Huevos RancherosCaroline Armijo
If you keep following the blog, you’ll soon learn that Mexican cooking is one of my favorite cuisines. While Huevos Rancheros is ideally a brunchtime meal, it is so easy and quick to prepare that it can be made and enjoyed any time. If you order Huevos Rancheros in non-Mexican restaurants, you’ll find that some of the time the eggs are scrambled. While this is fine, nothing beats a sunny-side up egg - the yolk mixes with the black beans and tortilla perfectly. Avocados and eggs are an underused, but excellent, combination. They taste great together. This recipe uses Queso Fresco, a white crumbling cheese similar in texture to block feta, available at any good Mexican tienda. If you can’t find it, go with Monterrey Jack, shredded over the tortillas at the last minute. The recipe below serves two, but can be easily multiplied. Just make an extra can of black beans and heat up a few more tortillas, then fry the eggs in a small pan one at a time. I find store-bought salsas to be, overall, quite terrible - overly sweet, too thick, uncomplicated in flavor. One notable exception is Green Mountain Gringo salsa. I pick that up whenever it’s available, and you should too. (Their tortilla chips are also teriffic.) Salsa Casera, literally “home-made salsa,” by the Mexican company Herdez, is also excellent and fresh-tasting; it’s a simple combination of diced tomatoes, jalapenos, onions, garlic, and cilantro. It’s becoming increasingly more available as more tiendas open in our neighborhoods and as mainstream grocery stores begin carrying ethnic products to attract the fast-growing Mexican community. As an aside, I encourage you to visit a tienda; even in North Carolina you’ll find one a short ride or walk away. You’ll get to sample imported products you won’t be able to find anywhere else, like fruit-flavored sodas from Jarritos or imported Cokes in glass bottles. You’ll also find incredible deals on produce; at the tienda in Mt. Pleasant, you’ll find perfectly ripe avocados for 79 cents-less than half of the $1.99 you’ll pay on Peapod or at Harris Teeter. Plus, if you’re lucky, your local tienda will have a taqueria counter in the back, where you can get a great order of Tacos al Pastor.
- 2 eggs
- 1 can black beans
- 1 cup onion, diced
- 1/2 cup Queso Fresco
- 3 cloves garlic, diced
- 1 Tbsp oregano
- 1 Tbsp fresh cilantro, roughly chopped
- 1 ripe avocado, diced
- 2 corn or flour tortillas
- vegetable oil
Heat vegetable oil in skillet over medium heat.
Add onions and garlic.
Add black beans and oregano, and reduce heat to medium-low, bringing to simmer. Cook beans 8-10 minutes.
Spread beans over tortillas; add a thin layer of salsa.
Heat small nonstick pan over high heat.
Break egg into pan and cook until yolk is set, 2-3 min.
Place egg on top of beans.
Add diced cilantro and crumble cheese over egg.
Add more salsa and serve immediately.
Source: Caroline Armijo