Huevos Rancheros
By THE CULINARY INSTITUTE OF AMERICA For AP Weekly Features
in the Concord Monitor
Four 6-inch corn tortillas 1 cup canned refried beans 2
tablespoons unsalted butter or vegetable oil 8 large eggs
Salt and black pepper, freshly ground
1/2 cup grated Monterey Jack 1 avocado 2 teaspoons fresh
lime juice
2/2 cup prepared salsa
3/2 cup sour cream
4/4 cup fresh cilantro, coarsely chopped 1 green onion,
white and green parts, thinly sliced on the bias
Preheat the broiler. Heat the tortillas by toasting them
one at a time in a dry cast-iron skillet or directly over a
gas flame until lightly toasted. Place on a baking sheet,
spread each tortilla with 1/4 cup of refried beans, and
cover to keep warm. Working in batches as needed, heat the
butter in a large skillet over medium-high heat until it is
very hot but not smoking and the foaming has subsided.
Crack the eggs directly into the hot butter and reduce the
heat to medium-low or low. Fry the eggs, shaking the pan
occasionally to keep the eggs from sticking. Season the
eggs with salt and pepper.
Fry to the desired doneness, about 2 minutes for "sunny-side
up," 3 minutes for medium yolks, and 4 minutes for hard
yolks. Or, once the whites are just opaque, turn the eggs
and cook for 30 seconds more for "over easy," 1 minute more
for "over medium," or 2 minutes more for "over hard." Top
each tortilla with 2 fried eggs and 2 tablespoons of the
grated cheese. Slide the tortillas under the broiler to melt
the cheese.
Meanwhile, dice the avocado and toss with the lime juice to
prevent the avocado from discoloring.
Top each serving with 2 tablespoons salsa and 2 tablespoons
sour cream. Divide the avocado among the tortillas. Garnish
each tortilla with 1 tablespoon cilantro and 1 tablespoon
green onion, and serve.
Makes 4 servings.
Nutrition information per serving: 400 cal., 18 g pro., 30 g
carbo., 23 g fat, 680 mg sodium.
(Recipe is from The Culinary Institute of America's "Cooking
at Home with the CIA," Wiley
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