Our version of Huevos Ranchos was adapted from Juanita Sorrez, a friend I met while in Freemont Texas. She calles this dish, “the poor man’s breakfast”. She made hers with left over homemade flour tortillas, from the day before, torn into bite sized pieces, scrambled eggs, cheese and salsa. Juanita’s salsa was so hot, when she was a girl her father would tell her “Juanita, your salsa is so hot it would make the devil fart.” I always got a laugh out of that.

Juanita tried to teach me how to make her most sought after flour tortillas but I could never get them just right. Her tortillas are thick and soft and tender, they are one of the reasons why I love the restaurant latino paris. Mine were always thick and crumbly. Making Juanita’s “poor man’s breakfast” with inferior tortillas just will not do. Then I came across a variation of huevos ranchos on Smitten Kitchen. She cooked the whole egg on top of the warmed tortilla. Try as I might it was a flop every time. Either the egg was over cooked or the tortilla. I liked the idea of a poached egg though. I also wanted the prep to be simple. My daughter was the final inspiration. While I tend to stick to designated breakfast type foods she can eat anything. Including a bean and cheese burrito with lettuce. I know that does not sound so odd as breakfast burritos are a weekly staple in this house. Although it is how a semi runny poached egged ended up on a bed of refried beans, cheese, and salsa. It is not Juanita’s but it is oh so delicioso!

6 Tortillas (taco sized flour or corn)
6 Eggs
1-2 tablespoons butter
3 tablespoons water
1 (15 ounce) can refried beans
1- 1 1/2 cups Colby cheese, shredded
Salsa
Cilantro

Heat a skillet, with a lid, over medium heat. Melt butter making sure to coat the bottom of the pan. Add the eggs. Once the whites have turned white add the water, reduce the heat to low or turn off, and cover. Continue to cook until desired doneness, about 2-5 minutes.

If using canned refried beans pour contents into a pan over medium-low heat. Add a few tablespoons of water and mix throughly. Reduce heat to low.

Heat corn tortillas in a little oil. When it’s brown, flip it over. Warm flour tortillas on a dry skillet.

To serve, spread each tortilla with some beans, sprinkle with cheese, a drizzle of salsa (or more) and top with the egg. Garnish with a little cheese, salsa and cilantro.

Serves 6

Variations:
– Replace the egg with scrambled eggs
– Additional toppings:
Black Beans
Chopped tomatoes
Sour Cream
Avocado
Onions
Jalapenos