Sunday, February 21, 2016

Huevos Rancheros

Growing up on the East Coast in the 1970s huevos rancheros were not a part of my world. They were never on menus and it wasn't until at least 2009 that I became aware of their existence, after moving to California of course. Native Californians (my husband in particular) truly do not believe me. Honest to god truth!

While fried eggs have been very low on my totem pole - childhood trauma, no need for explanations - getting over food ickies is high on my list, so I made huevos rancheros.

They were good, they were great! Life became more interesting and I conquered a fear! So now they make a regular rotation on our weekend brunches. Good thing because they are quick, easy and tasty.

A friend of hubby - Hi Luciano! - pours the beans and salsa on top of the eggs as they cook to make an even more delightful concoction. It seems to work best with individual pans for each serving.

Huevos Rancheros
(serves 2)

4 eggs
olive oil
1/2 can refried beans (or make your own using 1 cup cooked beans)
1/2 cup grated cheese (cheddar, monterey jack, pepper jack)
6 corn tortillas, toasted over a burner flame and kept warm in a dish cloth
1 cup salsa
cilantro for garnish

Reheat refried beans by heating 1 tablespoon of oil in small skillet and add beans and cook until hot and bubbling; set aside and keep warm.

Heat a large cast iron skillet (or 2 small ones) over medium high heat. Add enough oil to coat bottom and crack each of the eggs into the skillet, gently, so as to avoid breaking the yolk. Fry as desired, flipping for more well cooked eggs.

Place two eggs on each plate, spoon on refried beans, spoon salsa over eggs and beans, sprinkle on cheese and cilantro and serve with warm tortillas.


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