Marianas Mexican Recipes

Chilaquiles Manifesto

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: May 15, 2015

Chilaquiles are a Mexican classic. It has three of the most iconic ingredients: corn, chiles and herbs. There are a wide variety of chilaquiles styles. In fact, I think I have never tasted an identical version anywhere, even if I make them myself at home, every preparation is slightly different because the use of fresh ingredients, but the principle of how the dish works remains the same.

If you’ve never had chilaquiles before they seem deceptively simple to make, although significant details in the preparation make a very big difference to the final result. Sad to say, the truth is that Chilaquiles are commonly poorly made and misunderstood.

What is this Chilaquiles Manifesto all about?…

~Manifesto//: a written statement that describes the policies, goals, and opinions of a person or group~

~Chilaquil//: come from the word “Chilaquiltl” in Nahuatlt. It is of what Mexican historians refer as an “aztequismo” which are words that have their roots in Nahuatl and are used today in a modernized way. Chilaquilitl comes from the word “Chilli” that means “Chile”; and “atl”, used to mean water, and “quilitl” that refers to a combination of herbs, like a sauce. This term was also used to describe an old woven hat. With time this word acquired a connotation for describing a careless manner towards a texture~
This Chilaquiles Manifesto is my proclamation of texture, flavor and sauce. For me, that is what Chilaquiles are all about. I want to rescue the Chilaquiles reputation. Despite their “careless texture” in name’s origin, I believe the dish is all about the balance of texture, sauce, spice and attention to detail. I hope this manifesto will make you appreciate the difference between average and exceptional Chilaquiles.

The Chilaquiles Principle: Texture, Flavor, and Balance.

For me a good plate of Chilaquiles is the one in which the crunchy tortillas preserve some of their crunchy texture and the sauce is thick enough to cover the tortillas without weighing them down. It remains saucy and there is a bit of salsa running on the side of the plate like a little emergency puddle that get mixed into the refried beans to keep them company. The sauce can be red or green usually with a good level of pleasant spiciness, unless you have a hangover, you might ask for extra hot. Chilaquiles are most commonly eaten as a breakfast or brunch. Therefore a perfect sunny side up egg ,runny and tender, is the perfect complement to this dish. Chilaquiles must be garnished with crumbs of slightly salty queso fresco, creamy clumps of Mexican Crema (similar to Creme fraishe) that mellows the warm and spicy sauce. Top this with raw or pickled onions to add acidity and a sharp pungent of flavor every other bite. There you have it.

This is what dreamy Chilaquiles should be.

A great plate of Chilaquiles should always have the following four components:

The Sauce:

Fresh ingredients for the sauce are a must. The basic salsas are so easy to make. In my opinion, there is no comparison between the flavor of store bought compared with fresh. Freshly cooked saucy salsas thick enough to cover deep fried tortillas are the best option. Using Red Roma tomatoes, in combination with dry chiles, and or tomatillos and fresh chiles will make a huge difference, moving the sauce quality from good to Great.

Tortillas:

White Corn tortillas are the best option. Typically cut into a triangle shape or small squares these tend to fry more evenly. They must be pan fried the same morning, using corn oil or grape seed oil to preserve the corn flavor intact is the best bet. Use machine made tortillas for this preparation. Most handmade tortillas are too moist and have the wrong texture once fried, and besides,handmade fresh tortillas taste awesome as they are, to precious to use on chilaquiles.

The Egg:

Farm eggs, scrambled into the tortillas, or a Sunny side up eggs in my opinion are a must. Some other versions are served with shredded chicken or both. To be honest, I like mine with egg only. Leave the chicken for enchiladas.

The Accoutrements:

Mexican Crema, Crumbly Queso fresco (Please will you do me a kindness?… no melted cheese on my chilaquiles, thank you!), a side of re-fried beans are a must. And last but not least: Quick pickled onions* this give the chilaquiles a great bite and accent.
*Quick pickled onions or cebollitas desflemadas: Slice onions thinly, rinse them thoroughly in cold water strain them. Place the onion slices in a little bowl add 2 tablespoons of apple cider vinegar or the juice of one lemon. Add a pinch of salt, pinch of dry oregano, toss them, set aside for 5-10minutes, or until ready to serve. I love this simple onion preparation, usually chilaquiles are served with raw onions, I think is to harsh, and for my luck I will be having onion breath for the rest of the day. With this simple quick pickled the onions are tender not overly sharp, they add a good bite and acid element to the dish. try them, you are gonna love them.

Now, lets talk about Chilaquiles styles…

For me there is an abysmal difference between average and exceptional.
In my Chilaquiles world, The Semi-Crunchy takes the first place, they are simply the best.

