Recipe by Chef Heidi Fink
HUEVOS RANCHEROS
- Prep time 40 mins
- Cook time 10 mins
- Ready in 50 mins
- Yield Serves 2
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With the different salsas and ingredients on hand, you can whip up this delicious and customizable meal any time, for any number of people.
Ingredients
- Huevos Rancheros
- Pico de Gallo (fresh tomato salsa)
- Red Chili Salsa
Directions
- Make the salsas first. They can be made several days ahead of time.
- Pico de Gallo: Mince and dice all the vegetables and herbs as described in the ingredient list above. Combine in a bowl. Add the lime juice and salt and stir well to combine. Taste to adjust seasoning, adding a bit of sugar if your tomatoes were not very ripe.
- Red Chili Salsa: Toast the chiles in a small dry skillet over medium heat, stirring constantly until they’re aromatic and have darkened slightly, about 1 minute Transfer them to a blender, add the boiling water to soak.
- In the same skillet, roast the garlic and onion, turning regularly, until soft and blotchy-black in places, about 15 minutes. Cool, slip off the papery skin of the garlic clovesand add them to the blender jar.
- Meanwhile, roast the tomatoes on a rimmed baking sheet 4 inches below a very hot broiler until splotchy black and soft, about 6 minutes. Flip them and roast the other side for several minutes.
- Add tomatoes to the blender with the chiles, the soaking water, the garlic and the onion. Add salt. Process completely smooth.
- Heat olive oil in a pan and add the pureed salsa. Simmer, stirring frequently, until fragrant and dark red. Transfer to a bowl to cool completely before refrigerating.
- MAKE HUEVOS RANCHEROS: have everything ready – the salsas, the garnishes, the cheese, the tortillas, etc. The refried beans should be warm, either in a pot or in the microwave.
- Heat the tortillas in a pan on both sides. Transfer to warm plates and spread with the Red Chili Salsa (two tortillas per plate).
- Cook eggs according to your preference. Here, I cooked mine sunny side up, but they can be scrambled, poached, or over easy as well. Transfer eggs to the warmed and salsa-covered tortillas. Top the eggs with grated cheese of your choice and generous spoonfuls of Pico de Gallo (fresh salsa).
- Add refried beans and garnishes to both plates and serve
