Huevos Rancheros

Huevos rancheros is a super tasty breakfast for a leisurely weekend morning! I absolutely love these flavors, and it reminds me of when I used to live in southern California. This recipe is adapted from a Jamie Deen recipe.

Ingredients

15 oz can whole peeled tomatoes, undrained

1/4 cup fresh cilantro, plus more for garnish

1/4 cup onion, diced

1 large clove garlic, peeled and crushed

1 jalapeno pepper, seeded and finely chopped

1/2 teaspoon salt

2 medium sized chorizo,  skin removed, chopped into small chunks

vegetable oil

corn tortillas (4-6 as need)

16 oz can refried beans

4 large eggs

guacamole (Trader Joe's brand is very good)

3/4 cup grated Monterey Jack (or cheddar), for serving

sour cream, for serving

Directions

In a food processor, combine the tomatoes with their juice, cilantro, onions, garlic, jalapeno, and salt.

Blitz until smooth, and then pour into a small sauce pan and simmer over a medium heat for about 10 minutes. Cover and keep warm over a low heat.

In a large frying pan cook the chorizo for about 5 minutes until browned. Then add the chorizo to the sauce and cover again.

Give the frying pan a quick wipe, and add a little vegetable oil if necessary, and cook the tortillas one by one for about 30 seconds on each side until lightly golden, adding a little vegetable oil if needed. Be careful not to overcook.

Heat or microwave the refried beans, and spread a spoonful or two onto the tortillas. Cover with foil and set aside or put on a cookie sheet in an oven on a very low heat.

In the same frying pan cook the eggs for about a minute or so until the bottoms are set. Then cover and cook for another minute or so until cooked.

Put one egg on top of each tortilla and ladle the warm tomato sauce over the top. Serve with the guacamole, cheese and additional cilantro. Top with a dollop of sour cream!

Delicious!

Tequila Lime Swordfish

• This recipe is based on Ina Garten's recipe for Tequila Lime Chicken. The flavors are wonderfully fresh and zingy. This recipe can definitely be halved for smaller amounts of fish.
• 1/2 cup tequila
• 1 cup lime juice
• 1/2 cup orange juice
• 1 Tbsp chili powder
• 1 Tbsp minced jalapeño pepper
• 1 Tbsp crushed garlic
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 2 lbs swordfish steaks
• 1 cup of chopped cilantro (half for the marinade, and half for serving)

Mix together the tequila, lime and orange juice, chili, jalapeno, garlic, salt, and pepper in a large bowl, and then add the swordfish. Cover and chill overnight in the fridge. I have also put the marinade and the fish in a plastic bag, which allows you to easily rearrange and massage the marinade into the fish.
You can either cook the sword fish on a barbecue grill, or a George Forman grill if you prefer. Remove the fish from the marinade, and season well with salt and pepper. Grill for about 10 minutes, until nicely seared. Serve with a slice of lime and sprinkle generously with chopped cilantro. This is a really clean tasting and fresh combination of flavors for a summer supper.

Amigo's Express, Banyan Tree Park, Wailuku, Maui

We fell into Amigo's Express, wandering around Wailuku. It's nestled under the branches of a huge, sprawling banyan tree with the West Maui Mountains in the distance. What a perfect spot to eat lunch! Plus, we happened to stop by on a Tuesday when they have $1 specials. I love the taste of cilantro, lime, corn tortillas and carne asada. Heavenly!

Open 10 a.m. to 4 p.m. Mondays to Fridays, Banyan Tree Park, on the corner of Vineyard and Market streets. 

(808) 357-8001 or (808) 344-8771