Mexican Breakfast Dishes
|Olive oil||1 Tablespoon|
|Chilies||2 (de Arborl is a good chili or use a red or jalapeno)|
|Powdered vegetable stock||1 Tablespoon|
|Pinto beans||1 Can (10 oz)|
|Oil||1 Cup (16 tbs)|
|Onion||1 , finely chopped|
|Tomatoes||3 Medium, chopped|
|Garlic||2 , minced|
|Cilantro||1 Cup (16 tbs), chopped|
|Lemon juice||2 Tablespoon|
|Jalapeno||1⁄2 , de-seeded, minced and added to taste|
|Avocado||1 (per person)|
|Mexican salsa||1⁄4 Cup (4 tbs) (per person)|
|Tortilla chips||2 Cup (32 tbs) (Or 2 handfuls)|
|Ranchero sauce||1 Cup (16 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Chili sauce/Hot sauce to taste||To Taste|
|Ranchero sauce||2 Cup (32 tbs)|
|Shredded cheese||2 1⁄2 Cup (40 tbs) (jack, cheddar or goat cheese)|
|Toasted pumpkin seeds||1 Tablespoon|
Boil the tomatoes in about 4 cups of water with the garlic and the chilies. The tomato skins should start to peel off. Cook for 20 minutes. Sauté ½ a sliced onion in 1 tablespoon of olive oil until it’s soft. Put the onions in a blender with peeled tomatoes, chilies and garlic. Add salt, vegetable stock, and oregano. Start to blend and add a little of the cooking water if you need to. Taste it and add more salt or chilies to taste. Put the blender mixture back on the stove to cook for another 15-20 minutes on a low simmer. Serve or cover tightly and store in the refrigerator for 2-3 days.
In about 2 tablespoons of olive or vegetable oil, sauté the onions with a pinch of salt. Remove the onions and add the can of beans. As your cooking them, mash them up with a potato masher. Season with more salt. (save the onions for your salsa)
Chop and mix this all together and add salt to taste.
Mash the avocado and then add the Mexican Salsa. Add more salt to taste.
Mix tomato juice into ranchero sauce. Add salt, pepper and a little hot sauce, or more chili’s if you like to taste. Place tortilla chips in a large frying pan. Top with ranchero/ tomato sauce and cover. Let simmer for 10 minutes while you fry an egg. Serve with egg, refried beans and guacamole.
Heat each tortilla in a skillet with the smallest amount of oil. Set on a plate. Put the ranchero sauce in a large wide saucepan and simmer till it’s warm. Dip the tortilla into the sauce, coating it thoroughly. Lay it on a plate (oven proof) and put about ¼ cup of cheese on one side and then roll it up. Do the same thing with another tortilla and then top both of these with some more of the ranchero sauce and a bit of shredded cheese. Then put the plate in the toaster oven or oven on broil for 2 minutes, until the cheese melts. Top with some toasted pumpkin seeds. Top with some sliced avocado. Serve with Rice and Beans.
For more information please visit: www.TamraDavisCookingShow.com