Monday, April 13, 2015

Huevos Rancheros

Huevos Rancheros by Elchavobee
Creative Commons License
I write novels of adventure and romance set in the Southwestern United States. The novels touch on local culture, including food. For my most recent romantic suspense, The Dead Man’s Treasure, I put together a recipe booklet of foods mentioned in the book, including this delightful breakfast (or any time of day) classic. (See also my posts Red or Green: The New Mexico Chile, Homemade Green Chile Sauce, Breakfast Burrito, and Enchilada Casserole.)

Huevos Rancheros
serves 4-6

One bag frozen, shredded hash browns (about 1/2 cup per person)
8-12 corn tortillas (2 per person)
One can refried beans
Shredded or sliced cheddar (about 1/4 cup per person)
4-6 eggs (2 per person)
One bottle or can of enchilada sauce (available in the Mexican section of most groceries)

  1. Sauté the hash browns in a little oil until nicely cooked. Set aside.
  2. Lightly brush a skillet with oil. Fry the tortillas until warm and turning golden, 30-60 seconds per side.
  3. Place the tortillas in stacks of two on a lightly oiled baking sheet. Spread refried beans over the top tortilla in each pair.
  4. Divide the hash browns among the servings, spreading them on top of the beans.
  5. Sprinkle shredded cheese or lay a slice of cheese on each serving.
  6. Put the baking sheet in a toaster oven or oven at about 300°, so the beans heat and the cheese melts.
  7. Meanwhile, fry the eggs to the hardness of your choosing. Warm the enchilada sauce on the stove or in the microwave.
  8. Move the tortillas to individual plates. Add two eggs to the top of each. Pour enchilada sauce over it all. Serve immediately.
Heuvos Rancheros by Plateoftheday
Creative Commons License
Options:
  • For a lower-calorie version, use only one tortilla and one egg, and eliminate the hash browns.
  • Try whole pinto beans or black beans instead of refried beans. Experiment with different cheeses, such as Monterey Jack or queso fresco.
  • Use green chile sauce, salsa, or hot sauce instead of, or in addition to, enchilada sauce.
  • Use fresh or canned tomatoes, chopped avocado, jalapenos, diced yellow onion, lettuce, or cilantro to garnish.


The Dead Man’s Treasure

Rebecca Westin is shocked to learn the grandfather she never knew has left her a bona fide buried treasure – but only if she can decipher a complex series of clues leading to it. The hunt would be challenging enough without interference from her half-siblings, who are determined to find the treasure first and keep it for themselves. Good thing Rebecca has recruited some help.

Sam is determined to show Rebecca that a desert adventure can be sexy and fun. But there’s a treacherous wildcard in the mix, a man willing to do anything to get that treasure – and revenge.

Action and romance combine in this lively Southwestern adventure, complete with riddles the reader is invited to solve to identify historical and cultural sites around New Mexico. See the DMT page of Kris Bock’s website for a printable list of the clues and recipes from the book.

The first book in the Southwest Treasure Hunters series is The Mad Monk’s Treasure. The Dead Man’s Treasure is book 2. Each novel stands alone and is complete, with no cliffhangers. This series mixes action and adventure with “closed door” romance. The stories explore the Southwest, especially New Mexico.

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Kris Bock writes novels of suspense and romance involving outdoor adventures and Southwestern landscapes. In Counterfeits, stolen Rembrandt paintings bring danger to a small New Mexico town. Whispers in the Dark features archaeology and intrigue among ancient Southwest ruins. What We Found is a mystery with strong romantic elements about a young woman who finds a murder victim in the woods. The Mad Monk’s Treasure follows the hunt for a long-lost treasure in the New Mexico desert. In The Dead Man’s Treasure, estranged relatives compete to reach a buried treasure by following a series of complex clues. Read excerpts at www.krisbock.com or visit her Amazon page

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