Wednesday, May 5, 2010

Huevos Rancheros with The Works


So I could lie to you and tell you I made these Huevos Rancheros just for Cinco de Mayo...but I didn't. I happened to see this method of cooking the eggs directly on the tortilla on smitten kitchen, and thought it was so fun. I decided that it made the dish a bit more interesting, and worthy of being served at brunch for the family.  
When it comes to breakfast, or brunch, I'm generally not a big fan of making it a to-do. I eat my oatmeal every morning, and go about my day. I don't like heavy things or sweet things in the morning, so when I make a brunch, I tend to make something savory. These eggs were just that, hearty but still light enough that I didn't want to go back to sleep! 
I used my recipe for Will's Guatemalan Black Beans to serve alongside the eggs, and then made a roasted tomatillo salsa and a pico de gallo. To round out the meal, I served fruit salad and, because I aim to please and know that some people do like sweets with brunch, I made Mexican Chocolate Cinnamon Rolls, which will be my next post!

Huevos Rancheros with Will's Guatemelan Black Beans, Roasted Tomatillo Salsa, and Pico de Gallo

Huevos Rancheros:
1 dozen eggs
12 corn totillas
1 cup shredded monterey jack cheese
Salt and pepper
Tobasco sauce

Heat a griddle over medium, lay tortillas on the surface, do not overlap, you may have to work in batches.
Sprinkle cheese over tortillas, crack an egg on top, season with salt, pepper and tobasco.
Cover, cook for 4-5 minutes, until set on top.
Flip and cook to desired doneness.
Lay on a baking sheet, cover in foil, and keep warm in the oven at 200 degrees while you make the others.

Will's Guatemalan Black Beans:
1 lb. bag organic dried black beans
1 onion
2 cloves of garlic
A heavy sprinkle of kosher salt

Soak the beans for the day so they soften up and cook faster.
Drain the water from the beans, and put them in a heavy bottomed pot.
Add fresh water to just cover the beans, as well as the minced onion and garlic.
Cook for 4 hours or more over low heat, gently stirring occasionally.

Roasted Tomatillo Salsa:
2 lbs. tomatillos, husked, washed and quartered
1 jalapeno, chopped
1 red onion, chopped
2 garlic cloves, smashed
Salt and pepper
1 cup cilantro
1 lime, zested and juiced
2 tbsp. Honey

Heat oven to 400 degrees.
Add tomatillos, japaleno, onion and garlic to a foil lined baking sheet.
Season with salt and pepper.
Roast for 15 minutes, remove and cool to room temperature.
Add to a food processor with cilantro, lime zest and juice and honey.
Pulse to desired consistency, serve at room temperature or refrigerate until using.

Pico de Gallo:
Pico de Gallo:

2 lbs. tomatoes, seeded and diced
1/2 red onion, diced
1/2 cup cilantro, minced
1 lime, juiced
1 jalapeno, seeded and minced
Salt and pepper

Add all ingredients to a bowl, toss, taste and adjust seasonings.
Refrigerate until ready to serve.

9 comments:

Debbi Smith said...

What a fantastic brunch! I love how you show the picture of your table! This looks fantastic, thanks!

Sophie @ yumventures said...

One of my favorite meals! The salsa verde looks great.

Angela said...

Yum! Huevos Rancheros is one of our favorite meals (even for a light dinner sometimes). I'd never considered making them on the tortillas, great idea!

Robyn said...

You had me at that picture! Loveee huevos rancheros.

Kelly said...

That is a really interesting cooking method. I'm curious now too and may have to try it as well.

Toni said...

Huh. I never would have thought about cooking the eggs right on the tortilla. How interesting. I'll have to give that a try sometime. Your table looks like a wonderful spread!

Scarlett said...

I saw this on SK too and have tried it several times, but I've never been able to get the eggs to stay *on* the tortilla, let alone even remotely centered. I end up with a tortilla covered in egg white, and a yolk that's mashed and wrecked from me trying to coax it back onto the tortilla with a spatula.

These days, I'm more likely to poach or fry the egg and use it to top the beans directly, often with a little cheese, too.

Joanne said...

I tend to prefer savory in the morning as well. These look like something I would love to wake up to!

Jessie said...

I love your recipes...they're so different than I usually see! Definitely a few I want to try. And I loveeee the pics you chose for your logo-- so cute!!!

Jessie
http://www.themessiekitchen.com/