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Cook the Book: Huevos with Ranch Hand Red Sauce

Posted by Lucy Baker, May 5, 2008 at 2:15 PM

I know it's only Monday, but I'm already looking forward to next weekend's brunch. What could be better than a meal where it's practically required to eat bacon and drink bloody marys? Today's Cook the Book recipe, the first to be excerpted from Cowgirl Cuisine, is for author Paula Disbrowe's own take on the classic dish of huevos rancheros.

Her version is spiced with serrano chiles and sherry wine vinegar, and served with a shower of freshly grated cheese, fragrant cilantro, and slices of creamy avocado. The best part? The recipe makes enough sauce for 8 servings and reheats beautifully, so you can prepare it for you mom on Mother's Day and still have enough leftover for a few extra-special weekday breakfasts.

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Huevos with Ranch Hand Red Sauce

- serves 4 to 8 -

Ingredients

6 medium tomatoes (about 2 1/2 pounds)
3 to 5 serrano chiles
4 garlic cloves, unpeeled
1 cup coarsely chopped fresh cilantro
1 teaspoon sherry wine vinegar or red wine vinegar
3/4 teaspoon salt
1 tablespoon olive oil
1 green bell pepper, chopped
1/2 red onion, chopped
Vegetable oil, for frying
1 flour tortilla per serving
1 to 2 eggs per serving
Grated white cheese (such as jack, asadero, or cotija), for garnish
Cilantro sprigs, avocado slices, and lime wedges for garnish

Procedure

1. Heat a large, cast-iron skillet covered with foil over medium-high heat. Place the tomatoes, serranos, and garlic on top of the foil and heat until blackened on all sides, turning as necessary (you can also place the vegetables on a foil-lined baking sheet and cook them under the broiler). Allow the vegetables to cool, then stem the serranos, peel the garlic, and transfer to a blender. Purée the cilantro, vinegar, and salt.

2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the green pepper and cook, stirring, until softened about 5 to 7 minutes. Add the tomato purée, reduce the heat to medium-low, and cook, stirring, for an additional 5 minutes.

3. To server, heat 1/2 inch of the vegetable oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the tortillas, one at a time, until puffed and golden brown on each side. Transfer the tortillas to a plate lined with paper towels. Cover each tortilla with an additional paper towel. Repeat as needed with the remaining tortillas.

4. Heat a tablespoon of the vegetable oil in a medium nonstick skillet over medium heat. Fry 1 to 2 eggs per person, as desired. To serve, top each tortilla with eggs, a generous ladleful of red sauce, grated cheese, and cilantro. Garnish with avocado slices and lime wedges.

2 Comments | Tags: brunch, Cook the Book, Cowgirl Cuisine, eggs, Paula Disbrowe