Huevos Rancheros

During the 2012 Summer Olympics in London yesterday, US swimmer Missy Franklin won a gold medal in the women’s 100m backstroke and US swimmer Matt Grevers set an Olympic record, winning gold medal in the same event for the men. The US men’s gymnastics team, in first place after the qualifying round, suffered falls and errors and finished in fifth place. China took home the gold after finishing sixth in the qualifying round, with Japan taking silver and Britain winning bronze (Britain’s first medal in the men’s team all-around since 1912.

Today’s installment of the 2012 Summer Olympics series celebrates the 1968 Mexico City Games. The 1968 Summer Olympics was the first time the Olympics were hosted in a Latin American and Spanish-speaking nation. Due to high altitudes, many world records were broken in track and field competitions. The 1968 Summer Olympics were also the first Olympics where athletes had to undergo drug tests. In addition, the Mexico City games were the site of the famous black- gloved salute by American swimmers Tommie Smith and John Carlos.

For Mexico City I decided to make huevos rancheros, an egg dish that originated in Mexico and has become popular throughout the Americas. It’s a pretty easy dish, and it’s easy to customize it with toppings any way you want. Traditionally, it calls for a fried egg, and you can fry the egg to whatever desired doneness you prefer- I don’t love runny yolks, so I cook mine a little longer. Scrambled eggs are fine, too- I won’t tell.

Huevos Rancheros

Ingredients:

• 2 15 oz. cans black beans, drained and rinsed
• juice of 1 lime
• 3/4 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• 1/2 tsp. kosher salt
• 2-3 Tbsp. butter, divided
• 6 (6 inch) corn tortillas
• 6 large eggs
• cheddar cheese (optional)
• salsa (optional)

Directions:

Combine 1 1/2 C. of the black beans, lime juice, cumin, cayenne, and salt in the bowl of a food processor.

Pulse until smooth (add water, 1 Tbsp. at a time, if necessary to get an even consistency).

Put the mixture in a medium saucepan and add the rest of the beans, stirring to combine, and set aside.

Using a heavy skillet, melt 1/2 Tbsp. of the butter over high heat.

Add three of the tortillas to the skillet one at a time. Flip once, slightly charring on one side.

Set the tortillas aside and keep warm (I put them on a piece of aluminum foil on the oven rack, after heating the oven to “warm.”).

Melt an additional 1/2 Tbsp. of butter and repeat with the remaining three tortillas.

In a large non-stick skillet, melt 1 Tbsp. butter over medium heat.

Carefully crack the eggs into the heated pan.

Season the eggs with salt and pepper and cook until the white is set and the yolk is still runny (this is traditional, you can cook until yolks are firm if you like). Cook eggs in batches if the skillet won’t accommodate them all.

While the eggs are cooking, heat the bean mixture on the stove on medium-low heat, until heated through.

To serve, place one tortilla on a plate. Top the tortilla with some bean mixture, and then sprinkle with shredded cheese and salsa.

Top each tortilla with a cooked egg, adding other toppings (sour cream, guacamole, cilantro, hot sauce, etc.) if desired.

Makes 6 servings.

Source: Annie’s Eats