Did you know it’s National Egg Month? As the American Egg Board (AEB) says, they’re celebrating the “incredible, edible egg.” Or should they say eggs, because the U.S. produces about 75 billion eggs per year. Wisconsin is 18th in U.S. egg production, but that still means the state produces about 1.2 billion eggs. The largest egg operations are in the southern third of the state, according to the Wisconsin Department of Agriculture, Trade and Consumer Protection (that’s DATCP to you!).
I drove past one of them yesterday: Day Break Foods egg operation in Lake Mills. Three Rehm brothers own Day Break Foods. One of the third generation egg farming brothers, Bill, was quoted on Farmers Feed Us, saying Day Break Foods produces more than 7.5 million eggs every day. And that’s no yolk. (Sorry, couldn’t help it.) If you’d like to virtually tour an egg farm, the United Egg Producers Certified (UEP) has some good videos.
Since eggs are an affordable, high-protein food, there are a myriad of ways to eat them. The AEB offers plenty of recipes for you to try. Since I was thinking about Cinco de Mayo when I was doing egg research, I’m sticking with the Hispanic theme for today’s egg recipe: Huevos Rancheros.
Jeff & I love eating at Pasqual’s Southwest in Madison.
Their huevos rancheros are straight-forward blue corn tortillas, with eggs however you like them, along with their New Mexican red salsa and cheddar jack cheese and green onions as topping, with a side of black beans and rice. The only “secret” being — what’s in the New Mexican red salsa??
I asked Cody, the manager at Pasqual’s Hilldale location: what’s the secret sauce? Well, Cody happens to be loyal to Pasqual’s, so he wouldn’t share the recipe, but he did share the ingredients: tomato sauce, white onion, serrano pepper, allspice, cumin and some of Pasqual’s salsa. So, if you can’t make it to Pasqual’s, here’s my take their huevos rancheros.
Pasqual’s Huevos Rancheros – The Home Version
Timing: about 20 minutes
8 small corn tortillas, yellow or blue (4, if larger tortillas)
2 cups high quality tomato sauce
1 container Pasqual’s salsa
3/4 cup chopped white onion
1/2 tsp. salt
1 serrano chile
1/4 tsp. all spice
1 tsp. cumin
6 oz. cheddar jack cheese, shredded
1 small bunch of green onions, chopped
Make sauce by pureeing the onion, pepper, spices and Pasqual’s salsa together.
Pour into pot, along with the tomato sauce and heat on medium to low, to blend the flavors, while preparing tortillas and eggs.
Meanwhile, warm the tortillas by adding a little oil to the pan and cooking a few minutes on each side. Then keep warm.
Then literally build your huevos rancheros by layering the tortillas, eggs, sauce and topping with cheddar jack and green onions. We added black beans as a side.