This is a dangerous recipe. Why? Because it’s super good and it makes a ton of food that you know won’t be good leftover. I’d be stupid not to eat 5 eggs by myself, right? oof. If you split this meal between two people, you will eat too much. Guaranteed.
Let’s take a look at the recipe. The sauce itself is delicious and easy. You puree canned tomatoes, a jalapeno, some onion, and some garlic in the blender, then heat it for a while. Super easy. Makes me think I should be putting rancheros sauce on everything. I do have one small bone to pick here. The recipe calls for a 14.5 oz can of whole tomatoes. I have never in my life seen a 14.5 oz can of whole tomatoes. Whole tomatoes only come in the big cans. Maybe if you’re buying the fancy, fire-roasted tomatoes, they come in smaller cans, but not for me. So I used 1/2 of a big can. Lucky for me, the tex mex chicken and beans in an upcoming November issue (stay tuned) could use 1/2 a can of tomatoes. You are blending them, so I have a hard time seeing why a 14.5 oz can of diced tomatoes wouldn’t do just fine. Anyhoo, here’s the sauce:
The whole thing is built on an oven-toasted tortilla. Mine got a little tough. Perhaps I overcooked it? I think maybe a plain unbaked tortilla would be just fine. For toppings we had avocado, Jack cheese, chopped cilantro, and homemade yogurt instead of sour cream. That’s a move from my childhood. We never had sour cream. My mom always put out non-fat yogurt instead. It’s all well and good until she puts out the vanilla flavored yogurt. Vanilla refried beans! Yum!
The D cocktail recommendation for this meal is the La Paloma. It’s Squirt and tequila. Sound like a poor woman’s margarita with bubbles? It is. What’s wrong with that?