A flavorful spin on huevos rancheros for those of you who prefer your eggs scrambled instead of fried. Enjoy.
2 Yellow Corn Tortillas
4 Whole Eggs
Salt and Pepper, to taste
Sazón, to taste
Cotija Cheese, Crumbled
1 can Pinto Beans, Drained
1/2 Onion, Washed And Thinly Sliced
6 Garlic Cloves, Peeled, Divided Use
1 tsp Lemon Juice or White Balsamic Vinegar
Italian Seasoning, to taste
4 Tomatillos, Husked, Washed, And Quartered
Green Sweet Peppers, Washed
1/2 Red Onion, Peeled And Cut Into Wedges
Granulated Sugar, to taste
Fresh Cilantro Leaves, Washed
Sweet Chili Sauce
For the original huevos rancheros:
1. In a small bowl, beat eggs, season with salt and pepper and sazón, and set aside.
2. Pour in beaten eggs into pan, and move them around the pan with a spatula.
3. Add some Cotija cheese, and cook until melted.
4. Heat oil in a cast iron skillet, and add one tortilla. Using tongs to hold it, pan-fry until crispy and golden brown on both sides, and repeat with the other one.
5. Remove from pan, and drain on a paper towel, season with salt and pepper and sazón, and set aside.
For the pinto bean dip:
1. Smash 2 cloves of garlic, and in a food processor, grind together pinto beans, thinly sliced onion, smashed garlic, lemon juice, salt and pepper, and Italian seasoning, and with the machine running, slowly stream in olive oil until it becomes a smooth sauce.
For the roasted tomatillo salsa verde:
1. Preheat the oven to 450 degrees F on broil.
2. Spread quartered tomatillos, green sweet peppers, red onion wedges, and remaining peeled garlic cloves onto a baking sheet, drizzle on olive oil, and season with salt and pepper.
3. Bake on the top rack until the tomatillo quarters and peppers are charred on all sides, and everything is soft, opening the oven to flip everything and or rotate the baking sheet when necessary in order to guarantee even cooking.
4. Remove from oven, and let cool. Use a knife to cut open the peppers (if you do not want a lot of charred flavor in the roasted tomatillo salsa verde, you can scrape off some of the charred skin of the peppers and the tomatillo quarters, and discard it), scrape out the seeds, and discard them. Slice the peppers, smash the roasted garlic, and place in the food processor along with roasted tomatillo quarters, roasted red onion quarters, lime juice, granulated sugar, and fresh cilantro leaves.
5. Season with salt and pepper, and pulse until it becomes a smooth sauce.
For the finished huevos rancheros:
1. Spread pinto bean dip on top of each tortilla, and top with eggs, some of the roasted tomatillo salsa verde, and sweet chili sauce. Sprinkle on some more Cotija cheese, and enjoy.
Yields: 2 servings