tortillas in half and fry them in 360 degree oil till they become crisp. Sprinkle sea salt on the tortillas after the excess grease is drained off. 
     Gently heat sour cream and cilantro leaves together in a sauce pot over low heat till the sauce becomes warm. 
     Recipe:  Whisk 3 eggs till scrambled.  Cook the eggs like an omelet with butter in a non stick saute pan over medium heat.  Just cook the eggs till they become slightly runny. 
     Sprinkle a good amount of grated queso quesadilla and cheddar cheese on the eggs.  Triple fold the omelet so it looks like a tube.  Place the beef strips and poblano chili strips on top of the omelet.  Top with a sprinkle of the grated cheese mix. 
     Place the eggs, beef, poblano cheese and the pan into a 350 degree oven till the cheese melts.  (Don't brown the cheese!) 
     Assembly:  Remove the pan from the oven and carefully slide the ranch eggs onto a plate. 
     Spoon the beans on one side of the eggs. 
     Place the tomato salsa on top of the eggs. 
     Spoon the cilantro crema in the center of the open side of the plate. 
     Spoon a hot red chili pepper sauce on one side of the crema and a green tomatillo salsa verde on the other side of the crema.  (Canned or bottled red chili pepper sauce and tomatillo verde sauces are just fine for this plate.) 
     Sprinkle some sliced black olives and sliced green onion around the ranch eggs. 
     Set the crisp tortillas on the ends of the plate.  Garnish with cilantro sprigs. 
     The flavors and aroma are what south western and Mexican cooking is all about!  Tender steak and eggs with cheese and a mild roasted chili poblano flavor is a nice combination for breakfast.  The sauces are wonderful with the ranch eggs.  Ranch beans take the place of potatoes.  I made my sauces mild for this ranch egg dish but I prefer blazing hot chili peppers for my personal taste.  Canned or bottled red chili sauce, salsa verde are good quality and really save some time.  This is a great breakfast!  ...  Shawna

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