Posts tagged ‘tortillas’

April 9, 2013

Huevos Rancheros

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What a fantastic name for a meal…HUEVOS RANCHEROS! So fun to say, right?

I hope you are saying it out loud right now.

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Well I am excited to be blogging again! Man, I really dislike the word blogging. Anyway, I have a lot of photos saved on the computer so I will try and post on a more consistent schedule. I have a lot of fantastic recipes and I can’t wait to share them!

I am trying not to continuously remake recipes from other sites but I can’t help it! My Pinterest is FULL of awesome recipes and I want to make all of them. I have to learn to be a better cook somehow right?  I do have a few ideas of my own that I will try to incorporate as soon as I can and my husband comes up with the coolest ideas, so that is helpful.

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This is my new favorite breakfast recipe I have ever made, which actually doesn’t say much because my breakfast usually consist of pretty boring food such as toast, fried eggs, scrambled eggs, yogurt with granola or the occasional Dunkin Donuts. My husband really loved this meal (huge bean fan!).

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It’s very easy to make and so very good. It was one of those fantastic situations where I was making a grocery list and was thinking to myself that I hadn’t tried a good breakfast recipe in awhile and BOOM this recipe appeared right before my eyes and I knew I had to make it ASAP.

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It would be great for dinner as well, it’s 10pm and I’m craving one right now!

Huevos Rancheros  {adapted from Bev Cooks }
Makes 4 Rancheros

INGREDIENTS:

  • 2-3 tbsp extra virgin olive oil, divided
  • 4 corn tortillas
  • 1 cup black beans (1 can, drained and rinsed)
  • 2 cloves garlic
  • 3-4 tsp chili powder (OR 2 tsp chili powder, 2 tsp cumin. I didn’t have cumin on hand)
  • 4 tbsp salsa
  • 4 eggs
  • Fresh cilantro, for garnish
  • Coarse salt and freshly ground pepper

DIRECTIONS:

In a food processor, add the beans, garlic, chili powder, ~1 tbsp oil and a pinch of salt and pepper. Blitz until you get a puree, adding more oil if needed. Transfer to a small sauce pan and set it on a low heat. Stir until mixture is heated through. Remove from heat.

Put a small skillet over the heated burner and add the tiniest bit of oil. Lightly toast each tortilla until slightly browned and bubbly. Transfer to a plate.

Add ~1 tsp of oil to the skillet and crack your first egg in. You can also use a bigger skillet to fry more than one egg at a time. Continue to fry eggs until the whites are set but the yolks are still runny.

In the meantime, spread the bean mixture over each tortilla, followed by a thin layer of salsa. Then top each with an egg. Dollop with a little more salsa, cilantro and black pepper.

*Print Recipe

November 11, 2012

Steak Burritos with Rice and Corn Salsa

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These pictures aren’t that appealing, however this meal is SO GOOOOOOOOOD. (And I know it doesn’t appear to be a burrito – I’ll explain later) We have had it three times the past two days. I guess we like it? My husband is the reason this meal was created so I guess I’ll give him the credit. He said the rice and corn salsa were inspired by Chipotle’s version. They simply have cilantro, lots of lime, salt and pepper. We added a jalapeno to the corn to give it some heat. You could also add things such as bell peppers and red onion. I recommend doubling the corn salsa recipe…it could go well with so many things. FACT: it is awesome with tortilla chips.

Ingredients:

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I meant to take a picture of the jalapeno but I forgot and this was all the proof I could find. I am assuming you all know what a jalapeno looks like…

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So, we were at the store looking at packets of marinade for our steak but after thinking about what we had on hand at home, we realized we could easily make our own. We didn’t really measure, but basically we put the steak in a bowl. Mixed in some salt and a good amount of pepper until the pieces were coated. Then we added some worcestershire sauce, a good amount of vegetable oil  and some water to make sure the steak was covered enough. That was probably the worst recipe you have ever heard but the point is, it’s pretty hard to mess up a marinade so go nuts! The second time we used a McCormick marinade packet, which also worked well.

The first time we made the burritos we found a package of beef strips which made things really easy. The strips were no where to be found the second time and we were forced to buy a whole steak and cut it into strips. Torture! Just kidding. Seriously though, next time we will search for those strips because they had really good flavor and texture for only $6. The whole steak we bought had a lot of fat on it and pretty chewy. That was our fault. Mostly for being poor.

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We used our trusty ol’ rice cooker and mixed in the rest of the ingredients after it cooked. It came out perfect. Sticky, limey, cilantro-y (?)

We slathered some refried beans onto the tortilla before adding the other ingredients.

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Here is where I went wrong (or right??)…I piled waaay to much stuff on top of my tortilla that as soon as I attempted to roll it up into a perfectly shaped burrito, it tore apart and dumped all over my plate.

Don’t worry, that didn’t stop me from inhaling it. AND I may have “accidently” overstuffed the other burritos. 

Sorry I’m not sorry.

 

Steak Burritos with Rice and Corn Salsa
{makes 2  4 burritos}

INGREDIENTS:

For corn salsa:

  • 1 cup frozen corn kernels
  • 1 large Jalapeno with ribs and seeds removed, diced
  • 1/4 cup cilantro, chopped
  • Juice of 2 limes
  • Salt and Pepper

For the rice: (you will most likely have leftovers, which isn’t necessarily a bad thing!)

