Thursday, May 29, 2014

Studio 5: Huevos Rancheros with Spicy Short Ribs






 Serving breakfast in bed is a perfect way to start off Father's Day, but let's  ditch the traditional pancakes and make something spicy and substantial; Huevos Rancheros with Spicy Short ribs!


I had this upscaled version of a Mexican ranch breakfast at a restaurant in Park City (which unfortunately, is no longer in business).  Is was so delish I went home to recreate it and of course, tweak it a bit. 



It's crazy good, full of contrasting flavors and textures, a little heat and very filling!  Because two of the main components (Ribs and Beans) of this dish can be made ahead it's become a favorite camping breakfast (yes, really), perfect to start off a great day of hiking.



Huevos Rancheros with Spicy Short Ribs

...a layered dish with several easy components



1.      Spicy Short Ribs

2.      Black Beans Saute

3.      2 Corn tortillas, fried (and 2 small flour tortilla, heated and kept warm in foil)

4.      2 eggs, fried over easy

5.      Pica De Gallo

6.      Guacamole

7.      Garnishes



Spicy Mexican Short Ribs



1 lb. meaty short ribs

(You can substitute Country Style Pork ribs instead for a less expensive alternative - pictured).

Mexican Seasoning

(I have a favorite mix I use, but Oregano, chili, cumin, salt & Pepper are good seasonings to use.)

Olive Oil

1 or 2 Jalapenos, chopped finely

2 Tbsp Red Wine Vinegar

1 can Tomatoes (petite diced with green chiles, Medium)

Chipotle in Adobo sauce, chopped finely and mashed

(this is what creates the added heat, so use with discretion...you may want to start with just one of the peppers the first time, or even just some of the sauce.  Add more if you like it super spicy).

Water

Wondra

(this is a quick mixing all purpose flour you can add directly to liquid to thicken)




Season your ribs liberally.  In a deep cast iron pan, brown meat on all sides.  Add canned tomatoes.  Fill can with water and add to pan.  Add Vinegar, Jalapenos and Chipotles to pan.

Bring to a simmer and cook on low for 3-4 hours until meat is very tender and sauce has thickened.

Alternatively, you can transfer contents of pan into a slow cooker and cook on low for 6-7 hours.

Either way, at the end of cooking, remove meat, turn heat back up and thicken sauce with a little Wondra and a whisk.    Return meat to sauce and keep warm if planning to serve right away.

Otherwise, let cool completely and keep in fridge (or even freeze).  This actually tastes even better after sitting in the fridge for a day or two.  Reheat when preparing to serve.



Black Bean Sauté

{goodness, we love these and eat them all the time, not just for this recipe}



Olive oil

1 yellow onion, chopped finely

1 red pepper, chopped finely

2 cloves garlic, chopped finely or smashed

2 cans black beans, drained (but reserve liquor)

2 tsp cumin

2 tsp Kosher Salt

1 Tbsp fresh oregano, chopped OR 1 tsp dried oregano

1 tsp black pepper, freshly ground

Juice of one lime



Sauté onion, peppers and garlic in a couple Tbsp of olive oil.  When soft, add rest of ingredients.  Let simmer for 5 minutes.  Add some of the leftover liquor from can if they seem dry.  You want them a bit saucy.  You can also add a finely chopped jalapeno for some heat.



Guacamole

{I'm sure you all have a great recipe for Guacamole, but here's mine just in case.}



3 ripe avocados, mashed (I like to leave a little chunk in it though)

2 green onion, chopped finely

1 large tomato, chopped finely

2-3 limes

1 tsp Kosher salt

1/2 tsp. freshly ground black pepper

2 Tbsp chopped Cilantro



The measurements for Lime & Salt is pretty general.  Really, I determine how much to use by taste.  You want to have the lime pop and the salt brings everything to life.   



Pico De Gallo



3 large tomatoes, chopped

4 green onion, chopped finely (you can use purple onion here instead if you wish)

2-3 limes

1 tsp Kosher salt

1/2 tsp. freshly ground black pepper

1/2  bunch cilantro, chopped (leaves and stems)

1 Jalapeno, chopped finely (or more if you want extra hot)



Ditto:  The measurements for Lime & Salt is pretty general.  Really, I determine how much to use by taste.  You want to have the lime pop and the salt brings everything to life.   





Garnishes:

Crumbled Queso Fresco

Coarsely chopped Cilantro

Sour Cream (or Mexican Crema)

Lime zest



Assembly

Fry your corn tortillas (or use store bought).

Reheat ribs and beans.

Have Guacamole, Pico de Gallo and garnishes ready to go.

Heat Flour tortillas and wrap in foil to keep warm (serve next to dish).  These are for the VERY hungry, who wants to use every last bit of the dish!   Just wrap and eat!



Add two eggs to pan with melted butter.  Keep them together so they are one solid piece.  Fry over-easy (a yokey egg makes this SO unctuous!)



Lay one corn tortilla in center of dish.  Place a few Tbsp of beans on tortilla and top with another tortilla and a few more tablespoons of beans.

Dish a Rib with sauce on the side.

Dish Guacamole, Pica de Gallo and crema (or sour cream) on the other side.

Place eggs on top of tortilla stack and spoon some of the rib sauce on top of the eggs.

Sprinkle Queso Fresco and cilantro over top of eggs and ribs.

Zest some lime over the sour cream.



Eat & Enjoy!

2 comments:

Unknown said...

The "mexican seasoning" mentioned, is it just a taco or fajita seasoning packet?

Susan Neal said...

Good question! I will use Chili Powder, Cumin, Oregano and a touch of cayenne for heat. I don't add garlic powder or salt because I usually use that fresh. But I also have a few mixes in my cupboard when I'm in a rush. One is called Blend-it-up. I believe I got that at Costco when the blender guys were doing a demo. I also have a mix from San Francisco Spice Company (by mail) that I like. But I bet any Mexican spice mix will work. This is hands down our favorite decadent breakfast to have, enjoy!

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