Huevos rancheros

3

Recipe by Tyler Florence

Ingredients

  • For the huevos rancheros:

  • 4 medium corn tortillas
  • Peanut oil, for deep-frying
  • Salsa roja, recipe follows
  • Chorizo refried beans, recipe follows
  • 4 large eggs, fried sunny side up
  • 250g crumbled queso fresco
  • Fresh coriando sprigs
  • Fried chorizo (reserved from refried beans recipe_
  • 4 lime wedges
  • For the salsa roja:

  • 1 dried ancho chilli, stemmed and seeded
  • 1 dried anaheim chilli, stemmed and seeded
  • 2 dried chipotle chillis, stemmed and seeded
  • 1 tbsp dried oregano, preferably Mexican
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 250ml hot water
  • 8 plum tomatoes, quartered
  • 1 medium Spanish onion, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 3 garlic cloves
  • 3 tbsps extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 sprigs coriander
  • 1 tbsp sugar
  • 1 lime, juiced
  • For the chorizo refried beans:

  • 4 links smoked Mexican chorizo
  • 60ml extra-virgin olive oil
  • 1/4 white onion, finely Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 2 cloves garlic, peeled and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 (450g) tins red kidney beans
  • 250ml to 500ml low-sodium chicken stock
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Huevos rancheros

For the huevos rancheros:

1) Heat about 7-cm of peanut oil, in a heavy-bottomed pot to 190C. Preheat the broiler.

2) Fry the tortillas for 30 to 40 seconds until crisp. Remove with a slotted spoon to paper towels to drain.

3) Dip the tortillas into the salsa roja while still hot, using tongs, and then transfer to serving plates.

4) Top each tortilla with a good spoonful of refried beans and then arrange a sunny side up fried egg on top of the beans. Garnish with crumbled queso fresco, salsa roja, coriander, fried chorizo and lime wedges.

For the salsa roja:

1) Tear all the chillis into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 250ml of hot water to just cover the chillis. Turn the heat to low and simmer for about 15 minutes.

2) Preheat the grill. Put the quartered tomatoes, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with coriander sprigs. Grill until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).

3) Add the chilli mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please Blend until smooth (you may need to work in 2 batches).

4) Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Set aside until ready to use.

For the chorizo refried beans:

1) Finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chop the chorizo into small Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice . In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 4 tbsps of chorizo, for garnish, and set aside.

2) To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste.

30 Use a potato Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please masher to Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Set aside until ready to use.