Huevos Rancheros

Name: Huevos Rancheros
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mexican
Ingredients: 1 avocado, sliced; 1 bay leaf; 1 poblano or Hatch chili; 118 milliliters roughly chopped cilantro leaves, plus more for garnish; 6 soft corn tortillas; 6 eggs; 4 medium cloves garlic, thinly sliced; 2 teaspoons ground cumin; 3 servings Kosher salt and freshly ground black pepper; 2 limes, divided; 425 grams black or pinto beans, drained and rinsed; 4 mediums tomatillos, split in half; 2 Tbsps vegetable oil; 237 milliliters white onion, thinly sliced (about

The recipe Huevos Rancheros could satisfy your Mexican craving in roughly 45 minutes. One portion of this dish contains approximately 30g of protein, 31g of fat, and a total of 696 calories. For $2.35 per serving, you get a morn meal that serves 3. If you have tomatillos, ground cumin, kosher salt and pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

For the Salsa Verde: Preheat broiler or toaster oven broiler to high.

Ingredients you will need

Salsa Verde

Equipment you will use

Oven

Toaster

Place tomatillos cut side down on a foil-lined rimmed baking sheet along with poblano or Hatch chili. Broil until chili is blackened on one side, about 10 minute. Flip chili and continue broiling until blackened on second side, about 6 minutes longer.

Ingredients you will need

Tomatillos

Poblano Pepper

Chili Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Transfer vegetables to a small bowl and cover tightly with foil.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

Aluminum Foil

Let steam for 5 minutes.

Meanwhile, set aside 1/4 cup onion for garnish.

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Onion

Heat 1 tablespoon oil in a medium saucepan over medium heat until shimmering.

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Cooking Oil

Equipment you will use

Sauce Pan

Add remaining onion and garlic and cook, stirring occasionally, until softened but not browned, about 4 minutes.

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Garlic

Onion

Add cumin and cook, stirring, until fragrant, about 30 seconds.

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Cumin

Remove from heat and transfer half of mixture to the bowl of a blender, food processor, or blending cup of a hand blender. (Leave remaining onions and garlic in the pot).

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Garlic

Onion

Equipment you will use

Food Processor

Immersion Blender

Blender

Bowl

Pot

Carefully peel chili (the skin should slip right off) and remove seeds.

Ingredients you will need

Chili Pepper

Seeds

Add chili, tomatillos, cilantro, and 1 tablespoon juice from 1 lime to onion/garlic mixture in the blender. Blend until a rough puree is formed, adding water as necessary to thin to a sauce-like consistency. Season to taste with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Tomatillos

Cilantro

Garlic

Chili Pepper

Juice

Onion

Sauce

Water

Lime

Equipment you will use

Blender

Add beans, 1/2 cup of water, and bay leaf to pot with remaining onion and garlic mixture. Cook, stirring occasionally, until simmering. Mash beans with a potato masher or with a hand blender until a chunky, thick consistency is reached. Season to taste with salt and pepper, cover, and keep warm.

Ingredients you will need

Salt And Pepper

Bay Leaves

Garlic

Potato

Beans

Onion

Water

Equipment you will use

Potato Masher

Immersion Blender

Pot

Heat a large non-stick or cast iron skillet over medium-high heat until hot. Working one or two tortillas at a time, dip tortilla in a bowl of cold water, place in skillet and cook without moving until lightly charred on first side, about 1 minute. Flip and cook on second side for 30 seconds.

Ingredients you will need

Tortilla

Water

Dip

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Frying Pan

Bowl

Transfer to a clean towel placed on top of a plate and fold towel around tortilla. Repeat with remaining tortillas, stacking them in the towel.

Ingredients you will need

Tortilla

When ready to serve, place tortillas on warm serving platter or individual plates.

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Tortilla

Spread each tortilla with beans.

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Tortilla

Spread

Beans

Add remaining tablespoon oil to skillet and heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add eggs and cook without moving until whites are set but yolk is still runny, about 3 minutes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Egg

Egg Yolk

Transfer 1 egg to each tortillas and add salsa.

Ingredients you will need

Tortilla

Salsa

Egg

Sprinkle with remaining onion slices and cilantro.

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Cilantro

Onion

Cut remaining lime into wedges.

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Lime

Serve eggs with lime wedges and avocado slices.

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Avocado Slices

Lime Wedge

Egg

Equipment

Ingredients

Servings:

avocado, sliced 1

bay leaf 1

poblano or Hatch chili 118milliliters

roughly chopped cilantro leaves, plus more for garnish 6

soft corn tortillas 6

eggs 4medium cloves

garlic, thinly sliced 2teaspoons

ground cumin 3servings

Kosher salt and freshly ground black pepper 2

limes, divided 425grams

black or pinto beans, drained and rinsed 4mediums

tomatillos, split in half 2Tbsps

vegetable oil 237milliliters

white onion, thinly sliced (about

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.