Recipe #5 - Huevos Rancheros
Hi everyone,
Today I decided to cook up a Mexican brunch meal that is sure to be a favourite. It may not look the prettiest but Huevos Rancheros (Rancher's Eggs) are full of flavour and very filling. It is also a vegetarian meal for those that do not eat meat. This dish originates from the Mexican countryside as workers would feast on what was readily available. Now it has become a popular dish and has all the flavours one would expect from Mexican cuisine. There are 4 main components to the dish: the eggs, the beans, the tomato sauce and the tortillas.
Firstly, make the spicy tomato sauce. For this recipe, it is important to know how well you tolerate spice. If you can handle the heat then keep the chilli seeds; if you prefer something that won't put your tongue on fire then deseed the chilli first. I personally love chilli so I kept the seeds. Once that has been decided, add the the chilli, garlic, and spring onions to a pan. Promptly add ground cinnamon, ground cumin, ground coriander, cayenne pepper, and paprika. The smell from all these spices can be overwhelming at this stage but it will be worth it later on. Make sure to wear replaceable clothes as the smell is likely to stay with you for a while. Once the ingredients have been frying for a couple of minutes add the chopped tomatoes and sugar. Cook the sauce for 30 minutes at a medium-to-low heat and season to taste. If you prefer the sauce thinner then adjust with water.
While the sauce is cooking you can make a start on the tortillas. For my recipe I decided to keep it simple and just use wheat flour, salt and water. Feel free to experiment with different types of flours or recipes if you wish. Add the water slowly and knead until the dough is not sticky but not completely firm either. Leave to the dough to rest for at least 15 minutes. Separate into small balls and use a rolling pin to reform them into flattened circles. Once the beans are cooked you just have to fry the tortilla on a very hot frying pan. They cook in a couple of minutes but be sure to flip half-way through to avoid burning one side.
The beans can also be made to taste by deseeding the chilli. First, cook the onion and add the tomato after you have peeled and chopped it. To peel a tomato first blanch it (put in boiling water for 10 seconds and rinse with cold water) and quarter it. The tomato skin should then come off easy enough. Once you have added the tomato then throw in the garlic, chilli and cumin. The onions will softened, this would be the indication to add the beans. Make sure the beans are rinsed before adding to the pan as you will add water at this stage as well. The beans will begin to break up as you cook them; don't be afraid as this is perfectly normal. Mix in chopped coriander once it is ready, season, and leave to one side.
To assemble first fry the tortillas. Pace the tortillas on the dish and add the beans on top. In a separate frying pan, fry eggs and place on top of the beans or on the side. Finish by adding the spicy tomato sauce with an extra sprinkle of coriander. Enjoy!
Eggs
8 eggs
Sunflower oil
Tortillas
2 cups of flour
1/2 cup of water
1 tbsp of salt
Beans
1 onion
1 tomato
1 garlic clove
1 red chilli
1 tbsp cumin
400g pinto beans
120ml water
Handful coriander
Sunflower oil
Salt and Pepper
Spicy Tomato Sauce
1 red chilli
1 garlic clove
4 spring onions
1/4 tbsp ground cinnamon
1/4 tbsp ground cumin
1/4 tbsp ground coriander
1/4 tbsp cayenne pepper
1/4 tbsp paprika
800g chopped tomatoes
1/2 sugar
Sunflower Oil
Salt and Pepper
1) Cook the sauce; start by cooking the chilli, spring onions, garlic and spices with sunflower oil. After frying for a couple of minutes add the chopped tomatoes and sugar. Leave the sauce simmering for 30 minutes. Season to taste.
2) Make the tortilla dough by add water to the flour and salt. Lightly knead the dough until it does not stick. Leave to rest for 15-20 minutes.
3) Start cooking the beans by sweating the onion until it begins to soften. Add chilli, garlic, tomato and cumin to the pan. After rinsing the beans add to the pan with a splash of water. Cook until all the water has evaporated and season to taste. Mix in chopped coriander to the beans.
4) Begin frying the tortilla in a very hot pan. It should be approximately one minute per side. There should be brown spots on the tortilla.
5) Fry eggs with sunflower oil in a separate pan. Assemble the plate with all the ingredients once that is done. Enjoy!
