Wednesday, April 11, 2012
I've made quite a few variations on huevos rancheros. My quickest and easiest version is a heated can of Goya black beans in sauce, warmed tortillas, sunny side up eggs, and herdez salsa verde. All done in about 5 minutes. This version, from Rick Bayless, is a bit more complicated, but not much. I cooked the black beans from scratch, but they never reached the degree of tenderness you get with the canned beans. Any suggestions?
Nevertheless, I persevered and made them into chunky refried beans. The ranchero sauce was much easier. Just toss a can of charred tomatoes, 1/2 an onion, 2 cloves of garlic, and chipotles in adobo to taste into a blender. When it is thoroughly combined, cook it down for about 5 minutes to thicken while you cook your eggs. Plate the whole mess on top of some tortillas and your ready to go with dinner or a very hearty breakfast.