HUEVOS RANCHEROS RECIPE
INGREDIENTS:
Spanish Rice:
- 1 tablespoon light olive oil
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/2 teaspoon kosher salt
- 1 cup brown rice, rinsed very well
- 1-10 ounce can Rotel tomatoes (do not drain)
- 1 cup water
- 3 tablespoons finely chopped cilantro
- 2 tablespoons sliced green onions
- 1/2 teaspoon kosher salt
Easy Ranchero Sauce:
- 2 tablespoons light olive oil
- 1 cup chopped red onion
- 1-28 ounce can Rotel tomatoes (do not drain)
Refried Beans:
- 1-15 ounce can of refried beans
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/8 cup water
Fried Tortillas:
- 8 tortillas
- 1/2 cup vegetable oil
- Kosher salt for sprinkling
Sunny-side up Eggs:
- 8 eggs + left over vegetable oil from frying tortillas
Garnishes:
- 2 avocados, thinly sliced
- 4 lime wedges
- 2 tablespoons finely chopped cilantro
METHOD:
Spanish Rice Method:
- Heat olive oil over medium-high heat and add the celery, red onion and half a teaspoon of kosher salt. Cook for 5-7 minutes, until both the onion and celery are softened.
- Add remaining ingredients to rice cooker and once celery and onions are done, add those too.
- Stir ingredients well and set rice cooker to cook. This should take about 45 minutes with brown rice.
- In the meantime, move on to preparing the remaining dishes.
Ranchero Sauce Method:
- Heat olive oil over medium-high heat and add the onion. Cook about 5 minutes until softened.
- Add the can of Rotel then simmer for another 10 minutes. Remove from heat.
- Transfer to a mixing bowl and use an immersion blender to puree the sauce. Set aside until ready to plate up.
Refried Beans Method:
- Heat the beans in a small pot over low heat. Add the salt, pepper and water and stir well to incorporate.
- Once heated, cover the pot and allow beans to sit until ready to plate up.
Fried Tortillas Method:
- In a shallow skillet, heat vegetable oil over medium-high heat.
- Cook one tortilla at a time - add the corn tortilla to the hot oil and allow to cook for 25 seconds on the first side.
- Flip over the tortilla and allow to cook another 10 seconds on the second side.
- Remove with tongs and set to drain on a paper towel-lined plate.
- Sprinkle with kosher salt while still hot.
- Continue with remaining tortillas until done. You can stack them with a paper towel between each layer.
- Once done cooking all the tortillas, transfer them to plates. Slightly overlap two tortillas per plate.
Sunny-side Up Eggs:
- While the oil is still warm from frying tortillas, proceed to cook the eggs. However, turn fire to medium.
- Cook the eggs two at a time. Allow the eggs to cook for about a minute, all the time basting the eggs with the oil from the pan.
- Once the white part has set, remove the eggs and place them atop the tortillas on the serving plates.
Final Plate Up of the Huevos Rancheros:
- By now each plate should have two tortillas topped with two eggs. Top that with about 1/4 cup ranchero sauce.
- Divide the Spanish rice, refried beans, avocado and lime wedges between the four plates.
- Finish each plate with a sprinkling of chopped cilantro.
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