Post # 165 Huevos Rancheros . . . British Style

September 13, 2013 at 2:47 PM | Posted in Uncategorized | 2 Comments

A long while ago, in answer to a question posed here, I wrote a post about who my favorite chefs are.  Of course, leading that pack was the Goddess herself, Julia Child.  She cracks me up.  A little further down the list, but still way high up there are Clarissa Dickson-Wright and Jennifer Patterson, The Two Fat Ladies.  They are from Great Britain; they ride a motorcycle and sidecar; they cook and jibber jabber for hours; they are both really fat.  And they’re endearing, funny, and informative.  They only made four seasons of their show before Jennifer passed away from lung cancer due to incessant smoking.  The chemistry between the ladies was unique and extraordinary, not to be repeated, and partner/spouse and I watch their DVDs several times a week.  Just cuz.

2 Fat Ladies

It’s hilarious to listen to these two proper British ladies talking about Mexican food with such authority.  They don’t do it right, at least, not by the standards I grew up with in the desert southwest.  They talk about steaming the Chili Rellenos which they mispronounce.  They use a “proper Mexican cheese” for their Chili Rellenos, Monterey Jack.  They don’t deep fry them at all, and when they come out of the bamboo basket steamer, they look slimy.

A good friend, whenever we mention British cooking, always says the same thing.  “How would you like your steak boiled tonight?”

The Two Fat Ladies never boiled a steak that I ever saw, and they made some intriguing recipes that we’ve made with good success.

They made Huevos Rancheros and it looked really good.  They were cooking breakfast for the workers at Black Sheep Brewery in North Yorkshire.  Amongst the other dishes they prepared, Clarissa made this.

Huevos Rancheros

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound tomatoes, roughly chopped
  • salt and pepper to taste
  • 8 corn tortillas
  • 8 large eggs
  • 2 tablespoons oil

Brown the ground beef until no longer pink.  Add onion and garlic and sauté for two to three minutes until onion softens “a bit”.  Add tomatoes, salt, and pepper and one cup water.  Cook until water has evaporated, stirring occasionally to prevent burning.  In the meantime, heat oil in a shallow skillet, and cook the tortillas, one by one until they are firm but not crisp.  Keep them hot in a warm oven until ready for them.  When the beef mixture is done, take it off the fire.  Set out four plates.  Place two tortillas on each plate.  Fry the eggs, two at a time, and place a single egg atop each tortilla.  When all the eggs have been placed, evenly divide the beef mixture over the eggs and serve hot.

Okay, now The Two Fat Ladies are British.  They omitted what, to me, is one of the most important features of this recipe:  the spice!  Onion and garlic only go so far.  I would add either chopped green chili, or some sort of chili powder to kick it up several notches.  But that’s just me.

It’s an easy recipe to make, and it’s very filling.  Just the thing a bunch of hard working beer brewers need.  Or even me.

Take care, Enjoy! and as always, let me know how it turns out if you try this dish.

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2 Comments

  1. OK — U did say British style. Because this is definitely NOT how we make them here in South Texas.
    Richard in San Antonio, Texas

    • Not how we made them in Arizona, either. I love the show, but it’s so funny when you hear these two very posh English ladies explaining how “the Mexicans” do things. They even try rudimentary Spanish with a British accent.


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