Friday, October 28, 2011

Huevos Rancheros

Huevos Rancheros

The joint is known for their Cap'n Crunch-encrusted French toast piled high with berries and mounds of whipped cream.  Looked good, but the huevos rancheros knocked my socks off!   

The tortilla gets crispy on the bottom and substantial enough to pick up and eat like a slice of pizza.  Delish for breakfast or brunch!  Oh, hell…dinner, too, who are we kidding? Here is my rendition.

(makes 1)

  • 1 soft corn tortilla
  • 1 egg
  • 2 tablespoons queso fresco, crumbled (or feta or cheddar or whatever you like!)
  • 1 tablespoon black beans, drained, rinsed (this is where I use my homemade black beans instead of canned.  Of course, don’t rinse the homemade ones!)
  • 2 tablespoons guacamole, homemade (or bought!)
  • 1 tablespoon chorizo, cooked and crumbled (optional)
  • taco sauce, the thin kind, not salsa
  • sour cream or crema
  • cilantro, choppoed, to taste
  • salt and pepper, to taste
Spray a large skillet liberally with Pam and heat. Place the tortilla in the skillet for a few seconds and then flip it over for a few more seconds until the tortilla is good and hot. Gently break the egg onto the center of the tortilla and hold until the egg adheres to the tortilla – if it slides off, no big deal, just gently put it back with a spatula.

Season the egg with salt and pepper, crumble the cheese on top of the egg, sprinkle with the beans and the chorizo. Turn the heat down to medium and cover with a lid. Cook how you like your fried eggs (I like mine done easy so the yolk oozes) and remove to a plate.

Top the huevos rancheros with guac, taco sauce and cilantro….maybe a little sour cream or crema if you wish. The tortilla is crisp and crunchy, the egg and the toppings stay right in place, and you can pick it up and eat it all right down. YUM!

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