Huevos Rancheros

Photo courtesy of Real Simple

Nothing beats starting your day off right than by eating the quintessential Mexican favorite, huevos rancheros.The ingredients list looks kind of long but it is very easy to put together as you probably have most of these things already available on hand.

Servings:4

Ingredients:

For the Salsa:

2 1/2 tomatoes, roughly chopped

1-2 fresh chillies, preferably serrano, seeded

1 Tbsp. olive oil

1/2 yellow onion, finely chopped

2 garlic cloves, finely minced

1 tsp. fresh oregano leaves or 1/2 tsp. dried oregano

1/2 tsp. cumin, ground

salt & pepper, to taste

For the Eggs:

2 Tbsp. butter

8 large eggs

salt & pepper

4 corn tortillas

12 scallions, green part only, thinly chopped

1/4 c fresh cilantro leaves, chopped

refried beans, to serve (optional)

1. To make the salsa, preheat your broiler.Put tomatoes on an aluminum lined baking sheet and broil for 5 minutes.Turn over and broil for 5 minutes.Put the tomatoes and the chillies in a blender or food processor and puree.Set aside.

2. Heat the olive oil in a pan.Add onion and garlic and cook, stirring occasionally for about 3 minutes.Add the oregano and cumin.Add the tomatoe puree and simmer for about 10 minutes, stirring every 5 minutes.Season with salt and pepper and set aside.

3. For the eggs, melt butter in a large pan. Crack the eggs into the pan.Season with salt and pepper and cook until the whites are no longer runny, maybe 3-4 minutes.Remove from heat.

4. Heat tortillas on the stovetop until warmed through.

5.Place tortillas on serving plates.Place two fried eggs on top of each.Top with salsa and sprinkle with scallions and cilantro.Serve immediately with refried beans (if desired).

Mexican Tortilla Soup (Sopa de Tortilla Mexicana)

A perfect starter to any Mexican meal.This soup is perfect as an appetizer or even as a snack.Enjot it with a lot of cilantro.

Servings:4
Ingredients:
2c tomatoes, chopped
4 cloves garlic, sliced
1/2 small onion,roughly chopped
3c tortilla strips (corn or flour), cut into small strips
2 Tbsp. corn oil
1 tsp. crushed red pepper flakes
4c water or chicken broth
1-10oz. cooked chicken breast(canned), drained
1/2 fresh cilantro, roughly chopped, to garnish and serve
2 limes, cut in wedges, to serve

1.Place tomatoes, garlic,onion, and 1 cup of the tortilla strips in a food processor and process till fully pureed.
2. Heat oil in a large, heavy saucepan over low heat.Add the puree and simmer for 15-20 minutes.Stirring every few minutes.
3. Add the red pepper flakes and water or broth (if using), then stir.Bring to a boil over medium heat.
4. Reduce heat and add chopped chicken breast and simmer for an additional 10 minutes.Remove from heat.
5.Serve hot garnished with remaining cilantro and tortilla strips and limes.

Scallop and Avocado Ceviche

Ceviche is a popular Peruvian seafood dish that consists of a mixture of raw fish and shellfish that is cooked by being marinated in lemon or lime juice.It is normally consumed as an appetizer but is perfect for any time of day.Most ceviches take a long time to be ready, usually 4-5 hours, mostly marination time, but if your looking for a simple and quick recipe that is ready within the hour this is it.

Servings:6

Ingredients:

1 lb. bay scallops

1/2 lb. medium shrimp, peeled and devveined, cut in half

1/2 c fresh lime juice (about 6 limes)

2 Tbsp. olive oil

1/3 c red onion, finely minced

1 medium tomatoe, finely diced

2 radishes, finely sliced (optional)

1/4 c chopped fresh cilantro

1 large Hass avocado, peeled and sliced

1. Place scallops and shrimp in simmering salt water and cook for 1 minute.Remove from heat and drain immediately.

2. Put scallops and shrimp in a glass or ceramic mixing bowl.In a separate glass or ceramic bowl,combine the lime juice, olive oil, onion,tomatoe, radishes (if using),and salt and pepper to taste.Stir well to combine.

3. Spoon lime marinade over scallops and shrimp.Cover and refrigerate for 1 hour.

4. Spoon scallop ceviche into individual serving dishes and garnish with cilantro and avocado slices.