Another fabulous recipe from Plum Pie. This is seriously the best huevos rancheros ever. Ever. Next time you have a little time on your hands to laze around in kitchen, I HIGHLY recommend this recipe. BTW, fried blue corn tortillas are amazing.
Best Ever Huevos Rancheros
Just the Tip / Inspired by Plum Pie
Here’s what I used:
- 4 corn tortillas (I used blue corn tortillas)
- 4 large organic eggs
- Salsa rojas/Ranchero sauce (recipe below)
- Refried black beans (recipe below)
- Canola oil
- Salt, pepper
- garnishes of choice (I used chopped cilantro, greek yogurt, guacamole, and reduced-fat, shredded mexican cheese blend)
Here’s what I did:
- Prepare the salsa and beans (recipes below).
- Cover a small saute pan with about 2 inches of canola oil. Once the oil is hot (put the end of a wooden spoon handle in the oil…if the oil bufbles around the wooden spoon, it’s hot enough), place one tortilla in the pan. Let the tortilla cook until golden brown, about 2 minutes on each side. Remove the tortilla to a paper towel lined plate and repeat with the rest of the tortillas.
- Heat a large non-stick saute pan over medium heat. Cook the eggs to your liking and season with salt and pepper and remove from heat.
- Dip each tortilla into the salsa roja while still hot, using tongs, and then transfer to serving plates. Top each tortilla with a good spoonful of refried black beans and then arrange an egg on top of the beans. Serve with garnishes.
Salsa Rojas/ Red Sauce
- 4 plum tomatoes, quartered
- 1/2 red onion, sliced
- 2 jalapeno peppers, quartered and seeds removed
- 2 garlic cloves, peeled
- 1 tbsp dried oregano
- 1 tsp cumin
- 1 tsp coriander
- 1-2 chipotle chilis in adobo sauce (remove seeds if you don’t want heat)
- 1 teaspoon adobo sauce (from chilis)
- 1/2 cup chicken broth
- 3 tbsp olive oil
- Kosher salt and freshly ground black pepper
- 4 sprigs cilantro
- agave syrup
- juice from 1/2 lime
- Preheat broiler. Place tomatoes, onions, garlic, cilantro, and jalapenos on a large baking sheet. Toss with olive oil and salt and pepper, and broil for about 10 minutes until blistered and black in some places.
- Transfer veg to a blender, and add the cumin, coriander, oregano, chipotle chilis and chicken stock. Puree until smooth.
- Heat 1 tbsp oil in a medium pot. Pour the salsa into a pot and cook over low heat about 5 minutes. Add a squirt of agave, cilantro, and lime juice. Taste, and season with salt and pepper (and more lime and agave if too spicy). Remove from heat and set aside.
- 2 tablespoons oil of choice (I like grapeseed but you can also use canola or vegetable)
- 1/2 red onion, diced
- 1 garlic clove, minced
- 1 15-oz can black beans (rinsed and drained)
- 1 bay leaf
- 1 cup chicken broth
- Heat the oil in a small cast-iron skillet over medium heat. Saute the onion for 10-15 minutes until tender and lightly caramelized. Add the garlic and cook for another minute or two. Add the black beans, bay leaf, and chicken stock and cook for another 10 minutes or so. Season with salt and pepper, and transfer to a blender (sans bay leaf).
- Blend until smooth and pour the bean mixture back into the pan and cook until thickened to your liking. Taste for seasoning and add more salt and pepper if you like.