One of my favorite brunch items is Huevos Rancheros. I’ll do these when I’m in the mood for something special and don’t feel like an omelet. I’ll put these together and serve with more warm tortillas (with butter and a pinch of salt), and perhaps some avocado and/or tomato slices. You could just as easily serve with breakfast potatoes of some sort and cornbread. It’s up to you.
There are dozens of different recipes, but I like this one because I can do the whole thing with packaged foods, or with my own beans and salsa if I choose. I normally choose to make my own salsa, and I go back and forth between canned beans and home made. The heat comes from the salsa, so you can make it as hot or mild as you see fit.
Heat a small skillet to medium, then add a very small amount of oil. Place one tortilla in pan and fry until lightly browned and bubbles form in the tortilla. Remove to plate – or, even better, a tortilla warmer – and repeat with remaining tortillas.
Heat another pan large enough to hold two eggs separated from each other (or with whites barely touching each other), then add oil.
When oil is hot, crack two eggs into pan, but try to keep them away from each other if possible. You’re going to top each tortilla with an egg.
While eggs are cooking, place two tortillas side by side on a plate, and spread a few spoonfuls of refried beans over each one. Spoon salsa over the beans.
When eggs are cooked through, but yolks are still a bit runny, remove from pan and place on top of each prepared tortilla. Top each egg with a little more salsa, then a pinch of salt and pepper to taste, and cilantro. Fresh is best, but dried will work, too. Add two lime wedges and a dollop of sour cream to the plate, along with anything else you’re serving.
And there you have it – a great traditional Mexican breakfast that’s filling enough to have at any time of day. Enjoy, and don’t forget to leave me a comment to tell me your thoughts. Oh! And, of course,
Play with your food!
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