I wasn’t even going to mention this dish. I’ve got no expertise in the realm of Tex-Mex cooking and generally think it’s best left to those who know what they’re talking about. Furthermore, despite the fact that I had eggs exactly this way daily when we were at a resort in Mexico last year, I suspect this isn’t the most authentic thing out there.
But it makes no difference because these ad-libbed and hodge-podged huevos rancheros and the smitten kitchen are at something of a standstill. They were dinner last Tuesday. They were dinner on Thursday. They were brunch today. And if this site is indeed a reflection of what goes on in our kitchen, well, then obviously it’s time to share them with you.
Also, because they’re awesome.
Next I make a quick salsa fresca with diced tomatoes, some red onion, a minced jalapeno, salt and a good squeeze or two of lime juice. If you’re the cilantro type, you can mix that in as well. With tomatoes in high season right now, you’ll think you’ve died and gone to heaven.
Now, the egg is where this gets ugly, and I do mean that literally. This is one dish where the best taste makes for the fugliest tortilla and I suggest that you just run with it, because it’s quite simple.
First you heat a 5 to 6-inch corn tortilla in an oiled pan.
When it is golden brown underneath, flip it over. (Don’t worry, you’ll brown it a bit more in a moment.)
Sprinkle some shredded cheddar or jack cheese over the browned side, if you wish. and let it melt a bit. I like to use about half an ounce per tortilla.
Break a single egg over the tortilla, or the melting cheese on the tortilla.
Don’t worry if it rolls over the edges, that’s all part of the tasty mess of it. Season it with salt and pepper.
When the white is about halfway set (i.e., the edges and some of the egg on the tortilla), flip the whole thing over. For me, this is when the mess always strikes as the yolk is just itching to run off the spatula as I flip it.
Cook it for a few minutes on the other side, flip it back onto a plate and you’re done. All there is left to do is decorate.
If you’re Alex, that means a tidy arrangement of salsa fresca, beans, cilantro when we have it, salsa from a jar, extra and several shakes of Tabasco. For me, this means a scattered mess of salsa fresca, beans, cotija, avocado, and/or sour cream, everything muddling together in a glorious tangle of things that are delicious…
Hey hon, guess what’s for dinner tomorrow?!
P.S. These photos were updated in 2022, but below are the 2008 ones, in case you’re nostalgic for them.