I first heard of huevos rancheros in Canada – not on the menu of a Tex-Mex restaurant but on the radio. It’s actually the name of an indie rock band in my hometown of Calgary. Years later I saw the term on a menu, and finally figured out what huevos were (I grew up with French as a second language). Later still, I learned that huevos is also slang for a part of the male anatomy.
This recipe is a bastardization of the authentic huevos rancheros (literally “ranch eggs”), a Mexican breakfast dish which consists of fried eggs and tomato salsa served on a warm corn tortilla. Traditionally, refried beans (which are not re-fried at all!), potatoes or black beans accompany the dish. My version includes scrambled eggs and hearty additions of cheese, corn and chicken.
1-2 tablespoons butter
1/4 cup milk
pinch of salt and pepper
1/2 cup Monterey Jack cheese with jalapenos, shredded
1/2 cup corn kernels
1/2 – 3/4 cup shredded chicken meat (from a roast chicken or grilled chicken breast)
2 large corn or wheat tortillas
salsa, guacamole and/or sour cream, for serving (optional)
1. Place butter in a skillet on medium heat.
2. Beat eggs with a fork until well mixed. Add milk, salt and pepper and beat again.
3. Mix in cheese, corn and chicken.
4. When butter is foaming, pour egg mixture into skillet.
5. Use a wooden spoon or heatproof spatula to slowly stir the egg mixture until thickened.
6. Cover tortillas with a damp papertowel and microwave for 10-20 seconds. Warming the tortillas make them easier to fold.
7. Divide egg mixture evenly between warmed tortillas. Top with salsa, guacamole and/or sour cream before folding – or serve these on the side.
8. Fold into a burrito (instructions here).