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Huevos Rancheros
Huevos Rancheros
Huevos Rancheros is the most popular choice for breakfast and brunch in Mexican cuisine. The meal consists of fried eggs topped on corn tortillas with a red sauce, crumbled queso, and cilantro; served with a side of refried beans and sliced avocado. The dish is easy to put together, inexpensive, and oh-so satisfying.There are also a couple of variations of the dish. Huevos ahogados features the eggs poached instead of fried. Huevos divorciados has a different sauce for each egg: one red, one green. Huevos motulenos, originating from the city of Motul in the Yucatán, features the eggs on tortillas served with black beans, ham, peas, fried plantains, and salsa picante.
Servings: 2
Equipment
- food processor
Ingredients
- 4 large eggs
- 4 corn tortillas
- 2 tbsp vegetable oil
- queso fresco
- cilantro chopped
- refried beans
- avocado sliced
Sauce
- 2 tomatoes diced
- 1 serrano pepper diced
- 2 garlic cloves
- 2 green onion chopped
- 2 tbsp vegetable oil
- salt to taste
Instructions
- Add the tomatoes, garlic, serrano, and green onions to a food processor.
- Pulse until smooth.
- Heat up the cooking oil in a pot over medium heat. Pour in the salsa. Fry for 10 minutes to cook out the raw flavor. Season with salt to taste. Set aside.
- Heat up 1 tbsp of cooking oil on a griddle over medium high heat. Fry the tortillas for a minute on each side until crispy. Set aside.
- In an egg skillet, heat up 1 tbsp of cooking oil over high heat. Crack in the eggs and fry sunny side up until the whites are cooked; about 3 minutes.
Pumpkin Ice Cream Pie
Pumpkin Ice Cream Pie
This is the first recipe under the new category on Stoned Soup called “Things High Asses Create.” All of the recipes were highly influenced while smoking and pontificating recipes. I wanted to make something other than the traditional pumpkin pie for thanksgiving. The jack diesel/pineapple chunk joint I was smoking told me that I needed to make pumpkin ice cream and put it in a pie crust. I listened to the cheeba and created this ice cream pie, bestowing upon mankind.
Servings: 6
Equipment
- ice cream maker
Ingredients
- 1 cup canned pumpkin
- 1 tsp vanilla
- 2 cups heavy whipping cream
- 2 tbsp light molasses
- 3/4 cup brown sugar
- 5 large egg yolks
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 graham cracker pie crust
- whipped cream
Instructions
- Mix together the pumpkin and vanilla. Set aside.
- In a bowl, mix together the egg yolks, 1/2 cup of heavy cream, cinnamon, ginger, and nutmeg. Set aside
- In a cold kettle, whisk together 1 1/2 cups of cream, brown sugar, and molasses.
- Turn the heat on to medium high. Continue whisking for 5 minutes, never allowing the cream to boil.
- Slowly pour in the hot cream mixture into the egg mixture. Whisk well.
- Pour the mixture back into the kettle. Continue whisking for 5 minutes.
- Pour the mixture into the pumpkin. Mix thoroughly.
- Place the bowl into another larger bowl filled with ice water. Let the mixture cool for 30 minutes. Placd the mixture into the refrigerator and let cool furthermore for 2 hours.
- Pour the mixture into your ice cream machine and use according to the manufacturer’s instructions.
- Churn the ice cream for 25 minutes.
- Pur the ice cream into a graham cracker pie crust. Cover and let firm up for 6 hours.
- Top with whipped cream.
Puchero Paraguayo
Puchero Paraguayo
There are numerous versions of puchero found all over South American countries, Mexico, and even the Philippines; all influenced from Spanish immigration. Puchero is the Spanish word for stewpot, referring to the clay pot that it was traditionally cooked in. Puchero was originally considered peasant food, using what ingredients were available. The Paraguayan version of this stew contains a variety of root vegetables, beef, and rice.
Ingredients
- 1 1/2 lbs flank or skirt steak cut into small pieces
- 4 garlic cloves minced
- 6 tbsp olive oil
- 1 medium onion diced
- 1 green pepper diced
- 2 carrots sliced
- water
- 2 potatoes cubed
- 1 lb pumpkin cubed
- 1/2 cup rice washed
- salt and pepper to taste
Garnish
- cilantro chopped
Instructions
- Marinate the beef with salt, pepper, 2 tbsp of olive oil, and the minced garlic for 30 minutes.
- Heat up the rest of the olive oil in a large stock pot over medium high heat. Sauté the beef until browned.
- Add in the onions, carrots, and green peppers. Sauté for 2 minutes.
- Pour in the water, potatoes, and pumpkin. Bring to a boil. Reduce the heat to medium and simmer for an hour.
- Season with salt and pepper. Add in the rice. Simmer for another 15-20 minutes until the rice is cooked.
- Let sit for 15 minutes before serving.
