Saturday, March 28, 2015

Individual Huevos Rancheros

It was after I found out about my gluten allergy that I first discovered Huevos Rancheros on the breakfast menu. Before that, having beans and corn tortillas didnt much interest me in the morning. Once I had to avoid pancakes and waffles, I was looking for something more than just potatoes and eggs to fill me up. I now love the combination of tortillas, enchilada sauce and refried beans with my eggs to start the day.

A couple summers back I was cooking for a large group out on a farm and wanted to make them something different for breakfast.  They needed something filling to keep them going with a long day of farm chores. I created this constructed version of the huevos rancheros which they all named "mexican breakfast pizza". Some people ate it with a fork while others just picked it up and ate it like a taco.
I think this makes for a beautiful breakfast.  I say this recipe feeds 6, but fair warning, many will want more than one.

Individual or "Constructed" Huevos Rancheros


6 corn tortillas
1½ cups refried beans, black or pinto
¾ cup enchilada sauce
2 tbsp olive oil, divided (or a little bacon grease works great too)
6 eggs
chopped cilantro

1 cup cooked chorizo
1 cup shredded sharp cheddar cheese


Heat oven to 350 degrees.

Place corn tortillas on a parchment or foil lined baking sheet. Spread ¼ cup refried beans on each tortilla. Then top each with a tablespoon of enchilada sauce, smoothing it out over the beans. 
Sprinkle with cheese and cooked, crumbled chorizo (if using).  
In a small non-stick frying pan, heat 1 tsp oil, and when hot, add eggs, and fry until whites are set, but not fully cooked, about 1 minute. Sprinkle with a little salt and pepper while frying. 
Place egg on top of the prepared tortillas. Repeat with the remaining eggs, adding a little oil if needed to keep eggs from sticking to the pan.
Place baking sheet in oven for 5 to 8 minutes, until egg is slightly cooked, but yolk is still jiggly when the pan is shaken.  The whites of the eggs should be firm, the cheese melted, but the yolk still soft. How long this takes depends on how cooked the whites were when placed on the tortillas. If the whites were completely opaque, then this should only be closer to 5 or 6 minutes, if the whites were still transparent and runny, then keep in the oven closer to 8 or 10 minutes.

Remove pan from oven, drizzle a little more enchilada sauce over the tortillas and finish with a sprinkle of cilantro.  Serve immediately.

**If adding chorizo, crumble and pan fry the chorizo first. Then place on the tortillas after the beans and enchilada sauce, but before the fried egg.

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