Monday, July 16, 2012

Huevos Rancheros (SK)



This recipe is came from the usual: Smitten Kitchen. I used her methods to cook the tortilla and egg, then followed her advice to top them with whatever Tex-Mex ingredients sounded good. I added fresh corn, and will share a few things I plan to do next time.

I made this for my mom and I, so I made three tortillas. Adjust the amounts for the number of people you have to serve!

Huevos Rancheros 

Adapted from SmittenKitchen.com

3 small corn tortillas
3 large eggs

One medium tomato, finely diced
2 cloves garlic, minced
1 handful  fresh cilantro, chopped
dash of olive oil
few shakes of salt

1 C cooked  black beans, warmed (or some from a can)
1 ear of corn
~ 1/2 C shredded cheddar cheese

1/2 an avocado, mashed, to serve
sour cream to serve
lime wedges to serve

*NOTES* 
We thought this could use a little more of a "kick". A dash of Sriracha or hot sauce on top would do the trick. 
Next time, I want to try sauteing some finely chopped onion, bell pepper, and garlic in a little olive oil so add the the assortment of toppings.
 A dash of cumin and/or chili powder may liven it up a bit too.Prepare and assemble all of your condiments before you start to cook the tortillas - you will want to eat them fresh!


First, combine the diced tomato, garlic, cilantro, olive oil, and salt in a bowl to make a fresh salsa. Allow it to sit a while in the fridge so that the flavors meld nicely.

Next, pull the husk away from the corn but don't pull them completely off. Remove the strings, then replace the husks back around the ear of corn. Pop it in the microwave for about two minutes (more time if you are doing more than one ear). Using metal tongs, rotate the corn over an open flame on the stove so that the kernels begin to blacken. You know an area is cooked when you hear it start to pop. (If you do not have a gas stove or access to an open flame, feel free to cook your corn any way. Worst case, use canned)

Heat a little olive oil or butter in a large skillet or on a griddle on medium heat. Place the tortillas on the griddle and cook, about five minutes, until the undersides are golden brown and the tortillas are beginning to curl. Flip them and sprinkle a bit of cheddar onto the tops. Next, carefully crack an egg onto the top of each tortilla. You may want to do this one at a time because you might need to hold the yoke in place until it begins to set. Don't worry if some egg spills off, just push it back on top.

When the egg is about half cooked, slowly flip the tortilla over - hopefully capturing the yoke beneath it. Cook it on this side until the egg is done to your satisfaction - I like mine well done, so I pressed the tortillas with a spatula and cooked the yoke through. Feel free to take it off soon to get more of a "runny" yoke.

Finished product - an egg coated corn tortilla. Yum!

Serve the egg tortillas topped with any combination of the toppings. Squeezing a wedge of lime on top is highly recommended! Enjoy!



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