Tag Archives: Chimichurri

My Favorite Mexican Desayuno~Breakfast~Brunch

Some traditional and some not so traditional Mexican foods I enjoy preparing for breakfast or brunch on  Sunday. With a little planning and alot more time, my favorites would have to be a big bowl of pozole or menudo. But those I only prepare now and then or for special days.  As I look as these recipes, I realize that you could really enjoy them anytime of the day  and not just for breakfast. And you certainly don’t have to wait until Sunday to prepare any of these tasty recipes.

 

Huevos Rancheros with Steak

Huevos Rancheros with Steak

2 eggs
1 tablespoon unsalted butter
salt and pepper to taste
2 baked  corn tostadas
1/3 cup refried beans
4 oz. of thinly sliced (cooked) carne asada or sliced steak
1/3 cup or more salsa verde, warmed
1/3 cup or more red salsa de mesa, warmed
Diced chile peppers, optional

Directions

1. Heat butter in skillet to medium heat. Add eggs to skillet. Season lightly with salt and pepper. Cook until whites of eggs are set. I like my eggs runny, but you could cook them longer for a more firm egg yolk.

2. Place two corn tostadas onto serving plate. Add salsa verde to tostadas. Lay sliced steak on  top then slide eggs on top of the steak. Top with red salsa de mesa and diced chiles. Serve with warm tortillas.

* I did not mention refried beans, but you could add some to the tostadas before topping with salsa.

Huevos Rancheros with Steak

**Got to the end of blog post to find the links to recipes for both salsa de mesa and salsa verde. To prepare baked tostadas, brush corn tortillas on both sides with oil. Sprinkle with salt and bake in preheated 395 degree oven for 17 to 19 minutes, turning halway through cooking time.

 

Grilled Skirt Steak. Click onto picture to see full recipe.

 Grilled Skirt Steak

 

Chimichurri Cheese Omelette with Pico de Gallo. Although this is not a traditional Mexican breakfast, I serve it with warm tortillas. A gourmet wat to serve up breakfast tacos. 

Cheese Omelet with Chimichurri and  Pico de Gallo**Go to the end of the blog post to find link for Chimichurri recipe

Olive oil
1 serrano pepper, minced
2 tablespoons sweet or red onion, diced
salt and pepper to taste
1/2 tablespoon unsalted butter
3 large eggs
1 full tablespoon chimichurri
Spash of milk
1 to 2 oz of muenster cheese
Chunky pico de gallo or your favorite salsa

Cheese Omelet with Chimichurri and Pico de GalloPico de Gallo for one. One large roma tomato, diced. One serrano pepper, minced. One green onion, sliced. 1 -2 tablespoons cilantro, 1 tablespoon lime juice. Salt and pepper to taste.

Directions

1. Heat 8 inch nonstick pan to medium heat. Add 1/2 tablespoon of olive oil, serrano and onions. Season lightly with salt and pepper and saute for 5 minutes.

2. Whisk eggs with chimichurri and milk. Set aside. Add 1/2 tablespoon unsalted butter to pan. Once is melts, pour in the egg mixture and let it cook for 30 seconds.

3. Using a silicone spatula, move the eggs gently in and around the center without breaking them up too much. After a few minutes when eggs are mostly set, add some cheese down the center of eggs. Use the spatula to fold in the sides. Cover pan and let steam for a minute. Slide onto serving plate and garnish with salsa. Serve with crsusty bread.

 

Breakfast Empanadas ~Chorizo con Huevo

Breakfast Empanadas

For Chorizo con Huevo
Olive oil
1/3 cup white onion, diced
1 jalapeño or serrano, minced
1/2 cup uncooked mexican chorizo
6 large eggs

Chorizo con HuevoMy absolute favorite way to enjoy Chorizo con Huevo is with freshly rolled flour tortillas!!!


Basic Empanada Dough
3 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pork lard or vegetable shortening
2 large eggs
1/2 cup milk

You will also need
2 cups shredded cheese, monterey jack, chihuahua or asadero

Chorizo con Huevo

Directions

1. Preheat 2 tablespoons of olive oil to medium heat in a large skillet. Add the onions and jalapeño and saute for 5 minutes.Turn up the heat slightly and cook the chorizo another 5 to 6 minutes. Use a wooden spoon to crumble the chorizo as it cooks.

