Recipe by Food.com
Recipe courtesy of Media Luna and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/nuevos-huevos-rancheritos.html
Top Review by I_Fortuna
Tomato products are typically used in pico de gallo or some other salsa. Tomato sauce is not used in most Mexican traditional recipes. Here, I like how the beans are served on the side. Black beans are commonly a coastal or tropical fare but are loaded with vitamins. For Northern and Western Mexico, pinto beans are mostly used. I like Queso Fresco to top. Queso Fresco gives another nice fresh component that compliments the cooked elements. Instead of cream cilantro, I like fresh cilantro or a homemade green enchilada sauce (salsa verde). Since guacamole is virtually the same texture as eggs, I never serve the two together. I serve fried corn torillas on the side for texture and sometimes pepitos (pumpkin seeds) sprinkled on top of the eggs.
- 1 tablespoon butter
- 2 eggs, lightly beaten
- 1⁄2 cup grated oaxaca cheese
- 2 grilled tortillas
- about 1/4 cup grilled tomatillo
- about 1/4 cup black beans, heated in a saucepan on the grill
- 2 tablespoons guacamole
- 2 tablespoons tomato sauce, with chipotle
- 1 tablespoon cream cilantro
Directions See How It's Made
- In a large medium skillet over medium-high heat, add the butter. Once melted, add the 2 eggs and scramble with Oaxaca cheese.
- Once the tortillas, tomatillos and beans are cooked, place them on plate next to the guacamole.
- Then place the scrambled eggs on the plate and pour the tomato sauce with chipolte on top of the eggs.
- Now pour the cream of cilantro on top of the sauce and you are ready for your Nuevo Huevos Rancheritos!