Eggs for Dinner Challenge: Huevos Rancheros with Roasted Pepper Salsa
Whoo-hoo! Erika is really feeling her oats with that last post, isn’t she? Her quiche recipe does look great. I’m going to try it myself…BUT, she knows good and well that I would never in a million, billion, zillion years voluntarily concede a challenge. ESPECIALLY not one that I issued! After all, my recipe this week is pretty doggone awesome too. If you’re a Mexican food lover, I strongly suggest that you give it a go.
HUEVOS RANCHEROS WITH ROASTED PEPPER SALSA
Yields Six Servings
Roasted Pepper Salsa
1 1/2 lbs of fresh tomatoes, stems and any tough cores removed
1/2 lb of fresh peppers, stems removed (I used mild pepper for the kids, but you don’t have to. Use what you like!)
1 smallish yellow onion, sliced
1/3 cup of fresh cilantro leaves
juice from 1/2 of a medium lemon
1 1/2 tsp of salt
a few dashes of hot sauce (This is optional and may not be necessary if you used really spicy peppers)
1 tsp of garlic powder
2 cans of black beans, rinsed and drained
1 tsp of kosher salt
2 tsp of cumin
2 whole dried bay leaves
1 tsp of garlic powder
1 cup of roasted pepper salsa (recipe above)
1 cup of your favorite all-natural pre-made enchilada sauce – I like Frontera
Eggs (Of course – the number you need will vary depending on whether the diners want one egg or two. The total will be somewhere between six and twelve for six servings.)
6 corn tortillas (You can use white corn, blue corn, or yellow corn. It’s really just a matter of personal preference.)
1 1/2 cups of shredded monterey jack cheese
Fresh cilantro, chopped (I guess – groan – I will say that this is optional because some people don’t like it, or so I’m told.)
First make the salsa. Position your oven rack about 6 inches or so from the broiler and preheat the broiler to high. Once the broiler is preheated, place your tomatoes, peppers, and onions on a foil lined cookie sheet (use the foil to make little edges so that the juices don’t run all over creation), and put them under the broiler. Let them roast for about 6-8 minutes until the skins began to char on the top. Using tongs, flip everything over and roast for another 6-8 minutes until the skins began to char on the other side. (Pay attention to your veggies. If some are blackening more quickly than others then go ahead and turn those early or take them out. You want them to be well charred, but we’re not making ashes here!)
Once your veggies are out, allow them to cool. (This recipe does NOT require you to remove the charred skins.) When the veggies are cool enough to handle, place them in your food processor and pulse them along with the fresh cilantro until they are finely chopped. You may have to work in batches. Place the salsa in a bowl and add the lemon juice, salt, hot sauce and garlic powder.
Next make the taco beans. Combine all of the ingredients in a medium sized sauce pan and simmer until the beans are softened and the liquid has reduced slightly. This will probably take about 15 minutes.
Now it’s time to heat the tortillas, cook the eggs, and assemble the dish!
Heat your oven to 200 degrees. Brush the tortillas on both sides with a little warm water, place them on an oiled cookie sheet or piece of foil, and put them in the oven to warm. You’re going to pull them out one at a time as needed. Check all of them once in a while to make sure they’re not drying out too much.
Once the tortillas have had a couple of minutes to warm…pull one out, put it on the serving plate, and spread it with a thick layer of warm taco beans.
Now take a non-stick skillet, heat it over medium and drizzle it was a tiny (and I do mean tiny) amount of olive oil. Once the skillet is warm, add one or two eggs (depending on whether the person getting this plate wants one egg or two) and allow it to cook, using your spatula to push the runny white back towards the yolk to create a nice compact shape.
Once the runny part of the white is set, carefully slide your spatula under the egg and flip it, taking care not to break the yolk. (Unless you want to, which you may if you’re cooking for young children or others who may have less than stout immune systems.) Cook the egg on the second side until the white is completely cooked and the yolk starts to firm slightly.
When the egg is cooked, slide it out of the pan and onto the taco bean covered tortilla.
Top the egg with cheese, roasted pepper salsa, and chopped cilantro. Repeat with remaining tortillas, eggs, and etc. Now eat it all up!!!
IN CASE YOU WERE WONDERING…
Why brush the tortillas with water? This method allows the tortillas to steam ever so slightly as they heat. Instead of drying out, they become nice and soft, but not mushy. That’s important because you want them to cut easily with the fork when you scoop up a bite, but still feel nice in your mouth. K?