My version (interpretation of) Huevos Rancheros, a wonderfully filling Mexican breakfast dish. I have no idea as to the authenticity of what I have done, so please don’t shoot me for it…
Most of the items were home made… from the flour tortillas, to fresh salsa and guacamole and even the refried beans… the cheese you see is my latest love (when it comes to cheese) Queso Fresco! This was one delicious meal 🙂 … and before you ask, no I did not lay the egg… lol .. that was bought but I did fry it 🙂
1 tsp of baking powder
a pinch of salt
2 tbsp of butter, margarine or shortening
Hot waterCombine the dry ingredients (flour, salt and baking powder) together in a dry bowl. Add the butter and mix well. Now add enough hot water (about 1/2 cup or so) to make your dough. The dough should be soft. Now take small amount of dough and roll them into thin round tortilla. On a hot griddle or frying pan cook the tortillas you have just rolled. Keep them warm until you serve as once they become cold they will become hard.
1/2 can of black beans (about one cup), mashed a little
1/8 cup of onions, finely diced
1-2 cloves of garlic, finely chopped
Jalapeno pepper (depends on how much heat you want)
Salt and freshly ground pepper, to taste
A little olive oilIn a frying pan, heat a little oil and add onions. Once the onions start to become translucent add the garlic and chopped jalapeno pepper. Saute the mixture until fragrant but be careful not to burn the garlic. Add the beans and water and cook until the water is almost evaporated. Taste, add salt and pepper if required. Can be served hot or cold!Note: I believe traditionally pinto beans are used but I didn’t have any at home and was not readily available at the store so I went with the black beans. I used canned beans for convenience. I also washed the beans thoroughly with water to remove as much salt as I could. You can also boil your own dried beans at home.