Feb. 16, 2011 - Issue #800 : Brunch
How To
How to make huevos rancheros
/ Elizabeth Schowalter
Ingredients:
1 tortilla per person
2 eggs per person
Olive Oil
Refried beans
Salsa
Cheese
Chives
Sour cream
Guacamole
Salt and pepper
Directions:
Put a little bit of extra virgin olive oil (or butter) in a large pan. Put one tortilla in the pan at a time and fry it until it's a little golden on both sides. You now also have the option of spreading some refried beans on the face-up side of the tortilla and frying for a little bit longer. Turn your oven on to a very low heat, and store the fried tortillas in there while you prepare the rest.
In the same pan, pour in a bunch of salsa (whatever kind you like best) and let it heat up for a moment on medium-high heat. Crack two eggs per person right into the salsa. You can generally make two portions in one large pan, with two eggs each. The eggs are going to cook right in the salsa, almost like poaching them. Sprinkle some salt and pepper onto the eggs. You want the eggs to cook sunny side up-style, so to ensure that the tops get properly cooked it helps to cover the whole pan for a few minutes. Do this until the eggs look properly cooked.
While the eggs cook, grate some cheese of your choice and once the eggs are ready, take the lid off and sprinkle the cheese all over the eggs and salsa. Let this stay on the burner for another moment until the cheese looks like it's getting all melty and delicious.
Take the tortillas out of the oven, and scoop half of the salsa and two of the eggs directly onto each tortilla. To finish the dish, sprinkle some fresh or dried chives on top and add a dollop each of sour cream and guacamole as well. You're all set to enjoy.
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