Three Winning Styles:

The Semi-Crunchy
This is my favorite kind of chilaquiles. The tortilla holds about 80 percent of crispiness and 20% of floppy saucy texture. Due to the perfect sauce consistency, great balance between tomato-chiles and water ratio. To achieve the perfect crunchy chilaquiles the key is to add the died tortillas into the salsa just 2-3 minutes before serving them. I layer them and top them with a ladle of the warm sauce making sure they are all covered in sauce for best results. An over easy egg on top is the way to go. You will find this preparation recipe and step by step photos ahead.

The Migas that wanted to be Chilaquiles.
These are the best option for big crowds, or for those who do not like runny eggs.(I think these kind of people are officially in the endangered category, but there’ is some population percentage out there against runny eggs). Tortillas are fried and whisked egg is added to the tortillas for a quick toss once the egg start cooking, add the sauce and turn off the pan. The egg acts like a barrier, protecting the tortilla from getting soggy, and sauce sticks to the egg keeping the egg moist and the chilaquiles juicy. It is delicious to in its own way. These are the type of Chilaquiles my Grandma used to make. You will find this preparation recipe and step by step photos ahead.

The deconstructed enchiladas
I must confess I do not like shredded chicken in my Chilaquiles. For me they are all about the sauce, tortilla and egg combination. Save the chicken for another time, this type of Quiles’ for me is equal to deconstructed enchiladas if you know what I mean…

The following options I don’t recommend, but are frequently encounter, so be aware!:

The Floppy
The cooking method is different. You fry the tortillas and then add the sauce to the pan and let the tortillas absorb some of the sauce. Because the tortillas are fried they keep their individuality but they stick to each other. The texture is soft, like eating a soggy enchilada. They tend to be on the dry side, not too saucy, therefore, a good over easy egg does wonders for this version. A good…but not great, version.

The Nachos who wanted to be Chilaquiles.
Nacho’ur best bet. These chilaquiles are just wrong. There are lots of versions out there where they serve a bunch of pre made, bagged chips with a ladle of sauce on top and they dare to call them chilaquiles. Too much crunch, lack of sauce, there is no marrying the tortilla and the sauce. Not of my affection at all to be honest with you… these are more like nachos, no bueno.

Divorced chilaquiles:
Half red, half green, for indecisive people or people who want it all. I must just say, just marry one sauce at the time. Having two sauces at the same time will not make you more content…it just confuses the flavors thereby ruining the dish…a bad marriage. Rojos o Verdes will always be the dilemma. If you and yours can’t get together on this one you may need to follow the recipes below and prepare both sauces SEPERATLEY, on different weekends, or just flip a coin.

There must be another 845, 632 more recipes out there, different chilaquiles preparations, sauces combinations, chiles, herbs, cooking methods, you name it!; I’m giving you my 2 ultimate salsas, VERDE and ROJA, you decide which one you want to prepare.

I’m also including 2 different Chilaquiles preparation styles. The Migas- that wanted to be Chilaquiles which are the ones my Grandma used to make. These are dear to my heart and I prepare them when I’m feeling a bit nostalgic.

The other style I’m sharing with you its my absolutely favorite one: The Semi-Crunchy Chilaquiles. I believe they are the ultimate cosmic flavor knock out, textural extravaganza, Chilaquiles. I must warn you, once you have this version, you will have recurrent cravings and dream about them…

So, please remember: “ Don’t just make them good…make them Awesome!”…
Enjoy, Let’s cook!

Chilaquiles Manifesto

Let’s start by Choosing and Preparing your Salsa, then choose the style of chilaquiles you want.

For the Salsa VERDE:

1 lbs. Tomatillos peeled and washed. I used tomatillo milpero, the smaller the tomatillos the best flavor.
½ small or ¼ medium white onion
4 Chiles Serranos or 2 large Jalapenos remove stems.
Small bunch of cilantro about 14-18 sprigs upon size.
1 teaspoon sea salt
2-3 tablespoons of the reminder oil from were the tortillas were fried.

In a small-medium sauce pan place tomatillos, chiles,onion, cilantro, and barely cover with water. Place lid and simmer until they are cooked, about 12-15 minutes. Once they are cooked, remove ¾ of the liquid add salt and blend.

For the Salsa ROJA:

5-6 Roma Tomatoes choose the reddest and ripest for best flavor.
½ small or ¼ medium white onion
1 garlic Clove
3 dry chiles Cascabel toasted, seeds and stems removed.
8 dry chiles de Arbol toasted, stems removed.
2 dry chiles Guajillos remove seeds and stem and boil along with the tomatoes.
1 teaspoon sea salt
1 pinch of sugar
2 tablespoons of the reminder oil from were the tortillas were fried.

In a medium sauce pan place tomatoes, chiles guajillos,and onion. Cover with water. Cover and simmer until they are cooked, about 8-10 minutes or until a knife easily inserted. Once they are cooked, save 1-1/2 cups of the water in which they cook, toss the rest of the liquid. Remove tomato skins, add the toasted chiles, garlic, salt and blend with one cup of the reserved water until smooth. Taste and adjust water and salt if necessary. See picture for consistency.

