Yes, yes, I know. I'm supposed to cut back on dairy and all animal products for the betterment of society and humans. And I am cutting back, not out of concern for my health, but out of concerns for the animals involved. That's why I buy cage-free eggs. But if you watch my "last cooked" gadget, you'll see I'm often cooking huevos rancheros, or farm eggs.
Per person you will need:
A corn tortilla
A dollop of refried beans
First, the beans. Working under the premise that a pot of pinto beans is a staple in your home, like mine, heat a tablespoon of lard in a skillet. When hot add 2-3 cups pinto beans (including liquid from the beans). Using your potato masher, squash the beans into a lumpy or smooth puree. Add water if it seems too dry for your taste.
In small skillet heat your green sauce. I use a combo of Herdez and Las Palmas; you can, of course boil, blend and cook down your own tomatillos. But that makes me tired even to contemplate. Crack an egg in the sauce, cover, turn the heat to low.
As the egg simmers ladle a dollop of refried beans on your plate, flash fry your corn tortilla in half an inch of hot hot hot vegetable oil, cover the beans with the corn tortilla. Gently pour the sauce and egg over the tortilla. Garnish with a grating of cotjia cheese.
That should keep you going till noon---
When I bake . . . - Baking is my first cooking love, and it's something I rarely do anymore. When I bake, I eat what I baked. And, I don't just try or sample, I keep eatin...
2 months ago