 "Photo: Photo courtesy of myrecipes.com.")
Food always sounds so much sexier when you say it in another language. “Huevos Rancheros” is the perfect example. Say it in Spanish—it just rolls off the tongue. This Mexican classic sounds far less sexy in English (it plainly translates to eggs ranch-style), but is still just as delicious North of the border.
So-named for the farmers who, legend has it, made this simple egg, salsa and tortilla dish the go-to mid-morning meal after an early day in the fields, many different versions of this classic exist. My take features salsa verde—a spicy green salsa made from tomatillos and cilantro, readily available at the grocery story—as inspired by a recent plate of huevos (eggs) I enjoyed in Brooklyn.
It’s the perfect brunch dish for any college student, because it can be whipped up from basic pantry staples in a flash. Arriba!
Huevos Rancheros
Ingredients:
1 can of red (kidney) beans
2 cloves of garlic
½ tsp oregano
dash of cumin
dash of chili powder
4-6 corn tortillas (depending on what size they are)
4 eggs
½ cup salsa (pico de gallo is also nice)
½ cup salsa verde
1 cup shredded cheddar cheese
1 avocado, sliced
lime juice
salt and pepper
hot sauce (if desired)
First, make the refried beans: over medium-high heat, sauté the garlic in about one tablespoon olive oil until beginning to brown (2-3 minutes). Add the oregano, cumin, chili powder, salt and pepper and cook about one minute more, until fragrant. Add the beans with their liquid, plus a tablespoon or two of water. Bring to a boil and let simmer for a few minutes, until the beans begin to soften and the water evaporates. Mash up the beans with a fork or potato masher until desired creaminess. Tent with tin foil to keep warm while you prepare the huevos.
In a dry pan over medium-low heat, toast the tortillas until warm and flexible, about five minutes total (flip often). Meanwhile, fry the eggs. Heat a large nonstick skillet over a medium flame and spray liberally with cooking spray (or you can use about one teaspoon of oil or butter). Crack two eggs side by side into the pan, letting the whites mingle. Fry for about four minutes until whites are set and carefully flip to cook yolks for about one more minute if desired. Season with salt and pepper. (Alternatively, you can poach the eggs—crack two eggs into boiling, salted water and let cook until they float to the top and the whites are set, about five minutes).
Now arrange your plate: Place two or three tortillas down and top with a hearty scoop of salsa. Place the eggs on top of this and drizzle liberally with salsa verde. Serve alongside the refried beans and a few slices of avocado, drizzled with lime juice and sprinkled with salt and pepper, if desired. You can also add a few extra shakes of hot sauce if the mood strikes.
Serves two.
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