migas

i have no idea if how i made my migas is authentically mexican [edit: just wikipedia-ed it. migas are tex mex, not mexican]. in fact, i don't really know much about migas at all. i learned to make them at the jewish community center when i was in 3rd grade, and this is the first time i've made them since. somewhere, i have a notebook from then, with the recipe written out in pink gel pen and titled "hella good chip things". whatever you want to call these, they're delicious.for one serving, i used:
*2 corn tortillas
*2 stalks (is that what they're called?) green onions, sliced
*2 eggs
*1 handful shredded cheddar and jack cheese
*1/2 an avocado, chopped
and some canola oil.
first, heat your oil in a pan. use enough oil to cover the bottom of the pan. cut your tortillas into sixths, and place the pieces in the pan. fry until tortillas are just starting to get crispy.
next, add your eggs and green onions. stir occasionally until eggs are scrambled. at the end, stir in cheese and cook for about 30 seconds more. top with avocado and serve with hot sauce or salsa (i used sriracha, of course).
-Lola

cheese enchiladas with mango salsa

this post is dedicated to our mom, who taught us (among many other important things) how to make enchiladas. happy birthday mom!
for the enchiladas, you'll need small tortillas (flour or corn), enchilada sauce, grated cheese (we buy the pre-grated mexican blend. you could also use cheddar and jack), and onions. you could also add black olives and jalapenos if you want. we forgot to buy jalapenos, so we added some hot sauce to the enchiladas.

first, make the filling by mixing cheese, diced onion, and olives and jalapenos if you have them.

next, dip your tortillas in enchilada sauce and fry them for about 3 minutes each, until they're just getting crispy. place tortillas in a baking dish, plop a spoonful of filling in each one, and roll up. keep going until your baking dish is full-you can pack your enchiladas pretty tightly. if you have extra filling, sprinkle it on top of the enchiladas and top with a little more sauce.

bake at 375 for 20 to 30 minutes, or until tortillas are crispy and cheese is melted.
for the salsa, i started with this recipe, but just copied the ingredient list and used the quantities i felt like using.
*1 ripe mango, peeled and chopped
*1 red bell pepper, chopped
*juice of 2 limes, or to taste
*4 stalks green onion, chopped
*2 teaspoons olive oil
combine all ingredients in a bowl and stir.
recommended cooking music:

(actually i was listening to taylor swift while cooking, but rita hates taylor swift. we're listening to this song as a type this post.)
and for my mom:

its her song.
i promise i will get over the novelty and stop embedding videos soon. but not yet =)
-Lola

black bean and zucchini soup

left to right:spoon, soup, tortillas.

after a week of eating ridiculously good food, laying in the sun with my family, and watching baseball in arizona (me) and taking a road trip to atlanta to volunteer (rita), and another week of massive amounts of homework, we're finally back to the blogging world!
today, i decided to experiment once again with my spiffy immersion blender.
i chopped up 1 smallish zucchini and sauteed it in olive oil with medium sprinkle each of cumin powder and cayenne, and a smaller sprinkle of chipotle powder. once the zucchini was reasonably cooked, i added 1/2 can of drained blackbeans, a tiny bit of fresh cilantro, and about 1/2 cup water and heated it all up in pot. finally, i blended it all together and ate my soup with a corn tortilla.
this turned out pretty good, but it would have been great with some lime juice, and maybe some sour cream on top(which i don't like, actually, but some creaminess would have been nice. maybe yogurt?). oh well, something to try next time.
-Lola

Haggis Quesadillas

The Haggis Quesadilla!! Aka the best fusion food invention ever.

When we were in Scotland, we were determined to eat the local cuisine as much as possible. This meant many meals of haggis, neeps, and tatties (haggis with turnips and potatoes), some fish and chips, and a regrettable meal of dried out deep-fried hamburger. One day we came across a Mexican restaurant that looked like the usual bad Mexican place here, with stale chips and giant margaritas. One thing, however, was different: They served haggis quesadillas. Eager to try what was sure to be a culinary masterpiece, we begged our parents to get lunch there, but they refused. But finally, years later, I had a haggis quesadilla. And it was delicious.

