30 August 2010

Huervos Rancheros

Eggs. Tortillas. Beans. Cheese. Spice. The perfect breakfast. Or in this case, dinner. A meal I've been craving for a while, these Huevos Rancheros are delicious. It's a hard dish to screw up, and any place you get these will taste different. But delicious. I typically like mine extra cheesy and extra hot-saucy. But that pretty much goes with anything.



Today we'll keep it short and sweet (which means I've blanked out on things to write). There are only about 2,346,938 different versions of this, but here is how I threw it together:

Huervos Rancheros
Printable Recipe
by Kacey's Kitchen
  • corn tortillas
  • 1 can black beans
  • 2 yellow onions
  • 1 green pepper
  • 1 jalapeno
  • 2 cans diced tomato
  • 1/2 cup shredded cheddar cheese
  • canola oil
  • butter
  • cumin
  • chili powder
  • salt and pepper
  • eggs
  1. In medium/large saute pan over medium heat hit a tablespoon or two of canola oil.
  2. Chop onions, green pepper, and jalapeno, add to pan. Saute for a few minutes.
  3. Add tomatoes and saute until things get soft and combined, about 5-7 minutes. Season with cumin, chili powder, salt & pepper. Taste and adjust seasonings if needed. Lower heat if liquid still needs to reduce. Turn off heat but leave on burner to remain warm.
  4. Microwave beans in a bowl and roughly mash with a fork, adding half of the cheese and stirring.
  5. In a non-stick skillet over medium heat, melt a little butter. Once preheated, add two eggs and cook sunny side up, over easy, or however you would like. (Best results when the yolk is a little runny!)
  6. Meanwhile, build your rancheros. Heat tortillas in a little bit of oil in a pan. Put bean mixture between 2 heated tortillas, top with cheese, tomato mixture, salsa, and eggs.
  7. Serve with home fries and hot sauce!

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