Authentic Huevos Rancheros?

People who know me well, know that I’m a stickler for authentic Mexican food. I don’t love Tex Mex although if it’s tasty enough, I’ll eat it! But real Mexican food is so very different from what we Americans have come to know as “Mexican.” Knowing that I love my tortillas fresh (I’ve been known to make them from scratch for certain dishes) and that I can tell the difference between jarred salsa and authentic, someone sent me this recipe and asked if this is the real deal. Huevos Rancheros. . .or country-style eggs is a filling dish that used … Continue reading

Cooking A to Z: Adobo

Adobo [ah-DOH-bo]–This sauce is of Mexican origin and is made with chilies, herbs and vinegar. It is also a dried seasoning or rub made mostly of garlic and spices. You can purchase adobo seasoning or sauce. I use adobo (the seasoning) mostly on roast chicken and pork chops as a rub. I use adobo sauce with rice or as a marinade for meat. However, living in a community that is 99% Hispanic I can tell you that in Latino cooking, adobo is as common place as ketchup, salt or pepper. My best friend puts adobo in everything: tuna fish salad, … Continue reading

Dinner in a Flash: Rice and Steak Burritos

What can you not do with a tortilla? In my house, tortillas are a staple in the refrigerator. They can be topped, stuffed, rolled into a tasty peanut butter and jelly sandwich, turned into a breakfast burrito to die for, or even fried to make crispy chips or tostada shells. Here’s a 15-minute recipe that is simple and flavorful—just right for those busy nights when no one feels like being in the kitchen. For this recipe you’ll need: ·1 14-1/2-ounce can Mexican-style stewed tomatoes, cut up ·3/4 cup quick-cooking brown rice (you may also use white rice) ·2/3 cup water … Continue reading