Quieres Huevos Rancheros?

Yo quiero Huevos Rancheros!! Okay, apparently I'm all about simple lately...because this is yet another easy, but delicious dish. This month's Second Sunday San Antonio recipe, Huevos Rancheros was chosen by Spryte of Spryte's Place. Eggs with Ranchero Salsa is something we eat often and without thought around our house. I make a few versions of Ranchero Sauce...that I usually just refer to as blender salsa because A) there is no chopping involved, B) it's tasty & quick and C) It keeps well in the refrigerator. It is also one of those things that has no "set" recipe...it changes a little bit every time. I've given a basic salsa verde recipe before...and now I'll give you the "recipe" for this specific ranchero sauce...which I changed from Gloria's recipe (can't help myself Gloria). Please click here to see Gloria's recipe from her book Foods and Flavors of San Antonio...and cook along with us this month...it's quick and delicious!

Huevos Rancheros

Ranchero Sauce w/ Avocado:

1 tomato

5 tomatillos, husked & rinsed

3 cloves garlic, peeled

2 jalapenos

4 dried puya chiles

1/4 c. water

sea salt

1 avocado, diced

1/2 small red onion, small dice

small handful cilantro, rough chop

For the rest:

butter

eggs

corn tortillas

First, make the ranchero sauce...Place tomato, tomatillos, garlic, jalepenos & dried chiles in medium pot and add water to just cover. Simmer gently until just tender. Remove veggies to a blender jar and add 1/4 cup of water. Blend until smooth.

Add avocado, red onion and cilantro.

Season to taste with salt. Set aside and make eggs and tortillas...it goes quickly...you're almost done!

Drop a pat of butter into small saute pan. Once it begins to form little bubbles, crack in an egg or two. Once the eggs have begun to set on this side, give them a quick flip. Cook another minute or so, depending on how you like your eggs. For the tortillas, I just turn on the flame on the stove and set a couple of tortillas over each one, flipping and moving until warm and browned the way you like them. Place the tortillas on your plate, slide the eggs on top of the tortillas, then spoon the Ranchero Sauce over the top of it all. Ricos! Ready for breakfast??? Or lunch or dinner for that matter! Join us for Second Sunday San Antonio....Huevos Rancheros roundup will be posted August 9th over at Foods & Flavors of San Antonio.

San Antonio Chicken for SSSA

I just realized how long it has been since I cooked up any Mexican or Tex-Mex food! What is going on around here? I knew something was a bit off kilter, just didn't realize what it was until I figured out just how much I was craving some of those earthy flavors I love so much! Whew...thank goodness it was down to the wire to post this month's Second Sunday San Antonio selection...my world is back-in-whack (as opposed to out-of-whack)! Because I'm back in whack. Yes, I'm BACK IN WHAAAAACK! Sorry, AC/DC moment. This month's selection, San Antonio Chicken, was chosen by Gloria (Ms. Foods & Flavors of San Antonio, herself).

San Antonio Chicken

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 30-45 minutes

Keywords: simmer saute entree chicken beans corn Southwest American

Ingredients (serves 4-6)

• 3 skinless, boneless chicken breasts
• 1 (1.25 oz.) pkg. taco seasoning (or ¼ c. of your own blend)
• 3 Tbs. water
• 2-3 Tbs. vegetable oil
• 1 medium onion, chopped coarsely
• 1 green bell pepper, coarsely chopped
• 1 c. frozen corn, thawed or 1 can Mexican-style corn
• 1 (2 oz.) jar pimientos
• 1 (15 oz.) can black beans, drained & rinsed
• 3 c. cooked white rice, hot
• ½-1 c. picante sauce

to serve (optional):

• chopped cilantro
• sour cream
• shredded cheese or queso fresco

Instructions

Place chicken in saucepan and cover with water. Bring to a boil, then lower heat and let simmer slowly for ~15 minutes, or until cooked almost all the way through. Place a lid on the pot and turn off heat. Let sit another 15 minutes to finish cooking. Let cool in broth (I think it makes the chicken more flavorful) until cool enough to handle. Then chop or pull apart and toss with taco seasoning and water. Set aside.

Heat the oil in a 12" skillet over medium-high heat. Add onion, green bell pepper and corn. Saute until tender.

Add pimientos, black beans, and reserved chicken .

Stir it up well. Allow all to heat through. Stir in picante sauce.

You can either mix in the rice or serve it over the hot rice. Serve with any garnishes you choose and enjoy!

adapted from The Foods and Flavors of San Antonio

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Head on over to check out everybody else's San Antonio chicken...this month's Second Sunday San Antonio pick! The first one to post each month's selection gets to pick the next tasty recipe from the book that we'll make...so don't delay.

