TABLE MAGAZINE

View Original

Huevos Rancheros with Corn Tortilla Arrows

A classic Mexican dish reimagined into a lighter, more delicate version of itself.

Chef John Sedlar conceived this preparation as a lighter version of the traditional hearty Southwestern breakfast dish. You might use it as an appetizer for a lunch or dinner menu, or as part of a larger morning spread. Serving the huevos mixture in the egg shells takes a bit of fiddling, but is so worth it for the presentation’s wow factor. You might want to have a couple of extra eggs on hand, though, in case you break a shell while creating the egg “containers.” Pair brown-shelled eggs with white or yellow tortilla arrows, or white-shelled with a blue corn variation, if you like.

 Ingredients

For the Tortillas Arrows:

  • 3 corn tortillas

  • Vegetable oil for frying

Instructions 

  • Cut each tortilla into 12 long slim triangular “arrowheads.” Heat ½ inch of oil in a large heavy skillet over high heat to 375 degrees on a deep-fry thermometer. Fry the tortilla triangles in several batches until crisp, about 2 minutes per batch. Drain them on paper towels and pat off any excess oil.

 Ingredients

For the Scrambled Huevos Rancheros:

  • 12 large or extra-large eggs

  • ¼ cup half-and-half

  • Table salt to taste

  • 2 tbsp unsalted butter

  • 6 tbsp finely diced white onion

  • 1 to 2 fresh jalapeños, roasted, peeled and diced fine (See note below)

  • ½ red bell pepper, roasted, peeled and diced fine

  • 4 oz creamy goat cheese, such as Montrachet

Ingredients  

  • Use an egg cutter or a sharp small knife to cut off the top quarter of the narrow end of each egg. Empty the eggs into a bowl and carefully rinse out the shells. Whisk the eggs with half-and-half and a bit of salt.

  • Melt the butter in a saucepan over moderate heat. Sauté the onion in the butter until very lightly colored, about 1 minute. Lower the heat and add the beaten eggs and remaining ingredients. Cook over low heat, stirring frequently, for only about 3 minutes, until the eggs are just cooked through and still very creamy.

  • Carefully spoon a portion of the scrambled eggs into a shell, mounding the eggs slightly. Place the filled egg in an egg cup. Repeat with remaining eggs and shells. Stand 3 tortilla arrows around one side of the inside rim of each eggshell. Serve immediately.

Note: Roast the jalapeños in the same way as described for the New Mexico green chiles in the previous recipe.

Styling by Keith Recker / Photography by Gabriella Marks

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine New Mexico here!

See this content in the original post

See this form in the original post

See this product in the original post

See this content in the original post