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A provocative Huevos Rancheros recipe

Bobby Fly’s latest cookbook is just beginning as the 29th season of his crazy popular food network show “Beat Bobby Fly” enters the airwaves. The cookbook, “Defeat Bobby Flay: Conquer the Kitchen with 100+ War-Tried Recipes” (Clarkson Potter, 32.50), gives rivals an edge اور and some incredible recipes for home chefs Provides the opportunity to make, including Chef Carrie Baird’s Hughes Ranchrose.

Baird, who owns the Denver Bar Duo, competed – and won – in Episode 2201, “It’ll Be a Late Night,” with this classic spice. She makes her own chorizo, grinding a pig’s shoulder with a fragrant mixture of fresh oregano, ground cumin, smoked Spanish paprika, red pepper and chili de arbol. If you don’t want to make your own chorizo, she says, you can buy 1 pound of fresh Mexican chorizo, loose or in links.

Carrie Baird’s Hughes Ranchers with Homemade Chorizo ​​and Pico de Gallo Salsa Verde

Serves 6.


6 flour tartella, 6 inch diameter.

Canola Isle

1 pound Mexican-style chorizo ​​(recipe follows)

Roasted salsa word (the recipe is as follows)

6 corn tortillas, 6 inches in diameter.

Sea salt

Black beans (recipe is as follows)

6 fried eggs.

Pico de Gallo Salsa Verde (the recipe is as follows)

Chopped fresh red pepper, for garnish.


Wrap the flour tartella tightly with foil and keep it warm in a 200 degree oven until the dish is ready to be collected.

Heat 2 tablespoons oil in a large deep frying pan over high heat. Put homemade chorizo ​​(or 1 pound of fresh Mexican chorizo) in a pan and cook, stirring, until golden brown, about 7 minutes. Add roasted salsa and bring to a boil. Reduce heat to medium and boil until chorizo ​​is cooked for 25 minutes.

Cover the sheet pan with paper towels. Put 2 inches of oil in a deep suit pan and heat on a deep fry thermometer to 350 degrees over medium heat. Fry the corn tortillas, one at a time, until lightly browned, for 30 seconds. Remove to a sheet pan and season with salt.

To serve, place the flour tartila on each plate and add some black beans. Top with a fried tartella and a few tablespoons of chorizo ​​mixture. Place a fried egg on top of the chorizo, top with pico de gallo salsa verde and garnish with cilantro.

Humid Chorizo.

1 pound pork shoulder, cut into 1 inch cubes.

* Pound pork fatback, cut into 1-inch cubes.

1 red onion, cut into 1 inch pieces.

2 tablespoons fresh oregano, chopped.

1 tablespoon ground cumin.

1 tablespoon sweet smoked Spanish paprika.

1 tablespoon red pepper.

2 tablespoons chili de arbol powder.

1 whole clove, crushed.

1 cinnamon stick, pieces

6 cloves of garlic, chopped.

Sea salt

½ Cup cider vinegar.

Freshly ground black pepper.


Make chorizo: In a large bowl, combine pork, fat, onion, oregano, cumin, smoked paprika, red pepper, chili de arbol, cloves, cinnamon stick, garlic and 2 tablespoons salt. Cover and refrigerate for at least 1 hour or in the freezer for 20 minutes.

Grind the mixture into a bowl, using the medium dye of the mat grinder attachment for the stand mixer and working in batches.

Remove the grinder attachment and attach the cool pedal attachment to the mixer. Add the vinegar to the ground meat and beat until smooth. Season with salt and pepper. Use immediately or cover and refrigerate for 48 hours.

Roasted salsa word

1 pound tomato, straw and rind, large half.

1 large publino chile, coarsely chopped.

2 Anaheim pepper, coarse.

2 Jalpino.

2 Serrano Chalez.

2 tablespoons canola oil.

Kosher salt and fresh pepper.


Preheat the oven to 425 degrees.

In a large bowl, combine the tomato, pubalno, anahemes, jalapenos, and saranos. Add oil, salt and pepper and toss well on coat.

Spread the mixture evenly in a sheet pan and fry until the tomatoes and peppers are slightly burnt and soft, stirring once, about 25 minutes. Remove from the oven (reduce the temperature of the oven to 200 degrees to keep the tortillas warm) and when cool enough to cool, cut into thick slices and return to the bowl.

Black beans

Pick up 1 pound of dried black beans and soak them in cold water overnight.

1 quart pork stock, chicken stock or water.

1 medium Spanish onion, coarsely chopped.

6 cloves of garlic, peeled and peeled.

1 teaspoon ground coriander.

1 teaspoon ground cumin.

Kosher salt and freshly ground pepper.


Take out the beans and put them in a large pot. Cover the stock up to 2 inches. Add onion, garlic, green coriander and cumin and bring to a boil. Reduce heat to medium and bring to a boil, stirring occasionally, tender for about 1 hour. Season with salt and pepper.

Pico de Gallo Salsa Verde.

* Pound tomatoes, straw, cloves and finely chopped.

Pound green tomatoes, finely chopped (or more tomatoes)

1 medium onion, finely chopped.

1 jalpino, finely chopped.

1 Serrano chili, finely chopped.

1 cup chopped fresh red pepper.

2 lemon juice.

Some pieces of green habanero sauce, such as el yukatiko.

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