1. The Semi-Crunchy Chilaquiles Preparation:

Hands down, my favorite ones!

Serves 4, maybe just 2 hangover creatures…

12 White Corn tortillas
Grape seed oil or Corn oil to pan fry the tortillas about 1/2 cup
(maybe less, maybe more, upon your tortillas.)

1 or 2 eggs per person, sunny side up or over easy.

Preparation:

1.Prepare one recipe of your choice of salsa VERDE or ROJA. (listed above). Set aside.

2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.

3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.

4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa VERDE or ROJA and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans. Enjoy!

2. Miga-Quiles a.k.a my Grandma’s Chilaquiles

Serves 4, maybe just 2 hangover creatures…

12 White Corn tortillas
Grape seed oil or Corn oil to pan fry the tortillas about 1/2 cup
(maybe less, maybe more, upon your tortillas)

You will need 6 large eggs to scramble into the tortillas

Preparation:

1.Prepare one recipe of your choice of salsa VERDE or ROJA. (listed above). Set aside.

2.Cut the tortillas into squares, separated them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas and pan fry them until evenly golden brown as possible. Remove from pan and drain them into a pan lined with a paper towel.

3.Remove the excess oil from the pan, and leave about 2 tablespoons of oil. Whisk about 5-6 eggs depending on size, add the fried tortillas to the pan and then add the whisked egg, toss quickly. Once the egg start to set add the salsa VERDE or ROJA cook for 1-2 minutes tops!, remove from heat and serve immediately. Garnish with Crema, Queso Fresco and Onions, a side of refried beans. Mmmm…

This Plate of saucy carbs has been known for lifting morning moods, helping the thirsty drunken souls alleviate the hangover. It is easy to make for a lonely ranger or to size it for a Family meal. Any weekend and hazy Sunday morning can be lightened-up with a plate of these great classic Mexican dish.

Make them! I would love your feed back,
Which ones are you favorites?…
Are you a GREEN or a RED soul?
Send a comment below, I want to hear from you!!!

5 from 4 votes

Chilaquiles VERDES

www.yes-moreplease.com

Chilaquiles can be served for Breakfast, or Brunch if topped with sunny side up or over easy eggs. And they can be serve for Lunch or Dinner, change the eggs for shredded rotisserie chicken. A side of refried beans its always a must.

Course Breakfast, Brunch, Main Course

Cuisine Mexican

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Ingredients

1 lbs. Tomatillos, I used tomatillo milpero, they have the best flavor, if you can't find this kind, choose the smallest tomatillos from the bunch.
1/2 small white onion
3-4 Serrano chiles, fresh
1 small Bunch of Cilantro
1 teaspoon Sea salt
2-3 tablespoons Corn, or sunflower oil, you can use the reminder oil you use to fry the tortillas.
1-2 eggs per person, sunny side up or over easy

To fry the tortillas

12 White corn tortillas
1/2 cup Grapeseed oil, sunflower or corn oil, to pan fry the tortillas.

Garnish with:

1/2 cup Queso Fresco
1/2 cup Crema Mexicana
1/2 cup White or red onions, diced
Refried beans, its a must!

Instructions

Prepare the salsa verde:
In a small-medium sauce pan place tomatillos, chiles,onion, cilantro, and barely cover with water. Place lid and simmer until they are cooked, about 12-15 minutes. Once they are cooked, remove ¾ of the liquid add salt and blend.
Set aside.
The Semi-Crunchy Chilaquiles Preparation:
1.Prepare one recipe of your choice of salsa VERDE Set aside.
2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.
3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.
4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa VERDE and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans. Enjoy!
Happy cooking!

Recipe Notes

If you need a tutorial on How to make the best beans you ever had!

Check our recipe: Mexican Beans Manifesto

5 from 4 votes

Chilaquiles ROJOS

www.yes-moreplease.com

Course Breakfast, Brunch, Main Course

Cuisine Mexican

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Ingredients

For the Salsa ROJA:

5-6 Roma tomatoes, choose the reddest and ripest for best flavor
1/2 medium white onion
1 large garlic clove
3 dry chiles Cascabel toasted, seeds and stems removed.
6-8 dry chiles de Arbol toasted, stems removed.
2 dry chiles Guajillo, remove seeds and stem and boil along with the tomatoes.
1 teaspoon sea salt
1 pinch sugar
1 pinch cinnamon
2 tablespoon of the reminder oil from were the tortillas were fried.

To fry the tortillas:

12 White corn tortillas
1/2 -3/4 cup Grapeseed oil, sunflower oil, or corn oil, to pan fry the tortillas

Garnish with:

1/2 cup Queso Fresco
1/2 cup Crema Mexicana
1/2 cup white red onions, diced
Refried beans, on the side its a must!