Chicken Chimichangas for Second Sunday San Antonio

This month's selection for Second Sunday San Antonio was chosen by yours truly! What is Second Sunday San Antonio you ask? Well, do you remember that giveaway that wrapped up less than a week ago...well, the grand prize was a cookbook by Gloria Chadwick...by the same name as her yummy blog, Foods & Flavors of San Antonio. Each month a different recipe from her cookbook is chosen and you make it, either as written or with your own twist/take on the recipe. The first person to post the chosen recipe for that month gets to choose which recipe to make the following month. Not to worry if you don't already own a copy of this book (or don't rush over to Amazon to buy one immediately), Gloria will type out the recipe at the start of each month on her blog (if it's your turn to choose...well, email her or one of the others with the book and we'll throw some recipes back at ya to choose from). But, back to my selection. There is a great Mexican restaurant in my area (actually there are lots of them) where I often order a chimichanga. I've always loved them, but never even attempted to make them at home. After perusing the book (backwards, as I always seem to end up doing)...I found a recipe, at the front of the book, of course...for chicken chimichangas. DING DING DING DING...WE HAVE A WINNER. I actually ended up changing the recipe considerably...just the actually chimi filling, not the method. I was kind of, how shall I put it delicately, low on funds so I used what I had around the house instead of going out and spending more money. Which is hard for me. I love to spend money. I tend to go a bit overboard even at the grocery, so. Chicken Chimichangas ...by girlichef- inspired, influenced and adapted from Chicken Chimichangas by Gloria Chadwick's Foods & Flavors of San Antonio (click here for original recipe) For the chicken: 10 chicken thighs (bone-in, skin on) dried, minced onion-good sprinkling 3 garlic cloves, peel & smash black peppercorns- ~1 Tbs bay leaves-2 sea salt-couple pinches Place everything in a large pot. Cover by 1" with cold water. Bring to boil, then reduce heat and poach chicken gently. Turn off heat after about 10 minutes or so, cover and let chicken cool in broth. When cool enough to handle, slide off skin and remove from bone. Shred chicken with your fingers and set aside. vegetable oil- ~1 Tbs. small onion, chopped- 3 garlic cloves, crushed- 5 cumin- 1 tsp. Mexican oregano- 1 tsp. Fire Roasted diced tomato- 1(14.5 oz) can Chicken Broth- 1/2 c. Heat oil in large, heavy skillet. Add onions and saute until soft. Add garlic and herbs and cook for a few more minutes. Add tomatoes and their juices and cook down, smashing to break up chunks, ~10 minutes. Stir in shredded chicken and broth and simmer until it is hot throughout and a few juices still remain. For the chimis: refried beans- 1-2 c. sea salt black pepper shredded cheese- your favorite kind 20 flour tortillas vegetable oil- for frying Pour vegetable oil to about 1" in deep-sided skillet. Heat until shimmering. Wrap tortillas in a clean kitchen towel and microwave for a couple of minutes, until hot and pliable. Lay tortillas out on work surface. Spoon some refried beans into the center of the tortilla. Add some cheese. Last, put a heaping spoonful of the chicken mixture on top of it all. Be sure to leave room, because now you will fold in two sides of the tortilla, then fold the top and bottom over the sides to form a square packet. Using long tongs, hold the packet together and lower it into the hot oil, folded side down. I sort of held it until the edges fried in place. Watch closely and flip over once it is golden on the first side, just a minute or so. Remove to a paper towel lined plate to drain and repeat with remaining chimis.To serve, garnish with your favorite toppings. I used shredded romaine, salsa, sour cream and some simple guacamole (avocado, lime and salt). Yes, I know this made a huge recipe...we had alot of people eating. The nice thing is, this makes a beautiful seasoned chicken. Use half of the prepared chicken (and half of the tortillas...or however many you wish)...and refrigerate the rest of the chicken for another use. We warmed up some tortillas the next day and filled it with the chicken mixture warmed back up...bonus tacos!! Another great recipe idea from the Foods & Flavors of San Antonio! You still have until the second Sunday of the month to make and post this if you want to join in. Just click on the original recipe and get started!

Pork Enchiladas with Tomatillo Sauce for Second Sunday San Antonio

I don't know if any of you have been cooking along with Second Sunday San Antonio or not, but I sure have! This is a monthly event that consists of cooking a chosen recipe from Gloria Chadwick's cookbook Foods & Flavors of San Antonio. Last month's recipe was Mexican Pork Chops (or chicken "chops") and since Chef Bliss was the first to post her version, she was the lucky one to choose this months recipe...Pork Enchiladas with Tomatillo Sauce. I jumped right on it (I love a good competition...and I want to be the one to choose next month's recipe...fingers crossed). Pork Enchiladas w/ Tomatillo Sauce by Gloria Chadwick from Foods & Flavors of San Antonio (w/ a couple of tweaks) 1 1/4 lb. pork shoulder, diced 2 Tbs. vegetable oil 1 medium onion, chopped 2 garlic cloves, crushed 2 Serrano chills 2 c. drained, canned tomatillos (I used fresh, then cooked them) 6 corn tortillas 3/4 c. Mexican Cheese blend I also tripled this recipe...knew once wouldn't feed us :) Preheat oven to 350 degrees F. Spray a 13 x 9 pan. Put pork in a large pot and cover by about an inch w/ cold water. Bring to a boil and simmer for about 40 minutes, or until fork tender. Since I cannot find canned tomatillos anywhere in my area, I used enough to make up about 6 cups. I put them in water to cover and simmered until just soft. Heat oil in a 12" skillet. Saute onion & garlic for a couple of minutes. Add serranos and tomatillos. Cook down, stirring to break up tomatillos for about 10 minutes, or until reduced a bit. Transfer to blender and blend into a sauce.Once pork is cool enough to handle, shred with a fork. I added a healthy dose of sea salt and black pepper to season. Divide filling among tortillas (I warmed them up in microwave first, wrapped in kitchen towel, to make them more pliable). Roll and place seam down in prepared pan. Pour sauce over all and then sprinkle cheese over them. Bake for about 25-30 minutes or until hot & slightly bubbly. Serve with your favorite toppings. I used lettuce, cream and salsa. Delicious. There is still plenty of time to make this recipe and join in the Tex-Mex fun this month. Recipes aren't due until May 10. Come on and join in the fiesta...Second Sunday San Antonio!