Mother’s Day Huevos Rancheros
I always request that my husband make Huevos Rancheros on Mother’s Day – is that weird? It makes sense for us because my husband is an expert at preparing eggs- his weekly Saturday morning special, and we love Mexican food. I also love breakfast for dinner. This is his favorite recipe, adapted from gourmet.com. This is officially my first guest post! My husband prepared this dish while I posted on thebrookcook and played “fairies camping” with our daughter. 🙂 He prepared a fried egg (to order) for me, with extra salsa, while he and my son had their eggs scrambled with queso fresco. The salsa was terrific.
I had a lovely and mellow Mother’s Day with my husband and our kids. After the kids’ swimming practice in the morning, we went out for breakfast and then to the farmer’s market in Port Jefferson where we got some gorgeous artisan bread and herb plants for our garden.
We had a picnic lunch in a beautiful nature preserve near our house, Avalon Park. My husband has been running on the trails in the woods and wanted to show us a “fairy house” that he discovered at the base of a tree- complete with an outside table & chairs, swing set, and clothesline. Sweet. In the evening, after a celebratory margarita, we enjoyed this dish for dinner. Happy Mother’s Day!
Yield: Serves 4
- 6 tablespoons vegtable oil
- 8 (5-inch) corn tortillas
- 2 (14- to 15-oz) cans whole tomatoes in juice
- 1/2 cup chopped white onion
- 1/4 cup chopped fresh cilantro plus additional for sprinkling
- 1 tablespoon chopped canned chipotle chiles in adobo
- 2+ garlic cloves, coarsely chopped
- 1 teaspoon salt
- 8 large eggs (or 2 per person)
- avocado & crumbled queso fresco, for serving, optional
Put oven rack in middle position and preheat oven to 200°F. Stack 4 ovenproof plates on oven rack to warm.
Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.)
Purée tomatoes with their juice, onion, cilantro, chipotle, garlic, and salt in a blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner. Season eggs with salt and pepper.
Spoon 1/4 cup salsa onto each plate and top with 2 tortillas, slightly overlapping them. Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa. Sprinkle with cilantro. Garnish with crumbled queso fresco and avocado, if using.
NOTE: If concerned about salmonella, you may want to fully cook the egg yolks.
Posted in Holiday, Quick, Recipes, The Piggy Pancake (Breakfast), Vegetarian
Tags: breakfast, eggs, kid-friendly dinner, Mexican, Mother's Day, salsa, vegetarian
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