Recipe — huevos rancheros from The Lucky Taco Cookbook

AdultNon-fictionCooking

12 Jan

Written By Extract

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Author:
Sarah & Otis Frizzell

Publisher:
Penguin

ISBN:
9781776950522

Date published:
4 July 2023

Pages:
216

Format:
Hardback

RRP:
$50

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Spice up your weeknights with over sixty secret recipes from the award-winning Lucky Taco team.

The Lucky Taco food truck has been serving up fresh, authentic and delicious tacos to appreciative fans for 10 years. Now you can recreate their famous tacos, quesadillas and more at home, any night of the week.

In this vibrant new cookbook, Sarah and Otis Frizzell share the Lucky Taco story and over 60 secret recipes.

Huevos Rancheros

A wonderful wahine called Carmen used to whip this up for us for brekkie when we were staying in Oaxaca. It was a sweet little place called Casa Ollin, nestled in the back streets. Quiet and relaxing, away from the bustle — there was only ever the two of us around the pool. This breakfast was amazing. Simple, yet filling and packed full of flavour. A brilliant brunch! s. Curry leaves are available fresh and frozen from Indian and Asian supermarkets.

Serves: 2

½ cup canola oil

4 corn tortillas, freshly cooked (page 36)

100g Lucky Taco Salsa Verde (page 46)

200g drained canned black beans

1 tbsp canola oil

4 free-range eggs

2 tbsp chopped coriander stalks

2 tbsp Queso Fresco (page 66)

1 ripe avocado, peeled and chopped into chunks

Lucky Taco Chilli Salt (page 43)

1 lime, chopped into wedges

Heat oil in a large frying pan. Shallow-fry corn tortillas, in batches of two, until lightly browned and crispy. Place on paper towel to drain excess oil. Lay two tortillas on each of two warmed plates and set aside.

Heat salsa verde in a saucepan and add black beans. Keep warm until ready to serve. Wipe out tortilla pan, heat fresh oil and fry eggs sunny side up — taking care not to crack the yolks. Spoon half the salsa verde/black bean mixture on to the tortillas. Add a fried egg to each tortilla.

Pour the rest of the salsa verde/black bean mixture over the top of the eggs. Scatter across the coriander, queso fresco and avocado chunks. Finish with a shimmy of Lucky Taco Chilli Salt and a generous squeeze of fresh lime.