My family loves Mexican food but none of this over-cheesed, over-sauced mess. We go a little more authentic. My dad got this recipe from The Essential Cuisines of Mexico by Diana Kennedy who is basically the Julia Child of Mexican cuisine.
By using fresh veggies to make the salsa and moderating the amount of cheese, this can be a very satisfying but non-nap inducing brunch choice. Since there aren't too many elements to this dish, the salsa is the star.
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| WAY better than jarred salsa |
Fry the tortillas like you would for enchiladas - making sure not to make them crispy. Drain them and then fry the eggs right in that oil. Everyone's different but I prefer my whites completely set with a runny yoke. This would be a good time to whip up some homemade refried beans too. I won't judge you for using a can, but homemade ones are much tastier and look way more appetizing.
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| Multitask |
Now it's time for assembly. Almost done! Place a fried egg on a tortilla and surround with salsa. Grate a little cheddar cheese on top and stick under the broiler for about 30 seconds - just enough time to melt the cheese. Top with some cilantro and dig in! I definitely think it's a respectable decision to eat two.
Serves 1
Ingredients:
1/2 cups of salsa ranchera, warmed (recipe below)
2 tbsp oil
2 small tortillas
2 eggs
Directions:
Heat oil and fry the tortillas lightly on both sides, as you would for enchiladas - they must not become crisp. Drain them on some toweling and place them on the warmed dish.
In the same oil, fry the eggs, then place them on the tortillas.
Cover the eggs with the warmed sauce and shredded cheddar cheese. Put the dish briefly under the broiler until the cheese melts.
Salsa Ranchera
Ingredients:
1 tomato (about 1/2 lb), broiled
1 or 2 chiles serranos, toasted
1/2 clove of garlic, peeled
Directions:
To toast chilies, place the chili on a warm cast iron pan and turn it from time to time until the skin is charred and the flesh is soft.
To broil tomatoes, out onto a hot cast iron pan and cook until the skin is wrinkled and brown and the flesh is soft right through - this takes about 20 to 25 minutes for an 8 ounce tomato. However, since this method is very messy, it is best to line a shallow metal pan with foil and put the tomatoes in it. Place them under a hot broiler - do not have the flame too high or the tomato will burn without cooking through - and turn them from time to time so that they cook through evenly - the skin will be blistered and charred. A medium tomato will take about 20 minutes.
Blend tomatoes, chilies, and garlic together to a fairly smooth sauce. Do not overblend.
[Recipe from The Essential Cuisines of Mexico by Diana Kennedy]
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