Mexican Huevos Rancheros

This dish is served throughout Mexico, and for good reason. It’s delicious! The name huevos rancheros translates as “rancher’s eggs.”

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CHARLOTTE – Huevos Rancheros is a traditional Mexican breakfast dish that is full of dynamic flavors.  It was part of the traditional “Second Breakfast”, where Ranch Hands would have this meal after completing the morning chores.  This recipe takes corn tortillas and then layers in eggs, apple wood smoked bacon, frijoles, fresh avocado and cojita cheese! Although this recipe takes a bit of effort, it will certainly enliven the taste buds and garner appreciation throughout your household! Time to make some memories~ Enjoy!

Mexican Huevos Rancheros (yield 4 servings)



Pico de gallo:

2 Tomatoes, chopped  |  ¼ cup Yellow Onion, Minced  |  ¼ teaspoon Cumin

¼ cup Cilantro, fresh chopped  |  Juice from 1 lime  |  Sea Salt to taste

2 tablespoons EVOO  |  1 tablespoon Jalapeno, minced

Pintos:

1 15 oz can Seasoned Pinto  |  2 teaspoons EVOO  |  ¼ cup Yellow Onion, Minced

1 teaspoon Cumin Seeds or ground   |  1 teaspoon Garlic, minced

Sea Salt and Fresh milled Pepper to taste  |  ½ teaspoon Coriander, ground

Huevos:

4 Farm Eggs, large  |  4 tablespoons EVOO  |  8 strips Applewood Smoked Bacon

4 corn Tortillas  |  ½ cup shredded Cojita or Monterey Jack cheese

½ teaspoon Cumin, ground  | 1 Avocado  |  Valentina Hot Sauce

Method:  First the Pico…. In a small stainless steel bowl, make the pico de gallo by folding the tomatoes, olive oil, onion, cumin and cilantro together.  Juice the lime and sprinkle over top- then sprinkle a touch of sea salt, then the jalapenos.  Fold well and store in your fridge for use later.

Now for the Pintos…Next, either fry or bake off the bacon at a low temperature.  While that is happening, in a small sauce pan, over medium heat, sauté the onions, garlic, cumin seed and coriander with the olive oil, until the cumin seed exude a toasty smell, or if the onions start to turn lightly brown.  Quickly add in the Pinto beans, season with sea salt and pepper and reduce heat to very low.

Last, lets get this together…  Warm the tortillas – In a separate skillet, warm tortillas over medium heat 1 minutes on each side or until edges begin to brown and crisp. Remove from heat and set aside.  Next- in the same pan, over medium- low heat, pour a small amount of olive oil and fry the eggs one or two at a time.  Sprinkle with the ground cumin and fresh milled black pepper.

Assembly… Get a plate or large soup plate, place a teaspoon of beans on the bottom of the dish, then press the tortilla into the beans to anchor the tortilla.  Next, spoon about ¼ cup of the beans over the tortilla, then add two strips of bacon in an “X” pattern.  Place the sunny side egg on top of that, garnish with fresh cilantro, a ¼ of the avocado, fanned, sprinkle Cojita cheese on top, and last make a zig-zag strip on top with the Valentina sauce.  Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to  chefglenncolumnist@gmail.com

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!