Haggis Quesadilla Serves 1

Heat up a non-stick skillet and add about 1/4 of a 15 oz can of haggis (our parents got it at a Scottish store in SF and sent it to us. If you can't find any, there are recipes for vegetarian haggis online). Stir it until it gets hot, then put it on top of a tortilla. Add some oil to the pan, heat it up and add 1 diced garlic clove and 1 handful of sliced white mushrooms. Saute until lightly browned. Remove from heat. Sprinkle some grated cheese (I used TJ's Mexican blend) over the haggis, then put on the mushrooms and garlic, then add more cheese. Put the whole quesadilla on the pan very carefully (you may want to use a spatula for this), and fry until lightly browned, about 1 minute on each side. Serve with salsa, if you like.
-Rita
check out this awesome giveaway!

no esta mal, porque es tamal

"i got some ingredients, so you can make tamales!" my dad told me, "it'll be fun!" little did we know, making tamales is actually a 4 hour long ordeal...not really a quick week night dinner. nonetheless, i got to work and single handedly turned our kitchen into a tamale factory.
Pork Tamales makes about 20 (serving size =2 per person)
*2 lbs pork (or chicken)
* 1 teaspoon each garlic powder, chili powder, cumin, and paprika
* salt and pepper
*4 tablespoons flour (actually i used 2 T of whole wheat flour and 2 T of cornmeal...it was all we had and it worked fine)
*1 bag corn husks (my bag was 8 oz, but i had a ton leftover)
*4 lb package prepared masa
1. put the meat in a large pot and cover with water. bring to a boil, then reduce heat and simmer for about 2 hours, until meat easily shreds. remove from pot, reserving cooking liquid, and shred the meat with forks, like so:



2. meanwhile, turn up the heat on your pot of water. bring to boil and cook until liquid is reduced to about 2 cups. turn heat down and stir in spices, a dash each of salt and pepper, and flour. stir for about 3 minutes, adding more flour or water if necessary until mixture is like a medium thick gravy.
3. soak corn husks in water for at least 10 minutes. spread masa evenly over each corn husk, then top with a spoonful of meat and a spoonful of gravy (see top photo above, although you can put more meat and gravy than that in your tamal). leave about 1/2 inch of corn husk un-masa-ed on each side.
4. fold bottom of corn husk (the small side...looks like the bottom of the "v") over filling, then repeat with the two sides, leaving top open. repeat until you've used up all your masa and/or all your meat.
5. place tamales in a steamer basket over boiling water in a large pot. tamales should be standing straight, with the open parts on top. cover and steam for about 45 minutes, until corn husks peel off easily.
the final product, served with beans, rice, greens and avocado.
-Lola
check out this giveaway!

las enchiladas

as promised, the traditional christmas enchiladas...
yum!
basically, grate up a giant pile of cheddar and jack cheese, add some sliced black olives, sliced jalapenos, and a diced onion. now, get some corn tortillas and some enchilada sauce (my mother's "special recipe"= sauce from a can. we've never made homemade sauce). dip each tortilla in some sauce, then cook in a frying pan for about 2 minutes on each side, until it's still soft, but just starting to get crispy. place in a baking pan and fill with a scoop of the cheese mixture. roll up, and place in pan seam side down. continue until you have as many enchiladas as you want, or have used all the cheese mixture. top with more sauce and olives. bake about 40 minutes at 350 degrees F.
lola

ensalada de nochebuena (christmas eve salad)

isn't that a pretty salad?
i love holiday traditions, and my family's christmas eve enchilada dinner is one of my favorites (yes, rita and i were/are those lucky kids whose family did both christmas and hanukkah). every year, i've helped my mom make giant masses of cheesy enchiladas. sometimes, she suggests a change, but i am firm on my devotion to the enchilada recipe. the accompanying salad, however, varies from year to year. this christmas, we found a real winner, from an article in the san francisco chronicle (about another family's traditional christmas enchiladas, so we knew it was meant for us).

ensalada de nochebuena (christmas eve salad)
Serves 8-10

"This fruit salad has traveled with me from Queretaro, Mexico, to California, with additions from friends in the Southwest. It is the perfect counterpoint to spicy food. The latest addition is the Pomegranate Pink Dressing inspired by Fonda San Miguel in Austin.

• The dressing
• 1 cup sour cream
• -- Seeds from 1 large pomegranate (reserve 1/2 cup for garnish)
• 4 tablespoons agave syrup or honey
• -- Pinch of kosher salt
• 1/4 teaspoon vanilla
• The salad
• 4 navel oranges, peel and pith sliced off and discarded
• 1/2 pound jicama, peeled, cut into tiny batons
• 1 cup diced fresh pineapple (about 2 slices)
• 3 Gala apples with peel, cored, diced
• -- Juice from 1 Meyer lemon, or more orange juice
• 2 tablespoons sugar
• -- Pinch of kosher salt
• 2 bananas, sliced
• 2 to 4 tablespoons minced cilantro
• -- Heaping 1/2 cup roasted salted peanuts
• 3 small orange beets, roasted and peeled (see Note)

For the dressing: Combine the sour cream, pomegranate seeds, agave syrup, salt and vanilla in the bowl of a food processor fitted with the steel blade. Blend until smooth. Refrigerate until ready to serve.

