My very inquisitive 8 year old son just asked me if I knew who "Texel's" {pet guinea pig} parents were. In true mom of the year form I immediately replied, "Not exactly but I'm guessing maybe a Zebra and a Goldfish." To which 'J' gives me an 'Are you crazy' look. So, of course I guessed again. "Maybe a goat and a butterfly?" 'J' spins on his heels, shaking his head and head out of the room. So I have to yell after him, "I got it! His parents must have been a monkey and an alligator!" My 7 year old 'N' who has been sitting at the table shaking his head "You're weird." 'J' from the end of the hallway, "It's all true, you are!"
I'm o.k. with that. Some might call it 'weird', but I prefer calling it, thinking outside the box. If you will.
Which is what I did when recreating one of my longest standing favorite meals into a healthier one. Wether it be brunch or dinner, Huevos Rancheros hits the spot every time. Every. Time. In fact, we either have Huevoes Rancheros or Crepes aka 'Skinny Pancakes' every Christmas morning as a tradition. Once or twice a year as a special treat I make these for no special reason whatsoever. Like tonight.
As you might know, if you actually follow along here at Simply Healthy Family, I am a (grandfathered in) Native Arizonan. I grew up with beans and home made tortillas, chile verde and spicy foods galore at the dinner table. My mom used to carry a small bottle of home ground chile/cayenne powder with her at all times to sprinkle on her foods when we ate out. Spagetti, cottage cheese, peanut butter, nothing was safe from a hot kick in the ass.
El Pato, has long been one of my 'go to' chile sauces. I always use it for huevos rancheros and it the the very secret undercover ingredient to my famous shredded chicken tacos. It's how I finagled my husband into marrying me! Shhhhh, our little secret.
As a matter of fact, now that I think of it El Pato may have been the reason why I started this blog. Again, my signature dish to this day (still not on this blog ;) is my shredded chicken tacos. I was asked over and over again by friends, cousins, sisters and my own mom to send them the recipe. As I grew tired of typing the recipe over and over again I decided to start a blog to organize and save my favorite recipes. Aaaaaand here I am today. This has been a place to share my love for healthy, quality foods and also a journal of sorts.
Thank you for listening. My children are being moderately hateful to each other right now so I think I need to wrap this up.. for the sake of the children. The lambs.
These cute little cast iron skillets were perfect for serving individual Huevos Rancheros. They are very sturdy for their size and the craftsmanship was lovely. They come pre-seasoned and are perfect for those of you who love the taste of cast iron cooked foods that can not be replicated but don't need a full size pan to do the job.
Want a duo? How about one of these square griddles plus a nice oval one for Au Gratins?
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Repeat afar me: I will not use canned beans in this recipe. Slow cooked beans in chile powder, cumin, salt, onions and garlic are a must. Period. The end.
Using a spoon, make a little dent in the beans to cradle the egg.
More queso, of course. While we all like the ooey, gooey-ness of shredded cheese incorporated into the beans and chiles, a good crumbly queso fresco is essential, Essential to topping off an authentic Mexican meal. I like Oaxaca, and Queso Fresca.
Instead of tortillas, I prefer to get my crunch factor from purple cabbage. Contary to popular belief, purple cabbage is actually sweet and pairs perfectly with spicy foods like huevos rancheros. Don't even get me started on it's nutritional content!
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Ingredients 2 medium sized poblano peppers (they are mild) 1 cup slow cooked pinto beans in: 1 tablespoon chile powder 1/2 tablespoon cumin 1 teaspoon salt 1/4 cup diced white onions 1/2 cup shredded Jack cheese 4 eggs; Organic, free range of course El Pato salsa de chile fresca, to taste garnishes: shredded purple cabbage chopped cilantro crumbly queso fresca sliced avocado Pre heat oven to 450F Slice poblano's in half, length wise, remove veins and seeds, discard Place poblano's in cast iron skillet, open side up and roast for 10-15 minutes. Remove from oven. Spoon cooked beans into poblano peppers and drizzle El Pato over beans. Sprinkle onions on beans. Top with jack cheese. Using a spoon make a small indent into beans and carefully crack eggs into hole. Bake at 450F for 12-15 minutes. DO NOT overcook or eggs will be leathery. Eggs may look undone but 12 minutes is plenty time to cook them through. Remove from oven. Garnish. Enjoy. |
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