Ingredients with Measurements:
- 4 corn tortillas
- 4 eggs
- 1 can of black beans, drained and rinsed
- 1/2 cup of Tascalate sauce
- 1/2 cup of crumbled queso fresco
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat a non-stick skillet over medium heat. Add the tortillas one at a time and cook for about 30 seconds on each side until they are slightly crispy. Remove from the skillet and place them on a baking sheet.
3. In the same skillet, add the black beans and cook for about 5 minutes until they are heated through. Remove from the heat and set aside.
4. Crack the eggs into the skillet and cook for about 2-3 minutes until the whites are set but the yolks are still runny. Remove from the heat and set aside.
5. Pour the Tascalate sauce over the tortillas, making sure to cover them evenly. Top with the black beans, followed by the eggs.
6. Sprinkle the queso fresco over the top of the eggs and place the baking sheet in the oven. Bake for about 5-7 minutes until the cheese is melted and bubbly.
7. Remove from the oven and sprinkle with chopped cilantro. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 14g
Carbohydrates: 30g
Protein: 18g
Substitutions for ingredients:
- Instead of black beans, you can use pinto beans or refried beans.
- If you can't find Tascalate sauce, you can use regular tomato sauce with a pinch of cinnamon and nutmeg.
Variations:
- Add sliced avocado on top for extra creaminess.
- Use corn or flour tortillas instead of corn tortillas.
- Add a dollop of sour cream on top for extra tanginess.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the eggs from sticking.
- If you prefer your eggs cooked differently, adjust the cooking time accordingly.
- You can make the Tascalate sauce ahead of time and store it in the fridge for up to a week.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a colorful plate with a side of sliced avocado and a sprinkle of chopped cilantro.
Garnishes:
Chopped cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
Serve with a side of Mexican rice or refried beans.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the tortillas are too crispy, reduce the cooking time in the skillet.
- If the eggs are overcooked, reduce the cooking time in the skillet.
Food safety advice:
Make sure to cook the eggs until the whites are set to prevent any risk of foodborne illness.
Food history:
Huevos Rancheros is a traditional Mexican breakfast dish that originated in rural Mexico. It typically consists of fried eggs served on top of a tortilla and topped with salsa, beans, and cheese.
Flavor profiles:
This dish is savory, slightly spicy, and has a hint of sweetness from the Tascalate sauce.
Serving suggestions:
Serve for breakfast or brunch with a side of Mexican coffee or hot chocolate.
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Region: Mexican