Grilled Fish Tacos with Purple Slaw

I am being very indecisive today. This morning I changed shirts three times just to take the mutts to the dog park. For lunch I had three mini meals because I have not been able to decide on anything to eat.  All I knew is that I wanted to eat EVERYTHING. My husband? His name has been 17 different things, we've discussed why I can't also have a boyfriend and I am still trying to decide which one of my dogs gets to be my favorite for the day. I guess this is a big fat reminder that I am, indeed, a woman. And because I'm a woman, I'm sad that it was a fat reminder, so today, my lunch shall be skinny-ish.

For my first lunch I had my heart set on fish tacos, but with the big question being WHAT KIND?!?! I love slaw... I love grilled fish... I love crispy fried fish (think mexican fish and chips....mmm....) I mean, there are SO many possibilities it makes a ginger's head spin! (Our heads spin extra fast because there's always so much going on in them. It's very exhausting)

I decided to nix the crispy fried version first. It was an easy decision. After what I put my body through last weekend it was the very least I could do for myself.  I was now left to choose between grilled fish tacos and fish tacos with a purple cabbage slaw.... yeah right...... So I decided to do the only reasonable thing to do and make both.... together... as one whole fishy, cabbagey, amazing creation. I know, I blow my mind, too.

Ingredients:
For the fish
1 pound of wild caught, alaskan halibut (wild caught, wild caught, WILD CAUGHT!!!! ok? cool.)
1/2 cup olive oil
2 cups of fresh parsley leaves
1 cup fresh cilantro
1 tablespoon fresh oregano leaves
Juice from 2 limes
1 teaspoon cumin
4 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper

For the slaw
1/2 head of red cabbage, shredded
5 scallions, thinly sliced
1/2 cup chopped cilantro
1/2 jalapeño, minced
1 clove garlic, minced
Juice of 3 limes
1/2 cup greek yogurt (you could use sour cream, but they taste the same... so let's be healthy!)
Salt and pepper

Method:

For the fish
Combine all of the ingredients (except for the halibut, duh) in a food processor and pulse until combined. Place the fish is a shallow dish and cover with the marinade. Cover and put in the fridge for about an hour to let the flavors get... well, flavorful and stuff.

Preheat your grill to high heat and grill that fish! Spray your grill with cooking oil so that the fish doesn't stick.... if you don't it will get messy and when you cry for your husband to help you clean the grill, he will be annoyed. This may or may not have been a personal experience. Oops.

The fish will need to cook about 4 minutes per side or until desired doneness. Once cooked, break the fish up into chunks, place in warmed flour tortillas (I think corn tortillas have too strong of a flavor for these tacos, but to each their own...) top with some slaw or your other favorite taco toppings! Or just top them with everything in your fridge.... I understand. I can never make up my mind either.

For the slaw
In a small bowl, whisk together the greek yogurt, lime juice, garlic, jalapeño, and salt and pepper. In a separate bowl, combine the purple cabbage, scallions, and cilantro and toss it all together with the lime dressing. Season with salt and pepper. You can top your tacos with it or eat it on the side. It's super healthy (thank you protein packed greek yogurt) and very tasty!

Enjoy! (And then maybe make some mac and cheese.... or some spaghetti.... who knows!)

Pulled Pork Chili Verde Enchiladas

There really comes a time in every girl's life when she realizes "pulled pork is, in fact, better that being .07 ounces thinner than you were yesterday." Or you can just indulge in tender, porky perfection, wake up the next morning and cross your fingers and tie your running shoes that you still fit in that size 2 dress come New Years Eve (I usually "forget the second part of that ... oopsie.) The bottom line is: EVERYTHING tastes as good as skinny feels (or, eh, most things....) I dare someone to tell me that pulled pork anything or some braised beef short ribs (recipe coming soon) aren't worth an hour on a treadmill.... and then I will punch you in your lady bits because it's bullshit.

