Huevos Rancheros

Name: Huevos Rancheros
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 dried Anaheim chile, stemmed and seeded; 1 dried ancho chile, stemmed and seeded; 879 grams red kidney beans; 4 links smoked Mexican chorizo; 4 servings Fried chorizo (reserved from Refried Beans recipe); 1 sprig Fresh cilantro; 2 sprigs cilantro; 1 Tbsp coriander seeds; 4 mediums corn tortillas; 1 Tbsp cumin seeds; 2 dried chipotle chiles, stemmed and seeded; 4 larges eggs, fried sunny side up; 2 cloves garlic, peeled and chopped; 3 garlic cloves; 1 lime, juiced; 4 servings Kosher salt and freshly ground black pepper; 4 lime wedges; 237 milliliters low-sodium chicken stock; 59 milliliters extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 1 medium Spanish onion, sliced; 1 Tbsp dried oregano, preferably Mexican; 4 servings Peanut oil, for deep-frying; 8 plum tomatoes, quartered; 237 milliliters crumbled queso fresco; 1 Tbsp sugar; 237 milliliters hot water; 0 white onion, finely diced

Huevos Rancheros might be just the Mexican recipe you are searching for. This recipe covers 46% of your daily requirements of vitamins and minerals. One portion of this dish contains around 44g of protein, 76g of fat, and a total of 1144 calories. This recipe serves 4. If you have cilantro, ancho chile, coriander seeds, and a few other ingredients on hand, you can make it. Only a few people really liked this morn meal. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

Instructions

Heat about 3 inches of peanut oil, in a heavy-bottomed pot to 375 degrees F. Preheat the broiler. Fry the tortillas for 30 to 40 seconds until crisp.

Ingredients you will need

Peanut Oil

Tortilla

Equipment you will use

Broiler

Pot

Remove with a slotted spoon to paper towels to drain. Dip the tortillas into the Salsa Roja while still hot, using tongs, and then transfer to serving plates. Top each tortilla with a good spoonful of refried beans and then arrange a sunny side up fried egg on top of the beans.

Ingredients you will need

Refried Beans

Tortilla

Beans

Salsa

Dip

Egg

Equipment you will use

Slotted Spoon

Paper Towels

Tongs

Garnish with crumbled queso fresco, Salsa Roja, cilantro, fried chorizo and lime wedges.

Ingredients you will need

Queso Fresco

Lime Wedge

Cilantro

Chorizo

Salsa

Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Frying Pan

Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant.

Ingredients you will need

Spices

Toast

Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.

Ingredients you will need

Chili Pepper

Water

Preheat the broiler.

Equipment you will use

Broiler

Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly.

Ingredients you will need

Whole Garlic Cloves

Tomato

Onion

Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).

Ingredients you will need

Salt And Pepper

Olive Oil

Cilantro

Add the chile mixture to a blender and puree.

Ingredients you will need

Chili Pepper

Equipment you will use

Blender

Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Set aside until ready to use.

Ingredients you will need

Salt And Pepper

Lime Juice

Tomato

Onion

Salsa

Sugar

Water

Equipment you will use

Roasting Pan

Blender

Pot

Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo.

Ingredients you will need

Olive Oil

Chorizo

Equipment you will use

Pot

Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes.

Ingredients you will need

Olive Oil

Chorizo

Garlic

Onion

Equipment you will use

Slotted Spoon

Pot

Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Set aside until ready to use.

Ingredients you will need

Salt And Pepper

Potato

Beans

Stock

Equipment you will use

Food Processor

Potato Masher

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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 Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.