For the salad: Dice oranges and combine with jicama batons, diced pineapple, and diced apples. Squeeze lemon juice over the fruit, to help prevent browning. Sprinkle with sugar and pinch of salt. Refrigerate until ready to serve. Just before serving, add the bananas, cilantro, peanuts and beets, and sprinkle with the reserved pomegranate seeds.

Serve fruit salad in small bowls, dolloped with the dressing.

Note: To roast the beets, scrub well and cut in half. Place on a large square of foil. Drizzle with several teaspoons of agave syrup, a little olive oil, and a pinch of salt. Wrap up tightly and bake in a preheated 350° oven for about 45 minutes, or until tender when pierced with a small knife. Cool and dice.

Per serving: 192 calories, 4 g protein, 34 g carbohydrate, 6 g fat (2 g saturated), 5 mg cholesterol, 53 mg sodium, 6 g fiber." -sfgate.com

-Lola

(enchilada recipe to come soon)

giveaway time!

and another giveaway

butternut squash chili + the twins' artistic endeavors

As much as we'd like autumn to go on forever (or at least until next spring), we've been forced to admit that it's almost winter here. The one advantage of this is that it's the perfect weather for chili.
Lola remembered seeing a recipe for butternut squash chili somewhere, so we took that basic idea and made our own (probably much simpler and faster) recipe:
Butternut Squash Chili: serves 6
*1 butternut squash, roasted in the oven and then cut into cubes
*1 can (14 oz) red kidney beans
*1 can (14 0z) black beans
*1 can (14 oz) corn kernels
*veggie broth or water
*3 tablespoons each cumin and cayenne
* a pinch of cinnamon
Combine everything except squash in a pot, including the bean liquid from the bottom of the cans. heat up, then taste and add more spices if necessary. Add water or veggie broth until it becomes as soupy/liquidy as you want it. Add squash, heat up for a few more minutes and stir everything together. Put into bowls and top with grated cheese if desired. (and at Chez Twin, cheese is always desired)
it turned out delicious! we also added some Mexican hot sauce at the end.
and now, onto the artistic endeavors. we are twins of many talents:
this is how Lola studies for her science tests:

and this is my assignment for drawing class: (turn your head or your computer around)
now turn it back

The chorizo post

We are usually not big fans of fake meats, but we've been trying some really good ones from TJ's lately that might change our minds on that. The latest is soyrizo. We got a link of it a few days ago and have been using it in as many meals as possible since then. The first way we tried was with some chipotle salsa, also from TJ's. Lola had it inside a whole wheat pita (as Lou Seal watched jealously) and I had it on top of some home-made tortilla chips with a little cheese melted on top.


For my second soyrizo meal, I made soyrizo and potatoes. This dish is so simple, yet so delicious. It only has 2 ingredients (3 if you count the generous amount of oil used for frying) but those 2 ingredients go together perfectly to create the most comforting, flavorful breakfast/ brunch ever.

black bean and sweet potato tacos

My sister and I are both completely obsessed with sweet potatoes. For some reason I can't fathom, my dad hates them, so we never have them at home. But now, free from his senseless anti-sweet potato stance, we can have as many as we want! We've mostly been making Asian dishes, inspired by my favorite dish at Chef Jia's, the sizzling Hunan bean curd with yams. But the other day, I decided to change it up a bit by making Mexican food. It turned out delicious. Sadly, we are out of sweet potatoes now, but I plan to get another huge bag as soon as possible.
Sweet Potato Tacos
Serves 1
-1 small sweet potato, cut in half lengthwise
-1/2 an onion,chopped
-1 clove garlic, chopped
-butter or butter substitute (I used Earth Balance)
-2 teaspoons cayenne
-cumin to taste
-1 tortilla, toasted on the stove for a few seconds
-about 1/4 cup black beans
1)Spread some butter onto each 1/2 of the sweet potato and sprinkle each 1/2 with 1 teaspoon cayenne. Bake at 400 until soft (test with a fork), about 40 minutes.
2) Heat up some butter in a non-stick skillet and add the garlic and onion. Cook until onion is very soft, almost caramelized, about 20 minutes. About 10 minutes in, add cumin to taste.
3) Add beans to the onion and garlic and heat them up. Taste it again and add more cumin and cayenne if necessary.
4) Chop the sweet potato into bite size chunks.
5) Put everything together onto the tortilla. You may need 2 tortillas, depending on what size they are.
6) Eat it. This is a very important step, don't forget it!

