Today, Andy and I had the ultimate Mexican breakfast. We had to use steak knives and fork for this breakfast. I’ve wanted to try Huevos Rancheros (Ranch Eggs) in Mexico but never got the chance when we were there. Since we have some sour cream, tomatoes and tortillas leftover from the week, I though why not make it myself this time.
I found an easy and flexible recipe here, and below is my modified recipe of the cooked salsa sauce. You can make the sauce ahead of time or the night before so that there is less to do in the morning. Just reheat in the microwave or on the stove prior to serving. This is also good salsa to be eaten with tortilla chips when you have company over.
You can have guacamole and Spanish rice on the side if you prefer to have only 1 egg and 1 tortilla for your Huevos Rancheros. But for us, I actually sandwiched mozzarella cheese between the stove-top heated tortillas in the microwave prior to placing the eggs and salsa on top to make a fast cheese quesadilla.
Ingredients for cooked salsa
- 1 small green bell pepper, diced
- 1 to 1 1/2 large tomato, chopped
- 1/2 red onion, diced
- 1 clove garlic, chopped
- 2 or 3 pieces of canned chipotle soaked in adobo sauce, chopped
- Salt to taste
- 2 tbsp olive oil
- Sweat the onions in 2tbsp of olive oil in a medium sauce pan or skillet under medium heat. Add garlic and diced peppers and let them cook for about 2 minutes. Stir to avoid them from sticking to the pot or pan.
- Add in chopped tomatoes and chipotles. Add in some sauce from the can if preferred. Stir and let ingredients cook until soften. The tomatoes should produce enough liquid for the salsa after simmering for a while, otherwise you can add a a tablespoon or two of water. It should take about 30 minutes for all the vegetables to be soft enough.
- Season with salt to taste. If tomatoes are too acidic, add a pinch of sugar.
Well, guess what… I’m laid off! It sucked initially but I soon got over it. I don’t know why but I don’t seem to mind it too much anymore these days. It’s been almost 2 weeks since I received the somewhat predictable news over the phone during dinner time.
If there was one thing that I am finally able to do (along with daily praying, chanting and more of yoga… and hopefully meditation down the road) is planning our daily meals. Planning our meals has a great benefit, i.e. controlling our budget. We are now trying to keep our food and transportation allowance to CAD$100 a week, which isn’t too bad at all. I buy almost all of my produce from the local farm market, where fruits and vegetables are fresh and cheap. Once in a while, we splurge across the border at Trader Joes, Kroger, Target and Meijer to get cheaper vegetarian meat substitutes such as soy chorizo, which I managed to use this week.
I first saw the original meat version of chorizo taco made by Danielle of Maple Syrup and Poutine in our cooking club meeting in January, whereby I was the host. The theme that I had aptly picked was “All Wrapped Up”. It was the dead of winter, so I thought the theme was very appropriate since we were all bundled up in layers of sweaters, scarves and jackets. The original recipe is called Chorizo, Poblano and Yam Fajitas with Lime-Marinated Onions.
I made some modifications to the original recipe, one was of course, using soy chorizo that can be found even at Walmart in Dearborn, MI. I also did not use yam this time, since Andy is not a big fan of them. Also, I used banana peppers instead of poblanos. One of the key things about staying within a budget is not to be too rigid with ingredients. Danielle used sliced avocados as chorizo substitute for me when she made it, and I loved it so much that I kept it in when I made my version. Also, instead of feta cheese, Andy found some Southwest shredded cheddar and mozzarella cheese. I have to say that it is not really necessary if you would like to use sour cream and avocado in this recipe. Also, I merely reheated the tortillas in the microwave wrapped in wet paper towels for about 50 seconds instead of reheating them over the stove.
The meal was very successful. Thanks again, Danielle, for introducing this one ingredient that I had been curios of for quite some time already. I had 3 pieces of the tacos that night while Andy had 7. Yeah, he is my eating machine and I do have to remind him that we are on a strict budget these days… More pics below.