huevos rancheros
I am really excited to tell you about huevos rancheros. It's one of my favorite things to make. Of course there are endless variations, ranging from easier to more authentic, but I learned this particular rendition from Tyler Florence (Food Network megastar and cookbook author) and Rick Bayless (Top Chef Master and king of Mexican cuisine in the States). I practiced their recipes over and over again. Over the course of many Sunday brunches with friends, we've memorized "our version" and I can make it now without a recipe.
Underneath the blanket of fried eggs, there are two fried tortillas, two kinds of homemade salsa, and chorizo refried beans. On top, of course, is anything goes: queso fresco, avocado chunks, hot sauce galore, and a squeeze of lime.
This delicious construction is a bit of work, I'll be honest. I'm not sure what possessed me to attempt it the first time several years ago, before I had a handle on how long it really takes to cook a meal and clean 10 pots and pans and without the guaranteed results I can offer you in this post. I think it was love (for my husband, who loves Mexican food).
In the recipe here, I've retained the essential steps, and I've noted below where you can employ a shortcut in a pinch. You will love the results. The combination of beans, salsa, and runny eggs over crispy tortillas is irresistable. Oh, and believe it or not, making roasted salsa is the easiest part-- no chopping required. You may never buy storebought again.
Huevos rancheros is a dish that's guaranteed to be plate-cleaning (plate-licking), crowd-pleasing good. Invite some friends and cue the salsa pandora station! The recipe follows.
Huevos Rancheros at Casa de Chipman
Two Salsas:
Note: These can be made in advance and stored in the refrigerator for a day or two. Make just red or green salsa if you prefer, but if you have to wash the food processor anyway, why not make both? Of course, in a pinch, you can use your favorite jarred tomato and tomatillo salsas.
Roasted Tomato Salsa:
1 1/2 lbs ripe roma or plum tomatoes
1 yellow onion, peeled and quartered
4 garlic cloves, peeled
2 jalapenos
Handful cilantro, chopped
Juice of 1 lime
salt, to taste
Place the tomatoes, onions, peppers, and garlic on a foil-lined baking sheet. Heat an oven or broiler to 425 degrees. Broil until the vegetables begin to blister and brown, about 7 minutes. Keep an eye on them so they do not burn.
Remove the baking sheet from the oven and use tongs to flip each tomato, pepper, garlic clove, and onion quarter to the other side. Return to the oven and broil a few more minutes, until that side begins to brown. Remove from the oven and cool slightly. Cut stem off jalapenos, but otherwise add everything to a food processor. Pulse several times to chop and combine, leaving the hole at the top of the food processor open to allow steam to escape. Add lime juice, cilantro, and salt to taste. Pulse a few more times to combine, then transfer to a bowl to let cool. Serve at room temp or make in advance and refrigerate.
Roasted Green (Tomatillo) Salsa:
1lb tomatillos, husk removed and fruit wiped clean
1 white or yellow onion, peeled and quartered
4 cloves garlic, peeled
2 jalapenos
1t cumin
Handful cilantro, chopped
Juice of 2 limes
salt, to taste
Following the same method as above, broil until tomatoes and peppers begin to blister and brown. Process, as above, in the food processor, adding 1t of cumin to the rest of the ingredients. Allow to cool to room temp in a large bowl to serve, or make in advance and refrigerate.
Chorizo Refried Beans:
2 cans light red kidney beans (such as Bush's), drained and rinsed
3 links Mexican chorizo sausage
1/2c low-sodium chicken stock
Remove the sausage from its casing. Cook in a large pot or high-sided skillet, over medium high heat, breaking up with a wooden spoon if needed. Once the sausage is brown and cooked through, add the beans. Stir to combine.
Note: For a shortcut here, you can add low-sodium canned refried beans and a little water. Stir thoroughly and heat through before serving.
Add chicken stock and bring to a simmer. Reduce heat and allow to simmer for about 10 minutes. Reduce to low. Carefully use an immersion (stick) blender to puree to desired consistency. (You might like your beans completely smooth, as I do, or a little chunky.) Because chorizo has plenty of salt in it, you will probably not need to add salt, but give it a taste and decide for yourself.
Note: If you don't have an immersion blender, carefully transfer the mixture to a food processor or blender to puree. Of course if the mixture is still hot when you do this, be sure to leave
the hole on the lid of either device open to allow steam to escape and
avoid a burning bean explosion in your face. If you use the food processor from the salsa recipe above, no need to clean out the salsa first. A little leftover salsa will only make the beans better. (Can you tell, also, that I hate cleaning my food processor?)
Fried Tortillas (2 per serving):
In a high-sided skillet, heat about an inch of peanut oil (or other high-temperature vegetable oil) over medium high heat. Fry small corn tortillas one or two at a time, turning frequently with tongs, until golden and crispy. Remove from the oil to a paper towel-lined plate, and sprinkle with salt right away. Keep tortillas warm on a baking sheet in the oven until ready to serve.
Note: For a time-saver shortcut here, avoid frying in favor of baking. Simply spray corn tortillas on both sides with cooking spray. Arrange in a single layer on a baking sheet. Bake at 425 for 8-10 minutes until crispy. I use this trick all the time for lighter, weeknight tostada dishes.
Fried Eggs (2 per serving):
Break two eggs into a small bowl. Heat a small, nonstick skillet over medium heat. Spray with a small amount of cooking spray. When the pan is hot, gently slide the eggs into the pan. Turn the heat down to medium-low. Allow the eggs to cook until the whites are almost set, about 4 minutes. Slide a spatula under the two eggs (which have inevitably merged together while cooking). Gently flip over to finish cooking, about 2 minutes.
