In the kitchen this week

Huevos Rancheros with Spinach and Garlic Tortillas

A few meals of the week we have a group meal on the farm. It’s an opportunity to relax together, not under pressure of accomplishing anything besides devouring a good meal, and to explore and introduce the garden produce. Spinach is an early season crop, so I took the opportunity to do something special with our- likely- last round of spinach.

Homemade tortillas are not as intimidating as they sound, and adding accents like fresh spinach and garlic scapes make them a pretty special treat.

The Tortilla

2 cups white flour

3 cups whole wheat flour

1/2 cup lard

2 tsp. salt

1 1/2 cups boiling water

1/2 c fresh spinach and garlic scapes, minced (I used 3 scapes)

more flour for rolling them out

In a large bowl stir together 2 cups white flour , whole wheat flour and salt. Mix. Add minced fresh vegetables and coat evenly with the flour mixture. Separate any clumps. Add lard and mix with your hands until it is distributed until a mealy texture forms.

Make a well in the center of the flour/lard mixture and pour in boiling water. Mix with a fork, then add enough flour to make a soft dough. Let it cool for half an hour and start forming into 1-2 ounce balls.

At this point, you can set the dough aside for a few hours or even overnight if covered. Otherwise, roll out onto a WELL floured surface. They are very soft at this point; chilling them for a hour will help with the rolling if you’re not in a hurry.

Heat a dry griddle over medium heat and grill lightly on each side for a light brown color: about 30 seconds on each side. Use immediately, refrigerate for a week of lunches, or freeze for the future!

For a crispy tortilla, now cook in a greased skillet until browned and crunchy.

Huevos Rancheros

serves 5

3-4 cups pinto beans

8 eggs

1 cup grated cheddar

Groundworks chili verde sauce (green zebra tomatoes canned with a Czech black pepper)

salsa

avocado, sliced or mashed, or sour cream

To 3-4 cups warm, cooked pinto beans, add one bunch diced radish, 1 or 2 chopped scallions, 1 tsp paprika, 1 T lemon juice, and 1/2 tsp. salt. Set aside.

Heat a skillet for frying eggs: over easy is the best for this dish. If some like the yolks better firm, that works too. Sprinkle the top of the eggs with salt, pepper and chili powder.

Now the assembly-

Spread cheese across the warm, a crispy fried tortilla. Pile on some bean mixture and top with a fried egg- or two. Ladle on a few Tablespoons verde sauce, and finish with salsa and avocado or sour cream. Serve with a bed of lettuce to sop up any juices!

For a crew that’s been working out in the heat, this is a nice rightful and flavorful meal, and it’s layered with fresh vegetables.

Logo_finalFarmers… bringin’ it to the table. 

groundworksfarmmt.com

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