I’ve started cooking with the goodies I brought back from Orlando and first to be opened were the stack of corn tortillas I lugged back. Four were set aside for huevos rancheros for two and the rest frozen for another day. Hooray for delicious corn tortillas! At their most basic, huevos rancheros are tortillas, fried eggs and ranchero sauce, a tomato and chilli salsa and they’re normally served for breakfast. Well, if someone would kindly make me a hot savoury breakfast each morning, then I’d probably take part in this supposed most important meal of the day but as no one’s yet volunteered, I had these for dinner instead.
There’s something supremely comforting about huevos rancheros – the combination of tomato and egg is certainly one we have encountered elsewhere but it’s such a classic. Apart from the corn tortillas (unless you live in the States), it’s likely you already have all the ingredients for this in your kitchen cupboards; here in the UK, corn tortillas can be purchased online or it’s perfectly fine to use the flour tortillas found in all major supermarkets. The recipe is also easily multiplied if you need to feed a small crowd.
A Kitchen Cupboard Ranchero Sauce
makes enough for 4 servings.
1 small onion, very finely chopped
1 tbsp sunflower oil
1 tbsp butter
1-2 cloves garlic, crushed
3/4 tsp ground cumin
1/2 tsp dried oregano
1/4-1/2 tsp cayenne pepper
1 400g can of chopped tomatoes
slices of pickled or fresh jalapeño
250ml vegetable stock
salt to taste
Heat a pot over medium heat and add the oil and butter. When both are hot, add the onion and fry until translucent. Add the crushed garlic and fry until fragrant. Add the cumin, oregano and cayenne and stir to combine.
Meanwhile, add as many pickled jalapeño slices to the tin of chopped tomatoes and blend them together (I used a stick blender). Add this and the vegetable stock to the pot, stir well to combine, and leave to simmer together until it’s reduced and thick (about 10-15 minutes). Salt to taste and serve as part of your meal.
Basic Huevos Rancheros
For each serving, you’ll need two tortillas (preferably corn but flour will do) and two eggs. Heat a frying pan over medium heat and heat the tortillas on both sides until brown spots appear – brushing first with oil is optional. Or even better (but I didn’t do it this time), fry your tortillas with lots of oil so they go all crispy. In same frying pan, heat some oil and fry your eggs in whatever style you prefer. I like my eggs to have runny yolks. Serve the eggs on top of the tortillas. Top with ranchero sauce and serve.
Great things to have on the side if you have them: fresh Mexican chorizo, refried beans, cheese, avocado slices, Mexican rice, fresh coriander.