Elizabeth’s Huevos Rancheros

July 28, 2011

While Will and I were in NJ during our wedding week, we popped up to NYC to visit Will’s brother, Joe, and Joe’s girlfriend, Caitlin. It was great. And I forgot to bring my camera with me. Both days. Roops. Here’s what we did.

1. Ate at Salt & Fat (highly recommended– particularly the pappardelle pasta with slow cooked egg, mushrooms, and peas and also the marshmallow ice cream. Genius)

2. Went to Coney Island (quite a place. Highlight– watching old Mexican men crab off the pier while listening to Whitney Houston’s “I Will Always Love You” on max volume on a boombox).

3. Ate chili cheese fries from the original Nathan’s in Coney Island

4. Ate Pho in Chinatown

5. Drank beer and played cards outside at the Bohemian Hall and Beer Garden (We played spoons. I thought I made my way to an early victory in the first round and shouted, “Gimme mah spoon bitch,” and then discovered that “four of a kind” is not the same as “four of a suit.” I also started referring to our delicious pitchers of Spaten as “delicious pitchers of Spock” late in the evening).

6. Made the ultimate hangover breakfast. Elizabeth’s Huevos Rancheros.

Salty, crispy, and fried, with cured breakfast meat. It needs no further introduction. Happy hangover, friends.

ELIZABETH’S HUEVOS RANCHEROS (from various internet sources)

Serves 4

Ingredients

1 link precooked chorizo, chopped

Canola oil

4 corn tortillas

1/2 cup sharp cheddar cheese

4 eggs

Refried beans

Salsa

Hot sauce

Cilantro, chopped

Recipe

Crack eggs into a bowl, or (even more helpfully) a cup with a pouring spout.

Get all your toppings (beans, salsa, hot sauce, cilantro) into bowls and ready. You’ll want to eat these huevos while they’re hot.

Heat a large skillet over medium heat. Add chorizo. Let the chorizo get hot sweat out its oil. Remove the chorizo from pan, leave the oil behind. This is what you will fry your tortillas in.

Place tortillas in skillet. Cook them in the oil until they’re brown, then flip them over in the pan.

Once they’re flipped, sprinkle on some cheese and plop an egg on top.

Once the egg white start to turn from clear to, well, white, flip the whole huevo over in the pan and let it cook 1 minute more. The egg and cheese will make a big mess.

Take huevo out of the pan, place it egg/cheese side up on a plate, garnish with chorizo and any other toppings you’d like. Enjoy with a huge cup of iced coffee.

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One Response to “Elizabeth’s Huevos Rancheros”

  1. Vickie Says:

    Spoons – we love that game!! Looking forward to seeing you guys


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