Dos Huevos Los Rancheros Por Favor

By Libbie Summers, Food Editor

As long as I can still eat eggs…even when dripping down my drawn chin whilst being spoon fed to me by a handsome male nurse wearing an ever so tight uniform (Jonathan, this is my dream…not yours), I’ll be in search of the best Huevos Rancheros the world has to offer.

This past week my husband and I have been in Tulum, Mexico, about an hour and a half drive south down the coast from the gringopalooza that is Cancun. Our lodging is a small upscale shack directly on the beach and just an easterly breeze away from the wonderful smells wafting from this eco chic hotel’s kitchen.

Day one breakfast…Dos Huevos Los Rancheros, por favor.

Day two breakfast…Dos Huevos Los Rancheros, por favor.

Day three…I’m in the kitchen with the staff being taught their secret to one of the best Huevos Rancheros I’ve ever had. I work for Paula Deen. I’m not shy.

Their recipe, like those taught to me in Central Mexico, Honduras and Peru is clean and fresh. Never drowning in cheese or sour cream. A simple delicious dish that is so easy to make. Perfect for the cowboys it was first intended to feed and perfect for us. Talk to you next week from Savannah with a noticeable sunny glow and a rested disposition.

Huevos Rancheros
(recipe compliments of the breakfast cooks at Nuevo Vida in Tulum, Mexico)
serves 1

Ingredients:
2 eggs
2 fresh corn tortillas
2 tomatoes, peeled
½ Serrano chili (more if you like more heat)
1 small bunch cilantro
4 tablespoons vegetable oil, divided
1 cup prepared black beans, (dry beans cooked only in water, onion and salt until they still have just a bite…strain out any excess water and heat thoroughly before serving)
Salt to taste

Directions:

Add tomatoes, chili and cilantro to a blender and pulse until just blended and juicy (you can also chop this all by hand, being careful not to lose any of the juices). Pour mixture into a sauce pan with 1 tablespoon vegetable oil. Salt to taste. Allow mixture to cook over medium heat while you are preparing the eggs.

In a large saute pan add remaining oil and heat. Dip tortillas into the oil and cook for just a minute until slightly crispy, turning once. Remove the fried tortillas to a serving plate and fry eggs in the same pan of oil to your liking (usually over easy or sunny side up). While eggs are cooking spoon warm beans onto the two tortillas. Top with eggs and spoon hot tomato mixture over.

Eat something homemade and never be afraid to ask for a recipe,
Libbie

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