What is it with me and breakfasts? Why can’t I just be like a normal person and make scrambled eggs on toast and be done with it. For those of you who may not know, Huevos Rancheros is a Mexican dish traditionally served for breakfast and. it. tastes. incredible. I tried it for the first time in the States a few years back and I instantly fell in love. It consists of eggs poached in tomatoes accompanied with refried beans then served on a warm corn tortilla with avocado or guacamole to garnish, well that’s my take on it anyway everyone seems to have their own variation of this dish.
Even now when I eat it, in my mind I can fully see myself moving to Mexico and meeting and falling in love with a guy called Diego. We’d have two kids, a boy and a girl, the girl would grow up to look like Salma Hayek and the boy….Ricky Martin? We’d live a simple life and Diego would cook this for my breakfast every morning whilst playing the Mexican guitar and I’d maybe sing along whilst shaking a pair of maracas, that could work right?
All this from one mouthful of Huevos Rancheros you say, well you just wait till you try it!
Okay so lets get down to what you’ll need.
(Serves 2 to 4)
x1 Packet of Corn tortillas (If you can’t seem to locate corn tortilla anywhere any normal tortillas you find in your supermarket will do. I picked up mine from Whole Foods they also sell this brand in the gorgeous Mexican restaurant Taqueria located in Notting Hill)
x4 eggs (As you will see later on I only used three eggs, this was because I dropped one on the floor, then I stood in it, then I got mad, then I go over it and yep thats that)
x1 tin of chopped tomatoes
x1 red onion
x1 red pepper
x2 cloves of garlic
pinch of cayenne pepper
x1 tsp ground cumin
pinch of caster sugar
dash of olive oil
salt and pepper to season
Cheddar cheese to sprinkle on top (Optional But where cheese is concerned my option is always YES)
For the Refried Beans
x1 packet of Pinto beans (1 cupful expends to three cupfuls once cooked orrrrr just buy a can of already cooked pinto beans, seriously I won’t judge you, i’ve done it too!)
x1 knob of butter
pinch of all purpose seasoning
pinch of Paprika
pinch of Cumin
Dash of milk
Handful of grated cheddar cheese (Optional)
Salt and Pepper to season
Take a large cupful of pinto beans; depending on how many you’re cooking for, if you want you could use more then just freeze it in batches to eat on a later date. (Pinto beans are an excellent source of protein and great to serve in alot of vegeatrian dishes if there’s any veggies reading this.) Rinse the beans then cover them in cold water in a pan and leave them to soak over night.
The next morning, rinse your beans and cook them for about an hour or untill they’re soft like a baked bean, or almost as soft. ( Ok,ok, yes this is where the canned already cooked pinto beans seem ALOT easier, like I said no judgement here!)
Next chop up your red onion and garlic and add to a hot frying pan with your knob of butter. Fry the onions and garlic until golden brown then add your cooked pinto beans. Make sure you don’t discard all the water the pinto beans were cooked in as you will need to add abit of water to give the beans a more sauce like texture, adding the dash of milk also helps with this.
Next get your masher and mash all your beans into a paste. Everyone is different with how they like they’re pinto beans to be served, some like a smooth texture, if so you can always use a blender or nutri- bullet of this. For me I like the texture abit chunky, the same way I make guacamole. Add all the rest of the ingredients listed and thats pretty much it.
Next chop up your red onion, garlic and red pepper.
Fry until golden brown
Add the chopped tomatoes and the rest of the ingredients and leave to simmer for 10 minutes
Then make three (It should of been four 🙁 ) small dips in the sauce one at a time and in each dip crack open your egg so it’s basically going to be poached in the tomato sauce.
Sprinkle your cheddar cheese on top so it melts and goes all gooey and amazing.
Whilst your eggs are poaching, grab your corn tortillas
Then dry fry them in a pan, no oil is needed! They take a couple of minutes each side.
Once they’ve been toasted, paste a thick layer of your refried beans all over them
Then scoop out your eggs and some of the sauce and place them on top.
Add your avocado or guacamole to garnish then eat! Pick it up if you like, although it could get abit messy.
This beats bacon and eggs any day! Anyway I better go, I’m late for my “maracas lesson” with my mexican music teacher Enrique. I think Diego suspects something but whatever a womans got needs!