Bistec Ranchero (Ranch Style Bistec)

Today I decided to cook my dad’s favourite breakfast because I am celebrating that my Instagram account had reached 2000 followers, so that means a lot to me. There are two thousand people follow me in this Mexican food adventure, so that for me is so cool and the best way to celebrate is by cooking on of father’s favourite dishes.

My dad used to order this breakfast every time we used to go to “Leonardos” a restaurant in San Antonio de las Minas. There the do this dish that they have called “Querendon” (love one) and it has two eggs, refried beans and this special stew dish made with meat “Bistec Ranchero”, so you can imagine how filling and comforting this dish is.

For my Bistec Ranchero I always buy  the best cut I can find in my local butcher, I ask them to slice it very thinly and cut it is strips, in this occasion I bought Sirloin steak.

So if you ever have people staying at home and you want to impress them with a nice Mexican breakfast this is the right recipe.

Serves 2

Prep 15 min

Cook 20 min

Ingredients 

  • 250 gr Sirloin steak, thinly cut and cut again in strips
  • 2 tomatoes roughly chopped
  • 1 small onion julienne
  • 1/2 green pepper julienne
  • 1 fresh jalapeño whole
  • 1 clove garlic peeled
  • Salt and pepper to taste
  • 2 tbsp rapeseed oil

Method

 

Heat a casserole dish to medium heat, once is hot add the oil then add the meat and cook for 5 min, stirring continuously, add the salt and pepper and then all the vegetables including the whole jalapeño and garlic, cook for 15 min, stirring the ingredients from time to time and making sure that the meat doesn’t get dry, if it does, add a little bit of water.

While the meat is cooking, prepare the eggs, here you can cook them the way you like them, I like mine fried. Have the refried beans ready and once the Bistec ranchero is cooked, serve it with the eggs and refried beans. Don’t forget to heat some corn tortillas and a nice cup of coffee!

Listo!

Provecho!

Nopales con Huevo (Cactus with Scrambled Eggs)

  
I have so many nice food memories of my childhood while living in Mexico. One of them is my dad bringing a big bag of cactus and he would sit outside to take the pricklely bit off, then patiently he would chopped them one by one, then they were cooked and taraaaa! We would had cactus to eat for a week!!!  

My dad would do different dishes with them, there would always be a cactus salad in the fridge for the whole week and for breakfast we would always eat cactus with eggs.

Serves 2

Prep 10 min

Cook 15 min approx

Ingredients

  • 200 gr fresh cooked cactus or cactus from a jar chopped
  • 1/2 small onion finely chopped
  • 4 medium beaten eggs 
  • Salt and pepper to taste
  • 2 tbsp rapeseed oil

Method

Heat a skillet or a frying pan to medium heat and add the oil, once the oil is hot add the onion and cook for around 5 min or until the onion looks transparent.

  

Then add the cactus and cook for 3 more minutes.

  

After add the beaten eggs, cook for 5 mininutes.
   
 
Serve them with some refried beans, warm corn tortillas and a fresh salsa, I was some of my Puya chilli salsa I did yesterday, find the recipe here 

Tips

  • It is almost impossible to find fresh cactus here in the UK, it is more likely to find cactus in a jar, they do not taste the same as the fresh ones, but they tates good. If you get them in a jar, wash them very well to get rid of the taste of vinegar.

  

  • You can get “La Costeña” cactus jars at www.lacostena.co.uk 

Listo!

Provecho!

Huevos al Albañil (Bricklayer Eggs)

  
Mexico is a country full of amazing food, we are very creative, specially when it comes to name dishes, for example this one, huevos al albañil (bricklayer eggs).

My dad used to cook this breakfast dish for us sometimes, but I never knew what the name was until two years ago that a Mexican friend of mine came to my house and cook this for us, I have heard of them, but I had no idea that they look like my dad’s breakfasts dish.

There are different version of it, apparently the original huevos al Albañil go with green salsa and a fried tortilla, but some people cook them like my dad used to, with red salsa, so that is the way I make them.

But you might be asking yourself, why bricklayer eggs?, well in Mexico every May 3rd we celebrate the Cross Day and Builder’s Day and during that day builders around Mexico celebrate by organising a party at the building site they are working at, usual this parties only involve eating, drinking and listening to music. They cook the food at the building site, so I guess that this dish was born in one of those parties, it is very easy to cook and delicious to eat. Well done to all the builders in Mexico, who are, most of the time, very hard working and humble people!

Serves 2

Prep 5 min

Cook 20 min

Ingredients

For the eggs

  • 4 eggs bitten
  • Salt to taste
  • 1 tbsp vegetable oil 

For the salsa

  • 2 big tomatoes cut in halves
  • 1/2 onion peeled
  • 1 small clove garlic skin on
  • 1 arbol chili or 2 if you can handle the heat
  • Salt to taste 

Method

Put a frying pan to heat and put the tomatoes, onion and garlic to toast for around 15 min turning them from time to time to avoid burning them too much from one side, on the last minute add the arbol chili, and toast it for 30 sec. Then put everything in a blender and blend. Put a sauce pan to heat with a bit of oil and transfer the sauce into it, continue cooking. In the meantime on a frying pan, add the oil and start cooking the eggs, stir them but not too much, they have to be between a scrambled and an omelette eggs, when they are cook add them to the sauce and cook for 2 min and turn the heat off.

