We're a big Mexican food fam (who in Texas isn't?), and huevos rancheros is one of our long-standing traditions. In an attempt to shake things up a little, I ventured outside of our traditional recipe and test-drove Emeril's version of this breakfast classic. The results weren't bad at all.
- 1 tablespoon vegetable oil
- 1 cup chopped white onions
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1 tablespoon minced jalapeno
- 1 teaspoon minced garlic
- 1 cup chopped tomatoes and their juice
- 1 cup chicken stock
- 3 tablespoons chopped cilantro
- 2 teaspoons vegetable oil
- 4 large corn tortillas
- 1/2 cup warm refried beans
- 2 tablespoons unsalted butter
- 8 large eggs
- 1 1/2 cups pepper Jack
To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes.
Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds.
Add the tomatoes and their juices and cook, stirring, for 2 minutes.
Add the stock and simmer until thickened, about 15 minutes.
Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
*Note: We also served Mexican chorizo with ours.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.
*Note: Rather than frying eggs, we chose to scramble ours, then roll the ingredients within the tortillas (as opposed to layering). Also, sour cream, more fresh cilantro, and limes are the perfect final touches.