Spring Hill Ranchs Armadillo Turds Recipes

SPRING HILL RANCH'S ENFRIJOLADAS

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 350°. lightly grease a 9"x13"x2" baking dish.
• 2. For the enfrijolada sauce: In a large sauté pan over medium-high heat, heat the lard. Add the onion, tomatoes, green chile, serrano and garlic. Sauté until the onion is soft, about 5 minutes. With your thumb, rub the oregano in the palm of your hands and sprinkle the powder over the mixture. Stir in the salt and pepper. Add the beans and about 1 cup of the broth to the pan and simmer it for 10 minutes. Cool the mixture for about 5 minutes.
• 3. In batches in a blender or with an immersion blender, puree the mixture until it is nearly smooth. Add additional broth if needed, as this is to be a sauce, not frijoles refritos. Return the pureed mixture to the pan and gently reheat it over medium-low heat, stirring frequently. Remembering that this should be the consistency of a normal enchilada sauce, adjust the thickness by either adding more broth or reducing the sauce if needed.
• 4. For the enfrijoladas: Place a few tablespoons of the sauce in your prepared baking dish, spreading it around very thinly. Using tongs, pass the tortillas 1-by-1 through the hot enfrijolada sauce for just a second or two per side. (Too much time and the tortillas will fall apart; too little time and they will crack when folded. Find a happy medium) Setting each of them in your prepared baking dish, fill each with a little of the meat (if using) and a sprinkle of the grated cheese. Roll or fold the filled tortillas in half and arrange them. Top with an additional 1 to 1 1/2 cups of the enfrijolada sauce, just enough to cover the tortillas but allow the edges of the folded tortillas to show. Bake them for about 10 to 15 minutes, until the cheese is melted.
• 5. To serve, drizzle a 2-inch wide strip of crema down the center of the dish. Sprinkle with the mexican fresh cheese and a few of your red onion rings. If desired, garnish with a sprig of cilantro, sliced avocado and chopped green onions if desired. For a wonderful, hearty breakfast, slide a couple fried eggs on top.

SPRING HILL RANCH'S SALSA VERDE

Steps:

• 1. Bring a medium saucepan of water to a boil. Add the salt. Cook the tomatillos until they pale, about 5 minutes. Drain and cut them into wedges, then put them in a food processor. Add the garlic, cilantro, jalapeños, onion and pepper. Process nearly to a purée. Of using, add the green chiles and/or Sazón.
• 2. Transfer the salsa to a medium saucepan. Bring it to a simmer over low heat. Cook until it has thickened a little, about 15 minutes. Adjust the salt and pepper if needed. Can be stored in the refrigerator in an air-tight container a week or maybe two.

SPRING HILL RANCH'S HUEVOS RANCHEROS TRADICIONAL

Steps:

• Set an oven rack in the middle position and preheat the oven to 500 degrees.
• Brush a little of the melted lard (or oil) on each side of the tortillas and place them on a cookie sheet. When the oven is ready, cook the tortillas for 5-10 minutes, until crispy.
• In a small frying pan over medium heat, melt 1 teaspoon at a time of the butter. Fry each egg slowly on one side just until the whites are nice and firm but the yolks are still runny. Place the egg on one of the tortillas. Repeat with the other 3 teaspoons of butter and 3 eggs.
• Meanwhile, in a small pan, bring the salsa just to a boil. Pour about 1/4 cup over the top each egg to further cook it. Let them stand for a minute or two before serving.