Living in Colorado there is a size-able south-of-the-border influence on most all menus in town, and products available at the local grocer. If you happen to be one of those unfortunate souls who cannot purchase a can of chipotle chiles in adobo sauce at the store or a fresh salsa there are ways in which you can easily make some from scratch by purchasing the dried peppers or concocting your own fresh salsa mix. You just have to stay focused, and seek out the ingredients you need! My sis Emma is a wiz at that living in Pittsburg-there is not exactly a 'little Mexico' in her part of town.
The recipes I am including today are quite simple, and I believe these items should be findable in most areas of the country or order-able online.
I am So Hung-Over Huevos Rancheros (Sara D Style)
Serves 4
Ingredients
8 corn tortillas
2 tbsp vegetable or olive oil
1 can refried, or black beans drained
8 farm-fresh eggs
1 orange bell pepper
1 red or green bell pepper
Red onion diced
Green chili/red chili/salsa (See recipes below)
coijia cheese, Parmesan or monteray jack cheese (optional)
Directions
Preheat oven to 350 degrees.
Heat a skillet on medium and add 1 tbsp oil, adding more if needed. When hot add one corn tortilla. Heat/soak in oil flip and put on a paper towel lined plate. Repeat with all of the corn tortillas. This helps to ensure they are crispy and delicious and wont crack or break apart when baking.
Chop peppers into slices, or rings. Mince red onion.
Heat the chili/salsa in a small pot on the stove and simmer on low, just to heat not cook.
Get a large baking sheet out, and lightly grease or spray w/ oil. Place corn tortillas single layer onto the sheet. Smear w/ beans. Top w/ peppers & onions. Make a small crater in the middle of each tortilla/beans and drop one raw egg onto each. Place into the oven and bake for about 20-25 minutes or until cooked to your idea of perfection. You may need to flip the baking pan around to ensure all is evenly cooking.
Plate each w/ two huevos, topped with chili or salsa and sprinkled with cheese.
Giant Flying Tofu Breakfast Burrito
Yields 4 Burritos
Ingredients
2 tbsp olive oil
2 blocks extra firm tofu
Vegan chorizo (optional)
1 15oz can Black Beans
4 med or large Red Potatoes, diced w/ skin on
Giant Tortillas (now available at most grocers)
Red Sauce or Salsa Verde Sauce for smothering (recipe below)
Monteray jack, coijia or cheddar cheese (optional), or soy/vegan cheese for topping
2 medium sized tomatoes diced
3/4 cup white onion diced
1/4 cup diced scallions
2 cloves garlic minced
1/2 tsp chili powder
1/2 tsp salt
1 tbsp turmeric
Directions
Heat oven to 375 degrees F.
Set a large skillet on medium high heat, and add oil. Add onion, garlic, chorizo, chili powder and salt. Break up the choizo into crumbles. Cook until the onions are getting transparent and add beans, diced potatoes and tomatoes and cover simmer until potatoes are tender, adding a little water to the skillet if necessary for steam purposes.
Meanwhile in a smaller skillet, add a little oil and fry tofu block, break into crumbles. Add Turmeric, and a pinch of salt and pepper. Cook until dried out, and scrambled egg like. When finished remove and set aside.
When the potatoes are done, unwrap tortillas and get ready to stuff them. Place a large scoop of the tofu scrambles and bean/potato mixture into the lower half of the tortilla. Top with a little cheese and scallions. Roll up and place on a greased/oiled baking sheet. repeat.
Cover the sheet with aluminum foil and bake for 15 minutes, remove foil and bake and additional 5 minutes to crisp up the outside. Plate, and smother w/ chili, cheese and scallions. Yum!!
Cilantro & Chile Frittata
Serves 4 Ingredients
1-2 tbsp olive oil, or vegetable oil
6 eggs
1/4 cup milk, soy or rice milk
1/2 tsp salt
cracked pepper
1/2 tsp chili powder
1 small bunch cilantro chopped fine
2 cloves garlic, minced
1/2 yellow onion sliced thin from stem to root
1 poblano, or Anaheim chili sliced into rings
1 can diced green chilies
1/2 cup monteray jack cheese
Warm tortillas on the side
Directions
Turn oven broiler onto high.
In a skillet heat oil over medium heat. When hot add garlic and onions and cook 2-3 minutes. Add diced green chilies, and pepper rings. Cook until rings are getting softer, but still retain crispness.
Meanwhile, crack and stir together eggs, milk, salt, pepper to preference, 1/2 amt of cheese, chili powder and cilantro. Pour this mixture over the top of the sauteed vegetables. The eggs should set quick. Push the eggs around to scrape some of the cooked egg from the bottom, but not scrambling them, this should take about 2-3 minutes.
When the base is set, place the entire pan into the oven directly under the broiler for 2-3 minutes. You will see the egg mixture rising, and stiffening up. When the top is beginning to slightly brown remove, add rest of cheese and return to the broiler to melt. When melted, remove and let sit for a few moments before slicing and serving. Serve w/ warm tortillas on the side.
Green Chili or Salsa Verde?
You can prepare your own salsa verde from scratch in the recipe below, or you can purchase green chili pre-made in a jar. My favorite jarred green chilis are 505 which I have found in most grocery stores, and Nanita's Finest green chili and enchilada sauce from Consuelo's a famous local Mexican food restaurant in Fort Collins Colorado. I see you can place orders for shipment online through their website. Beware the HOT is very hot! I miss picking up a breakfast burrito in the morning from that place, as that used to be part of the weekly routine when I lived there.
Simple Salsa Verde
yields 5-6 servings Ingredients
5 large green tomatoes, diced (or tomatillos)
1 cup minced onion
3 large cloves garlic, minced
1 tsp salt
1 medium Anaheim or poblano chile, minced (or 1/2 cup canned diced green chilies)
1/4-1/2 tsp cayenne pepper
1/4 cup each:
minced fresh parsley
minced fresh basil
minced fresh cilantro
minced scallions (whites and greens)
Directions
Place the tomatoes, onions, garlic, salt, chiles, and cayenne in a saucepan. Bring to a boil, lower heat and partially cover. Simmer for 15 minutes.
cool to room temperature before stirring in the herbs. You can leave it chunky or puree it in a blender or food processor.
Rockin' Vegetarian Red Sauce (great for smothering enchiladas, burritos & huevos)
Yields 5-6 servings
Ingredients
5 medium sized ripe tomatoes diced
1 large red bell pepper
1 tsp salt
5 large cloves garlic, minced
1/2 tsp crushed red pepper
1/2 tsp ground cumin
1-2 tbsp canned chipotle chilies in adobo sauce (optional) *If added I suggest to puree the mix
Directions
Place all of the ingredients in a saucepan and bring to a boil. Lower the heat, partially cover, and simmer for about 15 minutes.
You can leave this chunky or puree in a food processor or blender. For an extra fine sauce, pass through a fine strainer or sieve.
Local Salsa & Hot SauceWhy in the world would you ever buy PACE brand salsa living in Colorado? There is SO many unbelievably delicious and even better, local producers and purveyors of fresh salsa in just the state of Colorado alone. Two of my favorites are Gilbertos Gourmet Goodness and Evan's front Range Salsa. I love the hot varieties!
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