¿Qué pasa con Huevos Rancheros?Posted: May 3, 2011
Most people have no clue that I grew up in Texas. I don’t wear boots, I don’t speak with a twang, I’ve never been on a horse or voted Republican. But I do love me some Mexican and Tex-Mex food. There’s just something about it that’s both exotic and comforting.
Take huevos rancheors for example. This classic egg, beans and tortilla breakfast is simple and rustic, yet remains a little mysterious and exciting. It’s also become an oh-so-popular brunch item in recent years, even in Boston where I live today.
So why not make it for myself? Well for starters, there are hundreds of recipes out there. Some use black beans instead of refried. Others have sausage and scrambled eggs. A lot call for jarred salsa. But I decided to throw all those away and create my own, using the flavors and ingredients I love to make a quick, South of the Border breakfast … just in time for Cinco de Mayo.
Huevos Rancheros with Chorizo and Homemade Salsa
For the eggs:
– Chorizo pork sausage (1 link per person)
– Flour tortillas (1 per person)
– Eggs (1 per person)
– 1 can of refried beans
– Garlic salt
– Monterrey Jack cheese, shredded
For the salsa:
– 2 medium tomatoes, de-seeded and diced
– ½ cup of diced red onion
– 1 jalapeño, finely diced
– ½ teaspoon of minced garlic
– Juice from half a lime
– Tabasco sauce
– Dried oregano
– Salt & pepper
Start by making the salsa. Combine the tomatoes, red onion, jalapeño and garlic in a small bowl. Add the lime juice, a few drops of Tabasco sauce, a tablespoon of vinegar, a pinch of oregano and salt and pepper to taste. Mix well and then refrigerate until ready to serve.
Next, brown the chorizo sausage in a medium-sized pan. When cooked, place on a paper towel-lined plate and set aside.
While the chorizo is cooking, heat the refried beans in a small pot on low heat. Add a few tablespoons of water (which will make them easier to spread later) and season with a little garlic salt and pepper.
Using the same pan as the chorizo, lightly fry a tortilla on both sides. The oil form the meat will add flavor and help it crisp. While the tortilla is frying, cook a sunny side egg in separate pan. (Here’s how I do sunny side in case you don’t already know.)
When the egg and tortilla are fried to your liking, you can start plating. Spread refried beans on the tortilla, add some chorizo and sprinkle with a handful of cheese. Place the egg on top, spoon salsa over everything, and dig in.
There’s definitely a lot going on in this dish but it totally works. The tortilla is crispy, the salsa adds freshness and just the right amount of heat from the jalapeño. The creamy beans, spicy chorizo and runny egg are great together. It’s literally a fiesta of flavors, and it makes feel right at home.