food for thought

by michelle

huevos rancheros

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Here’s a great wake-up breakfast – fried eggs served the Mexican way.

If you want to make your own fresh tortillas (and there’s nothing better!) see how to do it here. These ones were made with blue corn masa which is a little coarser than white corn masa and therefore results in thicker tortillas.

To make refried beans, a classic accompaniment for all Mexican meals, 1 cup of beans and 4 cups of water will produce 2½ cups of cooked beans. If you remember, you can soak them overnight but a quicker method is to boil them for 4 minutes and then soak them for 1 hour. Next they need to be cooked for 45-60 minutes (or 10 minutes in a pressure cooker) until tender. Drain, retaining the liquid, and set aside. In a saucepan, heat a generous amount of vegetable oil and sauté 1 finely diced onion and 1-2 cloves of garlic until translucent. Add any or all of the following dry herbs and spices to your taste: cumin, oregano, chilli, smoky paprika, cayenne pepper. Add the beans and fry over medium heat for 5 minutes, stirring to prevent sticking. Now add some of the liquid and salt to taste.

For the ranchero sauce  place 4 large tomatoes and 5 fresh serrano chillies over an open flame, on a barbecue or under a hot grill until you see some charring. Place them in a blender with 2 cloves of garlic and process to a textured sauce consistency. Heat some vegetable oil in a saucepan and add a small finely diced onion. Cook gently until translucent then add the blended ingredients and ½ a teaspoon of sea salt (or to taste). Cook over high heat until slightly reduced and thickened, stirring from time to time.

Now all you need is fried eggs. When they’re cooked to your liking, place them on the tortillas, top with some sauce and garnish with coriander (cilantro). On the side, refried beans and avocado lightly salted and drizzled with lemon juice.

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Written by michelle picker

August 15, 2018 at 12:10 am

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