Today I decided to cook up a Mexican brunch meal that is sure to be a favourite. It may not look the prettiest but Huevos Rancheros (Rancher's Eggs) are full of flavour and very filling. It is also a vegetarian meal for those that do not eat meat. This dish originates from the Mexican countryside as workers would feast on what was readily available. Now it has become a popular dish and has all the flavours one would expect from Mexican cuisine. There are 4 main components to the dish: the eggs, the beans, the tomato sauce and the tortillas.
Firstly, make the spicy tomato sauce. For this recipe, it is important to know how well you tolerate spice. If you can handle the heat then keep the chilli seeds; if you prefer something that won't put your tongue on fire then deseed the chilli first. I personally love chilli so I kept the seeds. Once that has been decided, add the the chilli, garlic, and spring onions to a pan. Promptly add ground cinnamon, ground cumin, ground coriander, cayenne pepper, and paprika. The smell from all these spices can be overwhelming at this stage but it will be worth it later on. Make sure to wear replaceable clothes as the smell is likely to stay with you for a while. Once the ingredients have been frying for a couple of minutes add the chopped tomatoes and sugar. Cook the sauce for 30 minutes at a medium-to-low heat and season to taste. If you prefer the sauce thinner then adjust with water.
While the sauce is cooking you can make a start on the tortillas. For my recipe I decided to keep it simple and just use wheat flour, salt and water. Feel free to experiment with different types of flours or recipes if you wish. Add the water slowly and knead until the dough is not sticky but not completely firm either. Leave to the dough to rest for at least 15 minutes. Separate into small balls and use a rolling pin to reform them into flattened circles. Once the beans are cooked you just have to fry the tortilla on a very hot frying pan. They cook in a couple of minutes but be sure to flip half-way through to avoid burning one side.
The beans can also be made to taste by deseeding the chilli. First, cook the onion and add the tomato after you have peeled and chopped it. To peel a tomato first blanch it (put in boiling water for 10 seconds and rinse with cold water) and quarter it. The tomato skin should then come off easy enough. Once you have added the tomato then throw in the garlic, chilli and cumin. The onions will softened, this would be the indication to add the beans. Make sure the beans are rinsed before adding to the pan as you will add water at this stage as well. The beans will begin to break up as you cook them; don't be afraid as this is perfectly normal. Mix in chopped coriander once it is ready, season, and leave to one side.
To assemble first fry the tortillas. Pace the tortillas on the dish and add the beans on top. In a separate frying pan, fry eggs and place on top of the beans or on the side. Finish by adding the spicy tomato sauce with an extra sprinkle of coriander. Enjoy!
Eggs
8 eggs
Sunflower oil
Tortillas
2 cups of flour
1/2 cup of water
1 tbsp of salt
Beans
1 onion
1 tomato
1 garlic clove
1 red chilli
1 tbsp cumin
400g pinto beans
120ml water
Handful coriander
Sunflower oil
Salt and Pepper
Spicy Tomato Sauce
1 red chilli
1 garlic clove
4 spring onions
1/4 tbsp ground cinnamon
1/4 tbsp ground cumin
1/4 tbsp ground coriander
1/4 tbsp cayenne pepper
1/4 tbsp paprika
800g chopped tomatoes
1/2 sugar
Sunflower Oil
Salt and Pepper
1) Cook the sauce; start by cooking the chilli, spring onions, garlic and spices with sunflower oil. After frying for a couple of minutes add the chopped tomatoes and sugar. Leave the sauce simmering for 30 minutes. Season to taste.
2) Make the tortilla dough by add water to the flour and salt. Lightly knead the dough until it does not stick. Leave to rest for 15-20 minutes.
3) Start cooking the beans by sweating the onion until it begins to soften. Add chilli, garlic, tomato and cumin to the pan. After rinsing the beans add to the pan with a splash of water. Cook until all the water has evaporated and season to taste. Mix in chopped coriander to the beans.
4) Begin frying the tortilla in a very hot pan. It should be approximately one minute per side. There should be brown spots on the tortilla.
5) Fry eggs with sunflower oil in a separate pan. Assemble the plate with all the ingredients once that is done. Enjoy!
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