mexican football.

These dished were created a long time ago... back during college football season. But they are all so good that I wanted to do a quick post on them so you could enjoy the goodness too.


#1: My Guacamole.
I make a mean quac... if I do say so myself. It is almost salad-like, but man is it tasty.

Guacamole

2 medium Hass avocados, pitted and cubed
2 medium tomatoes, seeded and chopped
1/2 red onion, chopped
1 jalapeno, seeded and finely chopped
3 tablespoons lemon and or lime juice
2 small cloves garlic, chopped
A few drops hot sauce
1 teaspoon salt
1/3 cup extra-virgin olive oil

Mix together and serve with scoopy chips.


#2: Huevos Cups
I found this recipe in Bon Appetit and it was the perfect thing to eat for a Sunday morning breakfast after a Saturday filled with tacos. All the leftovers went into these and they are so good I ate them three days in a row.

Huevos Rancheros in Tortilla Cups
adapted from Bon Appetit, November 2008

4 tablespoons olive oil, divided
6 6- to 61/2-inch-diameter corn or flour tortillas
1 15-ounce can pinto beans or black beans, drained
1 teaspoon ground cumin
6 large eggs
3/4 cup grated cheese
1 cup pico de gallo, guac or salsa

Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.

Place pinto beans, remaining 1 tablespoon oil, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).

Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with salsas and serve immediately.