Instructions

Prepare Salsa Roja:
In a medium sauce pan place tomatoes, chiles guajillos,and onion. Cover with water. Cover and simmer until they are cooked, about 8-10 minutes or until a knife easily inserted. Once they are cooked, save 1-1/2 cups of the water in which they cook, toss the rest of the liquid. Remove tomato skins, add the toasted chiles, garlic, salt and blend with one cup of the reserved water until smooth. Taste and adjust water and salt if necessary. See picture for consistency. Set aside.
The Semi-Crunchy Chilaquiles Preparation:
1.Prepare the salsa roja
2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.
3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.
4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa ROJA and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans.Enjoy!
Happy cooking!

Recipe Notes

If you need a tutorial on How to make the best beans you ever had!

Check this link: Mexican Beans Manifesto

Cooking Music Pairing: Danzon No.2 Artuto Marquez

Conducted by: Gustavo Dudamel

https://youtu.be/PA7vEIj6Lzk

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Scotch Mex Eggs

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: March 31, 2015

How can I begin to tell you that the infamous “Scotch Egg” is not Scottish. It is believed that it was created by a London department store Fortnum and Mason in the 18th century. However, origins may go back to Algerian cooking or possibly to a fish paste and egg recipe that produced ‘Scotties’. want to know more about the history of these creatures, click here.

This etymological confusion distracts from what could be the best picnic food not yet consumed widely in the US. We love to eat hard boiled and deviled eggs at picnics. We also love delicious salty savory fried treats. This is only the marriage of each to the other. The crunchy breadcrumb exterior of the egg covered in sausage is from the deep frying technique and enhances the experience of eating this savory delight. When prepared correctly the yolk will be cooked through but still soft and creamy. The Scotch Egg we present in this recipe has been further enhanced by the seasoning of the meat with Mexican spices adding a smokey and spicy note to the sausage mixture.

The result is a New World revision of an Old World treat. And doesn’t it seems appropriate that this recipe was created by a Mexican for his Husband which happens to be an American of Scottish ancestry?

This Eggs could be served many ways and for different occasions. It is certainly terrific on its own or served with some pickled vegetables, but may be the shining star of an Easter appetizer plate or as a side for an outdoor grilling gathering. It holds up well to dipping sauces but to tell you the truth all it needs is a good splash of malt vinegar to balance the richness, and put the British accent on it.

These eggs take a little discipline and patience to prepare but the effort is worth it. They can be the perfect new thing to try this Easter or on your next picnic and you may be shocked by the flavor explosion that this Algerian-British-Mexican Scotch Egg delivers. Enjoy!

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Chipotle Albondigas-Meatball Soup

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: January 9, 2015

Praise the Lord for Albondigas and this 34F weather! I think this combination is a match made in heaven. Imagine a piping hot tomato smokey spicy broth with turkey-rice meatballs swimming among little pieces of carrot, sweet potatoes, potatoes, zucchini, kale and chayotes. Serve it with Sour Cream or Mexican crema, corn tortillas, and a squeeze of fresh lime juice.

This is the type of Mexican comfort soup dear to my heart. The classic albondigas are made with ground beef /ground chuck, which give the broth a richer flavor. I was craving a lighter comfort soup and I made them with ground turkey and chicken broth. The result is a soup which is light as a feather. Rice is added to the meatballs giving them a soft tender crumb along with egg and some finely chopped onions and spices. I used some of my favorite vegetable soup veggies and added some kale to win extra green points…

Feel free to use any vegetables of your affection. Not fan of kale? Spinach will work. The white rice can be interchanged with quinoa, farro, or brown rice to add extra nutrition and flavor. But beside the fantastic meatball action, I believe everything is about the broth in this soup. A combination of crushed tomatoes with chipotle and smokey paprika is the ticket to this fantastic soup recipe. It comes out mildly spicy; just enough to make your throat ticklish. Mmmm!

This one pot dinner soup would make you fall in love with wintery nights. If you like meatballs, vegetables and spicy broth you gonna love this Chipotle Albondigas-Meatball Soup.

Keep warm!

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Rosemary Paloma

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: December 31, 2014

What are you going to raise a glass with this New Years Eve? Champagne? Well, that’s fine and well at midnight but for the duration of your evening we have something to share with you… A delicious Rosemary Paloma!
Try this very refreshing Mexican Classic cocktail made with grapefruit and lime juice, tequila, lots of ice, and sea salt. My spin a rosemary syrup that gives this Paloma a fragrant and festive flair.

Winter is the citrus season, and what better use than to add cheer and receive the New Year with some freshly squeezed grapefruit cocktails! They are calorie friendly and loaded with vitamin C…what a good omen to start your year!

I hope you had a great year. We had a blast! In this time of reflection and gratefulness we want you to know how grapefruit we are to you.

