—-Sorry I have been MIA. Was planning on catching up on comments this weekend following a crazy week…and then Saturday I had a minor flooding issues and had to evacutate my place as 7 industrial fans dry up my place. So I’ll be back to commenting asap! —-
Way before this blog, way before I realised where my passion for ethnic food would take me, I bought a Mexican cookbook like 20 years ago, ironically from an Australian publication house!?!? I was really excited about cooking up some Latin flavors but I got discouraged rather fast once I really flipped through the pages. All the recipes had the craziest and longest list of ingredients. There were so many elaborate steps. I think I never actually made a single recipe in the end.
So I shyed away from making Mexican food for so long. Now I know better. There are very simple recipes that are absolutely bursting with flavor. Take for example the humble Huevos Rancheros with Roasted Tomato Salsa dish.
All this dish consists of is lightly fried tortillas, a fried egg (or egg of your choice), a lot of salsa and a bit of cheese. Pretty basic. Pretty wonderful. I got this recipe from a great cookbook filled with – as the title hints at – 200 easy Mexican recipes.
Simple it is but there is a magical element to this recipe. I had a revelation. A salsa revelation. OMG, the best salsa ever. Before chopping and trowing all the ingredients together, grab your tomatoes and jalapeños and broil/grill the heck out the them…until their skins are charred and blistered. Now use as is with the burned skin. The result is a both subtle and complex earthy flavor. It is just wonderful.
This cookbook is totally user friendly. There is a great little section on the history of Mexican cuisine, from the authentic to the Tex Mex variety. It is followed by clear chapters about the tools and techniques associated with this cuisine, as well as the traditional ingredients. All the recipes are simple and non threatening, and so far delicious. Here are a few of the recipes:
- Chicken and Lime Soup
- Creamy Corn, Chile and Squash
- Chopped Mexican Salad
- Garlic and Jalapeño Relish (which I will do next with my leftover 8 jalapeños!!!)
- Grilled Carne Asada Tacos + Pico de Gallo
- Grilled Shrimp with Avocado Butter
- Margarita Pie
- Mexican Chocolate Cakes
Excerpted from 200 Easy Mexican Recipes by Kelley Cleary Coffeen © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.
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My now new favorite ‘revelation’ salsa!
Roasted Tomato Salsa
Ingredients
- 4 to 6 to matoes unpeeled
- 3 to 4 roasted jalapeño peppers skin on
- 1 onion chopped
- 2 green onions green parts only, chopped
- 1 tbsp minced Italian flat-leaf parsley 15 mL
- Salt
Instructions
- Place tomatoes on a baking sheet and broil, turning often, until skins are charred, 3 to 4 minutes.
- In a blender, pulse charred tomatoes, jalapeños, onion and green onions until thick and slightly chunky. Pour into an airtight container. Add salt to taste. Refrigerate, stirring occasionally, for 1 hour or for up to 2 days.
Notes
Want more awesome Mexican food ideas? Check out these recipes:
Hope all is back to normal. I love Huevos Rancheros and often order it at our favorite brunch place. Never thought of making it at home but you make it sounds so easy and accessible…I might try making it this weekend!
I love huevos rancheros..Hearty and filling breakfast!Stay dry girl :)Sorry about your house!
Your recipe and pics have made me crave for them! Yummm…
Hi Eveylne,
I hope your house is dry now, how horrible. Gosh, I haven’t eaten huevos rancheros in years. I need to change that and make them this weekend. Yours look mouthwatering!
Ya know, I’ve only had this once in my life—insanity bc yours sounds too good not to have/make it soon!!
I love Huevos Rancheros..and it’s been a while since I had it, so your post has definitely stirred up my craving for it. I’m with you on the recipes that are so rife with ingredients and steps, you’re not sure if you want to get feet your feet wet. I recall a mole by Rick Bayless that was loaded with ingredients and took forever, but in the end, it was so worth it. I call recipes like this ‘special occasion’ or ‘I’m in the mood to build from the ground up’ recipes. The book sounds great, will have to look into it. Finally…glad your flooding issues are over!
I really want to try that with my salsa next time! I don’t have a gas cooktop though. I wonder if my blowtorch will do? 🙂
No need Lorraine, just broil in the oven with rack at highest position.
I love, love Mexican and these eggs are soo good Evelyne!
Oh, boy, this looks amazing! Yeah, I do love a simple, flavor packed recipe…vs. one with a million ingredients. This is a keeper.
Yes, indeed, roasting tomatoes sure gives the salsa an extra flavor…looks awesome the eggs done this way.
Hope you are having a great week Evelyne 🙂
Those look delicious grilled! Great recipe!!
This is something I would love to make for lunch. I love the Toasted Salsa recipe. I am sure it can accompany many other dishes. Can the tortillas be warmed up in the oven rather than frying them?
You could always if watching your diet but you will miss out on extra flavor and texture.
So yum! I don’t remember when I last ate some Mexican food. This would make a great dinner for me.
Mmmm… That looks like a great breakfast.
Actually, considering I rarely eat breakfast, everything would be a good breakfast.