2. In a separate bowl, whisk the eggs together with 1/4 cup of milk or cream. Season lightly with salt and pepper. Pour into skillet with chorizo. Turn heat down and continue to cook, moving gently with spatula until eggs are set. Set aside.

3. For Dough: In a large bowl, sift all of the dry ingredients in a large bowl. Using your hand or a pastry cutter, cut the lard in until it broken down, set aside.

4. Whisk the eggs and milk together and gradually add them into the dry ingredients until dough forms. Transfer to a lightly floured surface and knesd for 5 to 6 minutes, adding a little more flour to make a soft dough. Cover and chill for one hour. This dough will make 15 large empanadas or 30 small empanadas.

5. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. On a lighlty floured suface, roll out dough balls to about 6 inches in diameter. Fill one hal with chorizo/egg mix, top with a little shredded cheese. Fold over and seal with a fork or pinch and roll up to seal. Transfer to baking sheets. Brush with milk or eggwash. Bake for 25 to 30 minutes. Finish under the broiler for a minute to brown the tops of the empanadas.

Tip~ For eggwash, simply whisk 1 egg with a splash of water. Towards the end of baking I like to broil the empanadas for a minute  or less to brown the crust even more.

Breakfast Empanadas

 

Salsa de Mesa . Click onto picture for full recipe. Either salsa recipe can be prepared with chile serrano or jalapeño instead of chile de arbol, if you prefer. Adjust to your heat level.

Salsa de Mesa con Chile de Arbol

 

Salsa Verde. Click onto picture for full recipe.

Salsa Verde con Chile de Arbol

 

 

Chimichurri. Click onto picture to see full recipe.

Chimichurri

 

Seared Scallops in a Chimichurri Style Sauce

Seared Scallops in a Chimichurri  Style Sauce Sauce was my husband Richard’s request for our Valentines day dinner this year. Let’s just say, he did not have to twist my arm. Today was the coldest day of this winter so far. So spending the good part of the day in the kitchen was the best place to be on such a bitter cold day. There are a few variations to preparing a chimichurri sauce. Some people like them blended and with more olive oil. I like to chop all of my ingredients finely by hand. I also like adding sweet and hot chile peppers to mine. During the summer when I have  a porch full of fresh herbs I prepare chimichurri quite often, sometimes adding fresh basil and tarragon into the mix. Someday, I would love to enjoy dinner at an authentic Argentinian restaurant just so I could try some real chimichurri! I have to say, that cooking  my loved ones favorite dishes brings me great joy. Making great food memories one plate at a time….

Seared Scallops in a Chimichurri Style Sauce
Seared Scallops in a Chimichurri Style Sauce

For Chimichurri Sauce
1/2 cup flat leaf parsley, finely chopped
1/4 cup cilantro, finely chopped
1/3 cup finely diced red bell pepper
2 green onions
11/2 teaspoons dried crushed oregano
1 teaspoon dried basil
3 cloves garlic, minced
1 chile serrano, minced
1 teaspoon red pepper flakes
1/2 teasponn smoked paprika
1/2 teaspoon fresh cracked pepper
Salt to taste
Juice of 1 lemon
3 tablespoons red wine vinegar
1/3 cup olive oil or enough to cover chimichurri generously

You will also need
8 sea scallops
salt and fresh cracked pepper
chili oil
1 tablespoon butter

Sea Scallops
Sea Scallops
There are many variations of a chimichurri sauce. I like to chop mine fine by hand and add sweet and hot chile peppers to my recipe.
There are many variations of a chimichurri sauce. I like to chop mine fine by hand and add sweet and hot chile peppers to my recipe.
A quick sear on each side and right into the zesty chimichurri!
A quick sear on each side and right into the zesty chimichurri!
The scallops were delicious in the chimichurri sauce!
The scallops were delicious in the chimichurri sauce!

1. Mix all of the ingredients for the chimichurri sauce at least an hour before cooking your scallops, taste for salt, cover and set aside. This recipe makes more sauce than you will need, but I use it on everything, lol!