Soup!!

The weather here seems to have gone from summer directly to winter. A few days ago, I was in a t-shirt and skirt, finally adjusted to the fact that I don't always have to bring a hoodie when I go out, and then last night I went out in a big coat and was still freezing. It's really just fall weather, and I didn't even need to break out the huge, sleeping bag-like winter coat, but being from San Francisco, I always forget that seasons exist, let alone change. Anyway, the point of this is that Lola & I were in need of some warming soup.


Rice, carrot, and tomato soup
serves 2
ingredients:
1/2 cup brown rice, cooked
2 medium carrots,sliced
1/2 onion, diced
Italian seasoning to taste
14 oz diced tomatoes & juices
1/2 cup water
3/4 can cannelloni beans
1 teaspoon olive oil
Heat the olive oil in a skillet and add the carrots and onion. Saute until they start to get soft, about 5 minutes. Add everything else except for the Italian seasoning and simmer for about 5 minutes. Add Italian seasoning, salt and pepper to taste.
The next day, I used the leftovers to make a Mexican version of this soup with fried corn tortillas instead of rice, cumin instead of Italian seasoning, and some cayenne and hot sauce. I topped that with some grated cheese.
Both versions of the soup were warming, comforting, and very filling. They also turned out a bit more like stew than soup, because we tend to throw in a lot of veggies, rice, etc when we make soup. So if you'd like it more soupy, use the liquid from the canned tomatoes, but not the tomatoes themselves.

new taco express

this is an addendum to my last entry, about mexican food, because i have found a good mexican restaurant, although it is not at all "real mexican". apologies if my last entry was a little complain-y (is there a word for that? there probably is a really obvious one that i'm just completely unable to think of right now)-i did worry about it because i didn't want to be too mean.
anyhoo, i do remain loyal to my california mexican, but that doesn't stop me from trying new places in new york, which is a good thing because it led me to discover my new favorite restaurant. it is tiny, run entirely by asians, and not at all authentic, and i am in love with it. like all my favorite restaurants, ambiance is completely lacking, and the food is cheap--95% of the menu is under $5. the decor consists of those weird backlit photos that make the food in them look as unappetizing as possible and 1 sombrero hung on the wall. and for $3.99, you can get a delicious (albeit small) quesadilla with broccoli slaw, yummy cheese, and mild hot sauce.
New Taco Express
130 East 28th street (between Lexington and Park), New York

quesadillas with guacamole and pico de gallo

As amazing as New York is for finding food from any part of the world, it's considerably harder to find good Mexican food here than it is back in California. I can't imagine how anyone could grow up without the taquerias of the mission, or the even better ones of so-cal.
I have a friend from Texas who has banned us all from ever going out for Mexican food in New York because its "not real". Unfortunately, she is also seriously misguided, because being from Texas, she thinks queso dip is "real Mexican" (actually we all kind of hate her for this and other reasons, and I would one day love to point out to her that queso dip is barely even real food, let alone real Mexican-sorry for being a bit of a snob there, but i have never understood the appeal of velveeta-but that's another story). Anyway, point is, she is at least correct in her assessment of New York's lack of good Mexican.
So we made our own quesadillas (and did not invite said Texan). As Rita said, they were "melty and cheesy and delicious".

what we did(for 1 quesadilla) : saute 1/4 of an onion, sliced, in oil until burnt, about 20 minutes. spread 1 tortilla (we used flour) with guacamole and pico de gallo (we used a product from trader joe's which had one layer of guacamole and one layer of pico de gallo together in one container. of course, you can also buy them separately or make your own), add half your burnt onion pieces, add a big handful of shredded cheese (we used the "mexican blend"), and add the rest of the onion. top with another tortilla. heat up a teaspoon or two of oil in a frying pan. add your quesadilla and cook for about 3 minutes on each side, until all cheese is melted.

moving out + homemade tortillas with corn, beans and cheese

first of all, thanks everyone for the great and helpful comments on the last post. you guys are amazing!
there's a recipe for that at the bottom of the post, i promise. so if you just come here for food, feel free to skip all this writing and just scroll down. if you just come for the writing, but think our food is terrible, feel free to ignore the pictures and recipes. and if you just like to pretty polka-dot background, that's ok too, as long as you visit us here, we're happy.

