Ingredients
-
Black Bean Sauce
-
2 tablespoons extra-virgin Olive Oil
-
½ cup thinly sliced Onion
-
1 Jalapeno Pepper
-
2 Garlic
-
1 15-ounce can Black Beans
-
1 cup Vegetable Broth
-
2 tablespoons fresh Lime Juice
-
Green Tabasco Sauce
-
Kosher Salt
-
½ cup roughly chopped fresh Cilantro
-
Green Sauce
-
1 ripe Avocado
-
4 medium Tomatillos
-
¼ cup roughly chopped fresh Cilantro
-
2 tablespoons finely chopped Red Onion
-
1 tablespoon finely chopped Jalapeno Pepper
-
1 tablespoon fresh Lime Juice
-
Kosher Salt
-
Assembly
-
Canola Oil
-
4 corn Tortillas
-
Kosher Salt
-
4 large Egg
-
4 ounces crumbled Queso Fresco
-
Lime
Directions
Huevos rancheros are a fun way to mix up the traditional eggs for breakfast or brunch (and are also an inexpensive family dinner!). Even though there are a lot of components, the bean sauce can be made ahead and rewarmed with a little extra stock or water, and the green sauce can also be made one to two hours ahead, covered, and chilled until ready to use.
Steps
|
1
Done
|
To make the Black Bean SauceHeat a medium skillet over medium heat. Add the oil. When the oil is hot, add the onion and jalapeño and cook until the onion is softened, about 8 minutes. Add the garlic, beans, and stock. Bring to a simmer and cook until the liquid is reduced by about half and the sauce is flavorful, about 15 minutes, mashing the beans a little with the back of a wooden spoon to thicken the sauce. Stir in the lime juice and Tabasco and salt to taste. Keep warm, stirring in the cilantro just before serving. |
|
2
Done
|
To make the Green SauceCombine the avocado, tomatillos, cilantro, onion, jalapeño, and lime juice. Mash with a fork to break up the avocado into smaller pieces and make a chunky, thick sauce. Season with salt, and cover and chill until ready to use. |
|
3
Done
|
When ready to serve, heat ½ inch oil in a skillet over medium-high heat. When the oil is hot (about 365°F.), fry 2 tortillas at a time until crispy, turning once, 1 to 2 minutes total. Drain on paper towels and season with salt. |
|
4
Done
|
Heat a large nonstick skillet over medium-high heat and film the bottom with oil. Carefully break in the eggs and cook until the yolks are done to your liking, 2 to 3 minutes for sunny-side-up eggs with still-runny yolks. |
|
5
Done
|
To serve, put a fried tortilla on each plate. Top with the beans, then a cooked egg, then the green sauce. Sprinkle with the queso fresco and serve with a lime wedge. |
