July 15, 2014
Huevos Rancheros
This week I'm sharing with you my delicious Mexican inspired brunch recipe! I actually made this for brunch this past Sunday afternoon and boy, was it a hit. Delicious Huevos Rancherso that'll cure even the darkest of hangovers.
You will need:
3 tablespoons vegetable oil
4 (5-inch) corn tortillas
1 (14- to 15-ounce) can whole tomatoes in juice
2 tablespoons tomato paste (optional)
1/2 cup chopped white onion
1/4 cup chopped green pepper
1/4 cup chopped yellow pepper
2 garlic cloves, coarsely chopped
1 teaspoon cumin
1 tablespoon oregano
Avocado
Sour cream
Refried beans
Cilantro (for garnish)
4 large eggs
For the sauce:
In a food processor, combine the tomatoes (with juices), onions, garlic, peppers, salt, pepper, cumin and oregano; puree until smooth. Transfer the sauce to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.
In a separate pan:
Add 1 tablespoon vegetable oil to the fat in the skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary.
Heat the refried beans, if using, in a small saucepan. Spread the beans on the tortillas.
(I actually baked my eggs, but you can fry them as well.)
To bake:
HEAT oven to 325°F. BREAK AND SLIP 2 eggs into each of two lightly greased 10-oz. ramekins or custard cups. SPOON milk evenly over eggs. SPRINKLE with salt and pepper.
BAKE in 325°F oven until whites are completely set and yolks begin to thicken but are not hard, 10 to 12 minutes. SERVE immediately.
To fry:
Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover and cook until set, about 1 minute more.
Place 2 eggs on each tortilla and spoon the warm sauce over the eggs. Sprinkle with the avocado, cheese and cilantro. Top with a dollop of sour cream.
You will need:
3 tablespoons vegetable oil
4 (5-inch) corn tortillas
1 (14- to 15-ounce) can whole tomatoes in juice
2 tablespoons tomato paste (optional)
1/2 cup chopped white onion
1/4 cup chopped green pepper
1/4 cup chopped yellow pepper
2 garlic cloves, coarsely chopped
1 teaspoon cumin
1 tablespoon oregano
Avocado
Sour cream
Refried beans
Cilantro (for garnish)
4 large eggs
For the sauce:
In a food processor, combine the tomatoes (with juices), onions, garlic, peppers, salt, pepper, cumin and oregano; puree until smooth. Transfer the sauce to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.
In a separate pan:
Add 1 tablespoon vegetable oil to the fat in the skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary.
Heat the refried beans, if using, in a small saucepan. Spread the beans on the tortillas.
(I actually baked my eggs, but you can fry them as well.)
To bake:
HEAT oven to 325°F. BREAK AND SLIP 2 eggs into each of two lightly greased 10-oz. ramekins or custard cups. SPOON milk evenly over eggs. SPRINKLE with salt and pepper.
BAKE in 325°F oven until whites are completely set and yolks begin to thicken but are not hard, 10 to 12 minutes. SERVE immediately.
To fry:
Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover and cook until set, about 1 minute more.
Place 2 eggs on each tortilla and spoon the warm sauce over the eggs. Sprinkle with the avocado, cheese and cilantro. Top with a dollop of sour cream.
