When Mamás Latinas asked me to write a weekly column with new recipes, I couldn’t be happier! A little over two years, when I started writing this blog, my goal was not only to share my recipes, but my cooking philosophy: an act of love, a way to create and express myself and, of course, my way to eat well.
I think if you cook with gusto, passion and respecting the ingredients, things turn out well. No matter how experienced you are, cooking is like a game. If you have fun cooking, without complications or pretensions, then you will end eating well, eventually gourmet and making people fall in love… with you… and your food.
With the firm intention to make my readers at Mamás Latinas to fall in love with my recipes, I chose these huevos rancheros. One of my favorite brunches ever, I had them for the first time at Time Café in Lafayette, in the East Village of Manhattan, by the time my life was meaningless unless it was in New York.
More Latino, impossible. Who would not fall in love with this? Thank you Johanna and Vicglamar, my editors at Mamás Latinas and my good friend Carmen-Alicia, for making me part of this project.
Huevos rancheros | Ingredients for two portions
2 flour tortillas
4 tablespoons of water
1 cup of black beans soup
1 cup of pico de gallo
½ avocado sliced
In a skillet over low heat, reheat the black bean soup until the liquid has almost completely dried, about 12-15 minutes. In a nonstick skillet over medium heat, put a drop of oil and spread with a paper towel, add two eggs and cook uncovered until the white is white. Add 2 tablespoons water, cover and cook until the water has evaporated. Repeat with the remaining 2 eggs. Heat the tortillas in another pan and put them each on a plate. Distribute the beans over tortillas. Put the eggs over the beans. Put the pico de gallo over the eggs and garnish with avocado slices.0