Huevos Rancheros with Black Bean Salsa

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Probably the most famous of all the chile breakfasts is huevos rancheros, or ranch eggs. This was the meal traditionally served to Mexican ranch hands after a hard early morning’s work. The basic recipe calls for salsa, tortillas, and eggs, but there are an endless number of variations of the recipe. For instance the eggs can be fried and placed on the sauce or poached right in the sauce, and the salsa can be made with red or green chile, which can be homemade or prepared.

Ingredients

Sauce:

  • 1 16-ounce can black beans, rinsed and drained

  • 1 medium tomato, diced

  • ½ cup diced red onion

  • ½ cup diced green bell pepper

  • 6 serrano chiles, stems removed, diced

  • 1/4 teaspoon ground cumin

  • Eggs:

  • 4 eggs

  • 4 corn tortillas

  • Vegetable oil for frying

  • 1 small avocado, peeled and diced

  • Garnish: Grated Monterey Jack cheese and chopped fresh cilantro

Instructions

To make the sauce, combine all the ingredients and let the mixture sit for at least an hour. Or if you prefer, prepare the night before and refrigerate, covered, overnight.

Before serving, pour the sauce in a pot and simmer to heat.

Pour the oil in a small skillet to a depth of an inch and heat until hot. Fry each tortilla in the oil for a few seconds on each side to soften, remove and drain. Pour off all but a couple of teaspoons of oil.

Add the eggs to the pan and fry to desired doneness.

To Assemble: Place a tortilla on individual plates. Stir the diced avocado into the sauce and ladle some of the sauce on each tortilla and top with an egg. Garnish the eggs with the cheese, sprinkle the cilantro over the top, and serve.

Green Chile Artichoke Hearts and Pasta

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The heat of the green chile compliments the flavor of the artichoke hearts in this pasta dish that combines the flavors of the Southwest with those of Italy. Serve with a crisp garden salad and garlic toast for a light meatless meal.

Ingredients

  • 1 pound linguine

  • 1 6-ounce jar marinated artichoke hearts

  • 1/4 cup chopped onion

  • 2 tablespoons olive oil

  • 3 green New Mexico chiles, roasted, peeled, stems and seeds removed, chopped

  • 2 teaspoons chopped fresh basil

  • ½ cup ricotta cheese

  • 1/4 cup pine nuts

  • 1/4 cup pitted Kalamata black olives, sliced (optional)

  • Grated Parmesan or Pecorino Romano cheese

  • Garnish: Chopped fresh parsley or basil

Instructions

Cook the pasta in boiling water salted until done but still firm, al dente. Drain and keep warm.

Drain the artichokes, reserving the liquid, and coarsely chop.

Heat the olive oil in a heavy sauce pan, add the onions and saute until the onions are soft, about 3 to 4 minutes. Add the reserved artichoke liquid, chiles, chopped artichokes, and basil. Reduce the heat and simmer the sauce for an additional 5 minutes.

Remove from the heat and stir in the ricotta cheese. Toss the pasta in the sauce to coat, top with the nuts, olives, and grated cheese. Garnish with the parsley and serve.

Sumatran Pork Satay

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Indonesian satays (or sates) are grilled, skewered bite-sized pieces of meat that are eaten as a appetizer or part of the meal itself. They contain meat only and are served with a sauce on the side. When serving a marinade as a sauce that has been used with raw meat, it is essential that it be boiled and simmered for 15 to 20 minutes to kill any bacteria. Or, reserve some of the mixture to be used as a sauce and not use it as the marinade.

Ingredients

  • 1 cup chopped onions

  • 4 Thai chiles, or substitute serrano chiles, stems removed

  • 1 tablespoon chopped ginger

  • 1 clove garlic

  • 2 tablespoons peanut oil

  • 1 tablespoon lime juice, fresh preferred

  • 2 teaspoons grated lime peel

  • ½½ teaspoon ground turmeric

  • 1/4 teaspoon ground cumin

  • 1 teaspoon sugar

  • 1 ½ cups coconut milk

  • 1 ½ pounds pork loin, cut in 1-inch cubes

Instructions

Place the chiles, onion, ginger, and garlic in a blender or food processor and puree until smooth, adding water if necessary to make a paste.

Heat the oil in a heavy saucepan, add the paste and saute the mixture for a couple of minutes. Add the remaining ingredients, except the beef, and simmer until the sauce starts to thicken, about 15 minutes. Allow the mixture to cool.

Place the pork cubes in a heavy plastic bag and add the sauce. Marinate the pork, at room temperature, for an hour. Remove the pork and put the marinade in a saucepan.

Bring the marinade to a boil, reduce the heat, and simmer for 15 minutes.

Thread the pork cubes on skewers and grill or broil the satays until done, about 8 minutes. Cut one cube to check for doneness.

To serve, place the satays on a platter, brush with the sauce and serve the remaining sauce on the side for dipping.

 

New Mexican Carne Adovada

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This simple but tasty dish evolved from the need to preserve meat without refrigeration since chile acts as an antioxidant and prevents the meat from spoiling.

Ingredients

garlic, mexican oregano, water, pork, red chile

Instructions

Roast pork with Adobo Sauce

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Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings. Any leftover meat can be made into tasty shredded pork enchiladas. Accompany this roast with Mexican rice and a salad of avocados, tomatoes, onions, and sweet and hot peppers dressed with olive oil, wine vinegar, squeezed garlic, and a mix-and-match collection of minced fresh herbs such as cilantro, Mexican oregano, mint, basil, tarragon, parsley, sage, rosemary, and thyme. Note that this recipe requires advance preparation.

Ingredients

  • 6 pasilla chiles, stems and seeds removed
  • 2 cups chicken broth
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 2 tablespoons vinegar
  • 1 cup beer
  • 1 3-pound pork roast

Instructions

Simmer the chiles in the chicken broth for 5 minutes, or until they are soft.

Sauté the onion and garlic in the oil, add the remaining ingredients, except the pork, and simmer for 10 minutes to blend the flavors. Place the sauce in a blender and puree until smooth.

Make deep gashes in the roast and push the sauce into the gashes. Pour the remaining sauce over the meat and marinate in the refrigerator overnight.

Preheat the oven to 425°F., place the pork on a rack on the middle shelf, and immediately reduce the heat to 350°F. Cook the meat for 30 to 45 minutes per pound or until the internal temperature reaches 185 degrees. Baste frequently with the sauce. Place foil over the top of the roast if it starts getting too brown.