So, check it out. When I realized that Cinco de Mayo fell on a Saturday this year, I was totally pumped. Why? Because, it means a blissful weekend day full of Mexican food and margaritas. That’s definitely cause for celebration. I think we all need to take full advantage and start out the day right with a fabulous breakfast. And what better breakfast option than huevos rancheros? I’ve ordered this dish many times in many different restaurants. Every time it’s been made a little different and every time it has been wonderful. After all, it’s pretty hard to mess up the combination of eggs, tortillas, sour cream, salsa, and oh yes, black beans.

Our family enjoys this meal so much that the first time we tried it we made it two consecutive nights in a row. We don’t even have the same meal two weeks in a row, let alone two days, so hopefully that tells you just how much we think of this dish! You can really do this any way you like. I happen to think runny eggs are one of the greatest foods of all time, but if you are opposed, you can scramble them instead.

Definitely use good quality salsa (preferably homemade) because it will make a big difference in the finished dish. Not only does this make a fantastic breakfast or brunch, it makes a great quick dinner as well. Happy Cinco de Mayo!

Huevos Rancheros
By Annie
Serves 6

Ingredients:

3 cups cooked black beans, divided (or 2 15-oz. cans, drained and rinsed)

Juice of 1 lime

3/4 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

2-3 tablespoons chicken or vegetable broth (optional)

2-3 tablespoons butter, divided

6 (6-inch) corn tortillas

6 large eggs

To serve:

Shredded cheese, such as Pepper Jack, White Cheddar or Monterey Jack

Fresh salsa (about 1 1/2 cups)

Sour cream

Hot sauce

Sliced avocado

Cilantro, for garnish

Directions:

In the bowl of a food processor, combine 1 1/2 cups black beans, lime juice, cumin, cayenne, and salt. Process until smooth. If necessary, add broth 1 tablespoon at a time to achieve an even consistency. Transfer the mixture to a bowl or saucepan and mix in the remaining 1 1/2 cups of beans. Set aside.

In a heavy skillet (I prefer cast iron), melt 1/2 tablespoon of the butter over high heat. One at a time, add the first three tortillas to the skillet, flipping once, until slightly charred on both sides. Transfer to a plate. Melt an additional ½ tablespoon of butter and brown the remaining tortillas. Set aside.

In a large non-stick skillet, melt the remaining 1 tablespoon of butter over medium heat. Gently crack eggs into the pan. Season with salt and pepper and let cook until the white is fully cooked through but the yolk is still soft. (Cook eggs in batches if necessary, using additional butter as needed.) Meanwhile, heat the bean mixture until warmed through either in the microwave or on the stove.
Place each tortilla on a plate. Spoon some of the bean mixture over the top and sprinkle with shredded cheese. Top each tortilla with a cooked egg. Top with salsa, sour cream, hot sauce, and avocado as desired. Garnish with cilantro.

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