Huevos Rancheros

Huevos Rancheros. Fresh, spicy sauce, pinto beans, fried eggs and Mexican cheese on corn tortillas make this the perfect start to the day! BoulderLocavore.com

Last month I hopped down to Santa Fe, New Mexico for a few days, which definitely is one of my all-time favorite food towns.  I’ve been averaging a trip a year for the past few years and find there is definitely far more to devour than my stomach can manage in one trip.  One thing I’m always reminded of when there is how much I love a spicy, savory breakfast.  I’ve never been a big carb eater for breakfast, much more preferring protein.  Add some sultry, spicy sauce and I’m all in.  I’m sharing my latest post-trip craving for Huevos Rancheros today!

Another great thing about the Southwestern-Meets-Mexican food breakfasts is that they usually are naturally gluten-free.  Chilaquiles are another favorite with corn tortillas, scrambled eggs, chicken, homemade chile sauce, avocados and fresh toppings like tomatoes, cilantro, queso fresco and sour cream.  Are you hungry yet?!

Huevos Rancheros. Fresh, spicy sauce, pinto beans, fried eggs and Mexican cheese on corn tortillas make this the perfect start to the day! BoulderLocavore.com

Huevos Rancheros are similarly irresistible with lightly fried corn tortillas, topped with homemade refried beans (‘quick-style’ in my version), homemade spicy salsa, fried eggs (or scrambled if you prefer), cilantro and queso fresco.  The mere appearance makes my mouth water!  It’s such a satisfying dish, especially with a big cup of coffee.  Fuels you up for a full day of fun.

Something I love about this recipe are how quick the components are to prepare; and they each could be used for different recipes too.  The refried beans are made using canned pinto beans which speeds up the process.  I also have a little twist I use that might sound weird but you need to trust me on this.  Instead of cooking the beans with water, I use a mixture of prepared coffee and water.  Hold on, hold on, don’t close the page!  The coffee serves to deepen the flavor of the beans and does not leave them tasting like coffee.  Honest.  You have to try it.

Huevos Rancheros. Fresh, spicy sauce, pinto beans, fried eggs and Mexican cheese on corn tortillas make this the perfect start to the day! BoulderLocavore.com

The spicy sauce is also easily prepared thanks to the food processor.  One thing to look out for when traveling in the Southwest or having Mexican food if you are gluten-free is whether the red or green chile sauce has flour in it.  It usually does.  That can really put a damper on the full experience of a dish.  This sauce is thickened slightly by frying it which also deepens the flavor.

Huevos Rancheros. Fresh, spicy sauce, pinto beans, fried eggs and Mexican cheese on corn tortillas make this the perfect start to the day! BoulderLocavore.com

CONTINUE READING

Blueberry Whiskey Barbecue Sauce

Homemade Blueberry Whiskey Barbecue Sauce recipe. Spicy, tangy, sweet, delicious! - BoulderLocavore.com

I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own. Colorado’s weather continues its manic tug of war to see when spring will finally arrive.  Between you and me, I have my money on spring.  Our last snow storm a few weeks ago was cozy, but anything other than threatening.  I applauded the effort but ignored it knowing it would melt within 48 hours. The sun was out full throttle last weekend and the need to grill was in … CONTINUE READING

Green Chile Sour Cream Enchilada Chicken Breasts

Creamy, cheesy, spicy Green Chile Sour Cream Enchilada Chicken Breasts. Quick and easy to make and everyone loves it! - BoulderLocavore.com

Do you ever have unexpected experience or food memories pop into your head out of the blue?  It happens to me and when it does I wonder why, or why I had not thought of it for so long.  For instance, now living in the era of constant high SPF sunscreen, warnings from dermatologists about wearing hats and skin cancer, I was washing my face one morning and had a full flashback of ‘laying out’ in high school using only baby oil and iodine to coat my naïve skin.  It did not stop there.  To be even … CONTINUE READING

Rhubarb Grunt: A Classic Americana Dessert

Rhubarb Grunt. A classic Americana Dessert. Sweet rhubarb topped with a cakey layer. Easy and delicious. - BoulderLocavore.com

I really need to get something off my chest.  I love the English language.  I love waxing poetic and tweaking word use to convey an untraditional meaning of a word.  There are some words however that I just don’t like.  I don’t like to say them.  I don’t like how they sound.  I don’t like what they mentally conjure for me.  This dislike diverts me from a freewheeling lexicon to a bit of a dead stop.  I really don’t like these words in my mouth let alone coming out of it.  I guess that makes me a … CONTINUE READING

Black Bean Green Chile Hummus Dip

Black Bean Green Chile Hummus Dip with Chips and Vegetables - BoulderLocavore.com

We have had a weather roller coaster for the past five days.  The spring-like birds chirping, tree buds blooming and temperatures in the 70’s from last week gave way over the weekend to what was being hashtagged on social media as #snowpocalypse and #snowmageddon.  By Sunday morning we had well over 18 inches of snow in our yard! I’m aware I reference the weather a lot.  I always thought maybe that is a sign of getting older (maybe it is) but in Colorado it’s like tracking the mood swings of … CONTINUE READING

Springtime Gluten-Free Frosted Sugar Cookies

Springtime Gluten-Free Frosted Sugar Cookies - BoulderLocavore.com

This post sponsored by the J.M. Smucker Company, sharing exciting gluten-free baking mixes and frostings from Pillsbury! Spring is finally in the air!  Despite the probability we’ll get more snow in Colorado, it is warm often enough that it feels more like spring than winter.  This time of year brings excitement for me as we are closing in on one of my favorite childhood holidays: May Day. May Day is a bit of a lost celebration I think.  When I was growing up we’d always have a May … CONTINUE READING