Re: [CH] Huevos Rancheros and Mexicanos
green56 (green56@PioneerPlanet.infi.net)
Mon, 10 Jan 2000 20:45:18 -0600
Two more saved... And damn if I'm not hungry... Looking foward to this
weekend... One o'these for breakfast, and I think maybe some oyster-y pasta for
dinner...
It amazes me we all don't weight 3 tons each!
green
Judy Howle wrote:
> Here's a recipe I had in my collection, plus another good one.
>
> * Exported from MasterCook *
>
> HUEVOS RANCHEROS
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : Breakfast Main Dish
> Meats Mexican
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 8 ounces Chorizo Sausage -- Bulk
> Vegetable Oil
> 6 Corn Tortillas --
> 1 1/4 cups Casera Sauce; Warm -- **
> 6 Eggs; Large -- Fried
> 1 1/2 cups Cheddar Cheese -- Shredded
>
> Cook and stir the sausage until done; drain and set aside. Heat 1/8-inch of
> oil in an 8-inch skillet over medium heat just until hot. Cook the
> tortillas, one at a time, in the oil until crisp, about 1 minute each; drain
> on paper towels. Spread each tortilla with 1 Tbls of the warm Casera Sauce,
> 1/4 cup of the sausage, another Tbls of sauce and 1/4 cup of the cheese and
> serve hot after repeating the same process on the other 5 tortillas.
>
> * Exported from MasterCook *
>
> Casera Sauce
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories : Mexican Sauces
> Tomatoes Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 cups Tomatoes -- Finely Chopped
> 1/2 cup Onion -- Chopped
> 1 each Clove Garlic -- Finely Chopped
> 1 each Jalapeno Chile; Canned -- *
> 1/2 teaspoon Jalapeno Chile Liquid
> 1 tablespoon Cilantro; Fresh -- Snipped Fine
> 1 tablespoon Lemon Juice
> 1/2 teaspoon Oregano Leaves -- Dried
> 1 1/2 teaspoons Vegetable Oil
>
> * Jalapeno Chile should be seeded and finely chopped.
> ~---------------------------------------------------------------------
> ~-- Mix all ingredients in glass or plastic bowl. Cover and refrigerate up
> to 7 days.
> Makes about 2 cups of sauce.
>
> This is not the same but is excellent!
>
> HUEVOS MEXICANOS
> (Mexican-style Eggs)
>
> 2 Tbsp. chopped onion
> 2 cloves garlic
> 1/2 tsp. ground cumin
> 4 whole cloves
> 1/4 tsp. dried oregano
> 4 Tbsp. water
>
> 1/2 cup oil, divided
> 1-1/2 cups chopped tomatoes (can use fresh, frozen or canned, drained well)
> 1/2 cup tomato sauce
> 1/4 cup chopped green chiles (add some jalapenos for more heat if desired)
> 1 tsp. salt
> 4 corn tortillas
> 2 eggs (scrambled or fried)
> 4 Tbsp. refried beans
> 4 Tbsp. diced ham
> Grated cheddar or Jack cheese
>
> In a blender, puree the first 6 ingredients. Strain. Heat 2 Tbsp. oil in
> a small saucepan, add the puree and stir for one minute. Add tomato,
> chiles, tomato sauce and salt and cook for 5 minutes.
> Heat the remaining oil in a small skillet. Fry each tortilla for 30
> seconds, turning if necessary. Pour off most the oil, add eggs and fry or
> scramble until set.
> Place a tortilla on a plate. Spread with half the beans and place eggs on
> top. Cover with the other tortilla, spoon the tomato salsa on top and
> garnish with ham and cheese. Repeat to make 2 servings.
> (Note: Recipe can be doubled to serve 4.)
>
> Judy Howle
> Flavors of the South
> http://www.ebicom.net/~howle
>
> Hot and Spicy Recipes at Suite 101
> http://www.suite101.com/welcome.cfm/hot_and_spicy_cuising