Anson Mills pencil cob grits make a great stand-in here for the corn tortillas that traditionally constitute the base for huevos rancheras. The salsa and the egg yolk ooze into the creamy grits, an unforgettable match made in heaven. Since you are working with the highest quality grits here it would be a shame to pair them with ordinary battery eggs; go out and get the best farm-raised eggs you can afford and just see what a difference that ultra-yellow yolk makes. You can make the salsa while the grits are cooking or you can make it before you begin cooking them and keep it warm. You can also use a commercial salsa ranchera, as long as it is a good one. Note that the grits need an overnight soak before cooking.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 138 | ||
Calories from Fat: 92 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 20.2mg | 6 % | |
Sodium 1042.3mg | 36 % | |
Potassium 212.9mg | 6 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.4g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
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