Ok, so now that I got that off of my chest........Pulled Pork Enchiladas. Yes, these really do take two of the best things ever (pigs and mexican food) and combine them into perfection. Mmm.

*these do take a bit of "work," but they are SO worth it....

Ingredients:
For the Pulled Pork Chili Verde-

• 8 fresh Anaheim chilies

• 1 teaspoon cumin seeds

• 2 tablespoons vegetable oil

• 1 cup chopped onion

• 2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces

• 3 garlic cloves, finely chopped

• 4 cups (or more) water

• For the enchiladas-

• 2 fresh Anaheim chilies

• 1 14 1/2 -ounce can low-salt chicken broth

• 1 1/4 cups chopped onion

• 4 ounces tomatillos, husked, rinsed, quartered

• 1 jalapeño chili, seeded, coarsely chopped

• 1 garlic clove, chopped

• 1/4 cup chopped fresh cilantro

• 1 tablespoon fresh lime juice

• 1/4 cup sour cream (I ALWAYS sub sour cream for non fat greek yogurt.... a little extra protein and a lot less fat and calories and I swear I cannot tell the difference)

• 12 6-inch-diameter corn tortillas

• 2 1/4 cups shredded asadero cheese
• 
  
• To serve-

• 2 plum tomatoes, seeded, chopped
• Sour cream/ greek yogurt

Method:

Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chilies. If I were you, I would keep a window open and a fan on to avoid your husband yelling from the other room "what on earth are you setting on fire in there!?!"

Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside.

Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes. Add chilies, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. 

Ok, now onto the enchiladas....

Char Anaheim chilies and enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chilies.... sound familiar?

Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Transfer to blender. Cool to room temperature. Add Anaheim chilies, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. 

Preheat oven to 350°F. Lightly oil a baking dish. Place 6 tortillas between 2 damp paper towels. Cook in microwave on high until warm, about 1 minute. Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in dish. Repeat with remaining 6 tortillas. Top enchiladas with remaining sauce, then cheese.

Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over, top with sour cream, and serve. 

Recipe adapted from Epicurious.com

Luna de Miel.... Part Dos.

This is part DOS of our LUNA DE MIEL.... that means "two" and "honeymoon" for those of you who can only speak one language.

Yes, that was a shining example of how quickly I became skilled in the spanish language while in Mexico.

If you have been following along as my best readers do.... you will first be impressed that this is my second time blogging in 48 hours. Eat (read) your heart out... and you are welcome.

You will also remember that my last delicious recipe and rambling was for ceviche, which I learned how to make while in Mexico last week.

Well, get ready because that was just the appetizer.....

Whole Grilled Red Snapper a la Talla Style Topped with Pico de Gallo

Ingredients:
1 2 pound (or so) whole red snapper (see note below)
1 dried guajillo chili pepper
2 cloves garlic
1/2 white onion
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
1 whole clove
1/2 teaspoon coriander
1/4 teaspoon oregano
1 pound tomatoes
1 lemon
1 serrano chili pepper
1 ounce soy sauce
1 tablespoon mayonnaise (yes, you read right.... mayo)
1 tablespoon dijon mustard
6 tablespoons olive oil
salt

**If I were you, I would buy my snapper from Whole Foods (or your local fresh fish market) and have them clean the fish and remove all of the bones for you. I hate doing this and the nice men working at the fish counter usually don't have a problem doing it for me. You can also replace the whole fish and use steaks of snapper (or mahi mahi)  instead.... it just won't look as cool. 

this is how I debone a fish... I watch.

Method:
Once fish is cleaned and deboned- season with salt, pepper, and lemon juice and set aside.

In a large cast iron skillet, place the chili,  both cloves of garlic, Serrano pepper, tomatoes, and onion. No oil or anythin gis necessary. Lightly blacken all sides of everything making sure not to burn. Remove from heat. Set veggies aside. Place guajillo pepper in boiling water and boil for 15-20 minutes to soften. Once the dried pepper is soft, place the pepper, one clove of garlic, blackened veggies and olive oil in a blender and blend until smooth. Pour through a strainer to make sure you have a nice smooth sauce. Season with salt and pepper and put aside.

