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I’ve been obsessed with Huevos Rancheros over the past few years. It all started with a trip up to Oregon and staying at a B & B that was being run by two culinary students that made, at the time, the best I had ever eaten.
Layer upon layer of flavors
Since then, whenever they are on the menu, I have to try them. I’ve had some pretty good ones, and some pretty meh ones, so I’ve been working in the kitchen to perfect my perfect Huevos Rancheros taking what I liked about each one and then adding my own touch, putting a little crunch in the tortilla, sautéed poblano peppers, and smokey black beans.
These Huevos Rancheros are so good … I’m about ready to do a “throw-down
Mission accomplished. My job is done. Lindy’s Ultimate Huevos Rancheros are so good … I’m about ready to do a “throw-down”!
In a small fry pan, heat the oil and fry the tortillas until they just begin to crisp. Remove to paper towels to drain. Set - aside. Drain the oil heat the ranchera sauce - keep warm.
In a small sauce pan, heat the beans, loosen with a little water if they seem too dry. Lightly mash.
In a small skillet, heat the butter over medium heat; add the peppers and sauté until soft and tender (the cooking really mellows out the flavors of the peppers). Or you can roast the peppers whole in a broiler, when blackened, place in a bowl; cover with plastic wrap. After about 15 minutes, remove from the bowl, and skin. Seed and slice .
Heat butter in another skillet and cook the eggs to your preference. (We like them soft, so over easy. I also wait to cook the eggs until the initial assembly is done so they are hot and fresh and don't over-cook).
“These are fantastic” was her comment!
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