In the meantime, have the first person assemble their tortilla tower: two fried tortillas, beans, salsa of their choice. Slide the eggs over top of the tower. Add toppings. Eat immediately!
Suggested toppings
Lime wedges
Queso fresco, crumbled
Avocado slices
Hot sauce
Chopped cilantro
Fresh jalapeno
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| Roasting tomatos, jalapenos, and onions for homemade salsa |
 |
| Obsession would not be an exaggeration |
In the recipe here, I've retained the essential steps, and I've noted below where you can employ a shortcut in a pinch. You will love the results. The combination of beans, salsa, and runny eggs over crispy tortillas is irresistable. Oh, and believe it or not, making roasted salsa is the easiest part-- no chopping required. You may never buy storebought again.
 |
| Love at first bite |
Huevos Rancheros at Casa de Chipman
Two Salsas:
Note: These can be made in advance and stored in the refrigerator for a day or two. Make just red or green salsa if you prefer, but if you have to wash the food processor anyway, why not make both? Of course, in a pinch, you can use your favorite jarred tomato and tomatillo salsas.
Roasted Tomato Salsa:
1 1/2 lbs ripe roma or plum tomatoes
1 yellow onion, peeled and quartered
4 garlic cloves, peeled
2 jalapenos
Handful cilantro, chopped
Juice of 1 lime
salt, to taste
Place the tomatoes, onions, peppers, and garlic on a foil-lined baking sheet. Heat an oven or broiler to 425 degrees. Broil until the vegetables begin to blister and brown, about 7 minutes. Keep an eye on them so they do not burn.
Remove the baking sheet from the oven and use tongs to flip each tomato, pepper, garlic clove, and onion quarter to the other side. Return to the oven and broil a few more minutes, until that side begins to brown. Remove from the oven and cool slightly. Cut stem off jalapenos, but otherwise add everything to a food processor. Pulse several times to chop and combine, leaving the hole at the top of the food processor open to allow steam to escape. Add lime juice, cilantro, and salt to taste. Pulse a few more times to combine, then transfer to a bowl to let cool. Serve at room temp or make in advance and refrigerate.
 |
| Roasted Tomato Salsa |
Roasted Green (Tomatillo) Salsa:
1lb tomatillos, husk removed and fruit wiped clean
1 white or yellow onion, peeled and quartered
4 cloves garlic, peeled
2 jalapenos
1t cumin
Handful cilantro, chopped
Juice of 2 limes
salt, to taste
Following the same method as above, broil until tomatoes and peppers begin to blister and brown. Process, as above, in the food processor, adding 1t of cumin to the rest of the ingredients. Allow to cool to room temp in a large bowl to serve, or make in advance and refrigerate.
Chorizo Refried Beans:
2 cans light red kidney beans (such as Bush's), drained and rinsed
3 links Mexican chorizo sausage
1/2c low-sodium chicken stock
Remove the sausage from its casing. Cook in a large pot or high-sided skillet, over medium high heat, breaking up with a wooden spoon if needed. Once the sausage is brown and cooked through, add the beans. Stir to combine.
Note: For a shortcut here, you can add low-sodium canned refried beans and a little water. Stir thoroughly and heat through before serving.
Add chicken stock and bring to a simmer. Reduce heat and allow to simmer for about 10 minutes. Reduce to low. Carefully use an immersion (stick) blender to puree to desired consistency. (You might like your beans completely smooth, as I do, or a little chunky.) Because chorizo has plenty of salt in it, you will probably not need to add salt, but give it a taste and decide for yourself.
 |
| Allow the beans to simmer with chorizo and stock about 10 minutes |
 |
| The picture, without the delicious smell, does not exactly capture the experience |
In a high-sided skillet, heat about an inch of peanut oil (or other high-temperature vegetable oil) over medium high heat. Fry small corn tortillas one or two at a time, turning frequently with tongs, until golden and crispy. Remove from the oil to a paper towel-lined plate, and sprinkle with salt right away. Keep tortillas warm on a baking sheet in the oven until ready to serve.
Note: For a time-saver shortcut here, avoid frying in favor of baking. Simply spray corn tortillas on both sides with cooking spray. Arrange in a single layer on a baking sheet. Bake at 425 for 8-10 minutes until crispy. I use this trick all the time for lighter, weeknight tostada dishes.
Fried Eggs (2 per serving):
Break two eggs into a small bowl. Heat a small, nonstick skillet over medium heat. Spray with a small amount of cooking spray. When the pan is hot, gently slide the eggs into the pan. Turn the heat down to medium-low. Allow the eggs to cook until the whites are almost set, about 4 minutes. Slide a spatula under the two eggs (which have inevitably merged together while cooking). Gently flip over to finish cooking, about 2 minutes.
In the meantime, have the first person assemble their tortilla tower: two fried tortillas, beans, salsa of their choice. Slide the eggs over top of the tower. Add toppings. Eat immediately!
Suggested toppings
Lime wedges
Queso fresco, crumbled
Avocado slices
Hot sauce
Chopped cilantro
Fresh jalapeno
 |
| Queso fresco is available in most supermarkets with the Mexican foods, usually near breakfast sausage and such. That's where you'll often find chorizo sausage, too. |
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| Cut an avocado into slices by cutting the avocado in half, removing the pit, and scoring with a knife as above. Use a large spoon to scoop the slices out. |
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| May I please have some huevos, Mom? |
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