From Bampa's Kitchen: Huevos Rancheros, My Way

From Bampa's Kitchen: Huevos Rancheros, My Way

When I was younger, I remember my Aunt Deya helping my Bampa in the kitchen while he was making breakfast.  She introduced me to something that I thought was so amazing – that being huevos rancheros.  Sadly, she lived in California or you know I would have been pestering her to teach me the recipe on the daily.

Lately, I’ve been toying with different styles of cuisine, namely Mexican & Spanish.  It was only natural that I attempt something that is synonymous with Mexican cuisine right?  Now, I do have a quick confession – eggs and I have a love/hate affair.  Can I make a over hard fried egg – sure, with my eyes closed.  Scrambled eggs and I have kissed and made up after learning how to FINALLY cook them correctly.  Poached Eggs and Sunny Side Up eggs and I are still on the outs but I resolve this year to learn how to do both types of eggs perfectly.

Ingredients

  • 1 15 oz. can of fire roasted tomatoes
  • 1 small red onion, diced
  • 1 or 2 cloves of garlic, minced
  • ½ tsp. cumin
  • ½ tsp. smoked Spanish paprika
  • ¼ tsp. Mexican oregano
  • 1 tsp. Worcestershire sauce
  • 1 tsp. of minced chipotle in adobo (you can add more but yes, I admit – I’m a wimp) Alternatively, you could add ½ tsp. of chipotle chili powder or chili powder.
  • Juice of ½ a lime
  • Diced Green Chiles (optional)
  • Salt & Freshly Cracked Black Pepper
  • 4 eggs
  • 4 corn tortillas
  • Butter
  • Olive Oil
Read the whole recipe on Cooking in Stilettos