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
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.
Taken from: Smitten Kitchen (she also has step-by-step photos of the process if you're interested)
- 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
- Warm black beans on medium-low on stovetop.
- 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.
- Sprinkle some shredded cheddar over the browned side and let it melt a bit. I like to use about half an ounce per tortilla.
- 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.
- When the white is about halfway set (i.e., the edges and some of the egg on the tortilla), flip the whole thing over.
- 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.