Thank you to all our friends, family and people that helped us, cheered us up and supported us with all your comments. We love what we do and sharing it with you gives us joy.

Thank you, thank you, thank you all, everywhere!…From the bottom of our hearts.

This New Year will bring new recipes, music, more inspiration and fun!

We invite your ideas and comments; if you have a recipe in mind, if you want us to feature your favorite vegetable, fruit, meat, cheese, spice, anything goes!
Leave us a comment we would love to hear from you… Meantime I assure you this Rosemary Paloma, will knock your socks off!

Cheers!, Salud!, Salut!, Kippis!, Cin Cin!, Nazdrivia!, Skål!, Proost!, Santé!, Sláinte!, 乾杯!, Noroc!, Živjeli!, Saúde!, Şerefe!, Dô!, अच्छी सेहत!, Okole Maluna!, Oppa!, Skál!, Yamas!

H a p p y N e w Y e a r !

I a n and M a r i a n a

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Ponche de Frutas – Warm Fruit Punch

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: December 11, 2014

It is freezing and wet cold here in Austin, I really needed a warm drink, so last night I geared up and made this warm fruit punch recipe, it is divine and it works like a charm!. This Punch is traditionally from Mexico and is served, on the cold weather months November, December, January, “Ponche de Frutas” Warm Fruit Punch is a delicious warm drink made with fall and winter stone fruits like apples, pears, crabapples, hawthorns, oranges, mandarines, guavas, prunes, plums, raw sugar cane sticks, tamarind, hibiscus tea, cloves, cinnamon well everything but the kitchen zinc!

Imagine all these ingredients gather in a pot, slowly simmering to magically deliver fantastic warm aromas and wintery flavors with only one mission: warm you up!

There are no rules when making the punch, the only ingredient that is a must is the Mexican cinnamon. For the rest, you can make it with your favorite fruit combinations, but I will encourage you to use at least 2 kind of stone fruits, 1 citrus and either hibiscus or tamarind they add the acidity background note needed to balance the sweetness.

This drink is not meant to be overly sweet. In fact most of the sweetness comes mainly from the fruits so adding a small amount of sugar is just what you need to balance the flavors.

You can use brown sugar, turbinado sugar, honey, dark agave nectar, monk-fruit sweetener or piloncillo* which its my favorite option in small amounts. Piloncillo is raw-pure unrefined sugar compressed into a cone that resembles in flavor to molasses; some times you can find it with cinnamon, anise and a little vanilla added. It is used to sweeten desserts, drinks and bake goods. So a little goes along way.

Can you imagine the aromas that this concoction will bring to your kitchen? spices, apples, cinnamon, oranges, warming up the house!…**sigh**

This punch is served in mugs and with a little spoon so you can eat the fruits from the bottom as you drink along. It is great for parties and family gatherings kids love it!
For the grownups you can spike it up by adding a little splash-a-rooh of your favorite rum or vodka as you serve it.
Whether you make a large, medium or small pot, this fruit punch will definitely warm you up inside out!…

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Huevos Rancheros

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: December 6, 2014

This is the perfect breakfast on a rainy weekend morning. Or a even cold snowy morning, if you live north of Texas. The origin of this dish is unknown to me yet very familiar. It’s a classic everywhere in Mexico. There are dozens of variations with different toppings and seasonings from various regions, families, grandmas, mercados, or restaurants. This is the dish in its purest form. All principles items include fried eggs, dried chiles, tomato sauce, tortillas, and that last onion section that you didn’t quite finish on Thursday. This Mexican one pan wonder is the weekend antidote when you wake up extra hungry and craving a breakfast worth making. Imagine the creamy runniness of a sunny side up egg, smothered with savory spicy warm salsa over soft fried corn tortillas, a side of black beans, crema, and queso fresco. I would wake up to that in a flash!

My Huevos Rancheros version gets a side of black beans which I prepare almost every month by cooking a large batch in a slow cooker. I make little portion bags that I freeze for quick use. It makes my life easier and tastier. Ian calls them “Beansicles”. They are very easy to defrost and use either whole or smashed when ever needed they are there for you. Now, what you need from the pantry is that forgotten can of tomatoes. Please check your refrigerator drawers for a couple of fresh ones if in season. I always have my staple dry chiles in the pantry. Dried chiles are miracle workers. I can make salsa in a flash, or spice up soups or even hot cocoa like this. Fresh chiles? Yes, please! Serranos, jalapeños, chipotles en adobo; for me all variations are delicious as long you follow the ranchero principle: simple sauce + fried egg + corn tortilla + beans = Best Huevos Rancheros. Please no melty cheese in my Rancheros, save it for a quesadilla.

