Huevos Rancheras

Belize Recipes  Rancheros Huevos

INGREDIENTS

  • 4 cups Stewed black beans
  • 4 cups Chili- tomato sauce
  • 3 each large corn tortillas
  • 8 each fresh farm eggs
  • 2 table spoon clarified butter
  • 2 cups shredded mozzarella cheese
  • 1 cup (to your liking) chopped habanero’s
  • 1 cup chopped cilantro
  • Salt & pepper to taste
     

PREPARATION

Place the stewed beans and the chili-tomato sauce in separate saucepans and heat them till serving temperature.
Place a dry skillet over high heat. When the skillet is hot place the tortillas one by one, and heat them while turning them once, every 45 seconds.

In a sauté pan fry the eggs sunny side up, till the desired temperature.

Place a tortilla on each deep plate. Spoon 1 cup of the stewed beans on the tortilla, then place the eggs on top of the beans. Ladle the chili-tomato sauce over the eggs and sprinkle the dish with the shredded mozzarella cheese and habanero’s.

Slip the plate under a hot broiler or place them in a hot oven till the cheese starts melting and gets bubbly..
Sprinkle the dish with te chopped cilantro and serve immediately

Huevos Rancheros originate of course from Mexico, were they still are the preferred breakfast for the Mexican gauchos, working the cattle.
This breakfast dish is however strongly embraced by the Belizeans, and is in different versions served all over the Belizean eateries.
It is an excellent start for a day planned with heavy physical activities, like jungle hiking, canoeing of caving.
 

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Lucy & Mick Fleming, Founders and Owners

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Bermuda