Brunch on the weekends is a fun and simple way to entertain or gather with friends over a good meal. Preparing for such an event doesn’t need to be complicated or fancy, but have a recipe or two that is easy to make and enjoyed by all. Mexican Food for brunch does seem to hit everyone’s sweet spot because it’s not only delicious, but made with fresh ingredients and it’s filling – so you don’t need to make multiple dishes – just one solid dish like Huevos Rancheros.
Huevos Rancheros can be made in many different ways, however in my recipe I like to fry-up the corn tortillas first, to give the dish contrasting texture and a super crunch. Also, farm-fresh eggs are definitely key in a dish like this because they are the star of the show. You can buy Heritage Breed eggs at your local farmer’s market or grocery store – in fact I found mine at the Ralph’s in town – yes. You can tell if your eggs are special by the way they glisten in the pan with their bright orange yolks staring back up at you – truly gorgeous.
Fresh salsa is another key component in this brunch dish and Salsa Verde is my utmost favorite. Tomatillos with their slightly crinkled husks are the start of a great salsa because after roasting, they turn slightly sweet, while maintaining a hint of tanginess. This salsa becomes a spicy culprit on the plate after all of its ingredients are pureed in a food processor. You can always prepare it days ahead to get a jump on things.
Layering the Huevos Rancheros is the final step in making brunch. First, go the black bean on top of the crispy tortillas, followed by a fried egg on top. Then, a few spoonfuls of Salsa Verde around the edges and a sprinkling of cheese and fresh cilantro top it all off. Now you’re ready for brunch.
6-8 farm-fresh eggs, any variety
6-8 corn tortillas
14 ounce can black beans, drained
1 teaspoon cumin
1 cup Jack cheese, grated
1/4 cup fresh cilantro
salt & pepper
8 Tomatillos, cut in half
1 Serrano Chili
1 small white onion, skin removed and cut in quarters
1 cup fresh cilantro
- Preheat oven to 425. Remove tomatillo husks and slice in half. Place tomatillos, chili and onion on a sheet pan. Drizzle with oil and sprinkle with salt and pepper. Roast in the oven for 35-40 minutes, until soft and slightly darkened on top. Remove from oven and place in a food processor with 1 teaspoon salt, 1/2 teaspoon black pepper, juice of 1/2 lime and cilantro. Puree until almost smooth. Place in a bowl and set aside.
- In a small bowl, add beans, cumin, 1/2 teaspoon salt. Mash with a fork and add juice of 1/2 lime. Cover bowl with plastic wrap and heat in microwave for 2 minutes, set aside.
- In a skillet, add 1/4 cup oil and place over medium heat. After two minutes, begin to fry tortillas in batching until crispy on both sides. Place on paper towel lined plate. Add a spoonful of beans to the top of each tortilla.
- Fry eggs in same pan and place one on top of each tortilla. Spoon Salsa Verde around edges. Sprinkle with cheese and cilantro and serve immediately.