Huevos Rancheros

Name: Huevos Rancheros
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: Serves 2
Cuisine: American
Ingredients: 4 sprigs coriander (cilantro), roughly chopped; 1 avocado, chopped (optional); 1 lime; 200 ml (7 fl oz) lukewarm water; 1 small red onion, finely chopped; 2 tomatoes, seeded and chopped; 1 pinch dried oregano; 150 g (5½ oz/1 cup) plain (all-purpose) flour; 150 g (5½ oz) fine polenta (cornmeal) or replace with the same quantity of wheat flour; 4 tablespoons tinned black beans, rinsed (optional); 1 pinch salt; 2 eggs; 100 g (3½ oz) emmental cheese, finely grated; 1 teaspoon sugar; 1 garlic clove, finely chopped; 1 jalapeño pepper or 1 pinch Espelette chilli powder

Preparation info

Serves
2

Difficulty
Medium
Ready in
1 hr 20

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

In Brooklyn, you can find an excellent rendition of this Mexican breakfast dish at one of the La Esquina restaurants. To recreate an authentic experience in Paris, I turned to my personal expert on all things Mexican, who also happens to be my business partner, Amaury de Veyrac.

Ingredients

Tortillas (Makes 10)

150 g (5½ oz/1 cup) plain (all-purpose) flour
1

Americas
United States
Breakfast
New York
Vegetarian

Method

The Tortilla Dough

Combine the flour and polenta in a bowl. Add the water gradually while working the mixture until you have a firm dough. Continue to knead the dough at length on a floured surface. When you have a ball of dough that’s nice and smooth, divide it into 10 equal portions and roll them out on the floured surface, making the tortillas as thin as