  • 1 cup dry white rice (approx. 2 cups cooked)
  • Juice of 2 limes
  • 2/3 cups cilantro, chopped
  • Salt and pepper

For burritos:

  • 1 pound steak, cut into strips
  • 1 packet marinade of your choice*
  • 4 tortillas
  • 1 can refried beans, heated (optional)
  • Salsa (optional)

DIRECTIONS:

Marinate the steak for at least 1 hour. The longer the better.

Place the frozen corn into a colander and rinse under water until thawed. Pat dry. In a medium sized bowl, add corn, jalapeno, cilantro, lime juice, salt and pepper. Mix well. For better results, let marinate in the fridge for at least 30 minutes. Set aside.

Cook the rice according to package directions or in a rice cooker. When finished, immediately stir in cilantro, lime juice, salt and pepper.  Set aside.

While the rice is cooking, heat a skillet over medium-high heat and cook steak (along with the marinade) to your liking. We cooked ours medium rare, which took approx. 10 minutes. Set aside.

Wrap tortillas in a damp paper towel, microwave for 10 seconds. Lay the first tortilla on a flat surface, spread on some of the refried beans down the middle. Staying in the middle, add some corn, rice, salsa and steak. Carefully tuck in the sides and roll into burrito. Repeat with the remaining tortillas.

*We used McCormick’s brand. Make sure you read the back because most marinades will have you add in other ingredients such as oil or red wine vinegar.

**Print the Recipe**

July 16, 2012

Nachos!!

Ok, I mentioned taking some time off but I couldn’t help but post these! They were too good to keep to myself.

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I have made these nachos twice in the past week. I probably have nachos more in a month than one should in an entire year.  It doesn’t help that my favorite bar (The Avenue) is right down the street and they have delicious nachos for cheap. And when they have half off appetizer night, even cheaper (…obviously). They even include a big heaping pile of guacamole. Most places charge you big time for a teeny scoop. They also serve $1 burgers every night after 10pm and they are awesome too! Alright, moving on. 

I bought two packages of corn tortillas from Trader Joe’s to make these chips (hence the reason why I made them twice in one week). They are super easy and taste so much better …do I say that a lot on here? Well it’s true.

First, the tortillas need to be cut into six triangular shapes…

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I left them in a stack and used a sharp knife to cut them all at once, like so:

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Once the oil is ready, you fry them in small batches to ensure even cooking.

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After they do a quick drain on the paper towels, add a generous pinch of salt and they’re done!

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I think these will stay fresh for a few days in an air tight container to be eaten later, but why wouldn’t you eat them immediately? And why would you have any leftover?

So…the nachos! Layer the chips and your favorite toppings onto a baking sheet lined with aluminum foil. Try to spread them flatter instead of piling up higher so the cheese underneath will melt. Does that make sense?

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Broil for a few minutes until cheese is bubbly (watch carefully!!)

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Serve with salsa and guacamole. The salsa I used was a chunky salsa from Trader Joe’s and the guacamole was home made. Next time, I will try and make my own salsa but this was faster. And to me, the faster the better when it comes to eating nachos at home

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Read through all the directions before you begin. These cook up fast so you want to have everything ready!

Home Made Tortilla Chips

1 package corn tortillas (I used Trader Joe’s)

3-4 cups canola oil (or vegetable, peanut, etc)

Salt

DIRECTIONS

Pour the oil in a 3” heavy bottomed frying pan (~3/4 full) and heat until oil reaches about 350 degrees. If you don’t have a thermometer, test if it’s ready by dropping a piece of tortilla into the oil. If it bubbles and raises to the surface, it’s hot enough. Use extreme caution when heating oil, do not let it get too hot that it smokes and do not let any water go in.

While the oil is heating, cut the tortillas into six equal triangles. (I left them stacked and used a sharp knife to cut through all of them at once.) Prepare a baking sheet lined with paper towel to have close by.

When the oil is ready, fry the chips in small batches so they will cook evenly. Leave them for 20-30 seconds, they will start to darken a little in color. Don’t let them get too dark, as they will continue to brown when you remove them. Take one out with a stainless steel strainer. (Or a slotted spoon, tongs, etc. Just nothing made of plastic or wood.) If it is done to your liking, remove the rest and place onto the paper towel, immediately sprinkle a generous amount of salt onto the chips before the oil dries completely.

Repeat the process with the remaining chips. I highly recommend using them for nachos but if for some bizarre reason that doesn’t seem appealing to you, use to dip into guacamole, salsa or any other dip you’d like!

Simple Guacamole

1 ripe avocado

Fresh lime juice, to taste (I typically use a whole lime, but I love it! So add slowly and do a couple of taste tests)

Garlic clove, minced

Salt and Pepper

DIRECTIONS

Cut the avocado in half and remove the pit. Scoop out avocado from the peel.

In a food processor, combine all ingredients and pulse until everything is well mixed and your desired consistency. If you do not have a food processor a mixing bowl works well too. Add avocado, salt and pepper and mash with a fork. stir in the minced garlic, add the lime juice to taste and continue mixing and mashing until desired consistency.

*Double or triple the guacamole recipe as you like but it does brown quickly so try to only make enough for what you need. It’s so easy to make there is no reason to make extra for saving.

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