Weekend Brunch: Huevos Rancheros and Michelada, Que Bueno!

This here is one of those dishes that’s perfect after a night of partying…just in case there’s any imbibing planned for this weekend! Huevos rancheros with a ice cold Michelada!

Huevos rancheros are just fried eggs with a spicy tomato based sauce. I’m sure there are a hundred varieties out there but here’s my version, a nice fried egg over-medium and a sauce made with jalapenos and fresh, vine-ripe tomatoes.

Pair the huevos rancheros with a Michelada for a great brunch. A Michelada is a spicy beer frequently made in Mexico and some Latin American countries. Everyone makes it slightly different depending on the city or region of country. I’ve seen it made with tomato juice but prefer it without but most importantly, it has to have chiles or a great hot sauce!

Huevos Rancheros with Corn Tortillas

The guajillo red salsa brightens up the eggs in this dish and gives it a light smoky flavor. The fresh tomatoes make a huge difference and definitely better than using a canned sauce. You can also add chorizo sausage to make this a heartier dish.

2 eggs
1 vine ripe tomato, diced
1/2 medium yellow onion, sliced and chopped coarsely
1 jalapeno, diced
guajillo salsa roja (red salsa) – see below for recipe
1 tsp of cilantro, chopped
salt & pepper to taste
1 tbsp vegetable oil
2-3 corn tortillas

Michelada

1 amber lager
1 tsp of agave syrup
1 tsp of Worcestershire sauce
1-2 tsp of your favorite hot sauce
juice from lime wedge
habanero salt

Rim a tall glass or beer mug with habanero salt, add agave syrup, worcestershire sauce, hot sauce and swirl around. Slowly add an ice cold beer and stir (not too much), add squeeze of lime wedge and pinch of salt!