My new variation of huevos rancheros was a huge hit at breakfast the other day. The fried green tomatillos that were inspired by my Southern upbringing were crispy on the outside, tender in the center and had just the right amount of tartness. I really think that I may like them more.
I set up plates in the kitchen like an assembly line and layered charred tortillas, fried green tomatillos, my family's favorite mini-omelette style eggs and then smothered them all with a heaping scoop of my fast and smoky black beans. Then I let my family customize their toppings with the condiments at the table. It was fast, easy and delicious! How would you stack your huevos rancheros?
For the Fried Green Tomatillos
- In a small dish combine the corn meal, chile powder, salt, and pepper and mix until combined. Dredge slices of tomatillos through the cornmeal until evenly coated on each side.
- Heat two tablespoons of oil in a cast iron skillet over medium heat. Fry the tomatillos in two batches cooking each side until just golden but not mushy. This won't take much longer than a minute for each tomatillo slice. Once cooked set the tomatillos on to paper towels to drain, wipe out the pan, then add the remaining oil, heat, and fry the second batch of tomatillo slices.
4 farm fresh eggs, prepared as you like, we cook individual eggs omelete style in a small cast iron skillet
1 cup prepared black beans
½ cup cilantro, chopped
pickled peppers (optional)
queso fresco, crumbled (optional)
- Cook eggs as desired. Then when ready to assemble, place 2 charred tortillas on each plate, top with 3-4 fried tomatillo slices, an egg, 1/4 cup of black beans, a generous scoop of salsa, fresh cilantro, and any other toppings that you like. We chose queso fresco cheese and pickled peppers.
Notes: See this link for an easy recipe for fast smoky black beans if you don't have any already made.
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