2. When ready to cook scallops, make sure you gently press out any excess moisture out with paper towels. Season lightly on both sides with salt and pepper.

3. Preheat 2 tablespoons chili oil with 1 tablespoon butter to medium heat for a few minutes. When good and hot, sear the scallops for about 3 to 4 minutes per side or until opaque in color. Transfer to serving dish that has some chimichurri sauce on the bottom. Add more chimichurri sauce to the top of each scallop before serving.

See you next Valentines Day!
See you next Valentines Day!

Reverse Marinated Chimichurri Grilled Steak ~ Loving the Fresh Herbs from the Garden

Reverse Marinated Chimichurri Grilled Steak! Who knew? I certainly did not know that you could enjoy a flavorful marinated steak in such a short amount of time. It makes sense to me now.  A hot, grilled steak with a tangy marinade poured directly over it while still hot. It soaks up that marinade beautifully! I came across  a version of this  recipe in a grilling magazine I was reading while sitting in the waiting room at the hospital.  I am not fond of hospital waiting rooms, as I am sure no one is. So when I do have to spend time in one, I bring my best  cooking magazines to pass the time. As I started to read more about this reverse marinating, I just could not wait to try it at home. So, I picked up a one pound flat iron steak to test this  method out. And what better way to showcase a steak than a fresh mix of chimichurri prepared with fresh herbs straight out of my garden. All I can say, is that I will never marinade another steak overnight. I am looking forward to trying this same method with some pork or chicken. I will keep you all posted!Reverse marinated grilled chimichurri steak

1 pound flat iron steak
Kosher salt
Fresh cracked pepper
Granulated garlic

 

Grilled Flat Iron Steak
Grilled Flat Iron Steak

 

For Chimichurri/Marinade
3 tablespoon parsley
3 tablespoons cilantro

2 green onions
1/2 tablespoon fresh oregano
1 teaspoon fresh tarragon
4 cloves garlic
1 chile serrano or jalapeño
1/2 teaspoon crushed cumin seeds
1/2 teaspoon fresh cracked pepper
Salt to taste
Juice of 3 key limes or 1 regular lime
2 1/2 tablespoons red wine vinegar
1/4 cup to 1/3 cup olive oil

* I also added 1 teaspoon of crushed red chile flakes to the marinade, but it’s optional

 

Fresh herbs from the garden made for the best chimichurri/marinade
Fresh herbs from the garden made for the best chimichurri/marinade
Chimichurri work wonderful in this reverse marinated steak recipe!
Chimichurri work wonderful in this reverse marinated steak recipe!

 

1. Pat the steak dry and season lightly with salt, pepper and granulated garlic on both sides. Set aside and let steak come to room temperature for at least 35 to 40 minutes.

2. For chimichurri/marinade, you want to finely chop all of the herbs, chile and garlic. I do not suggest doing this in the food processor, trust me, lol! Combine all of the ingredients well and taste for salt. Cover and set aside.

3. Prepare outdoor grill and preheat to medium/high heat for a good 15 to 20 minutes. I have a charcoal grill, so I had to make sure the coals are nice and hot.

4. When ready to grill, brush grates with oil, add steak directly over the hottest part of the grill. Grill for 3 to 5 minutes per side, depending on how wel you like it. If using a gas grill, close lid, but if using charcoal you could leave lid open. I took my steak off when internal temperature was between 125 and 130 degrees F for a medium rare. 

5. Remove from heat, transfer to baking dish and pour all of chimichurri marinade over the steak. Tent (cover loosely) with foil paper for 5 minutes. Transfer to a cutting board and slice thin and against the grain. Yields 4 servings. Pour any excess marinade over steak before serving.

Reverse Marinated Chimichurri Grilled Steak
Reverse Marinated Chimichurri Grilled Steak

 

Reverse Marinated Chimichurri Grilled Steak
Reverse Marinated Chimichurri Grilled Steak
You must have some warm, toasted crostini for this steak to soak up all that wonderful chimichurri
You must have some warm, toasted crostini for this steak to soak up all that wonderful chimichurri