One of my favorite version of Huevos Rancheros Its the one you are about to see, easy enough to prepare them before coffee, and the spicy kick to the sauce will add to your morning wake up.
Huevos Rancheros cures hangovers, rainy mornings, helps you forget weekly stress, and fuels the most ambitious of Caudillos. Its uncomplicated preparation will give you a boost of confidence and culinary accomplishment. The way I prepare them could work for bigger crowds if arranged on a large platter or for a brunch with friends or neighbors. All you have to do is learn how to fry an egg and combine 4 ingredients for a killer salsa. Enjoy!

Huevos Rancheros

Serves 1 Güerito and 1 Mexican

4 Eggs (ranchero faces drawing optional)
4 corn tortillas best kind you kind find.
Corn oil or your frying oil of preference enough to fry the eggs. about 2-3 glugs.
Salt and black pepper to taste
1 cup Black beans whole or fried is up to your preference.

For the Sauce:

1-1/2 cups roasted tomatoes I used roasted canned, if using fresh when in season you will need about 4 Roma tomatoes.
6-8 Chiles de Arbol (For amateurs please start with 3-4 chiles. When this dry chiles get toasted, the flavor profile is a bit smoky and much milder in spice, so do not fear them!)
1 garlic clove
1/8 onion
Salt and black pepper

Toppings:

1/4 cup crumbled queso fresco
2 tablespoons Mexican crema
1-2 fresh cilantro sprigs

Quick pickled onions:

1/8 onion slivered and rinsed*, 1/2 lime juice, one good pinch of salt, one good pinch Mexican dry oregano, combine everything on a small dish, wait for 10 minutes, serve. * I always like to rinse my onions when they gonna be eaten raw, it smooths away that sharp taste, and you will not have to brush your teeth five times before the flavor on your palate is gone.

Preparation:

1. Start by preparing all your toppings, warm up your beans, make the quick pickled onions, set a side.

2. Remove the stems of all your dry chiles de arbol. On a medium size frying pan, (good enough o fry some sunny side up eggs) place about two glugs of Corn oil over medium high heat, add the chiles and toast them tossing often, until a deep dark red. Remove the chiles, and add 1/8 of an onion for a quick sauté. Remove the onion, turn of the pan. In a Blender or with the help of an immersion blender Combine the roasted tomatoes, the toasted chiles, one garlic clove, the sautéed onion, 1/2 cup water,salt and a bit of black pepper. Blend until smooth. Set aside.

3. Warm up over medium high heat the same pan and oil you use to toast the chiles and onion. There should be plenty of oil to sauté the corn tortillas. If not enough add a bit more oil. Oil must be hot before soft frying the tortillas. Cook the tortillas in the oil one by one both sides. Tortillas should have a toasty color and they should be playable. Place the tortillas as you go into the plates; one tortilla per egg.

4. Using the same pan and oil fry your eggs. I like to fry 2 eggs at the time, so they have lots of room and the temperature of the pan does not drop. I like my eggs with a bit of crunchy edges but soft runny yolks. It’s really up to you, cook them up to your preference. Place the eggs on top of the tortillas one egg per tortilla as you go. Remember that it is important letting the pan and oil to come up to hot temperature in-between egg batches. Like I said, I like sunny side up eggs in this recipe so I do not over cook the yolks. In fact I leave them a little under done, so when I pour the warm sauce over the eggs, it will warm them up and finish the cooking to a perfect creamy runniness. Take this in consideration when your cooking your eggs.

5. Once your eggs are ready, in the same pan with the remaining oil and while it warm add the sauce. (Be careful sauce might get a bit feisty, you might end up with a polka dot pajama!). Lower the heat. Stir and season with salt and pepper. Simmer for 2-3 minutes. Sauce should be rich and at the same time lose enough to cover the eggs. If the sauce is too tick add a bit of water or chicken stock, if to loose keep reducing it.

6. Taste your sauce for seasonings and adjust if needed. Sauce your eggs with plenty of warm sauce. Place leftover sauce in a small bowl and take it to the table for an extra spoon or two.
Serve a couple of tablespoons of black beans on the side, top with queso fresco, crema, cilantro for garnish and the quick pickled onions on the side. Enjoy!

Huevos Rancheros, A great rainy weekend breakfast!

Music Pairing: Pedro Infante – El Ranchero

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Mexican Hot Chocolate

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: December 2, 2014

“If there’s no chocolate in Heaven, I’m not going.”
― Jane Seabrook

Chocolate must be, with out a doubt, one of the best gifts from Mexico to the world: Xocolat, Kakawa, Chocolate. Mayan and Aztec gods “seed of love and generosity”, manifested in a cacao bean, which they transformed into a beverage known as xocolatl meaning “bitter water”. Modern drinking chocolate is the result of the 17th century European addition of milk and sugar.

One of my favorite guilty pleasures is a cup of Mexican hot chocolate. It lifts my spirit, brings happiness, joy, comfort, warmth, peace, and a great sensation of fulfillment. Love in a cup Mexican hot cocoa also features amazing warm cinnamon notes, vanilla, and frothed milk.

