Friday, May 20, 2011

Huevos Rancheros- Mexican Eggs & Tortillas

I had the worst Huevos recently when I went out for breakfast with some friends...  so bad, in fact, that I felt the need to share my recipe to help stamp out mediocre Heuvos of the World.  I considered doing a Huevos post a long time ago because it's such an awesome brunch, or even dinner, dish and I took the picture for this a long time ago, and just never posted.These are really easy to make and a yummy way to start your day, unlike the abomination I had today at an unnamed restaurant in Edmonds.

Originally, what hung me up on posting this recipe is the Ranchero Sauce.  I always use the leftover cooking broth from my Ranchero Shredded Pork and blend it up and reduce to use for the sauce for the meat, AND a nice side benefit is having the sauce in the fridge to whip up some HUEVOS in the morning.  Since I know most of you aren't going to make the pork in order to make the Huevos, I'm going to give you a couple of ways of making the Ranchero sauce separately.

A couple of other ideas for Heuvos, use some black beans (mashed) or refried beans on the tortilla before the egg, and also top with avocado slices.

(Yep, not sure why I used GLADWARE to photograph the sauce in either....  )

Ingredients for EACH serving.
1-2 corn tortillas
1 egg (or 2 if you are hungry...)
1/4 cup Ranchero Sauce
1/4 cup shredded cheese, Mexican blend, Cheddar, Monteray Jack... whatever you got!
Chopped Cilantro
Minced Jalapeno
Chopped white onion
Chipotle Sourcream (recipe below)

Ranchero Sauce 1 -
1 jar of Salsa
1 Tbsp of chili powder
Blend a jar of salsa until it's smooth in a blender, or food processor.  Heat over medium heat and reduce to thicken.  Adjust flavorings adding chili powder or salt to improve flavor.

Ranchero Sauce 2 -
1 onion, diced
1 Tbsp oil
1-2 jalapenos, diced
1 Tbsp garlic, minced
1 can tomatoes
1-2 Tbsp chili powder
Salt & Pepper
Saute onions, jalapenos and garlic until soft, add to a blender (or food processor) with the tomatoes and blend until smooth.  In a small saucepan over medium heat, reduce to thicken.  Adjust flavors as needed.

In a small nonstick frypan, heat up the sauce, adding the corn tortilla into the sauce.  This softens the tortilla and infuses it with flavor.

Flip the tortilla over, making sure it's completely covered in sauce. Remove from pan, and place tortilla and any sauce on a the plate you're going to serve it on.

Fry the egg in the same pan, (sometimes I just fry it in the leftover sauce) wiping the pan out with a paper towel, if you like.  

When the egg is cooked to your liking, add on top of the tortilla on the plate, and immediately top with some shredded cheese.  It usually melts pretty quick, but you could throw it in the microwave for 15 seconds if you want it super melt-y.  Top with the cilantro/jalapeno/onion relish and a dollop of chipotle sour cream.

Chipotle Sour Cream
I love having this in the fridge... it's fantastic on everything!  Especially good on Chicken Tortilla Soup! It's easy to make a half batch too. If you don't like it too spicy, just use one pepper until you are sure of how hot they are.
2-3 chipotle peppers with sauce
1-16oz tub of sour cream
1 tsp. salt
Add the chipotle peppers in the bottom of the blender, add in the sour cream and salt.  Blend until it’s a nice soft peachy color.

Give it a taste test… if you like it hotter, go ahead and add another chipotle pepper. Best to warn others when serving this… as not every likes it spicy and this can really pack a punch.  So easy, we have this on hand in the fridge at most times.  Try this on your eggs, or even on your sandwich instead of mayonnaise!

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