Huevos Rancheros

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



Avocado, eggs, beans, homemade tortillas, the whole shebang! I don’t mess around when it comes to Mexican food. It’s one of my favorite things to make, because there’s so many spices, flavors, natural and fresh ingredients to use!

I’ve never made tortillas before, but now that I know how easy they are to make, I have no excuse ever to buy store-bought ones again. You can also add different flavors to your homemade tortillas like, spices, cheese, or lime juice like I did.

The tortillas came out soft and warm and made the perfect base to the huevos rancheros.

You know how sometimes you go out for brunch and think to yourself  “I could have made these eggs better at home, and saved a ton of money.” Well these are one of those recipes you’ll want to use over the weekend, and treat yourself and even some friends too. 

Seriously though, because I’m such a foodie, I compare almost everything I eat when I’m out to what I make at home, and if its something I don’t normally cook and its out of this world, than I’m happy. However, if I’m overpaying for a dish that’s mediocre I ‘m not a happy camper, and I just give up on trying new places for a while.

Anyways I assure you won’t be left disappointed after tasting this recipe! Its simple, flavorful, filled with protein, and the perfect brunch or breakfast option.  You can impress your friends with your handmade tortillas skills (I assure you, they will be very impressed).

This recipe highlights good quality eggs, so what kind of eggs should you be buying? I know it can get overwhelming and confusing when buying eggs in the grocery store. “Do I buy white, or brown? Pasture raised? What the heck does that mean? Organic…” Believe me we all are confused. Let me break it down for you a little bit.

The eggshell being white or brown doesn’t really matter as much as the eggs being organic. Buying organic is important because this means the chickens were fed non-GMO food and therefore you won’t be consuming anything tainted by GMO’s.

Another great thing to know is that "free range" and "cage free" are terms not regulated in the US, which means anyone can label any egg "free range" no matter how the chickens were raised. The best way to determine how the hens are raised is to purchase your eggs from a farmer whose farm you can visit to see for yourself.  Pasture-raised eggs are the best kind of eggs to buy because this means the chickens were raised on a farm.

Hope this advice helps you out, and enjoy this recipe!



Makes 2 servings

Ingredients:

Corn Tortillas:

  • 1 ¾ cups Masa Harina
  • 1 1/8 cups
  • ½ tsp. Salt
  • juice of ½ lime

Spicy Black beans:

  • ½ Tbsp. olive oil
  • ½ small yellow onion, diced
  • 1 can organic black beans
  • ¼ tsp. chili powder
  • ¼ tsp. cumin
  • 1/8 tsp. cayenne
  • 1 lime, halved
  • Salt and pepper, to taste

Huevos Rancheros:

  • 4 eggs, sunny side up
  • 4 Tbsp. salsa Fresca
  • 1 ripe avocado
  • Micro greens for garnish (optional)


Instructions:

To make tortillas:

  1.  In a medium bowl, mix together masa harina and hot water until thoroughly combined, then mix in lime juice and salt. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
  2. Divide dough into 15 equal-size balls. Using a tortilla press, or in your hands, press each ball of dough flat.
  3.  Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds on medium-high heat until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, and then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.


To make spicy beans:

  1. Heat skillet with olive oil and add in the diced onion. Cook for 3 minutes until translucent.
  2. Add in the beans and spices, if the mixture is a bit dry add a splash of water. Cover with lid and simmer for 10 minutes.
  3.  Mash ½ the bean mixture in a bowl and mix together. 


Assembly:

  1. Place handmade tortillas on the plate.
  2. Layer with the bean mixture, sliced avocado, and then one egg sunny side up.
  3. Top it off with the salsa fresca and garnish with the micro greens