Huevos Rancheros Tacos

I hope everyone out there got a chance to spend the day with their moms or mom-figures yesterday. Or if you didn’t get to spend the day with them, I hope you at least got to reach out to them in some way. Mother’s Day is never easy for me and seems to get harder every year. I would give anything in the world to hug my mom one more time and tell her I love her. But since I can’t, I’m happy that I have my wonderful aunt who I can reach out to anytime I need to. In honor of her, yesterday I made these Huevos Rancheros Tacos.  These may not seem like typical brunch fare to some of you, but to my aunt and I, they totally are.

Corn tortillas are broiled with cheese and black beans before being topped with a fried egg, avocado and pico de gallo. This is such a quick and easy dish to make in a morning or even for a quick dinner. Since I’m all about eggs for dinner, this is something that is right up my alley. I chopped up regular tomatoes in lieu of the pico de gallo and left out the Mexican crema but still got all of the flavors of huevos rancheros I wanted. Since my aunt is in Chicago and I’m in Philadelphia, I ate this dish without her but told her about it when I called to wish her a Happy Mother’s Day. Every mom deserves a meal made for her.  Even if she’s not your mom.

DSC05073Preheat broiler to high. Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.

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Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set.

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Place 1 egg in center of each tortilla; sprinkle with pepper. Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.

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Additions:  None

Omissions:

  • Mexican crema

Substitutions:

  • Vine-ripened tomatoes for pico de gallo

Overall Rating: Love It

Source: Cooking Light magazine

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