Huevos Rancheros Verdes Recipes

HUEVOS RANCHEROS VERDE

Steps:

• Rinse pinto beans well and remove any beans that don't appear fresh or cleaned. Soak the beans in hot water for at least 2 hours and up to 4 hours.
• Place beans with their soaking liquid, quartered onion and 1/2 tablespoon sea salt in a stockpot. Bring to boil, then reduce heat and simmer, checking occasionally to make sure they are fully covered with water, until beans are soft, about 2 hours. Remove to hotel pans or wide, shallow containers and chill until fully cooled, then cover with plastic and chill overnight.
• Preheat the oven to 350 degrees F.
• Remove husks from tomatillos and rinse well, then pat dry. Put in a large stainless steel bowl and lightly coat with 2 ounces olive oil. Spread on a baking sheet and roast until skins appear blistered, about 30 minutes. Let cool completely in the refrigerator, then puree finely (but do not let the seeds break down) in a robot coupe or food processor.
• Put remaining 2 ounces olive oil, diced onions and garlic in a stockpot and sautee until translucent, being sure not to let the garlic burn. Add tomatoes and jalapenos and cook, stirring occasionally, until cooked down somewhat. Add pureed tomatillos and 4 cups water and let cook until it starts to simmer. Add butter and cook, stirring, until it melts and is fully incorporated, about 10 minutes. Add cilantro, pepper and 1/2 tablespoon salt and turn off heat.
• Reheat pinto beans in a stockpot, then lightly mash. Add remaining 1/2 tablespoon salt. Remove from heat.
• Grill corn tortillas on a hot flat top or griddle until they start to mark. Cook eggs over medium and place on top of the grilled tortillas on a dinner plate. Scoop 4 ounces ranchero sauce over eggs. Serve with a 4-ounce portion pinto beans in a ramekin. Sprinkle Cotija on top and garnish ranchero with a pinch of cilantro. Serve with home fries or hash browns.

HUEVOS RANCHEROS

Steps:

• For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
• Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
• Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
• Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
• For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
• For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
• Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
• Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.

HUEVOS RANCHEROS VERDES

Steps:

• Cook tomatillos in large saucepan of simmering water until soft, about 20 minutes. Drain. Transfer tomatillos to blender; add 1 cup cilantro, avocado, onion, lime juice, chilies, garlic, and cumin; puree. Season with salt and pepper.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add 2 tortillas; cook about 1 minute per side. Transfer to baking sheet. Repeat with remaining tortillas, adding more butter to skillet as necessary. Melt 1 tablespoon butter in same skillet over medium heat. Crack 4 eggs into skillet. Cover and cook eggs to desired doneness. Sprinkle fried eggs with salt and pepper. Using spatula, place 2 eggs on each of 2 fried tortillas. Repeat with remaining eggs and 1 tablespoon butter. Top eggs on each tortilla with 1/4 of sauce and 1/4 of cheese. Using spatula, return 2 huevos rancheros to same skillet. Cover and cook over medium heat until cheese melts, about 3 minutes. Transfer to 2 plates. Repeat with remaining huevos rancheros. Sprinkle with 1/2 cup cilantro and serve.