In a mortar, put the remaining clove of garlic, cumin seeds, pepper, coriander, clove, oregano, and salt and grind together until completely smooth. Add the mayo, mustard, and soy sauce and mix well.

Pour mayonnaise based sauce over fish to marinate.
Next, spoon the roasted guajillo pepper sauce over the fish as well making sure to cover all sides.

This is when I hand it over to my grill master husband (ah- love that word!)
Place snapper on an oiled grill (or you can broil it)
It should cook in about 3 minutes per side- very quickly!

men at work.

Once the fish is cooked, top it with pico de gallo (recipe below)
Serve with grilled veggies.

Pico de Gallo

Ingredients:
3 tomatoes, seeds removed and chopped
1/2 white onion, finely chopped
2 serrano chili pepper, finely chopped
2 teaspoons fresh lemon juice
1/2 cup fresh cilantro, chopped
Salt

Method:
Combine all ingredients in a small bowl. Mix. You can add more or less Serrano peppers depending on how hot you like your salsa.

And because this photo is awesome:

This is where our red snapper came from. A man with a boat.

Mahi Mahi Ceviche & Luna de Miel

I am now writing as a married woman!

The wedding is over (holy crap, was it ever wonderful!), the honeymoon has come to an end.... and everyone keeps asking me "What the hell are you going to do with yourself, now?!"

Hm......A tough question after the last 13 months of my life have revolved around burlap and lace, crafts, and floral arrangements. I don't have to thumb through magazines for inspiration anymore, or spend hours lost in wedding blogs learning how on earth you assemble boutonnieres. I get to have my life back...  and you get to start reading my blog again as I won't be distracted with an endless wedding to-do list every time I sit down at my computer. Lucky you.

Don't get me wrong, planning my wedding was one of my favorite things I have ever done and seeing it all come together as I was walking down the aisle on September 2nd, was one of the best moments of my life. I really did have the wedding of my dreams.... with the man of my dreams (did I mention my last name is now ONE SYLLABLE!?)

swoon.

Annnnnd what better way to follow such a dreamy event than with an amazing honeymoon. Seriously, absolutely amazing. We got to The Viceroy in Zihuatanejo, Mexico and were blown away..... I mean, it was more than we ever could have expected.

I sound like a commercial for weddings and other girly, stomach wrenching crap right now.... I am not sorry.

While we were in Mexico, my new hubby and I were lucky enough to have the opportunity to take a private cooking lesson from the chef at La Villa, the restaurant at our hotel. I am pretty sure I have touched on this 237876 times before, but I LOVE mexican food, so this was heaven for me.

We got to venture into town to buy all of our ingredients from the local "mercado" and when we returned to our hotel we were surprised with a kitchen and prep area set up for us ON THE BEACH. We are spoiled.

local fish market.

shopping for ingredients.

local produce market

not a bad view

our "kitchen"

Chef Alfredo had us prepare salsa, guacamole, a whole grilled red snapper, roasted plantains, and ceviche made with mahi mahi that had been caught just that morning. Everything was so delicious and so fresh. And dining on the beach wasn't too shabby either.

dining on the beach with Chef Alfredo.

I have never been the biggest fan of seafood, but I must say, the fish in Mexico was so SO fresh that it completely changed my mind. Even ceviche, which the thought of usually makes my stomach turn,  was to die for.

Ceviche with Mahi Mahi

Ingredients:
8 oz fresh mahi mahi fish fillet, thinly sliced
2 oz very thinly sliced red onion
1 serrano chili, de-viened, de-seeded, and very thinly sliced
2 teaspoons coriander
2 lemons
1/2 orange
1 teaspoon dried oregano
1 avacado
Salt

Method:
Combine mahi mahi, onion, chili pepper, herbs, and salt in a bowl. Add the lemon and orange juice and let marinate for 5 minutes. The acid from the citrus will cook the fish during this time.

