Muy Caliente!

Oh Baby! Huevos Rancheros, you rocked my world this morning with your sweet allure and spicy deliverance! You served me up with a smoky satisfying brunch smack-down of succulence.

I was feeling a little sassy this morning regarding breakfast. This is a great thing, you know. I'm on the upswing once again.

Life has been a series of changes for me lately and I know it's a growth spurt, but damn I have been trying to be everything to everyone and I just need some time to focus on me. Cooking helps center me. Even better is when I get to show my feelings through the food I create.

Huevos Racheros

Chili-spiked beans:
1 15 oz can pinto beans - not drained
1 small red pepper, diced
1/2 medium onion, diced
2 cloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. chipotle powder
1 Tbsp cocoa powder
pinch cayenne

Jalapeno Home Slices:
2 russet potatoes, thinly sliced discs
1/2 medium onion, sliced in half moons
1 jalapeno, sliced in discs
sea salt
sploosh of Heart Healthy canola oil

Fluffy Eggs:
2 large organic eggs
splash of milk
sea salt
fresh pepper

Corn tortillas:
fresh corn tortillas
fresh lime
sea salt
sploosh of Heart Healthy canola oil

corn grits

cilantro, chopped
shredded extra sharp cheddar
hot sauce
fagé yogurt or sour cream

Start your Home Slices by heating 2 Tbsp canola oil in a cast-iron pan. Drop in your russet slices (carefully), once browned on one side, flip over and add in onions and jalapenos. Once close to done, push everything to one side of the pan, and add a sploosh of canola oil, drop two corn tortillas in and brown on each side. Pull them out, sprinkle with lime juice and sea salt.

To make the beans
Sauté onions, red pepper & garlic until lightly browned. Add spices and mix. After about 30 seconds, add the beans and simmer on low.

Make polenta according to directions on the package for two servings. Add in 1/4 cup of sharp cheddar cheese and 1 Tbsp chipotle powder, mix well, set aside. (if it thickens up too much, add a tad of water and mix through before serving.)

Fluffy eggs are basically scrambled, cooked on low heat and flipped often throughout the pan. I prefer to cook mine in a saucepan so they don't dry out.

When everything is ready, place one corn tortilla down on your plate, top with a good spoonful of chili beans and a scoop of fluffy eggs. Top with cilantro and shredded cheese. Squeeze some lime on top. Serve with fixin's.

Savor the spice.

1 comment:

diego said...

They were delicious! Love the paper plate in the photo... that was "down with dishes" week. :)


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