Category Archives: Mexican

Skillet Huevos Rancheros

Alright everyone. If you make one dish from this blog, make this one. Seriously. I love this dish. It’s on the menu once every other month, it seems, which is a big deal in our house since as you can tell, I rarely make the same thing twice. The recipe is for Huevos Rancheros Skillet Eggs by FeastingAtHome.com, but for some reason I always just call these Skillet Huevos.

skillet-huevos-rancheros-110
This photo belongs to FeastingAtHome.com

The picture from the original blog shows these in cute little individual cast iron skillets, but let’s get real, who actually has multiple tiny cast iron skillets? Not me. I make this in a regular-sized cast iron skillet. If you don’t have a cast iron skillet, well, I highly suggest you get one. Hubby insisted that we start using one, and at first I was hesitant, but now I love it. Still, I make him handle it, usually. They can’t be cleaned with soap, they get crazy hot, and are super heavy. Even so, I love how the food comes out. Anyway, if you don’t have one but still want to make this recipe, you’ll need an oven-safe skillet.

Things I love about this dish:

  1. It’s crazy delicious
  2. It looks really fancy
  3. It’s actually really cheap to make
  4. It feeds a crowd – I love to serve this to friends, and they love to eat it

I do a lot of little variations on the original recipe now that I’ve made this a few times, but specifically I like to use cherry tomatoes instead of regular tomatoes (though that’s mostly because tomatoes are gross and cherry tomatoes are the most tolerable to me). I don’t get all fancy and cook my own heirloom beans as suggested, I just use canned black and pinto beans. I like to throw in extra veggies like zucchini, peppers, mushrooms, or kale. Whatever I’ve got on hand.

The one kind of annoying thing about making this is that it actually requires you to cook the beans/veggies in one skillet, then line the cast iron skillet with tortillas and transfer the bean/veggie mix to the cast iron skillet. But it’s so delicious that I do not care. It’s worth the extra dish.

Ratings

Flavor: Five Stars –  The subtle Mexican spices mixed with delicious egg, cilantro, and lime juice are incredible.

Skill Level: Low – Despite looking so fancy, it’s really pretty easy. Sautee beans and veggies with spices. Line cast iron with tortillas. Dump beans/veggies into cast iron. Crack eggs into little wells you make with a spoon. Bake in oven until eggs are done. Easy peasy.

Overall: Five Stars – This is something Hubby asks for over and over again, and I love it, too. Easy, cheap, and delicious. And any leftovers are good for breakfast the next day, too! Make this, make this, make this!

Skillet Huevos 1
Ungarnished, straight out of the oven
Skillet Huevos 2
This time I had some pico de gallo and avocado yogurt sauce leftover from another recipe, so I garnished with that. So good!!

Cajun Fish Tacos

I don’t know what it is about fish tacos. I only tried them for the first time a few years ago, but ever since then, man, fish tacos are my jam. I am a sucker for fish taco recipes. I feel like I should just go ahead and make fish tacos a category here on my blog because I am always trying new fish taco recipes.

And with a picture as pretty as this one, how could I resist?

Cajun-Fish-Tacos-N2
This photo belongs to CuriousNut.com

This recipe for Cajun Fish Tacos by CuriousNut.com was pretty good! But it’s hard to make bad fish tacos, to be fair. Also, that blog looks pretty amazing and I think I may need to go spend some more time there.

My favorite thing about this recipe was the smooth and creamy avocado yogurt sauce, and Hubby declared after eating this that pico de gallo should be a mainstay in our house and why don’t we make it more. To that effect, I’m making some tomorrow for another recipe.

My only criticism is that the fish was somehow not very flavorful. I used Pacific cod, which I’ve discovered is pretty cheap out here on the west coast, and all the spices used to coat the fish I know to be very flavorful. Still, somehow it didn’t quite come through on the finished dish.

Ratings

Flavor: Four Stars – Fish tacos are delicious and you should eat them. Only gets four stars because I’ve made even more delicious ones myself.

Skill Level: Low/Moderate – It’s not really that difficult, but it does have a lot of different parts. If you’re following the recipe, you have to make the pico de gallo (PSA: If you’re not inclined to do that, you can typically buy some in your produce department), then the avocado yogurt sauce, and then season/cook the fish. Nothing is too difficult, but it just takes some time to do it all. Don’t be scared to cook fish! It’s easier than any other meat. This is just pan-seared on both sides for a couple of minutes.

Overall: Four Stars – This was a good recipe that I can recommend. Tasty and relatively easy.

fish tacos
I never claimed to be a food photographer. But these were still yummy.