Friday, June 17, 2011
We're not normally traditional big breakfast eaters in the morning. Breakfast food for dinner and we're all over it!
None of us can eat as soon as we get up. During the week with work and school or now that it's summertime, the girls have soccer conditioning very early every morning, we don't eat a traditional breakfast. On the weekends from time to time, I decide I want to make a big breakfast and EVERYONE better eat it!
When A.J. and I were on our honeymoon, he ordered Huevos Rancheros every morning for breakfast. Being the Stepford wife that I am (NOT), I wanted to try my hand at Huevos Rancheros. I looked over several recipes online and kind of tailored one I wanted to try.
I have to be honest, this was a pretty labor intensive undertaking and totally worth the work. We all loved it! The portions I served were way more than our appetites could handle. Cut the serving size in half because this is way too delicious to waste.
1 (15-ounce) can whole peeled tomatoes, undrained
1/2 yellow onion, diced
2 tablespoons fresh cilantro plus 1 tablespoon, finely chopped
1 large clove garlic
1 jalapeno pepper (seeded)
1/2 teaspoon salt
5 ounces Mexican chorizo, casings removed
Canola or Vegetable oil
4 (6-inch) flour or corn tortillas (2 tortillas per person)
1 (16-ounce) can refried beans
1 avocado, pitted, peeled and diced
3/4 cup grated Monterrey Jack cheese
2 tablespoons light sour cream
Open the can of re-fried beans and place in a small pot. Heat over low heat, partially covered, until heated through.
In a food processor, puree the tomatoes and juice, onion, 2 tablespoons of the cilantro, garlic, jalapeno, and 1/2 teaspoon salt. Place mixture in a medium skillet and heat to a simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat. Talk about smell good!
In a large skillet over medium-high heat, break up and cook the chorizo until browned. Using a slotted spoon, remove the Chorizo to the skillet with the tomato mixture and keep covered. Leave the Chorizo fat in the large skillet, this is major flavor!
Add 1 tablespoon of canola or vegetable oil to the Chorizo fat in the large skillet, reduce heat to medium. Using tongs, place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for another 30 seconds. Transfer to plates, two tortillas per plate. As you are cooking the remaining tortillas, add a little bit more oil to the skillet because the tortillas will absorb the oil.
Since all that's left to cook is the eggs, and they will cook quickly, you will need to begin assembling. Spread the re-fried beans on the tortillas.
Begin cooking the eggs by adding another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover, and cook until set, about 1 minute more. Place one egg on each tortilla and ladle the tomato mixture over the eggs garnish with the diced avocado, shredded Monterrey Jack cheese, and a dollop of sour cream. Top with the additional cilantro.
So if you have the time and inclination this weekend and the daddy in your house enjoys this type of cuisine, surprise him! He will appreciate the pampering.
Happy Father's Day to all you dads out there!