Special thanks to Cassandra Walker – features and entertainment reporter for the Sierra Sun. Cassandra’s article on Marty’s Cafe appears in the fifth and final edition of the Tahoe Top-Five Series featuring chef’s/restaurants published in the Sierra Sun Holiday Edition 2/17/2017.
Marty spills the beans and shares the Cafe’s prized Huevos Rancheros recipe – a favorite dish of the Cafe’s Chef & Grill Maestro – Ricardo Muñoz.
The Recipe: Huevos Rancheros
From: Marty’s Café
Location: 10115 Donner Pass Rd., Truckee
Learn more: martyscafetruckee.com
Ingredients:
Black beans – store bought (an alternative to the The Cafe’s version which uses house-made pinto beans.)
This recipe version calls for store bought black beans as
Corn or flour tortillas
Crumbled feta, cheddar or Spanish cheese
Tomatillos (fresh or canned)
Eggs of your choice, cooked your way
In a blender, add::
5 tomatillos
1 tbsp. fresh garlic
1 tsp. cumin powder
2 squeezed lemons
Salt to taste
Blend well, set aside
Enchilada Sauce: (store bought or make your own)
Roast 3 pasilla peppers, or peppers of your choice, slightly burn them and place in blender
Add 2 bunches cilantro
1 tbsp. garlic
1 cup tomato juice
A dash of chili powder
2 toasted and chopped corn tortillas
Blend well, set aside
Directions:
Toast 2-3 corn tortillas or 1 flour tortilla in a non-stick skillet. Place in a bowl. Add black beans (store bought and heated) on top of the tortillas.
Cook your eggs in your favorite way and place on top of the beans. Add 2 oz. of each of your sauces on top of the eggs. Add a large tablespoon of feta and a dollop of sour cream (optional), garnish with sliced scallions and enjoy!