Monday, May 4, 2009

Huevos Rancheros, José style


Here we have a picture of the wonder that is one of our favorite breakfasts of all time. It begins with an egg, over easy. It is imperative that the yolk be runny. Beans are easy, throw a few slices of onion in a hot pan with oil, in a minute they will start to crisp on the edges, and that is when you empty in a can of beans, pinto or black, and about half of the can full of water. It should sizzle, smoke and splatter. When much of the liquid is reduced, lower the heat and begin to mash the beans, with anything on hand, a masher is good but a cup works just as well. When the beans are thick and creamy they are done. Next, salsa verde. Tostadas can be bought ready made in the grocery store around here, but if not available, corn tortillas should be fried until crispy. Crumble some queso fresco and it's time to build. Pico de gallo, guacamole, and crispy bacon are extras that while add to the experience are not absolutely necessary to the meal. Order: smear some beans on the tostada, place the egg on top, a generous dollop of salsa, and then sprinkle of the cheese. If you have decided to go all out and do the deluxe version, add the guac to the bottom layer with the beans, and then top with the pico and a slice of bacon. It is messy, it will break, it will leak, the yolk may run down your wrist as you are crunching away. But it's worth the mess. The different textures in each bite are enough to make you a believer. Yes, you get the crunch, and then the tongue-coating velvety yolk comes through, the salty softness of the cheese, the bite of the salsa, and then the creamy beans. It's all there. Add avocado and bacon to the mix and it's a whole other level of crunchy and creamy, salty and smooth. Eat two of those for breakfast and you just might be full until dinner.

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