Old Bear's Recipe of the Month September 1996 Huevos Rancehros ------------------ Served with a steaming cup of cinnamon-laced Mexican chocolate, these "ranchers' eggs" are a breakfast treat. With an icy cold Mexican beer, they are good anytime. Traditionally, the eggs were poached in the salsa -- still a flavorful method -- but any style of cooked eggs will work. Refried beans (see below) and spicy chorizo sausage are traditional accompaniments. 4 corn tortillas 1 Tbsp vegetable oil 1 Tbsp butter, melted 4 large eggs (poached, fried or scrambled) 2 cups salsa cruda, warmed 1 cup Monterey Jack or Cheddar cheese, grated 1 avocado, peeled, pitted and sliced Heat tortillas in oil and butter until softened. Drand in paper towels. Place each tortilla on a warmed plate and top with an egg. Spoon salsa over and top with cheese and avocado. Basic Mexican Tomato Sauce *or* Salsa Cruda --------------------------------------------- Two variants on salsa for use in many Mexican dishes. The uncooked version is called "salsa crude" or raw sauce. 2 cloves garlic 1 small onion 2 roasted or canned jalapeño chiles 3 Tbsp vegetable oil 2 lbs tomatoes, peeled and chopped 1/2 tsp oregano salt tpo taste cilantro, finely chopped For Mexican Tomato Sauce: Mince garlic, onion and jalapeño chiles. Sauté in oil until soft. Add tomatoes with their juice, oregano and salt. Simmer for 10 to 12 minutes. Cool and stir in cilantro. For Salsa Cruda: Eliminate the oil and sautéing. Just combine all ingredients and let stand for one hour at room temperature. Add one or two chopped tomatillos, if desired. Refried Beans ----------------- Refried beans are almost as popular in the southwest United States as they are in Mexico. They are a common accompaniment to Huevos Rancheros. Pinto beans are the most popular, but white pea beans and black beans are also excellent. Used canned beans or follow the cooking directions on the package for dried beans. 2 1/2 Tbsp vegetable oil or bacon drippings 2 cups cooked beans with some liquid Heat the oil in a heavy skillet. Add the beans and mash them with a potato masher. Heat and stir until the beans are heated through and slightly dried. source: A Little Southwest Cookbook by Barbara Karoff (Cronicle Books, 1993)