i have no idea how it got to be tuesday afternoon already. we're leaving for school in nyc very early on thursday morning, so wednesday will be for packing and today is our last real day here. i've been pretty busy this past week, making sure to see all my peeps one last time before i leave, so it still hasn't really sunk in that we're leaving so soon.
there will be some changes to what kind of food we make because we will be a stricter budget and we will have a tiny kitchen. i will post the (shocking) photos of the ridiculous tiny-ness soon after move in. of course, we will also have less cooking equiptment and will be cooking less and eating at random free food events at school more. we'll try to keep this blog up to par, but it will be different. we also have a handful of recipes made at home in the backlog, so we'll mix those in to the postings.

today's cooking adventure is homemade tortillas.
horribly mangled first attempt at tortillas.
all you need is some corn flour (called masa, and sold at big grocery stores and mexican markets). you mix it with water, stir a little bit, form tortillas, and fry in a dry pan for a few minutes. the proportions of ingredients to use will be listed on your flour bag. at first, ours were too wet and stuck to everything, resulting in the mess you see above. then we added a tad more flour and...
success!
we made 2 tortillas for each person, and served them with sauteed onions, canned beans and corn heated up with some chili powder, chipotle powder, and a touch of lime juice. if you want it vegan, eat like this, if not, you can top it with grated cheddar or jack cheese. (pictured at the top of this post, in case you forgot).

vamanos a la mission!

(i hope i said that right. i haven't taken spanish since 7th grade)

like any good san franciscan, i am absolutely in love with my city. if you ever come to sf and need a tour guide, i'm your girl. one place i would most definitely take you to is the mission, our mexican neighborhood.

mr. burbujas can't wait to see you!


if you are in the mission on a weekend and you see this delightful, yet disturbing, art work outside of la gallinita, go in immediately and get yourself some tacos and quesadillas!. during the week, la gallinita is a butcher shop, but on weekends they serve food.

a satisfying lunch. you've got a taco (pictured here: cabeza, which means "face" and is cheek meat. just try it, it melts in your mouth) and the completely genius creation of chorizo and potatoes wrapped in a tortilla and deep fried.

OMG!

you can also go with carne asada (grilled steak) for your taco. or a number of other fillings, including chorizo (my favorite) or sesos (brains. yum!)
after lunch, stroll around a bit, checking out mexican markets, a multitude of murals, and some great dollar stores, before returning to 24th and harrison for the amazingness that is humphry slocombe ice cream.

pictured: 1 scoop of peanut butter curry + 1 scoop of oolong tea.

super quick huevos rancheros

i'm a little embarrassed to post this, because its barely even a recipe. but it was delicious, easy, and healthy, so you should make it anyway.
all you do is take 1 can of mexican style diced tomatoes (if you have plain, add some chopped green chilies--i think that's the only thing that makes them "mexican"), throw it in a skillet and heat for a few minutes, crack two eggs into the pan, and wait until your eggs are cooked (5 minutes maybe--i broke the eggs, which is why you can see egg pieces in the photo and not a whole egg, but if you are a more experienced egg cook than me, i'm sure you'll manage to cook the eggs whole and correctly), and you have a yummy dish for two. serve with refried beans (also from a can) and warm corn tortillas.
see? only two ingredients, one of which is canned. it reminds me a little of my 6th grade home ec. class, which involved many "recipes" that were variations on the basic theme "different things spread on pillsbury biscuits". the class also involved sitting next to an evil girl who giggled ALL THE TIME, especially when the guy i had a crush on asked her out IN THE MIDDLE OF CLASS IN FRONT OF EVERYONE. but that is another story, and clearly one i am still a little bitter about, so we shall stop talking about in now, and enjoy our delicious, yet inauthentic and not from scratch, huevos rancheros.

the "el vez"

we were first introduced to el vez, the mexican elvis while browsing the discount racks at a local used bookstore, unaware that we were about to stumble upon the greatest book ever! what was this glorious discovery?, you ask. I am Elvis! as the amazon page points out, a guide to 60+ Elvis impersonators, with contact information!

and at a price of only 50 cents! how could we resist? anyway, this lead to us discovering the fantastic el vez. rita and the parents have now seen him perform 3 times, and i have seen him once. it is quite a show, let me tell you. he does elvis songs as well as his own originals, all with mexican touches. as a side note, rita now has an internship with a publishing company and will get to sit in on their interview with El Vez this very weekend. we are excited.

