My day started out hectic but ended being lazy, quiet--and cold. I intended to have breakfast ready by nine, so my Houston family could be on the road by 10:30. But as the weather grew increasingly threatening, Colin said he wanted to leave by nine. I had hesitated to bang around in the kitchen for fear of waking his family, but he told me to go ahead. I was making a new recipe I somehow couldn't wrap my head around so Colin read while I cooked--and we both modified the process as we went along.
Huevos Ranchero
Tomatillo sauce - the recipe called for prepared sauce but I found a simple recipe on the web and made my own, substituting a 4 oz. can chopped chillies for one jalapeno
Corn tortillas - recipe called for the old technique of dipping into oil in skillet briefly. Instead I sprayed a cookie sheet, then sprayed each tortilla separately. Recipe called for overlapping in the cookie sheet. In retrospect, we decided we would have put the tortillas in the oven alone briefly to make them crisper.
2 cans pinto beans, drained and rinsed
Grated cheese (I used 8 oz. sharp cheddar)
Eggs--the recipe called for fried but I didn't think my family liked fried, and we served scrambled. Then they all sat at the table and talked about how much they liked fried eggs! Scrambling was easier.
Directions:
Preheat oven to 400
Lay tortillas on cookie sheet and bake to crisp.
Mix beans and tomatillo sauce; spread over tortillas
Cover tomatillo/bean mixture with grated cheese
Bake until cheese is melted and dish is heated through.
Meantime cook eggs--we used ten eggs for six adults.
Remove tortilla/sauce/cheese base from oven and top with eggs. Pass extra tomatillo sauce if wished.
My travelers were all out the door by a little after ten. I washed dishes (lots of pans seemed involved between bacon, eggs, and baking tortilla mixture). Then spent the day at my desk, reading the newspaper and email, etc. And a long nap. Sophie, worn out by the excitement, slept all day. She enjoyed all our guests--especially the children.
Huevos Ranchero
Tomatillo sauce - the recipe called for prepared sauce but I found a simple recipe on the web and made my own, substituting a 4 oz. can chopped chillies for one jalapeno
Corn tortillas - recipe called for the old technique of dipping into oil in skillet briefly. Instead I sprayed a cookie sheet, then sprayed each tortilla separately. Recipe called for overlapping in the cookie sheet. In retrospect, we decided we would have put the tortillas in the oven alone briefly to make them crisper.
2 cans pinto beans, drained and rinsed
Grated cheese (I used 8 oz. sharp cheddar)
Eggs--the recipe called for fried but I didn't think my family liked fried, and we served scrambled. Then they all sat at the table and talked about how much they liked fried eggs! Scrambling was easier.
Directions:
Preheat oven to 400
Lay tortillas on cookie sheet and bake to crisp.
Mix beans and tomatillo sauce; spread over tortillas
Cover tomatillo/bean mixture with grated cheese
Bake until cheese is melted and dish is heated through.
Meantime cook eggs--we used ten eggs for six adults.
Remove tortilla/sauce/cheese base from oven and top with eggs. Pass extra tomatillo sauce if wished.
My travelers were all out the door by a little after ten. I washed dishes (lots of pans seemed involved between bacon, eggs, and baking tortilla mixture). Then spent the day at my desk, reading the newspaper and email, etc. And a long nap. Sophie, worn out by the excitement, slept all day. She enjoyed all our guests--especially the children.
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