Huevos Rancheros

Thursday, March 31, 2005

Huevos RancherosI had forgotten the worse part about being sick with a nasty cold… the loss of taste buds. Their departure has come at a bad time too. Sweets is just now succumbing to the evils of this cold and is feeling the need to feed it. I however, am more interested in junk food so that I know my mouth won’t be missing out on any grand adventures.

Earlier in the month, I photographed a grand homemade breakfast inspired by our favorite breakfst nook, Cafe Sienna. I had my mind set on the upcoming End of the Month Eggs on Toast Extravaganza, being hosted by the Passionate Cook. March has seemingly dragged slowly, and I have been patiently waiting my chance to post this splendid breaky, Huevos Rancheros. This made quite the tasty meal, composed of soft and chewy textures with creamy beans and tangy vinegary salsa. Huevos is Sweets’ often ordered Cafe Sienna favorite, so he dictated the order of composition, and we layered ourselves silly with beans and eggs. It is with fond taste bud memories that I look back on this breakfast…

Huevos RancherosHuevos Rancheros

Refried Beans: in a saute pan, heat 1 Tbs of butter. Add 3/4 of a can of drained pinto beans and cook while mashing the beans into a paste with the back of a spoon. Season with salt and continue to smooth the beans, adding liquid (water, or stock) to make them creamy. Add the remaining beans whole, to give texture to the smoothened pinto beans. Taste and season with salt.
Making refried beans is a lesson in simplicity. Beans, fat, liquid, and salt is all it takes for the best beans, though these ingredients can be amplified with the use of bacon fat, sauted onions and spices.

Tortillas: For our breakfast we used freshly made tortillas with a good handful of green onions added to the flour mixture. If store bought tortillas are being used, heat them in a cast iron skillet just till they brown slightly.

Huevos construction: tortilla, beans, tortilla, salsa, egg, cheeseAssembly: in addition to beans and tortillas, you will need cheese, salsa, and eggs over easy. Since the eggs are served on the top, they are the last item to be made before assembly. When making eggs over easy, with the yolk still runny, I like to have sliced green onions on hand to sprinkle onto the egg whites while they are cooking. On a plate layer:

  • one fresh hot tortilla
  • a scoop of beans
  • another hot tortilla
  • a spoonful of salsa
  • one egg over easy with the yolk runny
  • a sprinkling of cheese


5 Comments

posted April 2nd, 2005 at 3:07 pm

Yum…I can feel the heart burn..lol. Looks delicious, will have to give it a try.

- J.T.
posted April 5th, 2005 at 1:31 am

I LOVE your protocol for huevos rancheros. I have to try this for my next weekend brunch!

posted April 24th, 2005 at 7:49 am

I feature Sunday breakfast on my blog each week and have linked to your tasty sounding recipe for huevos rancheros and borrowed a picture for a illustration. Now, I’m on the way to the kitchen to load up on cholestrol and picante sauce.

posted April 24th, 2005 at 10:41 am

Sounds like a good Sunday tradition!

posted February 5th, 2006 at 3:50 am

I may be only 10, but I am a budding cook and wanted to make these for my dad this morning. I LOVE the look of this one! Other recipes that I have looked for claim to be the real thing, but this one tops all.

  • Glad you found the recipe.  Making your own refried beans is a real plus- and only gets better when you cook the beans yourself.  
  • Sound like you’ve got a lucky Dad!
  • –McAuliflower 
- antidisestablishmentarianism

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