HUEVOS RANCHEROS Friday, January 17, 2014
seems fairly easy. All you need are corn tortillas, black beans, fresh avocado and sprinklings of queso fresco and cilantro leaves, right?
But there’s a difference—a big difference—between fueling up on food and actually enjoying it, and that difference, more often than not, lies in the secrets of the sauce.
And when you’re make Huevos Rancheros, it’s in the sauce that counts—that’s where you can taste the time, effort and all the love that goes into putting what you’re eventually putting in your mouth.
And we start our sauce off right—with San Marzano tomatoes, which we season with onion, garlic, more cilantro and, for a formidable kick, chipotle peppers, all of which is puréed and fry up in hot oil until its a nice, spicy, volcanic red.
And it does kick, so remember, don’t breathe in while taking that first bite. Let your tongue get nice and primed first.