We may have mentioned this before, but Zach and I love Southwest-style cooking. From chiles and avocado and queso and more, you name it, we’ve probably tried it. And what’s better than Southwest-style cooking for breakfast, or Southwest-style breakfast for dinner?! Today we’ve prepared a lighter take on Huevos Rancheros: Summertime Huevos Rancheros! Huevos can get on the hefty side, and there is nothing wrong with that, but in the dead heat of the summer, sometimes it’s nice to lighten it up a bit. With fresh fruits, veggies, and herbs straight from the garden, you can enjoy a Summertime Huevos Rancheros too!
In this recipe, we prepare Huevos Rancheros in a sandwich style, placing many of the cooked ingredients in between two flour tortillas (or blue corn tortillas for you gluten free folks), and put the fresher stuff on top. Top it with a fresh, sunny-side up egg, and your task is complete! This recipe is easy, fun, and only reaches about 500 calories, depending on whether you decide to add sour cream. Which I strongly encourage because sour cream makes everything taste 100x better!
Like most Southwest meals, we chose to pair it with, yup you’ve guessed it, another IPA! Hebrew Hop Manna IPA makes a great pairing for this dish. This IPA, like many others of it’s kind, balances out the spiciness of the dish and adds great flavor to it’s ingredients. Again, any yummy IPA will do, but this one just elevates the Summertime Huevos Rancheros to new heights!
Enjoy!
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Ingredients
- 8 flour tortillas, fresh or store bought
- 2 cups white rice, cooked
- 2 cups black beans, heated
- 1 1/2 cup fresh corn, roasted
- 2 cups Spicy Cilantro Lime Chicken
- 2 avocados, chopped into cubes
- 4 tablespoons sour cream
- 1 cup Kiwi-Mango Salsa (recipe to follow)
- 1/3 cup Chile Sauce (recipe to follow)
- 2 cups jalapeño jack cheese, shredded
- 4 eggs
- cilantro leaves for garnish
- salt and pepper
- 2 Kiwis, chopped into 1/2 inch cubes
- 1 Mango, chopped into 1/2 inch cubes
- 1 tablespoon cilantro, finely chopped
- juice from 2 limes
- 1 jalapeno, finely chopped
- 1 medium-sized red onion, chopped
- 2 plum or roma tomatoes, seeded and chopped
- salt to taste
- 10-12 dried new mexico chiles
- 3 quarts water
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- 2 sprigs fresh oregano
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Build your Huevos!
- Place one flour tortilla on the bottom of your serving dish. On top of the tortilla, add 1/4 cup of cooked white rice, 1/4 of a cup heated black beans, and 1/4 of a cup of roasted fresh corn.
- Add the a href=”http://cookingandbeer.com/2012/07/sope-salad-with-chicken-and-tomatillo-salsa/#chicken”>Spicy Cilantro Lime Chicken on top of the rice, black bean, and corn mixture. Top with 1/4 cup shredded jalapeño jack cheese. Next, place a second flour tortilla on top of your concoction. Drizzle Chile Sauce on top and smear to cover all edges of the tortilla. It’s ok if it overflows! The final touches of your assembling begins here. Top the second flour tortilla with diced avocado, Kiwi-Mango Salsa, sour cream, and the rest of the shredded jalapeño jack cheese.
- Prepare a fried egg in an already warmed skillet. We prefer sunny-side up because it adds depth and a lot of color and flavor! Place the cooked egg on top of the Huevos “tower” IMMEDIATELY, and season with salt and pepper. Do the same for the other 3 servings, and then garnish with a cilantro leaf or two and serve immediately!
- For the kiwi-mango salsa, in a medium-sized serving bowl, combine the kiwi, mango, cilantro, juice from 2 limes, jalapeño, red onion, and tomatoes. Mix until fragrant and pretty. Add salt to taste and serve!
- And for the chili sauce, Start by bringing 3 quarts of water to a rolling boil. Then, remove the stems and seeds from your New Mexico dried chiles and place in the boiling water with tongs. Let simmer uncovered for 20-25 minutes. Next, remove the chiles from the simmering water with tongs and place in food processor. Be sure to keep the chile water! Add the tomato paste, oregano, sugar and salt to the food processor puree it until smooth. Then add 3/4 to 1 cup of the chile water to the chile mixture, depending on how thick you want your sauce, and puree until well combined. Lastly, drizzle the EVOO as concoction is pureeing to add texture. Remove and serve immediately with your favorite taco dish or Summertime Huevos Rancheros!
