Thursday, January 5, 2012

Huevos Rancheros

Last year Mark and I spent a night away together at Suncadia and spoiled ourselves with a room service breakfast.  I ordered Huevos Rancheros and have been craving it since.  I asked Mark if he'd find a recipe and make them for me one night.  He combined a few different recipes to come up with this fabulous concoction.  I HIGHLY recommend making these soon!

Black Beans:
4 cups canned black beans (rinse and drain them)
1 diced onion
1 diced bell pepper
1 diced jalapeno pepper
1 minced garlic clove
¾ can chicken broth
1 Tbsp olive oil

In a heavy pan, heat oil over medium heat.  Add onions, bell peppers, jalapeño, and garlic.  Cook about 2-3 minutes.  Add beans and chicken broth.  Simmer until heated throughout. 

Salsa Fresca:
Next make a quick salsa fresca with diced tomatoes, some red onion, a minced jalapeno, salt and a good squeeze or two of lime juice. If you’re the cilantro type, you can mix that in as well.  (A good pico de gallo from the store will work as well.)

Huevos Rancheros:
6 inch corn tortillas
Shredded Cheddar Cheese
Vegetable oil
Avocado (if desired)

First you heat a 6-inch corn tortilla in an oiled pan.  When it is golden brown underneath, flip it over. (Don’t worry, you’ll brown it a bit more in a moment.)  Sprikle some shredded cheddar over the browned side and let it melt a bit. I like to make a hole in the middle with the cheese, so that the egg stays centered in the 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 of it. 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. For me, this is when the mess always strikes as the yolk is just itching to run off the spatula as I flip it.  Cook it for a few minutes on the other side, flip it back onto a plate and you’re done. Top with the black beans, salsa fresca and avocado. 

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