I have fond memories of my Grandma preparing a cup of frothy hot cocoa as dinner. It was almost like an adrenalin shot when we could hear her in the kitchen frothing the milk with her molinillo, the arousing aroma of chocolate, cinnamon and vanilla coming out of the kitchen was heavenly. What is the molinillo?…it is a wood handled tool that is used to froth and dissolve the chocolate into warm milk. By spinning the long handle between two hands, air is churned into the liquid turning it into a light cloud of goodness. My Grandma definitely knew how to use her molinillo. Her hot chocolate was like sipping a light cloud.

The following recipe is a delicious Mexican Hot Chocolate which provides an exciting experience much different from the little packets to which you add water. In my opinion, this preparation is well worth the extra time and a few ingredients added to your shopping list.
In this recipe I made the addition of chile ancho powder and a hint of pasilla negro, which tickle and warm the throat and enhance the chocolate flavor. I know you will love the recipe. Serve it at your next get-together on a chilly day and watch faces light up with surprise and satisfaction.

Keep warm and enjoy the weather!

Mexican Hot Chocolate

Makes 2 generous large mugs, serves two yetis.

2 cups of whole milk
1 cup almond milk
2 chocolate tablets Taza Chocolate brand Chocolate Mexicano 70% Cacao Puro*
½ teaspoon vanilla bean paste or Mexican vanilla extract
1-2 teaspoon ancho powder. Start with one, taste and decide if you need the second one.
2 generous pinches of pasilla negro powder, cayenne or one dry chile de arbol
1 stick of mexican cinnamon
Agave nectar, turbinado sugar or piloncillo to your taste. This is totally up to you, I like mine barely sweet, some people like it sweet, or extra sweet. I would say start with 2 tablespoons and move from there up to your desire sweetness.

1 wood molinillo or blender.
1 tall pot will work best.

Why Mexican Vanilla and Cinnamon?
Everything that grows together, for me it translates in flavors that belong together. Vanilla comes from an orchid endemic from Veracruz, Mexico and the Mexican cinnamon flavor is delicate and extremely fragrant , if you can get this two your hot cocoa will taste divine!.

Vegan or Lactose intolerance substitutions: Soy milk and Almond Milk/ Rice milk and Almond Milk
Nut allergies?: Soy milk and coconut / Rice milk and Coconut

Preparation:

1. Place all the ingredients into a tall pot, over medium low heat. With a wood spoon stir until the chocolate tablet becomes a soft paste and the heat starts dissolving the chocolate.
2. Increase the heat to medium and watch the pot at all times. (Believe me the worst spillages on the stove are from milk it can haven in a franc of a second, so watch out!)
3. As soon as you start seen bubbles on the edge of the milk, and the color of the milk has change, star frothing the chocolate with the molinillo.
Place both hands and star swirling around, making sure the molinillo is half into the milk and half out to incorporate as much air as possible into the milk. Once you see a thick layer of chocolate foam , it’s time to serve the chocolate. I usually poor it from high to achieve even more foam. At this point everything goes, sprinkle some cinnamon and extra cayenne powder or spike it up with some mezcal, rum, hazelnut liquor, coffee liquor…Keep warm!

Lets talk about chocolate:

Other Mexican chocolate brands that I find extremely good, and they all can be purchased online:
Moctezuma, this chocolate comes from Michoacan, Mexico, it has an intense chocolate flavor, notes of cinnamon and vanilla.
Mayordomo, this legendary chocolate paste is from Oaxaca, and part of a production is still made by hand, absolutely divine.
Rancho Gordo, this chocolate comes from Guerrero, Mexico, its stone ground 70% cacao and its sweetened with piloncillo! amazing, be aware it goes fast on line, but if you are on their website, check for their beans, and multiple other goodies, you can scape!
La taza, hecho en Mexico, I like its strong but balanced flavor, and their varieties. Try other flavors like clove, rose petals, anis (my favorite!), canela, almendras.. etc..
This is a list of my favorite choices, for Mexican chocolate.

Great Chocolate Sources:

Taza Cacao, Xocolatl, Mayordomo Clasico, Stone Ground Chocolate from Guerrero Mexico,

Chocolate Abuelita:
This is the most common used chocolate tablets for hot cocoa in Mexico. Unfortunately and to my surprise last time I prepared some, the flavor was not the same as it used to. I had to use almost double the amount to give the punch of chocolate and cinnamon flavor that was so characteristic of Abuelita brand…

Music Pairing: Naufragar – Ana Ferper/Constantini

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Gluten free Cornbread Muffins with Poblano Peppers and Smoked Gouda

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: November 20, 2014

This is the time of the year when quick breads like this fill up the house with warmth and delicious comforting aromas. MAKE THEM, It’s a must.
I have had this recipe for about 25 years …from one of my grandma’s best friends. It is one of the first encounters I had with baking. My modern grandma Ana Fernanda used to make this cornbread; she used some canned goods and different chiles from the north part of Mexico including chile California a bright green chile mild in spice. Also she used Chihuahua style cheese and baked it in a big rectangular dish. By the time this corn bread hit the table it was pretty much gone, absolutely delicious.

