![]() ![]() ![]() Store-bought pizza crust is smothered with enchilada sauce (I use this homemade version), dotted in cooked, crumbled chorizo, and then covered in shredded Oaxaca cheese (Monterey Jack is a great substitute if you can’t find this). Here, in American, the makings of a huevos rancheros recipe, minus the egg, are classically flavors we associate with lunch or dinner, so why not throw all those ingredients into a different vessel, like pizza. I’ve had huevos rancheros a couple dozen times in my life, and each time, I wonder why I don’t make it more often, and more than that, why I don’t make it more often for meals other than breakfast. Now, amongst the breakfasts, there are about a million choices, but the most classic of all, and one almost every American is familiar with is huevos rancheros. ![]() In Mexico, there’s spice, there’s bold flavors, and best of all, there’s chorizo – perhaps my favorite breakfast meat on the planet. There’s something about Mexican breakfasts that are just so much more exciting than a traditional American breakfast. While I adore all of the food Mexico has to offer, I think my favorite meal of the day (tied with lunch and dinner ☺) is breakfast – and not just because it’s acceptable to drink a Pacifico with your eggs and tortillas. Maybe next year we’ll venture out to our favorite place on earth with our little one (Has anyone every taken their baby to Mexico? Does that make me a bad parent that I’m thinking about it?), but for now I’m pretty content as we are, WITH the exception that we bring the Mexican food to us. So yes, I’d say I’m doing pretty well this winter… Because right this very moment, I’m in my pajamas at 10 am, sipping a (much needed) coffee, and listening to my little Teddy coo and grunt as he sleeps in his rock ‘n play just five feet in front of me. ![]() And nope, I wouldn’t have it any other way. Yes, it sucks that we’re pretty much succumbed to our house most days because Mother Nature is retched. Yep, this time of year, I’m usually in sunny, beautiful, and warm, Puerto Vallarta, Mexico – my favorite place on this earth.īut because of this little pumpkin, we’re in cold, snowy, icy, Kansas City this January… I’m also usually pointing my face towards the sun, rocking a bikini, and my only care in the world is whether or not I get a bronzed glow. Typically this time of year, I’m waist-deep in the ocean, slurping toxically strong margaritas, and stuffing my face with chips and salsa. But don’t hesitate to pull it out on other days too it’s far too special a dish to save only for special occasions.This post may contain affiliate links. The chipotle-spiced, bacon-flecked sauce can be made ahead of time and stored in the fridge, making light work of brunch the next morning. Perfect for a Crowdīig Joe’s take on Huevos Rancheros is an ideal recipe for a big group, since everything is done in a single pan and the recipe can easily be doubled (though you may need to employ a second pan to make room for all those eggs). These eggs were a signature dish, which he thankfully passed down to the next generation. He was a skilled home cook and a famously gracious host who was never shy about adding hot sauce to a skillet or bourbon to a dinner guest’s glass. The recipe comes from my late father-in-law, a man with a larger-than-life personality who was affectionately known as “Big Joe”. It’s meant to be served generously and eaten sloppily, a delicious, crowd-pleasing meal that persists as a favorite cooking tradition in our house. Some years it’s just our little family, others it’s too many to fit around our dining room table. And I do, each and every year when Mr Mom’s Kitchen makes a batch on Christmas morning, dishing it out to whoever happens to gather that morning. I’ll take this big pan of Huevos Rancheros any Christmas day over the more traditional trappings of the holiday table. You can have your rack of lamb, your beef Wellington, your roasted goose with all the trimmings. ![]()
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