March 15, 2016 — Breakfast
‘Perfect solo breakfasts for the family, with everything you need to get going in the morning. The flavours and ingredients are true to Mexico, and simply tastes delicious. I’d accompany with a glass of milk, or as Dad mentions in his story… a Bloody Mary.’
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Huevos Rancheros Ingredients
4 – 8 eggs according to appetite
8 corn tortillas (ideally 15cm size – from an authentic supply)
1 tin beans: black, kidney, or borlotti
1 kg medium tomatoes
2-3 jalapeno chillies to taste
2 garlic cloves unpeeled
1 medium onion
Ricotta salatta, Wensleydale, or feta cheese
1 chilli poblano (or green pepper + jalapeño chilli)
1/2 tsp oregano
Chopped coriander or parsley
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I have three great memories of huevos rancheros: first in Guadalajara as a young teenager – we ate our morning eggs in the shade of tropical palms as hummingbirds buzzed around; second, at ‘Tail in the Whale’ in Newport Beach, California, where over-sized heuvos rancheros came with bloody Mary’s; and third, the huevos rancheros in the photograph – one of the best breakfasts I’ve ever made…
Huevos rancheros is a well-known Mexican favourite – deservedly so; the flavours and contrasts of textures in huevos rancheros are truly wonderful. Generally, I do what most people do and smother the eggs with sauce – here I have tried to elevate the dish into something more visually attractive. But it doesn’t really matter how you arrange it the flavours are still delicious.
How to make Huevos Rancheros. The ranchero sauce is a typically Mexican method – and makes use of the ever present blender. Broiling the tomatoes and chillies is the key to the distinctive taste.
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