The Lawyered Delicatessen: Huevos Rancheros

After a night on the town, first with a group of gals from my 1L year and then meeting up with my husband and his friend, we both woke up feeling a little “off.” Thus, breakfast needed to help us out of our hangovers so we could have a productive Saturday. Enter, Huevos Rancheros. I was both inspired by the traditional Mexico dish that my mum and abuelita make which is my dad’s favorite recipe, and I was inspired by the dish at Hudson Cafe. Which, if you’re in the Detroit area, you have to go there for breakfast at least once! They’re food is delicious! Here’s their website: http://www.hudson-cafe.com/

Ingredients – this is for 2 people, 1 egg each (working with what was in the fridge)

1/2 Small onion – Chopped
1 clove garlic or 1 tsp minced garlic
1 small pepper (jalapeno, hungarian wax) – chopped
1 small-medium tomato
1 tsp Chicken bouillon
4 corn tortillas
1/2 cup Cheddar Cheese – shredded
1/4 cup Queso Fresco – crumbled
1 Tbsp Cilantro – chopped

Directions

Salsa

Onion, garlic, and pepper should be sauteed until tender
While the veggies are heating up, the tomato will have to be peeled. Easiest way to do this, put the tomato in a bowl of water, warm up for 1-2 minutes. The skin should peel right off.
Next, puree the tomato in a blender (I use the magic Bullet) with about a 1/2 tsp of chicken bouillon powder and 1 Tbsp or so of the warm water used for peeling.
Add the liquid to the saucepan once the vegetables are tender. Continue warming until salsa mixture thickens and then turn to low heat.

Corn Tortilla Base

Over a griddle, heat up 4 tortillas. Add cheese to 2 of the tortillas, and place the other tortillas on top. Basically, making a quesadilla. Once the cheese is melted, place onto diner’s plates.

Eggs