Foodie Friday: Huevos Rancheros

So I've decided to do a weekly recipe post, mostly to encourage myself to not eat huevos rancheros every single night (oh, how close we are). And since there's not a day of the week beginning with the letter "r" for "Recipe [insert-imaginary-R-day-of-the-week]," and Tasty Thursday just doesn't have quite enough alliterative punch, well, that leaves us with Foodie Friday.

Now for huevos, adapted from Smitten Kitchen. These are so. good. People, I just don't think you understand quite how good these are. We hadn't made them for over a week (a whole week and two days!! quite an accomplishment, considering we typically eat them 3 or 4 times a week - not for lack of other recipes, but just because they are actually that tasty), and I think my taste buds had forgotten a bit, but they leapt for joy with the first bite. Now I have to say, the last couple of times we've made these, they've been awesome, but I haven't been as bowled over as before, but Wednesday night's were truly spectacular. Perhaps it's because I actually remembered to salt and pepper the egg in the pan? Maybe it's because we actually had jalapenos this time? Maybe it's because we ate them after the longest huevos drought since probably July?

Overall, these are amazingly good. They're terrifically fabulous. They're familiar but not boring. The flavors and textures are wonderfully bold, but not so much so that they'd be inappropriate for a run-of-the-mill, gray-skied Wednesday. But perhaps that's exactly the oomph needed to nudge an average day into awesome status.

Disclaimer #1: We both adore all things Mexican, so if you don't, you might not necessarily give this dish a 19 out of 5.

Disclaimer #2: We all know that I'm terrible at uploading and posting photos. I've borrowed the one at the top of the page from the Smitten Kitchen website, so all kudos go to Deb. I even have some of our own for this, but can't get them off of our camera...

Huevos Rancheros, adapted from Smitten Kitchen

1. Brown a tortilla (she uses corn, but I much prefer flour - especially Trader Joe's habanero lime or whole wheat) lightly on one side in an oiled pan. Flip the tortilla over and sprinkle a bit of cheese (I like cheddar or a Mexican blend of jack, etc. in the absence of some actual white Mexican cheese) over it. Crack an egg on top of the cheese. Sprinkle with a bit of (preferably sea) salt and cracked black pepper.


2. Let the egg set a bit (about halfway) and then flip it over. At this point, the pan will almost certainly be an utter disaster. Don't worry; just roll with it. If you can get it to flip so that the egg is still under the tortilla, I'd consider that a success.


3. Let the egg cook to your desired consistency and then flip onto your plate. Cover with mounds of black beans and salsa fresca and guacamole.

Black Beans

Okay, I admit it - I totally cheat on this. I do not soak and cook and season my own black beans. I pop open a can of them - typically from Trader Joe's (I like the consistency of the organic kind better, if you're willing to spring for the extra $0.20), add in a bit of taco seasoning, crushed red pepper, and/or cumin and ride. Usually I'll do it on the stove, but if I'm feeling particularly lazy, I use the Pyrex + microwave combo. Do NOT overcook the beans.

Salsa Fresca

It's really the condiments that make this dish. I could probably eat just plain salsa fresca as a snack, it's that good. Tomatoes aren't the best right now, but come July, hoo boy.

1. Chop up however many tomatoes you like - I typically use about 3 romas or 2 on the vines for the two of us. Then again, we really like salsa fresca.


2. Chop up some red onion. Salsa is so much about preferences. I happen to really adore red onions (this coming from the girl who a year ago literally would not TOUCH an onion) so I usually have about a 1:2 ration on onions to tomatoes. Feel free to add less (or more) according to your tastes. Yellow or white onion also work fine, but I think red really gives it the best flavor.


3. Mince some jalapeno. Again, preferences. I usually use about a quarter of a jalapeno for the two of us. If you want, you can also mince in a bit of fresh garlic.


4. Chop up some fresh cilantro. This isn't necessary, but I LOVE cilantro. As in, I probably have almost as much cilantro as onion. Put in a lot or a little or none - this step is sort of optional.


5. Mix together all the above ingredients with a good splash or two of lime or lemon juice, some sea salt and some cracked black pepper, and you're good to go!

Guacamole

1. Slice open an avocado (one is usually enough for the two of us, though who am I kidding, I always want more guac) and remove the seed. Cut out and smash up to desired texture (I like mine pretty chunky, and sometimes just cube it).


2. Mix in some diced red onion (again, about the 1:2 ratio), jalapeno (ditto the quarter of one), cilantro, salt, pepper, and lemon/lime juice. Done.