• Huevos Rancheros

    Ingredients

    Spicy Refried Beans

    Yield: 6 portions

    • Ingredients
      Amount
    • Vegetable oil
      ½ cup
    • Onion, minced
      ½ cup
    • Garlic, minced
      1 Tbsp.
    • Mild chili powder
      1 tsp.
    • Hot chili powder
      2 tsp.
    • Cumin
      1 tsp.
    • Smoked paprika
      1 tsp.
    • Salt
      as needed
    • Pinto beans, cooked, liquid reserved
      4 cups
    • Bean cooking liquid
      2 cups
    • Limes, juiced
      1 each

    For the Tomatillo Salsa

    Yield: 1 Cup

    • Ingredients
      Amount
    • Tomatillos, husks removed
      4 each
    • Onion, small, chopped
      1 each
    • Garlic cloves, minced
      1 each
    • Jalapeño, trimmed and deseeded
      1 each
    • Cilantro leaves, not packed down
      ¼ cup
    • Water
      ¼ cup (or as needed)
    • Salt
      ⅛ tsp.
    • Sugar
      ⅛ tsp.

    For the Ranchero Sauce

    Yield: 6 Portions

    • Ingredients
      Amount
    • Vegetable oil
      ¼ cup
    • Onion, sliced thinly
      1 each
    • Garlic, minced
      1 oz.
    • Red bell pepper, sliced thinly
      2 each
    • Tomatoes, chopped
      4 each
    • Cumin
      1 tsp.
    • Coriander
      ½ tsp.
    • Dried chipotle chiles, soaked, chopped
      1 each
    • Limes, juice of
      6 each
    • Salt
      as needed

    • Ingredients
      Amount
    • Vegetable oil
      as needed
    • Eggs
      12 each
    • Salt
      as needed
    • Ground black pepper
      as needed
    • Corn tortillas, 6-inches, fried until crispy
      6 each

    Garnish

    • Ingredients
      Amount
    • Monterey Jack, grated
      ½ lb.
    • Avocados, tossed with lime juice
      2 each
    • Tomatillo Salsa
      1 cup
    • Ranchero Sauce
      2 cups
    • Sour cream
      1 cup
    • Cilantro sprigs
      6 each

    Method

    For the Spicy Refried Beans

    1. Heat the vegetable oil in a large pan or stockpot, and sweat the onions and garlic until translucent.
    2. Add the mild chili powder, hot chili powder, cumin, smoked paprika, and salt, and sauté until aromatic.
    3. Add the beans and some of their liquid to the pan and cook until warmed through.
    4. Mash the beans with a spatula, the back of a spoon, or a potato masher, continuously stirring until broken down. Add more liquid as needed.
    5. Add lime juice and salt to taste. Set aside and keep warm.

    For the Tomatillo Salsa

    1. Place tomatillos, onion, garlic, jalapeño, cilantro, and about ¼ cup water in a blender.
    2. Blend until not quite smoothly puréed (a slight chunkiness is one of its charms). Add more water if necessary to produce a light salsa texture. Add a pinch of sugar and season with salt to taste. Serve at once.

    For the Ranchero Sauce

    1. Heat the vegetable oil in a medium sauté pan, and sweat the onions, garlic, and peppers until translucent. Add the chopped tomatoes, cumin, coriander, chipotle chiles, and lime juice, and cook until the sauce thickens.
    2. Puree until smooth and season to taste with salt.

    For the eggs

    1. Working in batches as needed, heat oil in a skillet over medium-high heat until very hot but not smoking. Add the cracked eggs directly into the hot oil and reduce the heat to medium-low or low.
    2. Fry the eggs, shaking the pan occasionally to keep the eggs from sticking. Season the eggs with salt and pepper. Fry for about 2 minutes for sunny-side up, 3 minutes for medium yolks, and 3 ½ to 4 minutes for hard yolks.

    To finish

    1. Top each prepared tortilla with refried beans, 2 fried eggs, and cheese. Slide the tortillas under the broiler or into a hot oven to melt the cheese.
    2. Top each tortilla with the avocados, 2 tablespoons of the Tomatillo Salsa, 2 tablespoons of the Ranchero Sauce, and 1 ounce of the sour cream. Serve immediately on heated plates, garnished with cilantro sprigs.