Wednesday, 14 August 2013


Buenos dias, gringos! Everyone LOVES an English Brunch, right?

Well, get ready, ‘cause here comes a Mexican Brunch! So get out your sombrero, and break out that Tequilla!

For those lazy get-out-of-bed-late days, nothing like a spicy brunch… Wash it down with deliciously icy Mexican beer, then straight back to bed for SIESTA!

Huevos Rancheros

4 Eggs

2 large ripe tomatoes, chopped

200g cubed Bacon

100g Sweet Corn

1 Green-pepper, diced – white pith and seeds discarded

400g Canned Red Beans

200ml Tomato Pulp

100g Grated Cheddar

½ teaspoon cumin

½ teaspoon cinnamon

1 teaspoon powdered chocolate (unsweetend)

1 Jalapeno chillie or a teaspoon chillie powder

2 cloves garlic, crushed

Salt to taste

Dash of olive oil


Pre-heat your oven to 270ºC.

In a large skillet heat up the olive oil, throw in the bacon and sizzle it. Add the garlic, the salt ,the chillie and the spices, then the chopped tomatoes and the green-pepper. Stir it around a bit, you can add a dash of beer, if you like, then pour in the tomato pulp. When it thickens slightly add the red beans and the corn. Allow to simmer gently for about 10 minutes, then add the chocolate powder. Stir well, then pour out that wonderful aromatic mess of beans into an oven dish. With a spoon, hollow out little spaces and crack open an egg at a time into the mixture. Sprinkle with the cheddar, and put it in the oven to grill for 15 minutes. The cheese should melt to a bubbly golden and the eggs underneath should still be runny.


Serve pipping hot with tortillas and plenty of cold beer or Sangria…

Adios, muchachos!

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