so for some reason rita and i were talking about spicy peanut butter or fried plantains or something, and all of the sudden, it just came to me. "i just had a great idea!" i exclaimed, "the El Vez sandwich!"
after some discussion, we decided on the proper formula for the translation of Elvis' famous peanut butter and banana sandwich into an El Vez sandwich. white bread=tortillas, peanut butter=spicy peanut butter, and banana=fried plantains.
without further ado, the recipe, followed by some notes.
the El Vez
makes 1
spicy pb (idea from peanut butter boy)
*1/4 cup peanut butter (i used homemade, if you use store bought get a smooth kind with no added sugar)
*1/2 teaspoon chili powder
*1/2 teaspoon cayenne pepper
fried plantains
*about 1/2 a plantain, thinly sliced
*2 Tablespoons peanut oil
other stuff
*2 small flour tortillas
1. mix all the spicy pb ingredients in a small bowl. stir to combine.
2. heat up oil in frying pan. oil should coat bottom of pan in a thin layer. add plantains. fry until dark brown, about 3-5 minutes each side.
3. remove plantains from heat, place on paper towel and pat off excess oil.
4. spread pb on one tortilla. top with plaintains. add second tortilla.
4. place sandwich on pan used for frying plantains. fry each side about 2 minutes.
5. use paper towel to pat off excess oil. slice into fourths and enjoy!
notes: this turned out good, but the recipe will still be developed further. the spice of the pb was mostly in the aftertaste. perhaps if i let the pb sit for longer after i mixed it, as peanut butter boy suggests, the flavors would have combined more.
the plantain flavor could come through more. next time, i would slice the plantains thicker.
also, this was pretty rich. i ate 3 of the 4 slices for lunch, but i think i would prefer just one slice as a snack or appetizer.
edit!
we've entered this recipe in peanut butter boy's great peanut butter exhibition #7.

vegan quesadillas

Como frijoles? (how've ya bean?) haha i crack myself up.

I've bean good because I had vegan bean and cheese quesadillas! (i'll be here all week, folks)

anyhoo, this was the first time either of us had ever eaten or cooked with soy cheese, and it surprised us by tasting and melting just like the real thing. definitely much better than the strange low fat cheese my mom is prone to buying.

this recipe is easy, vegan, and delicious. enjoy!

Vegan Quesadillas serves 2

* 1 cup shredded soy cheese (we used Lisanatti Soy-sations, a brand that obviously shares my passion for puns)
* 4 medium tortillas (we used Mission whole wheat tortillas)
* 1 cup prepared corn and black bean salsa
* 1/4 cup cilantro
* 1 garlic clove, chopped
* 1 tablespoon olive oil
* 2 slices pickled jalapeno, chopped and with seeds removed

1. In a small skillet, heat olive oil. When it's hot, add the garlic and saute until browned.
2. Get 2 plates and put 1 tortilla on each 1. Use a spoon to spread 1/2 cup salsa onto each tortilla
3. Sprinkle 1/4 cup cheese onto each tortilla. Then add the cilantro, garlic, and jalapeno, distributing each evenly between the 2 tortillas.
4. Sprinkle 1/4 cup cheese onto each tortilla and top with remaining 2 tortillas. Microwave each quesadilla for 2 minutes on medium heat.

mother's day dinner: huevos rancheros + flan

los huevos con avocado

now that the whole family had arrived back home, it was time for a belated mother's day dinner.

Since the mom loves mexican food, and we are big fans of brennar (breakfast for dinner), we decided to make huevos rancheros.

the egg came out overcooked, so it was more hard boiled than the intended poached, but on the whole, a delicious and easy dish. next time, i would serve it with warmed tortillas, but i forgot them this time.

note: "huevos"=eggs, "jueves"=thursday. just so you don't, as the mom once did, order "scrambled thursdays" when in mexico.

and for desert, flan! this was our first time making any custard type thing--ie flan, creme brulee, creme catalan, etc.

while we panicked a bit about the time, and the fact that we had to make them in individual dishes instead of one big one, we decided to go ahead with it.


note the one perfect one in the middle of the messed up ones

they all came out weirdly flat, yet delicious. the one pictured is the least flat flan, so the rest of them were like flan pancakes, or perhaps mini frisbees. but they tasted good, which is the most important part.

and now, the moment you've all been waiting for, recipes!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521440

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1036057