My goal is to run 1,000 miles in 2010. See how far along I am:

Sunday, January 3, 2010

Huevos Rancheros

This summer Kuma and I went to D.C. and spent a few days with his cousin Derek. D.C. is great place for eating, and Derek is a great food tour guide. He knows all the best places around and I can never get enough of what D.C. has to feed me.
He took us for brunch at a bar called Asylum in Adam's Morgan. This place was quite interesting, a metal bar at night and serving brunch on the weekends duri
ng the day. There is also a vegan menu of all the brunch favorites.
Asylum was where I was able to cross huevos rancheros off my Omnivore's 100 list. A nice crisp corn tortilla topped with eggs, salsa and black beans served with fruit on the side. Such a great breakfast! I haven't had it since then and have been craving them the past few days.

Huevos Rancheros
4 corn tortillas
4 eggs
1 cup shredded cheese (cheddar, munster, monterey jack, whatever blend you like)
1 15.5 oz can of black beans
1/3 cup salsa
1/4 cup chopped cilantro
1 clove of garlic, pressed
2 tbsp olive oil, plus additional for frying tortillas
1 small onion, diced
1 lime, cut into wedges
Optional: 4 oz can of green chilies

In a small sauce pan heat 2 tbsp of olive oil, saute onion and garlic until onions are translucent. Add beans and liquid from can, 2 tbsp of salsa, 1 tbsp of chopped cilantro and green chilli
es if using. Stir and simmer over medium heat for 15 minutes or until most of the liquid has evaporated. Stir frequently to prevent beans from sticking to pan and burning.

In a frying pan, preferably cast iron, heat about 2 tbsp olive oil and fry one tortilla for about 5 seconds, the flip and fry other side for about 5 seconds. Using a spatula lift fried tortilla and place a second tortilla underneath the first. Fry for about 5 seconds and repeat by placing another tortilla under the stack until all are fried. Remove from pan and place on paper towels to drain excess oil.

Scramble eggs in frying pan, top with shredded cheese. Turn heat to low and cover with a lid, allowing cheese to melt. Divide eggs into four portions.


Place tortilla on a plate, top with a portion of eggs, then beans, add 1 tbsp of salsa, then garnish with chopped cilantro. Serve with lime wedges for squeezing and a margarita. Avocado wedges also make a nice addition.

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