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Ezra Klein:
"I've been trying to nail down a good huevos rancheros recipe for awhile. Trickier than it sounds. The problem, in part, is that there are a thousand ways to make huevos rancheros. Some folks cook the egg on both sides, some scramble, some use a chunky rancheros sauces, some make a simple red salsa. Like with most comfort foods (and hangover cures), it depends heavily on what you were served in that greasy corner place you loved in college. So what follows here won't necessarily be your huevos rancheros recipe. It's just, for now, mine.
"Tortilla are important. If you can go to a corner Mexican market, that's your best bet. Also, these should be small, about 6 inches in diameter; You can use canned tomatoes, but since it's summer, I haven't done it yet; You can get canned chiles in adobo sauce in the Latin aisle of most markets;"
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Ingredientes
- 4 eggs
- 6 soft corn tortillas
- 2 tomatoes, diced
- ½ onion, diced
- 1 jalapeno, diced
- 1 small chile in adobo sauce
- 1 can goya black bean soup.
Direcciones
- Drizzle some oil in a pan, turn heat to medium-high, cook onions until they're translucent, about three or four minutes. Then, add tomatoes, jalapeno, and one diced chile in adobo sauce with some of the sauce. Bring to a quick simmer.
- As that begins to cook itself down into a sauce (and taste it as it does to see if you want to make any adjustments), take a small sauce pan with a little bit of oil and begin toasting your tortilla. Flip them when the cooked side begins to brown and blister. Put them on a plate that's warming in the oven.
- Ah, the Goya black bean soup. This is a timesaver stolen from Smitten Kitchen: Goya Black bean soup isn't very soupy at all. It's basically seasoned black beans. And when you're hungover hungry and making a Sunday breakfast, reheating someone else's seasoned black beans is probably as much as you have energy for. So open the can, drain a bit of the liquid, put in a bowl, and microwave for two minutes. Wasn't that easy?
- At this point, you're basically waiting for the sauce to be ready, as you want that done before you get into the eggs. When it's done, it should look something like this:
- When it's there, mix in a pinch of salt, and turn the heat down to a slower simmer. Now its time for the eggs. Take a small sauce pan and put in a bit of butter/oil. The small is relatively important here, because it lets them bunch up and stay relatively thick, which I like. Cook the eggs sunny side up. DO NOT OVERCOOK. The crucial ingredient of heuvos rancheros is the yolk, which should spill out over the plate and mix richly in with the other ingredients. Then you can mop up the mixture with your tortillas. A solid yolk will not comply. So cook on medium-low heat, and watch closely. You want to take the eggs off the heat when the whites around the yolks have firmed, but the yolk still wobbles if touched.
- http://blog.prospect.org/blog/ezraklein/huevossauce.jpg
- From here, arrange your plate how you want. Lather the ranchero sauce atop the eggs, keep it all separate, mix it with the beans. It's your show. One other note: Like all my recipes, this one is done to my taste, and my taste is fairly hot. If you don't want this to turn out painfully spicy, you can de-seed the jalapeno, or omit it altogether. You can use less chile in adobo sauce (though you should still use some of the sauce for flavor). It's your breakfast, no need to be a hero.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 2 servings | |
| Calories 347 | |
| Calories from Fat 102 | 29% |
| Total Fat 11.51g | 14% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 372mg | 124% |
| Sodium 169mg | 7% |
| Potassium 645mg | 18% |
| Total Carbs 46.61g | 12% |
| Dietary Fiber 7.6g | 25% |
| Sugars 6.24g | 4% |
| Protein 17.46g | 28% |
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