Huevos Rancheros With Cumin Lime Cream Recipes

HUEVOS RANCHEROS WITH QUICK STEWED BLACK BEANS

Steps:

• For the beans: Heat the oil in a medium saucepan over medium heat. Add the onions, season with salt and cook for 3 to 5 minutes, or until softened and beginning to brown. Add the garlic and cook for 30 seconds. Add the cumin, cayenne, oregano, orange, beans with their juices and the water. Bring to a simmer. Reduce the heat to low and simmer for 25 to 30 minutes.
• Meanwhile, for the salsa: Add the tomatoes, onions, jalapeño, cilantro, garlic, lime juice and oil into the bowl of a food processor. Season with salt and pulse until finely chopped and saucy. Season to taste and set aside. (If your tomatoes weren't the sweetest, feel free to pour the salsa into a skillet or saucepan and cook over medium-low heat for 5 to 10 minutes to reduce slightly and sweeten up.)
• For the garnish: If using a gas stove or if you have access to a grill, turn on the heat and quickly heat the corn tortillas directly over the flame until lightly charred and set aside. You can also heat the tortillas in a pan over medium heat.
• Heat some oil in a medium nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Season with salt.
• To serve, place the tortillas onto plates and top each with black beans and a fried egg. Spoon the salsa overtop and garnish with toppings of your choice.

HUEVOS RANCHEROS WITH CUMIN LIME CREAM

Steps:

• Sauce ½ cup sour cream1 tablespoon finely grated lime zest (about 1 lime)2 tablespoons fresh lime juice½ teaspoon paprika½ teaspoon cuminSalt and pepperVegetable oil Eggs 15 ounces refried black beans or pinto beans8 8-inch flour tortillas1 cup shredded Monterey jack cheese1 cup salsa8 large eggs Make the Cream Sauce: Stir together all ingredients in a small bowl and refrigerate until ready to use. May be refrigerated up to 2 days. For the Eggs: Warm the refried beans in order to make them easier to spread. Spread a thick layer on four of the tortillas and sprinkle the other flour with the cheese. Heat a few teaspoons of oil on a griddle or large skillet. Place one cheese and one bean tortilla on griddle and when cheese melts invert the cheese tortilla over the bean tortilla. Cook until golden on both sides. Transfer to a warm plate. Repeat with remaining quesadillas, keeping them in a warm over. Either poach or fry eggs to your liking. To serve cut each quesadilla into six wedges. Arrange in a circle with points facing out on a warm plate. Top with salsa and place two eggs on top. Drizzle cumin lime cream over each serving. Garnish with cilantro leaves.