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Huevos Chihuahua

“The egg, that perfect, pristine, primal object – we may not gobble it up as
profusely now as we used to, but every mouthful should be memorable…”
~ Julia Child

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Traditional Mexican Breakfast:
Fried Tortillas, Chocolate, Huevos Rancheros and Fresh Fruit
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Huevos Rancheros (Fried Egg with Salsa on Tortilla, Mexico)
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La Belle Cuisine

Huevos Chihuahua


The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 6)

 “We call our version of Huevos Rancheros ‘Huevos Chihuahua’ – they’re
Mexican in style and as feisty as their namesake. If you don’t want to make
the fried corn tortilla crisps called for in this recipe, simply wrap everything
up in a warm flour tortilla instead. Although we serve them for brunch,
these eggs are great any time of day.”

Gazpacho Sauce
1 tablespoon olive oil
1/2 cup diced red onion
1/2 teaspoon minced garlic
1 teaspoon New Mexican chili powder
1/2 teaspoon ground cumin
1/2 pound fresh plum tomatoes, diced,
or 2 cups chopped canned tomatoes
1/2 cup diced zucchini
1/2 yellow bell pepper, diced
1/2 green bell pepper, diced
1 teaspoon Tabasco sauce
1 1/2 teaspoons chopped fresh oregano leaves
1 1/2 teaspoons chopped fresh basil leaves
1 1/2 teaspoons chopped fresh
cilantro leaves and stems
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons fresh orange juice
1/2 teaspoon salt

6 corn tortillas
3 cups Black Bean Refritos
6 eggs, fried
Salt and freshly ground black pepper
Grated Pepper-Jack cheese
Sour cream, guacamole, and sliced scallions
for serving (optional)
 

1. Prepare the Gazpacho Sauce:  Heat the olive oil in a large nonreactive saucepan set over high heat. Add the onion and cook until soft, 3 to 5 minutes. Add the garlic and cook for 2 minutes. Stir in the chili powder
and cumin and cook for 30 seconds. Add the tomatoes, zucchini, bell
peppers, and Tabasco. Reduce the heat to low and simmer, stirring
occasionally, until the vegetables are tender and the sauce thickens, 8
to 10 minutes.
2. Remove from the heat and stir in the oregano, basil, cilantro, lime juice, orange juice, and salt. Season with more Tabasco to taste. Keep warm,
or let cool to room temperature, cover, and refrigerate for up to 3 days.
3. Prepare the corn tortilla crisps:  Heat 1/4 inch of oil in a sauté pan set over high heat until it ripples. Carefully add 1 corn tortilla and cook for
about 30 seconds on each side or until crisp. Drain on paper towels.
Repeat with the remaining tortillas. Sprinkle with salt and pepper
and reserve.
4. Prepare the Black Bean Refritos; keep warm. Fry the eggs; keep warm.
5. Arrange a tortilla on each plate. Top each tortilla with 1/2 cup of the
warmed Black Bean Refritos, a fried egg, and a large spoonful of the
Gazpacho Sauce. Season to taste and sprinkle with the cheese. If
desired, top with sour cream, guacamole, and sliced scallions, like
we do.
 

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Huevos Rancheros

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