Serve the ceviche with sliced avocado and tortilla chips.
I may as well have licked the bowl clean.

Serves 2


By the way.... it is almost fall and my head is filled with sweet potatoes, cinnamon, and braised meats. I think I woke up this morning with fall recipes on my brain. I cannot wait. Get ready for a whole lot of yummy recipes!

Southwestern Style Stuffed Peppers

With summer coming, and Richard, well, being the way he is in the garden (ahem....crazy) I figured that getting a few new veggie recipes under my belt would be a pretty great idea. Last summer we had so many bell peppers that we were sending friends home with bags full of them and finding ways to work them into pretty much every meal. 

Being on a low/no carb diet (6 months until we tie the knot!!!).......any vegetable that can be stuffed full of meat and cheese is A-OK in my books. 

So here we go.... a new twist on the original (slightly boring) Italian stuffed pepper. 

Southwestern Stuffed Peppers

Ingredients:

1 cup white rice
1 yellow onion, chopped
3 green onions, sliced
1 pound grass-fed, ground beef
1 cup frozen yellow corn
1 15oz can black beans, drained
2 4.5 oz cans chopped green chilies
3 teaspoons ground cumin
1 cup jack cheese, grated
4-6 large red bell peppers
1/2 cup plain greek yogurt
salt and pepper


Method:
Preheat oven to 375 degrees. Cook the rice according to package directions. Set aside.

In a large skillet, combine ground beef, chopped onion, chopped chilies, and cumin. Cook over medium high heat until the meat is browned and the onion is translucent.

Mix in the corn, black beans, cooked rice, 1/2 of the jack cheese. Season with salt and pepper.

Prepare the red bell peppers....
cut the top of the pepper of lengthwise. Remove the seeds and ribs from the inside of the pepper.

Arrange the cut bell peppers in a baking dish. Stuff each pepper with the beef mixture. Add 1/2 cup of water to the baking dish and cover tightly with foil. Bake for 45 minutes or until the peppers are soft.
I feel like stuffed peppers always take FOREVER to cook.... so be patient.

Uncover, sprinkle with the remaining jack cheese and bake uncovered for 10 minutes more, or until the cheese is golden brown and bubbly.

Top each stuffed pepper with a dollop of greek yogurt and sprinkle with sliced scallions.
I have started using greek yogurt to replace sour cream in a lot of recipes. It is so healthy for you and I really cannot taste the difference. Just make sure to buy plain! If you think it is a little thick, you can whisk in some water until you get to your desired consistency.

Makes 4-6 stuffed peppers.

Hot (green chili chicken) Tamales!

It's that time of the year where I decide to turn into a little Mexican woman and spend a wintery afternoon throwing a Tamalada fiesta for myself. I spend hours humming christmas tunes while making 100 tamales for absolutely no good reason other than my own sick need to gorge myself in Mexican food at even the slightest opportunity.

In case you are wondering.... a Tamalada Fiesta is a tamale party that Mexican families traditionally throw around Christmas time. The whole family comes together and spends hours.... sometimes even days in the kitchen preparing hundreds of tamales to feast on.

Well, once a year around Christmas time I party on down to tamale town, too.... alone.....in the cool "watch me make 100 tamales in 6 hours with only my own two hands, bitch!" kind of way.

Ah, tamales. Just leave me alone with some sour cream and I will seriously be happy until New Years.

Green Chili Chicken Tamales (ay ay!)

Ingredients:

Filling-
About 25 dried corn husks
1 pound tomatillios, husked & rinsed
2 cups chicken broth
4 serrano peppers, stemmed & chopped
5 large garlic cloves
olive oil
4-5 cups shredded chicken (I just buy 2 rotisserie chickens from the market to save time)
1 cup fresh cilantro
Salt and pepper to taste

Masa (dough)-
1 1/3 cups lard or solid vegetable shortening
1 1/2 tsp salt
1 1/2 tsp baking powder
4 cups freshly ground masa dough for tamales
2 cups chicken broth

You will need something to tie the tamales together.... I use kitchen twine because I think it looks cute.

