Huevos Rancheros

The best Huevos Rancheros I've ever eaten was served at Cafe Pascal's in Santa Fe, NM. Cafe Pascal's in a great little restaurant that is packed every morning. They have delicious green chile, something I have had enough of in New Mexico to consider myself a bit of an aficionado. I have lots of different red and green chile powders in my cabinet, and they come in handy when attempting to use flavors of the Southwest.

Huevos Rancheros

2 eggs
Leftover rice
Black beans
1 small onion
1 pepper
Garlic
8 oz. tomatoes
Olive oil
Garlic
2 tsp. red chile

This isn't hard if you have some things ready. I had some leftover spanish rice and some black beans from another meal. I put them in small sauce pans and warmed them while I made the tomato chile sauce.


Chop the garlic, onion, and pepper. Heat some EVOO and add the veggies along with some salt and pepper. Saute the onions until translucent and the peppers are tender. Add the crushed tomatoes and a couple teaspoons of red chile powder. Bring to a boil and simmer for 15 minutes or so.

When the sauce is about ready, fry two eggs to your liking. I layered a few tortilla chips, topped them with the fried eggs smothered in chile sauce, and served the rice and beans on the side. I forgot cheese. If I were you, I'd cover it in cheddar cheese.


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Keep on truckin'

I've been trying to make my bread better. It's been slightly challenging, as everything I try yields a new issue. Luckily the issues are aesthetics related, so each learning experience is still delicious. I made two loaves of bread for Easter dinner today. I haven't tried the bread yet, but I'll let you know how it came out. I used a slightly different recipe, used a second rise, and formed the loaves differently.











Rustic Sourdough Bread

1 cup sourdough starter
1 cup water
3 cups bread flour
2/3 cup rye flour
1/2 tsp salt
1 tsp yeast
1 tsp honey

Add all ingredients into mixing bowl and mix for roughly ten minutes. If the dough is too wet, add flour until it reaches a "tacky" consistency. Let rest for twenty minutes. Knead for five minutes on a floured surface. Let the dough rise for 2 hours (or until doubled) in a lightly oiled and covered bowl. After two hours, cut the dough in two, knead again, and form into two loaves.

I let is rise for 1 more hour on the tiles I cooked it on (covered). I put some cornmeal on the tiles before putting the formed loaves on it. Score the loaves prior to cooking.

Add a pan of water into the oven turn to 350 and bake for 30-45 minutes. Tap the loaves. They sound hollow when they're done. Let rest for thirty minutes before slicing.