I've been waiting to add my first recipe because I wanted to write about one of the more fun preparations of an egg - in purgatory. But it seems that will have to wait until later; I'm trying to be good about finishing leftovers in my fridge and had a couple of unexpected lunches out, so I've decided instead to share my current favorite breakfast: huevos rancheros.
I should probably clarify that I have no idea whether the following preparation can really even be called huevos rancheros, but hey, if you start making it, you can call it lo que quieres!
There are 3 main components to this dish:
Chorizo & bean hash (enough for 2 eggs worth of this dish; for more, just multiply)
1. Start with the chorizo; cut it up into chunks a little bigger than what you want in the finished product, since it will shrink as it cooks. Put it in a pan (any kind, I use a cast iron) on medium high to high heat, depending on how comfortable you are with high heat. Cook until it is lightly browned and you see that some of the fat has rendered out, or liquified; probably about 6-8 minutes. While the chorizo cooks, you should be able to chop the pepper and onion. With these proportions, you shouldn't have to drain off or spoon out any chorizo fat, but if you want to, now is the time.
To avoid doing extra dishes, I fry my egg(s) right in the same pan I used for the chorizo & bean hash. That means I put the hash aside (usually into the tupperware that will hold leftovers), throw a generous sliver of butter into the hot pan, and then crack your egg(s) into it. Let the egg cook, untouched, until the white is mostly opaque, with just a tiny slimy layer on top. It will probably be 2-4 minutes, depending on the heat. With a spatula, flip the egg and cook on the other side for 15 seconds (over easy); more for over medium or hard.
For extra deliciousness
I should probably clarify that I have no idea whether the following preparation can really even be called huevos rancheros, but hey, if you start making it, you can call it lo que quieres!
There are 3 main components to this dish:
Chorizo & bean hash (enough for 2 eggs worth of this dish; for more, just multiply)
- 2-3" of a cured chorizo sausage link about 1" in diameter, cut in to cubes the size you like (I suggest ~½" or smaller)
- ¼ of a green pepper, chopped into small cubes (let's say ¼'' square, as a very approximate guide)
- ¼ of a regular onion, chopped into similar size cubes
- ¼ cup of canned or already soaked pinto or black beans, drained
1. Start with the chorizo; cut it up into chunks a little bigger than what you want in the finished product, since it will shrink as it cooks. Put it in a pan (any kind, I use a cast iron) on medium high to high heat, depending on how comfortable you are with high heat. Cook until it is lightly browned and you see that some of the fat has rendered out, or liquified; probably about 6-8 minutes. While the chorizo cooks, you should be able to chop the pepper and onion. With these proportions, you shouldn't have to drain off or spoon out any chorizo fat, but if you want to, now is the time.
2. Add your onions and peppers to the chorizo pan. Stir to coat them with enough fat to prevent burning and cook, stirring every minute or so, until they are nice and soft - probably another 6-8 minutes, maybe as much as 10.
3. Strain the liquid off your beans (no need to rinse them) and throw them into the pan with everything else. Again, stir to combine everything. Cook for at least 5 minutes, longer if you want your beans super soft. Make sure to taste your concoction and add salt and pepper if you want. I add salt a small pinch at a time, or a few shakes of a salt shaker.
The egg & tortilla
I like a nicely toasted ~6" flour tortilla, which I do in a dry, clean pan over high heat. Just put your tortilla in a clean, dry, HOT pan, look for it to start smoking ever so slightly, flip it over for about 20 more seconds, and then put it on your plate. If you want to have more than 1 egg on your tortilla, or have more hash, or simply have a bigger appetite than I do, by all means upgrade to an 8" or 10" tortilla.
To avoid doing extra dishes, I fry my egg(s) right in the same pan I used for the chorizo & bean hash. That means I put the hash aside (usually into the tupperware that will hold leftovers), throw a generous sliver of butter into the hot pan, and then crack your egg(s) into it. Let the egg cook, untouched, until the white is mostly opaque, with just a tiny slimy layer on top. It will probably be 2-4 minutes, depending on the heat. With a spatula, flip the egg and cook on the other side for 15 seconds (over easy); more for over medium or hard.
Assembly
Put your crisped up tortilla on a plate. Put a layer of the hash on top of it, leaving about ½" of a border with no hash all the way around. Your fried egg goes right on top of the hash, and voilà! Your very own huevo ranchero. Then garnish as you like (or as dictated by the contents of your refrigerator).
For extra deliciousness
I like to put a bit of sour cream (~1 tablespoon, spread around the edge) and a few squirts of sriracha hot sauce on top of the finished product to make it extra savory. These are items I always have on hand. You could also add grated cheddar or [pepper] jack cheese, cilantro, salsa, guacamole... you get the idea.
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