Friday, July 8, 2011

Huevos Rancheros

Huevos Rancheros or "Ranch-style eggs" is a traditional Mexican breakfast consisting of eggs and tomato-chile sauce on a fried corn tortilla.  This dish is a fun way to use both the green and red sauces I've made in the past week.  Just ask before serving whether someone wants their meal "green," "red," or "Christmas style" (i.e. both).  As to the huevos, I used the most basic recipe I know for a tofu omelet to make the tofu eggs that sit in the center of this dish.  Although I used yellow corn tortillas, you might also try blue or white corn tortillas, for a fun variation.

  • 4 (6-inch) corn tortillas
  • Cooking spray
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 3 minced garlic cloves
  • 1/4 cup canned chopped green chiles
  • 2 teaspoons New Mexico chile powder*
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon hot sauce (such as the Wizard)
  • 1 (14.5-ounce) undrained can diced tomatoes
  • 8 ounces silken tofu
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 teaspoon ground turmeric (for color)
  • New Mexican Red Chile Sauce or Green Chile Sauce
  • 1/4 cup shredded vegan Monterey Jack (such as Vegan Gourmet)
  • 2 teaspoons chopped fresh cilantro
1. Place the tortillas on a baking sheet and coat with cooking spray.  Bake at 350 degrees for 12 minutes, until crisp.

2. Meanwhile, heat a large skillet coated with cooking spray over medium-high heat.  Add the onion, green bell pepper, and garlic; saute for 3 minutes.  Add the green chiles, New Mexico chile powder, cumin, oregano, hot sauce, and canned tomatoes; bring to a boil, then cook for 3 minutes, until thick.

3. While the tomato mixture cooks, combine the tofu, cornstarch, water, and turmeric in a food processor and process until smooth.  Heat a skillet coated with cooking spray over medium heat.  Add the tofu mixture in 4 portions, to make the equivalent of 4 eggs; cook for about 6 minutes, agitating occasionally with a spatula, until yellow in color and mostly set.

4. Place 1 tortilla on each of 4 plates.  Top each tortilla with 1/2 cup tomato mixture and 1 tofu egg.  Spoon 1 tablespoon sauce over each tortilla according to taste - red, green, or Christmas style. Sprinkle each tortilla with 1 tablespoon Monterey Jack and 1/2 teaspoon cilantro.

*For the full run down on New Mexico chile powder, see my post for New Mexican Red Chile Sauce.

Nutrition Info:
4 servings (1 topped tortilla), Calories 222

Tasting Notes:
The topping was so jam-packed with flavor I hardly know where to begin.  Great spice from the sauce (my preference was for the green), creamy Monterey Jack, rich dense tomato flavor, and the light fluffiness of my tofu eggs.  The only reason this didn't verge into "5" territory is that I didn't like the contrast of the crisp corn tortilla.  My preference would be to prepare these on soft flour tortillas, even though that's not how huevos rancheros are traditionally prepared.


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