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Huevos Rancheros 

This is a classic breakfast dish in Mexico where it’s all about the many beautiful chiles available in the local markets.  It’s delicious for dinner and can be super quick if you purchase a great quality salsa. If you want to make your own, I have a quick recipe below.  
 
Salsa  - or buy prepared salsa good quality 
  • 4 plum tomatoes, charred, peeled and chopped
  • 2 tbsp. olive oil 25 ml)
  • 1/2  Spanish onion, finely diced
  • 1 Poblano chile, roasted, peeled and chopped 
  • 2 Tbsp. freshly chopped coriander
  • Salt and pepper to taste
  • 8 eggs, scrambled , or however you prefer them.
  • 1 Tbsp. olive oil ( 15 ml)
  • 1 small can black pinto or black beans
  • 1 clove garlic, chopped
  • Pinch chipotle chili powder
  • Salt and pepper  
  • Sour cream, for garnish
  • Tortillas , for serving 
For salsa:
 
Brush the tomatoes and poblano chiles with 1 tbsp. olive oil. Arrange on a baking sheet and broil on high turning, several times until tomatoes and chiles are evenly charred.  Remove and cool slightly.  Peel and roughly chop.
 
In a small skillet, heat remaining olive oil and sauté onions for 3-4 minutes, until soft.  Add the tomatoes and chile and sauté over medium high heat for 8- 10 minutes to develop flavour.  Season with salt and pepper and add fresh coriander. Set aside.
 
In a separate skillet, heat 1 tbsp. olive oil and toss beans with garlic and chipotle powder for 3-4 minutes, just until warm and garlic softens. Adjust seasoning.
 
Prepare eggs just before ready to serve and plate with tortillas, sour cream and fresh coriander.    
 
Serves 4

Monday, April 9, 2012

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