Pre-Flight Huevos
Todd's mom is a great cook. So whenever Todd goes home to Durango (which only happens about once every three years) he always has some dish he wants her to make for him. This time, it was huevos rancheroes. For various reasons, he didn't get his dream breakfast until the last day we were there, right before we left for the airport for our 8 a.m. flight. Can't say that eggs and refried beans are the best thing to have at 6 a.m., but they did keep me full almost the entire six hours we were traveling (a good thing, too, because among the indignities United subjected us to on this trip was a terrible snack instead of the simple lunch that anyone flying a premium airline from 8 a.m. to 4 p.m. deserves - they lost our luggage, too).
Anyway, the huevos rancheros is pretty simple, but a satisfying combination. Flour tortillas fried in a thin layer of very hot oil just a few seconds, until crispy; refried beans; a fried egg; and enchilada sauce. Top it all with Cheddar cheese and salsa. I usually poach my eggs and toast corn tortillas in the oven when I make it - I still prefer the poached egg, but the fried flour tortilla definitely beats a dried out corn tortilla.
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Thanks for the Huevo Ranchero Recipe- I had never had them before, but after I read your article I had to go to the store!
I baked the flour tortilla and it turned out pretty well- not as good for you as the corn variety but not as bad as a fried flour tortilla (although you have to prevent that puffy stage)!
Thanks for the great recipe ideas- and I really enjoy jumping on and getting updates on your life there!
Nicole
I'm glad you like it. My mom always says she knows more about my life from my blog than she does from any form of direct communication. (Probably more than she wants to know, too.)
I commend you for making your own pizza dough, but did you know as another alternative you can buy unbaked dough from a pizzeria? In fact, just last week I purchased a large dough for $2.50 from Nick's (one of the best pizza places in NYC), conveniently located across the street from Natural.
I love Nick's. How do you bake the pizza when you get it home? Do you get similar results to Nick's crust?
Do you just drop by, or do you have to call them ahead of time?
Good luck with your yeast baking Kim,
I look forward to reading about how everything turned out.
You don't need to call ahead. I just walked right in. They will give it to you right away, coated in flour or in oil and in a to-go tin. I actually didn't make pizza, but used the dough to make focaccia (approx. 15 minutes at 450 degrees), so whether a pizza would come out as good at home is still an unknown. The focaccia came out very nicely (will post soon).
I think it's conceivable that you could replicate Nick's crust at home since they use a gas oven, but of course the temperature of their oven is likely much, much higher than anything you could achieve with an oven at home. I would think baking a pizza at at 450 to 500 degrees for 10 minutes or so would work, or just following the baking directions of any other pizza recipe.
Looking forward to hearing how the homemade dough turns out.
I recently conquered my fear of yeast, with this challah bread experiment. It was a ton of fun to make.
Eep - the link didn't work. Here goes: http://www.rappyamhappy.com/archives/000060.html
HELP! I have tried 50-60 New York Style pizza doughs, non were true NY style, as a NewYork/New jersey transplant, i am tired and refuse to eat these cardboard pizza's in our area,,,,,,does anyone have TRUE PIE recipe..please help...maybe its teh water, Thanks
I was born and raised in new york i moved to the mid-west when i was 25, ive been here for 2 years and i don't even eat pizza anymore, theres nothing that compares to NY pizza, it really makes me want to move home just so i can have some good pizza. I'll make it myself if only i had the perfect, easy NY pizza pie recipe, can anyone HELP???
PLEASE!!!!!
i want to know how to make new york style pizzeria pizza.