I’ve been cooking, and I had been taking pictures. Then the camera was at a friends house. Then I lost my cable to connect it to the computer. To sum it all up I found all the parts during a giant spring clean. Reorganized the kitchen and am ready to get back to the blog. Without wasting more space not talking about food I bring you a delicious brunch Matt and I had at some point over the past couple months.
I made huevos rancheros mainly because I wanted to use my new tortilla press I picked up at the market in Zihuatanejo. Honestly why do people buy tortillas? Well I used to before I learned how incredibly easy they are to make. Corn tortillas at least. This was a super simple brunch. Fry eggs, place on warm tortillas and cover with some fresh adobo salsa. We had sliced avocado and refried beans on the side.
1 large can whole tomatoes in juice
1/2 cup chopped white onion
1/4 cup chopped fresh cilantro plus additional for sprinkling
2 tablespoon chopped canned chipotle chiles in adobo
3 garlic cloves, coarsely chopped
1 teaspoon salt
Add all ingredients into a blender or food processor. Blend it until its fairly smooth. Pour the puree into a saucepan and simmer slowly for at least 10 minutes. It will thicken slightly and get nice and warm.