This makes about 25 tamales..... I would AT LEAST double the recipe. This is a once a year kinda thing.

*** I have made the dough from scratch before and it was great.... but you know how I feel about making dough... I'd much rather take the shortcut. If you have a Vallarta (Mexican market) in town..... they have homemade, ready to go masa dough! It is fresh and delicious and will save you lots of time!


Method:
Soak corn husks in water for about 2 hours to make them soft.

For the filling: 

Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.

Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)

For the dough-

Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.

Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks.

Set up a work station:

Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion to secure, leaving wide end of tamale open. 

1. 

2. 

3. 

4. 

5. 

Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them if needed to keep them upright. 

this is a very steamy picture....

Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)

*recipe adapted from Epicurious.com

Chicken Enchiladas

I am back to school, (pretty much) recovered from pneumonia, and recovered from the holiday weekend.... what is it about a pool and an "endless" supply of summery cocktails that makes me go weak in the knees?
I really love summer.  I also love that I have officially embarked on a journey called My Last Class at Le Cordon Bleu!!
Cuisines Across Cultures.
I feel like I started school a month ago- it's nuts.....another reminder that one day, probably a few decades from now,  I will get "old." Time goes by really fast. In a mere 6 weeks I will be contemplating what on earth to do with my new degree besides go up a dress size or so.

Last night I made Chicken Enchiladas.

**Please note my casual subject change from dress sizes to Mexican food. 

So, I stole this recipe from the lovely Adrianne Lentine who writes a wonderful blog called Dream Book Design. It's great.... read it. And she stole the recipe from another wonderful blog called The Pioneer Woman. I changed it up a bit, but kept it pretty close to the way I found it. Best enchiladas I have made in a long time! So flavorful!!

the worst picture of chicken enchiladas ever because all I could focus on was wanting to devour them.

Ingredients:
For the sauce-
2 tablespoons canola oil
2 tablespoons all-purpose flour
1 cup chicken broth
45 ounces red enchilada sauce

For the meat-
2 pounds shredded chicken
1 yellow onion finely chopped
6 oz diced green chilies
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon oregano

4 cups shredded cheese.... I used 1/2 cheddar and 1/2 jack
1 cup chopped olives
1 cup chopped green onion
1/2 cup chopped cilantro
16 corn tortillas

Method:
In a large sauce pot, heat canola oil and then add flour. Cook about 2 minutes to get rid of the starchy flavor. Slowly whisk in enchilada sauce and chicken broth and bring to a slow boil to thicken.

In a separate pan, sauté onions until they begin to brown. Add cumin and oregano and mix together. Add the diced chilies and shredded chicken. I was lazy and bought rotisserie chicken from Whole Foods. I do that a lot- it's just as yummy and 1/2 the preparation (and dishes.) Season the meat with salt to taste and set aside to cool.

Chop olives and green onion. If I were you, I would put all of the ingredients (olives, green onion, cheese, and cilantro) into small separate bowls- things are going to get messy.

Traditionally, the corn tortillas are fried in canola oil until soft and then drenched in the enchilada sauce. I decided to skip the frying/heart attack step and opt for extra, EXTRA, cheese. I've made enchiladas both ways before and I can't tell the difference, but then again I would eat a shoe if it were baked with cheese and covered in sour cream. I am a piggy.

So, one at a time- dip each corn tortilla in enchilada sauce. Then add chicken, olives, green onion, and a little cilantro to each tortilla, gently roll, and place SEAM DOWN in a large baking dish. You need to place them seam down or they will all fall apart. Repeat this process until all of the ingredients are gone..... should be enough for 16-20 enchiladas. I told you things would get messy.

