Huevos Racheros

Eggs. Salsa. Tortillas. Cheese. That’s it. In Mexico, eggs are definitely a very common breakfast food, just like they are here in the states. I remember in Spain, people thought we were crazy for eating eggs for breakfast but I was happily surprised when going to Mexico and finding that eating eggs in the morning is common. I couldn’t get used to the Spanish cookie breakfast. Literally, cookies. With juice. And maybe some cornflakes. Sometimes people are surprised that the food in Mexico is really different than the food in Spain. I think I’ll elaborate on that later.

In Mexico, eggs are usually prepared with some type of salsa or at least with corn tortillas. Another common recipe is just fried corn tortillas with scramble eggs and some salsa mixed in. The possibilities are endless. Huevos Rancheros, though, are my favorite. Next time I am going to work on making a creamy salsa on top, like i had once before. This is the more standard recipe. A really simple salsa with some good tortillas.

Ingredients: This makes enough for four huevos rancheros. One is usually enough for one person.

  • 2 tomatoes
  • 1/4 onion
  • 2-3 garlic cloves, with peels on
  • 1 jalapeño pepper
  • 1 small handful cilantro
  • 1/2 tsp sea salt (plus a little table salt to taste)
  • 4 eggs
  • 4 corn tortillas, good quality
  • 1/4 c. olive oil + 2 tbsp
  • Sprinkle of Queso fresco, for garnish. (I only had shredded cheese)

Make the salsa- Making salsa was definitely intimidating for me at first. I don’t think I had ever really seen anyone make it before. (Flashbacks to my mom in the 90’s eating it from the tostito’s jar because it was considered “low-cal”). Once you make it from scratch just a few times, you won’t go back to buying it. It is REALLY EASY. Make sure you have a good blender, though.

Still using this ugly pan. 

Still using this ugly pan.

Pour about 1 tbsp olive oil in pan and bring heat to medium. Literally just drop on there 2 tomatoes, onion, garlic( with skins) and jalapeño. Cook for about 5 minutes on both sides until charred.

Blend the salsa- Using tongs, take whole tomatoes, garlic (remove peels), onion and jalapeño(remove stem) and place into blender. Start blending. You can add 1 tbsp or two of water if it needs help blending. You never want your salsa to be too watery. Once well blended, add in 1/2 tsp sea salt and the handful on cilantro. Blend for another minute.

Cook Salsa- Wash out the pan where you were roasting. Add the salsa back into the pan. Bring heat to medium and cook salsa for about 5 minutes, just to bring all the flavors together. At this point I added in a sprinkle more of table salt because I thought it needed a little more. Take off heat and reserve.

Fry the tortillas, but not until crisp–  Bring pan to medium heat with about 1/4 c.  olive oil in it Once the oil is hot, fry tortillas. Only fry them until they start to bubble on each side, not until crisp. Take them out and lay them on paper towels. Cover and Reserve.

Fry the eggs- I like my eggs over easy but you’ll mostly see them cooked sunny side up in Mexico. I fried mine once over easy using 1 tbsp of olive oil.

Assemble- Put one of your cooked tortillas on the plate. Add the egg on top and then spoon the salsa over. Add cheese. Add some more cilantro as garnish if you have it.







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