Huevos. It's Hwhat's for Breakfast.
Sep. 29th, 2014 11:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Huevos Rancheros.
1 cup chopped roasted green chiles (I used chiles from Lee the pepper lady at the farmers' market; they aren't as good as New Mexico Hatch chiles - which goes without saying really, for those are the bar below which all other green chiles fall short - but damn fine. Don't even think of using canned Ortega chiles. Just don't.)
1 1/2 cups stock
1/2 onion, coarsely chopped
1 tsp oregano
3 cloves garlic, chopped and crushed (Ha! I used... more.)
1 Tbsp cornstarch
1 15-oz can pinto beans
rapeseed oil
4 corn tortillas
4 eggses
1 medium tomato, chopped
1/2 cup cotija cheese or queso fresco
Place olive oil in a large saucepan over medium-high heat. Add onions, oregano, and garlic; saute until onions are soft and fragrant, about 8 minutes. (I added the rest of the tester modern Spanish chorizo, chopped, which was too wet still. We had to destroy the evidence after all.) Add stock and chiles and bring to a boil, then lower heat to a simmer and cook until reduced by about 1/3 - 10 to 15 minutes. In a small cup, combine cornstarch and 1 Tbsp water, stirring to form a smooth slurry. Add in to chile mixture, stir, and let simmer until sauce is thick but pourable, about 15 minutes. Keep warm over low heat until ready to serve. (Hereafter abbreviated as KWURTS.)
Warm beans in a small saucepan over medium heat and KWURTS.
Heat oil in a large skillet over medium heat until shimmering. Use tongs to dip a tortilla in oil until it softens, about 3 seconds. Remove and set aside on a paper towel-lined plate. Repeat with remainder, covering with a towel to KWURTS.
Pour most of the oil out, then place back over medium heat. Fry eggses, two at a time until over easy, about 5 minutes. Season with salt and pepper and set aside to KWURTS while you fry the others.
Divide warmed tortillas among two plates. Divide beans and eggses evenly among tortillas, then top with green chile sauce, tomatoes, and cheese. (I added a dollop of yogurt on top.) Eat.
What worked: This was a fabulous Sunday brunch. It was a fair amount of work, but worth it. Very filling without being so heavy that we couldn't move.
What didn't: My two eggses broke and were mostly hard-cooked. We also used leftover flour tortillas from our carnitas dinner a few nights ago; while not making an extra trip was totally worth it, corn tortillas stand up better.
Will I make it again? For semi-special occasions, definitely.
1 cup chopped roasted green chiles (I used chiles from Lee the pepper lady at the farmers' market; they aren't as good as New Mexico Hatch chiles - which goes without saying really, for those are the bar below which all other green chiles fall short - but damn fine. Don't even think of using canned Ortega chiles. Just don't.)
1 1/2 cups stock
1/2 onion, coarsely chopped
1 tsp oregano
3 cloves garlic, chopped and crushed (Ha! I used... more.)
1 Tbsp cornstarch
1 15-oz can pinto beans
rapeseed oil
4 corn tortillas
4 eggses
1 medium tomato, chopped
1/2 cup cotija cheese or queso fresco
Place olive oil in a large saucepan over medium-high heat. Add onions, oregano, and garlic; saute until onions are soft and fragrant, about 8 minutes. (I added the rest of the tester modern Spanish chorizo, chopped, which was too wet still. We had to destroy the evidence after all.) Add stock and chiles and bring to a boil, then lower heat to a simmer and cook until reduced by about 1/3 - 10 to 15 minutes. In a small cup, combine cornstarch and 1 Tbsp water, stirring to form a smooth slurry. Add in to chile mixture, stir, and let simmer until sauce is thick but pourable, about 15 minutes. Keep warm over low heat until ready to serve. (Hereafter abbreviated as KWURTS.)
Warm beans in a small saucepan over medium heat and KWURTS.
Heat oil in a large skillet over medium heat until shimmering. Use tongs to dip a tortilla in oil until it softens, about 3 seconds. Remove and set aside on a paper towel-lined plate. Repeat with remainder, covering with a towel to KWURTS.
Pour most of the oil out, then place back over medium heat. Fry eggses, two at a time until over easy, about 5 minutes. Season with salt and pepper and set aside to KWURTS while you fry the others.
Divide warmed tortillas among two plates. Divide beans and eggses evenly among tortillas, then top with green chile sauce, tomatoes, and cheese. (I added a dollop of yogurt on top.) Eat.
What worked: This was a fabulous Sunday brunch. It was a fair amount of work, but worth it. Very filling without being so heavy that we couldn't move.
What didn't: My two eggses broke and were mostly hard-cooked. We also used leftover flour tortillas from our carnitas dinner a few nights ago; while not making an extra trip was totally worth it, corn tortillas stand up better.
Will I make it again? For semi-special occasions, definitely.