Ladle some enchilada sauce over the rolled tortillas, cover in cheese and sprinkle some olives and green onion on top. Bake at 350 degrees for about 30 minutes or until the cheese is nice and bubbly.

Serve with sour cream and garnish with chopped cilantro.

Mmmmm. Enjoy.... and then enjoy cleaning the disaster in your kitchen.

Taco Tuesday

It's almost Cinco de Mayo.....
I will obviously be cooking a feast covered in cheese and sour cream.
I hate tequila, but will be absolutely making up for my lack of drinking by stuffing my face.

Fish tacos with mayo-less mexican slaw

Ingredients:
Sea bass steaks (or any other mild white fish)
Canola oil
Chives
Cilantro
Lime juice
Garlic
Cumin
Salt and pepper
Corn tortillas

Small head of cabbage- thinly sliced
2 carrots- shredded
1/3 red onion- finely chopped
1/2 red bell pepper- finely chopped
Dijon mustard
1 lime (and zest)
Lemon juice
Sour cream
1 jalapeno- seeded and minced
Cumin
Oregano
Salt and pepper
Olive oil
Cilantro- chopped

Method:
In a blender (or magic bullet- my fave.) Combine chives, cilantro, oil, cumin, garlic, and lime juice. Puree until blended smooth. Drizzle over fish and bake at 350F until opaque. You could also pan fry or deep fry the fish.

In a large bowl combine cabbage, bell pepper, onion, cilantro, and carrots.
In a separate bowl combine jalapeno, dijon mustard, lime juice and zest, and a squeeze of lemon juice. Slowly whisk in olive oil. Add a spoonful of sour cream, cumin, oregano, salt, and pepper to taste. If you like it a little spicier add some hot sauce.
Toss dressing and cabbage together and pile onto a corn tortilla. Place fish steaks on cabbage. Top with fresh cilantro.
Serve with sour cream, guacamole, pico, and black beans. Well... that's what I served it with because I have lost all motivation to be skinny for Vegas.

Sunday morning.

Sunday #2 found me in full home (bedroom and bathroom) make-over mode because I am the best girlfriend ever. I even went to the market in my painting clothes in the pouring rain. I guess I am just always thinking of others. 

Home make-over mode calls for a good hearty breakfast...... preferably covered in cheese and sour cream. It is 9 pm (post painting, now) and the thought of cheese and sour cream covered ANYTHING just made me hungry again. 

huevos rancheros.

Huevos Rancheros:
Oil/butter
Eggs
Corn tortillas
Onion
Garlic
Pepper jack cheese
Bell pepper
Can of diced tomatoes
Chicken stock
Jalapenos
Cilantro
Cumin
Chili powder
Salt
Pepper
Tabasco
Cayenne pepper

Black Beans:
Can of black beans with juices
Jalapeno
Onion
Garlic
Cumin
Chili Powder
Tabasco
Salt

Method:
Begin by making the rancheros sauce. Sweat onions and bell peppers in a sauce pan about 3-5 minutes. Add garlic, spices, and jalapeno. Cook until fragrant. Add Can of tomatoes and the juices and 1 cup of chicken stock. Bring to a simmer and cook about 15 minutes. Season with salt and add a good amount of chopped cilantro just before serving.

Prepare the black beans. Seriously- Emily McCallister, you are a saint for sharing this black bean recipe. It is my absolute favorite.
Saute onions and jalapenos. Add garlic. Add black beans and the liquid from the can. Add spices. Let the beans cook for a bit and then mash everything together with a potato masher. Season with salt.

I fried the corn tortillas because it is delicious to do so (and also SO heart healthy) but you do not have to.

Fry eggs in a little oil and butter. I like my yolks extra runny, so they only need to cook for about a minute per side. Once flipped- sprinkle some cheese on top to melt.

To serve: 
Place fried eggs on top of the corn tortillas. Finish with rancheros sauce and garnish with cilantro. Serve with refried black beans. I also served mine with sliced avocado and sour cream.

Mexican food kind of completes me.