Saturday, May 5, 2012

Huevos Rancheros

Happy Cinco de Mayo! This holiday is a favorite of mine because I figure that since it's not the real Mexican Independence Day (September 16), I can unashamedly center this day 100% around food. 

And what better way to start off Cinco de Mayo than with huevos rancheros? I've been meaning to blog about this recipe for a while but have never bothered to take taken a picture.  Forgive me, too, because it's not so much of a recipe as it is a how-to.  But it's so easy to make this! Messy, yes, but seriously, seriously delicious.

These huevos rancheros really only take a few minutes each to make (which is exactly what you want when you've just gotten back from a run).  There's a bit more work if you want to make your own guacamole and/or salsa (highly recommended) but this can easily be done the day before.  I recommend having everything done - beans cooking on the stove, cheese shredded, etc, before you start.

Huevos Rancheros
Taken from: Smitten Kitchen  (she also has step-by-step photos of the process if you're interested)
Serves 6
  • 2 tbsp. butter, divided
  • 6 (6-inch) corn tortillas (I used homemade flour tortillas instead)
  • 6 large eggs
  • Shredded cheese, such as cheddar or Monterey jack
  • Cooked black beans, warmed
  • Fresh salsa (about 1½ cups; I used this recipe)
For serving (all of these are optional):
  • Greek yogurt (or sour cream)
  • Sliced avocado or guacamole
  • Hot sauce
  • Cilantro, for garnish
  • Chopped veggies (we used black olives, chopped tomato, and chopped bell pepper)
  • I've never tried this but I'm sure you could add cooked chorizo as well
  1. Warm black beans on medium-low on stovetop.
  2. In a non-stick skillet, melt 1 teaspoon of butter over medium heat.  Add tortilla to pan and cook for a minute or two until golden brown underneath.  Flip it over to other side. 
  3. Sprinkle some shredded cheddar over the browned side and let it melt a bit. I like to use about half an ounce per tortilla.
  4. Break a single egg over the melting cheese (Don’t worry if it rolls over the edges, that’s all part of the tasty mess.) Season it with salt and pepper.
  5. When the white is about halfway set (i.e., the edges and some of the egg on the tortilla), flip the whole thing over.
  6. Cook it for a few minutes on the other side, flip it back onto a plate and you’re done. (I like my eggs more well cooked so I let mine cook for a minute or two more.)  Serve with black beans and salsa as well as all the toppings you want.


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