Patatas Bravas with Crispy Chive Tortillas



 My friend Cameron introduced me to the idea of huevos rancheros in this style. If you go this route, you will adjust a few steps. First, you will bend the tortillas into thirds so that they fit in the muffin tins. Then place the patatas bravas and veggies in the tortillas, crack a raw egg on the veggies, sprinkle with queso fresco and chives and broil until the eggs are done to your liking.

Patatas Bravas with Crispy Chive Tortillas
2 large russet potatoes or several small fingerlings, chopped
1 ½ cups sweet cherry tomatoes, halved
2 small shallots
2 tbsp heavy cream
2 tsp paprika
1 tsp crushed red pepper
One bunch of your favorite kale, chopped
Fresh sage
Chives, chopped
Masa harina (for homemade tortillas)
Salsa verde
Hot sauce of your liking
Sea salt & pepper
Olive oil & butter
Backyard eggs


Mix together the masa harina with the appropriate amount of hot water and sea salt, roll into a ball, cover with a wet towel and set aside to rest. You will need a tortilla press for thin corn tortillas.
Oven 425. Drizzle the chopped potatoes with some olive oil and a grind of sea salt and pepper. Add the paprika and crushed red pepper flakes, adjusting the amount to your liking. Let the potatoes roast for about 20 minutes and then add the halved cherry tomatoes and the shallots. Let everything roast together until the potatoes are quite soft and slightly crisp. Right before the potato/tomato mix is done, take it out of the oven and stir in the heavy cream. Place back into the oven until the cream is absorbed.
Meanwhile massage some olive oil, lemon juice, and sea salt into the kale, and roast until slightly crispy.
Heat another pan. Add butter/olive oil and then throw in some chopped fresh sage and chives, crack the eggs on top of the greens and fry to your desired doneness.
Add some butter/olive oil mix to a cast iron, throw in some chopped chives and sea salt and then place the homemade tortilla in the pan. Cook until crispy on both sides.
For assembly: Start with the green onion tortillas, add a scoop of the patatas bravas, and then some of the kale. Set a fried egg on top, add a few diced pieces of avocado, salsa verde and a final drizzle of hot sauce. If you chose to use the muffin tins, follow the directions under the photographs. 

Enchiladas with Charred Green Onion, Jack and Goat Cheese


These enchiladas might not really resemble enchiladas, but they were incredibly tasty. It really all came down to the fact that the tortillas were homemade. I get lazy sometimes to make my own tortillas, even though it takes just a few minutes, and taste way better. I’m reminded with dishes like these enchiladas that a simple recipe is always so much better when you make all the components.

Enchiladas with Charred Green Onion, Jack and Goat Cheese
8 homemade tortillas (you’ll need masa harina and a tortilla press)
1 large red onion, chopped
1 yellow squash, diced
1 zucchini, diced
1 ear of corn removed from cob
1 handful green beans, chopped
¾ cup sliced grass-fed beef
Green onion, diced
Jack cheese
Goat cheese
Olive oil
Salt & pepper
Whole-milk plain yogurt, sour cream, or crème fraiche


Oven: 435. I use Bob’s Red Mill masa harina, just follow the instructions on the bag. Sauté the onion, squash, zucchini, corn and green beans on medium-high heat in olive oil. Season with salt & pepper, when some of the vegetables are slightly browned, remove them from the skillet. Next add the beef, I used a stir-fry cut, and cook until just seared on the outside. Mix the meat with the vegetables.

Cook the tortillas lightly first and then fill with the vegetable-meat mix. Spoon on big scoops of the salsa so that it coats the enchiladas and then top the salsa with sliced jack, a few dobs of goat cheese and a few slices of gruyere. Place the green onions on top and grind on a little salt & pepper

Bake in the oven for about 10-15 minutes, and then broil until the cheese is browned. Top with cilantro and yogurt.

1 heirloom tomato
1 small spicy colorful pepper
1 small onion
Several handfuls of cilantro
Salt & pepper
Lemon juice


Roughly chop the ingredients and then pulse them together in a food processor until uniform in size. If you’re without a processor, chop all of the ingredients nicely to make pico de gallo.