DESAYUNO: HUEVOS RANCHEROS/ FRIED EGGS WITH TWO SALSAS

DESAYUNO: HUEVOS RANCHEROS/
FRIED EGGS WITH TWO SALSAS
”THIS, FOR ME, IS A PERFECT BREAKFAST.

INGREDIENTS
For the Salsa Roja Ranchera:
makes 800g
170g white onion
30g garlic
16g chile serrano
800g plum tomato
200ml water
3g epazote
Sea salt to taste
For the Salsa Verde Ranchera:
makes 625g
170g white onion
30g garlic
16g chile serrano
550g tomatillos
200ml water
10g cilantro
3g epazote
Sea salt to taste
For the Huevos Rancheros:
Serves 4 to 6
10g grapeseed oil
8 to 12 corn tortillas,
leftover or already cooked
200g refried beans (recipe on page 26)
10g olive oil
8 to 12 eggs
Salsa Roja Ranchera
Salsa Verde Ranchera
Sea salt
120g crumbled cheese such as cotija,
panela, or queso fresco
METHOD
Make the Salsa Roja Ranchera: Roughly chop the onion, then
cut the garlic and serrano chiles in half. Place the tomatoes, onion,
garlic, serranos, and water in a dutch oven or other covered pot.
Set the dutch oven or covered pot over medium-low heat, and cook
until all ingredients are slightly softened, about 20 to 25 minutes.
(Alternatively, you could place all of the ingredients on a sheet tray,
sprinkle them with water to allow them to steam, and cover them
with aluminum foil. Roast in an oven that has been preheated to
180°C, or 275°F, until cooked through, about 30 minutes.)
Once the vegetables are cooked through, remove the dutch oven or
covered pot from the stove and allow to cool for 10 minutes. Once
cooled, transfer all the ingredients to a blender, along with any
accumulated juices. Add epazote and blend on high speed until
smooth, 1 to 2 minutes. Season with salt and set aside.
Make the Salsa Verde Ranchera: Roughly chop the onion, then
cut the garlic and serrano chiles in half. Place the tomatillos, onion,
garlic, serranos, and water in a dutch oven or other covered pot.
Set the dutch oven or covered pot over medium-low heat, and cook
until all ingredients are slightly softened, about 20 to 25 minutes.
(Alternatively, you could place all of the ingredients on a sheet tray,
sprinkle them with water to allow them to steam, and cover them
with aluminum foil. Roast in an oven that has been preheated to
180°C, or 275°F, until cooked through, about 30 minutes.)
Once the vegetables are cooked through, remove the dutch oven or
covered pot from the stove and allow to cool for 10 minutes. Once
cooled, transfer all the ingredients to a blender, along with any
accumulated juices. Add cilantro and epazote and blend on high
speed until smooth, 1 to 2 minutes. Season with salt and set aside.
Make the Huevos Rancheros: In a large skillet, heat the grapeseed
oil over medium heat. Working in batches to avoid overcrowding,
add the tortillas and toast on both sides, flipping once, until
slightly crispy but not hard, about 1 minute total. Using tongs, pick
up the tortilla and allow any excess oil to drip off. Set aside on a
paper towel–lined plate and repeat the process with the remaining
tortillas. When all of the tortillas are toasted, spoon your desired
amount of refried beans across the surface of each one.
In a separate large skillet, heat the olive oil over medium heat. Crack
one egg at a time into a bowl, and then carefully pour the bowl’s
contents into the hot pan. Fry until the whites are totally set but the
yolks are still a little runny, about 1 minute. If necessary, use a spoon
to baste the egg whites with the hot oil.
Assemble: Gently place one egg on top of two separate tortillas.
Spoon your desired amount of salsa verde on top of the egg white
on one tortilla, leaving the yolk exposed. Repeat with the salsa roja
on the other egg. Season with salt and garnish with a pinch or two
of crumbled cheese. Serve immediately.