Traditionally they are accompanied by refried beans and tortillas.

Listo!

Provecho!

Quesadillas de Flor de Calabaza (Courgette Flower Quesadillas)

 

As you probably know by now, one of my favourite ingredients are courgette flowers, I love them, they remain me so much to Mexico, just like beans and nopales.

At my house in Mexico, my dad used to make these quesadillas during the courgette flower season. They are extremely easy to make and taste delicious!

Serves 4 

Prep 10 min

Cook 20 min

Ingredients

  • 20 courgette flowers or a “San Miguel” zucchini flower tin
  • 2 small tomatoes finely chopped
  • 1 small onion finely chopped
  • Salt to taste
  • 1 tbsp rapeseed oil
  • 250 gr Oaxacan cheese or Mozarella cheese grated
  • 8 corn tortillas

Method

In a sauce pan heat the oil and add the tomatoes and onion, cook for 5 min and add the flowers, add salt to taste and let cook for 10 more min.

In the meantime, heat a large frying pan and put the tortillas to warm, add the cheese and fold in half to make the quesadillas. When the cheese is melted, take them away from the heat and fill them with the courgette flower stew.

Listo!

Provecho!

Chilaquiles Verdes (Green Chilaquiles)

 

One of the most iconic Mexican breakfast dishes, Chilaquiles, they are packed of flavour and aparently very popular with people with hangovers, specially if they are spicy.

Therefor I decided to cook some this morning for El inglés (my husband) and me, as we had a late night out with some friends.

It is a very easy recipe to cook, but you have to be careful when frying the tortilla chips because they can get burn very easily.

So, let’s begin!

Serves 4

Prep 15 min

Cook 20 min approx 

Ingredients

  • 12 corn tortillas cut into small pieces
  • Rapeseed oil to fry the tortilla chips
  • Salsa verde (green salsa) recipe on the blog

To serve

  • Half Feta or Anari cheese crumbled
  • Half an onion finely chopped
  • 100 gr coriander chopped
  • Small tub sour cream

Method   


 First make the salsa verde, the recipe is on the blog, when the green salsa.
   
 I usually buy my cool chile corn tortillas. Cut the tortillas into small pieces. I stack them up and cut them with a knife.

   

 

Put the rapeseed oil on large frying pan to hear, when the oil is very hot add some tortillas pieces and low the heat to medium, remember to be careful of not crowd the pan otherwise they are not going to fry evenly. Stir continuesly as well, in that way all the pieces will fry all around.

When they are brown and crispy, take them out and put them on top of a kitchen serviette to drain the oil.

Add the salsa and stir, when all the tortilla chips are cover with the salsa and stir them for 3 min. Serve immediately. Garnish with coriander, onion, fresh cheese and sour cream.

Listo!

Provecho!
 

Huevos con Jamón (Eggs with Ham)

  
Huevos con Jamón is one of my family’s flavourite breakfast dish. 

I am not sure where they were invented, or who created in them, but whoever did it, WELL DONE! 
My mum always makes them this way, so this is her recipe. Give it a try and enjoy!

Serves 4

Difficulty: Easy

Prep 5 min

Cook 10 min

Ingredients

  • 7 eggs in a bowl slightly whisk 
  • 5 slices of ham cut into little squares
  • 1 big tomatoe finely chopped
  • Half an onion finely chopped
  • Half Serrano chilli deseeded and finely chopped
  • 2 tbsp rapeseed oil
  • Salt and pepper to taste

Method

Put the rapeseed oil on a frying pan on medium heat and add the ham and vegetables and cook them for 5 min.

The onion has to be transparent and the tomatoe has to have a sauce consistency, add the eggs, and cook, folding the eggs over in large curds occasionally, until cooked through, for about 3 to 5 minutes.

You can have them with some refried black beans and warm corn tortillas for the complete Mexican breakfast experience!

Listo!

Provecho!

Huevos a la Mexicana (Mexican Style Scrambled Eggs)

 
In Mexico is a tradition to have eggs for breakfast and we have a very rich repertoire of how to prepare eggs. Huevos a la Mexicana is one of those dishes that everyone knows and it always makes me feel back at home in Mexico. I think they are the most popular breakfast dish in Mexico and I understand why, it is a very comforting dish, full of flavour and you can make it as spicy as you want. Continue reading “Huevos a la Mexicana (Mexican Style Scrambled Eggs)”

Huevos Ahogados (Drowned Eggs)

My favourite time of the day while we are on holiday in Ensenada, Mexico, is breakfast, because my sisters, my mum and I always cook a very hearty and delicious brekky every morning.

Huevos Ahogados was one of my father’s favourite dishes, well, he actually had many favourite dishes, so this is one of them. They are called drowned eggs because you literally drown the eggs in the salsa. Continue reading “Huevos Ahogados (Drowned Eggs)”