I love Mexican food: the beans, cheese, salsa, carne asada, tortillas, tamales (especially the tamales), all of it. We are blessed to have several excellent Mexican restaurants in my small town so I don’t have to go far for a good meal. But I always keep the basics in my fridge or pantry so I can put together something simple and so, so tasty. One of my favorites is huevos rancheros.
As always, homemade ingredients are the best, but you can whip up something pretty darn good with what you can find on the grocery store shelf.
For each serving you will need one corn tortilla, refried beans, cheese, salsa, cilantro and an egg. Into a hot skillet, with one tablespoon of vegetable oil added, fry a corn tortillas for about a minute per side or until its puffs up and begins to brown. It won’t take long. Place the cooked tortilla on a baking sheet and top with some good refried beans, about 1/3 to 1/2 cup for a large tortilla. Spread beans to cover and top with lots of grated cheese. I like a combination of cheddar and jack. Top cheese with 3 tablespoons salsa. Bake in a 375 degree over for about 5 minutes or until cheese is bubbly.
In the meantime, heat the skillet to medium heat, add a tablespoon of oil and the egg. Cook until egg has begun to set, then flip over for a minute or two to set the top. If you like a runny yolk don’t overcook the egg because it continues cooking on top of the hot beans. Place egg on the tortilla and top with a little more grated cheese and salsa. Garnish with choped cilantro and a few green onion slices.
I like this dish because I can make a single serving or enough for a crowd and everybody loves it. Serve with the usual garnishes. Last night I topped my HR(yup, right on top of the egg) with a small salad and a little avocado-ranch dressing. I’m telling you, it was good!
Another excellent Foodie Friday event hosted by Designs by Gollum. Please do stop by to see who is participating this week. You will find many outstanding blogs, great recipes and knock-out photos. I guarantee you will enjoy the trip. Many thanks, Michael.