Huevos Rancheros [recipe] – We Blogged Too Soon

Huevos Rancheros
We might have blogged too soon.

Blogged too soon about February, heart health month, and eating oatmeal every day, that is.

Had we thought ahead, had we remembered two of the most sacred moments of our week, had we kept weekend brunch to ourselves…we would have thrown a little footnote into our Oatmeal Project and said we would only be eating oatmeal during the regular five-day work week. The weekends, you see, belong to…

…huevos rancheros.

It might be a little wrong calling our recent regular weekend brunch of black beans, eggs, and avocado on tortillas “huevos rancheros,” since there seems to be an authentic version with simply pinto beans and a tomato-based salsa that is nothing like ours. However, we’re going to suspend our reality a little and just assume that any version of eggs and beans on tortillas can be Huevos Rancheros.

We’re also going to say that if Taco Bell can have 4th Meal, we can have our February oatmeal for brunch on the weekends, and Huevos Rancheros for dinner.
Huevos Rancheros

Huevos Rancheros

serves 4

Ingredients

for pico de gallo

½ red onion, finely chopped
1 tomato, chopped
1 small jalapeno, ribs removed, seeded, and finely chopped
2-4 sprigs cilantro, roughly chopped (we left this out – cilantro tastes like dirty soap to us)
1 teaspoon fresh lime juice (about 1 hard squeeze on half a fresh lime)
salt and pepper to taste

for black beans

2 tablespoons olive oil
½ onion, finely chopped (you can use the red onion from the
2-3 cloves garlic, finely minced
1 can of black beans, drained and rinsed
½ cup vegetable or chicken stock
pinch of cumin
salt and pepper to taste

for huevos rancheros

8 eggs
1 large ripe avocado, sliced
8 six- to eight-inch corn tortillas, warmed under broiler

Optional: fresh chopped cilantro and shredded Jack cheese or queso fresco

Directions

Prepare Pico de Gallo:

Combine all ingredients for pico de gallo in a small bowl, stir, and set aside.

Cook Black Beans:

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add chopped onions and cook until soft. Add garlic, black beans, and stock. Season to taste with cumin, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer while preparing the rest of the ingredients (about 10 minutes).

Cook Eggs (Huevos!)

Cook eggs in your favorite preparation, usually fried/sunny side up/over-easy, which is what we did this weekend, However, the TasteSpotting Kitchen’s usual eggs are poached.

To Serve:

On each plate, place two tortillas. Ladle about ½-cup of black beans on top, arrange sliced avocado, two egg, and top with pico de gallo, chopped cilantro and cheese.

by Sarah J. Gim on February 5, 2011 · 0 comments

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