I decided to adjust the recipe and replace the canned goods by using fresh ingredients. For me it makes such a big difference in flavor and in texture. I used corn meal instead of corn mix, and interchanged the flour for gluten-free flour mix, which gives them a lighter and fluffier texture. The recipe works great with both types of flour, whether if you are using all-purpose flour, or a gluten-free all-purpose mix.

Now, instead of a big rectangular bread, I think to portion them out it’s the ticket! It cuts down the cooking time and each muffin gets an irresistible crusty top. I used Poblano peppers instead of California, Hatch chiles would be also great if you happen to have some frozen ones from this last season. Now, do not worry about the Poblanos, they are mild with just a hint of heat that play really well with the sweet corn. Instead of Chihuahua cheese, since I could not find one of a good quality and flavor, I used Smoked Gouda. Use what you like, perhaps something local, mild with good melting qualities.

These Cornbread Muffins with Poblano peppers and Smoked Gouda will make everybody happy at the table, including your gluten-free guests, they are moist , fluffy and flavorful, I assure you this babies can be the hit at your Thanksgiving table or any given baking night!…Or Breakfast…Ian and I split them in half, warmed them on the pan with a dash of butter and topped them with a sunny side up egg…you’ve got to love the leftovers, if there are any…

Enjoy and Happy Thanksgiving!

Gluten free Cornbread Muffins with Poblano Peppers and Smoked Gouda

Makes 12 muffins or one 9×13 rectangular baking dish.

1-1/2 cups organic corn meal flour *
1 cup gluten-free all-purpose flour ** Not gluten-free fan? you can use regular all-purpose flour.
2 teaspoons baking powder***
1 teaspoon plus one pinch kosher salt
4 eggs
½ cup greek yogurt
1-1/2 tablespoons honey
¾ cup corn oil. Grape seed oil, sunflower will work too.
4 tablespoons melted butter
4 small medium fresh ears of sweet corn
1 cup shredded smoked gouda cheese
2 Poblano peppers roasted, skinned, de seeded and sliced into strips. Remember to save some strips to top the muffins!
1 pinch smoked paprika

Topping with:

½ cup shredded cheese
12 thin Poblano strips
smoked paprika to sprinkle on top
12 baking liners

*If you are in Austin, Boggy Creek Farm has the best one, Lamb’s stone ground meal, or Bob’s Red Mill for a national brand.
**The brands I prefer for gluten-free all-purpose flour: Cup4Cup, King Arthur all-purpose gluten-free mix.Not a gluten-free fan, you can use regular unbleached all-purpose flour.

*** I always use aluminum free Baking Powder.

Preparation Method:

1. De-kernel 3 ears of corn and blend on the food processor or immersion hand blender, until a coarse purée. De-kernel the 4th ear of corn and add the kernels to the purée.

2. Preheat your oven at 375F. Line two muffin baking pans with the large muffin liners 6 on each pan alternating spots. (Please: Read bottom note about baking liners and baking times.)
3. In a medium size bowl mix all DRY ingredients, whisk well to incorporate. Add cheese and toss.
4. In another medium size bowl, mix all your WET ingredients, including the corn kernel purée and the poblano strips. Remember to save some poblano strips to top the muffins.

5. Combine wet ingredients into Dry with a wood spatula, until well incorporated, do not over mix.

6. Apply a little oil to a standard size Ice cream scooper, and fill each cup with a well-rounded heaping scoop of the batter. If you are using smaller cups use a leveled scoop.

7. Sprinkle a little cheese, a poblano strip and a dash of paprika on each muffin.

8. Place them into the oven on the lower third rack and LOWER the temperature to 350F.
9. Bake at 350F for 17-20 minutes until golden brown tops and a toothpick comes out almost clean with a few crumbs. Remove from oven and wait for 1-2 minutes, remove from pan into a baking rack or a basket and take them to the table. Enjoy.

Note:
Baking liners: I used a large paper cups that overlap if you bake them to close. That’s why I alternate them, and I used two trays. I love the medium size muffins and the raised muffin tops. They take about 17-20 minutes to bake.
If you are using regular cupcake liners I would say you might have more than a dozen, since they are smaller, and they will bake faster, perhaps 12-15 minutes. So, watch out and keep an eye on them.
If you are using dark muffin pans you might have to lower down your oven temperature at 325F since the darker pans retain more heat.

Enjoy!

Music Pairing: Billie Holiday – The very thought of you

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