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Huevos Rancheros Miami style Breakfast !



‘huevos rancheros’

With an explanation of eggs prepared the Ranch way , was one of the choice offered on the Breakfast Menu at the ‘Faena ‘Hotel in Miami , where i first tasted this yummy Ranch style eggs , with fresh pico de gallo, refried beans and homemade ranchero sauce over tortillaswith a slice ofAvocado 🥑 as a choice !

Pico de gallo the ultimate fresh Mexican salsa, really makes this huevos rancheros stand out. Served on a Corn Tortilla with Beans & Ranchero sauce topped with the Salsa - Pico de gallo , this mix of fresh chopped tomatoes, onion and jalapeno peppers (or serrano peppers) with lime juice and cilantro in Every bite , not only just perked up the flavour & gave the dish a zeal of visual appeal served with a scoop of fresh Avocado was a delicious way of starting the morning specially as we were travelling back to New york soon after Breakfast !


Refried beans

  • 1 tablespoon olive oil

  • ½ small onion, chopped

  • 1 jalapeno pepper, chopped

  • 1 clove garlic, chopped

  • 1/2 teaspoon chili powder

  • ¼ teaspoon ground cumin

  • Salt taste (I use about ¼ teaspoon)

  • 1.5 cups cooked pinto beans (drained, if using canned)

  • 1/4 cup water

  • 1 teaspoon lime juice

  • 1 tablespoon hot sauce ( chilli sauce )

In a pan on. medium heat , add the olive oil , onions & sauté , add the jalapeño chilli’s sauté .

Add the garlic, chili powder, cumin and salt. Cook for another minute, stirring.

Next, add the beans and water. Give the whole mix a stir and cover. Cook for 5 minutes to heat up the ingredients and to let the flavors mingle and develop a bit.

Next, mash the beans with a fork or a potato masher to your desired consistency. I like mine slightly chunky, so I will mash one half of the dish more finely, then will mix the two sides together.

Remove from heat.

Stir in the lime juice and hot sauce, if desired.makes about 2 cups -

Ranchero sauce

Ranchero sauce -

ingredients-

  • 1 tablespoon olive oil

  • 1 small onion, chopped

  • 2 jalapeno chilli chopped ( fresh or preserved )

  • 4 cloves garlic, chopped

  • 4-5 balanced peeled & chopped tomatoes.

  • 1 cup stock ( veg / chicken )

  • ¼ cup chopped cilantro /fresh coriander .

  • 1 tablespoon chilli powder

  • 1 tablespoon chipotle powder( i use smoked chilli powder as substitute)

  • 1 teaspoon cayenne

  • 1 teaspoon oregano

  • 1 teaspoon roasted cumin powder

  • Salt and pepper to taste

  • Juice from 1 lime (optional)

Method -

  • put a large pan on medium heat , add the oil , when hot

  • add the chopped onions & garlic & sauté for 5 minutes

  • add the chopped jalapeño sauté ,

  • now add the tomatoes & all the seasonings

  • sauté well till blended ,

  • add the stock & cook till raw smells disappear & flavour come together

  • now add the cilantro & put off heat , puree with a hand blender .

  • add the lime juice .

Pico de gallo

1.Pico de Gallo -

2-3 chopped

1 small red onion chopped

1 jalapeño finely chopped

Salt to taste

Fresh cilantro

Mix together all the ingredients in a bowl & keep till required .

If you keep the pico de gallo ready in the fridge, prepared ahead of time, this is one of the quickest recipe to have ready . You only need to warm the tortillas, cook the eggs, then warm the salsa and voila , all ready for a super lazy Sunday brunch with some frozen Margaritas or a pitcher of citrusy white Sangrias !!!

To make the Huevos de Rancheros-


In a large pan on medium heat ,

put the Lightly buttered corn tortillas with 1 tablespoon olive & fry them for about 1 minutes each side, or until they lightly brown and puffy & soft (not crispy)

Remove from heat, set them onto a plate and spread the refried beans onto them.

Now in the same pan , add oil/ or clarified butter ( ghee , I love my sunny side up fried in homemade clarified butter , umm .. ) gentle drop in two cracked ( yolk intact ) , season with salt & pepper & fry them till beautifully set , lift them carefully onto the tortillas & bean plate , top with pico , salsa sauce , cilantro & a dilip of fresh Avocado ( if on hand ) or your

guacamole

choice of topping -

sour cream / Guacamole/ spicy chorizo/ Cottage cheese / parmesan cheese / sprinkling of lime juice ...

what ever you fancy !!

Enjoy your holiday Brunch !!

pico de gallo

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