Breakfast But Better- HUEVOS RANCHEROS! | MORE SEASONING!

Описание: Today we will be doing breakfast but better- huevos rancheros! A customary breakfast in Mexico- huevos rancheros packs in incredible depth, hints of heat & citrus, & undeniable yolky richness.

Not a bad description huh? Lol

An overly simple recipe with just a few moving parts, makes this an easy, exciting, & very filling meal for you and your family. Try it! Technique inspo/credit to Ramsey & Babish. The goats!

INGREDIENTS

•EGGS
•AVOCADO
•FRESH LIME
•POBLANO PEPPER
•GREEN & RED BELL PEPPER
•FRESH CILANTRO
•WHITE ONION
•GARLIC
•SOUR CREAM
•QUESO FRESCO
•CHIPOTLE IN ADOBO SAUCE
•BLACK BEANS
•FIRE ROASTED DICED TOMATOES
•CORN OR FLOUR TORTILLAS
•CANOLA/VEGETABLE OIL
•OLIVE OIL
•GROUND CUMIN
•SALT & PEPPER
•BLENDER

INSTRUCTIONS FOR CITRUS SOUR CREAM

To feed 4, add 2 heaping scoops of sour cream to a bowl. Squeeze in 3 quarters of a fresh lime, and add a hand full of finely chopped cilantro. Mix throughly and place in fridge until you plate the food.

INSTRUCTIONS FOR PREP

Add 2 Tbsp. of queso fresco to a small bowl and place in fridge until time to plate.

Roughly chop 1/2 a green bell pepper, 1/2 a red bell pepper, 1/2 a white onion, and a few slices of a fresh poblano pepper. Put these to the side.

Finley chop a handful of fresh cilantro.
Chop up 1 link of chorizo.
Cut up 1/2 an avocado.

INSTRUCTIONS FOR RED SAUCE

Add 2-3 Tbsp. of canola/vegetable oil to a medium sauté pan on medium/high heat. Add in your chopped green & red bell pepper, white onion, and poblano pepper. Mix and let cook until onion becomes translucent (about 3-4 minutes). Crack in a generous amount of salt and pepper, then add in 4 cloves of pressed/chopped garlic & 1 chipotle pepper in adobo sauce + 2 Tbsp. of the sauce, 1/2 Tbsp. of ground cumin. Mix throughly and cook for 2-3 minutes- then add 1 can of fire roasted diced tomatoes, mix throughly and cook for 3-4 minutes mixing periodically. Finally pour everything in the pan into a blender & blend on high for 20 seconds.

INSTRUCTIONS FOR BEANS

On medium heat add 2 Tbsp. Olive oil to a medium size sauté pan. Add in 1 can of black beans & crack in a generous amount of salt and pepper. Then grate in the zest of 1 freshly washed lime followed by the juice of one lime. Mix and cook for 5-6 minutes mixing periodically. Once most of the moisture is gone, take off the heat.

INSTRUCTIONS FOR EGGS & TORTILLAS

On medium/high heat add a quarter cup of canola oil to a small sauté pan. Carefully crack in 2 eggs and let the bottoms cook. Once bottoms are cooked crack some salt and pepper on the eggs then add in 2 Tbsp. Of butter and baste the top of the eggs with the oil/butter mixture. Be careful not to over cook the yolks. This process should take 2-3 minutes max. Move cooked eggs to a plate and blot off excess oil.

Add 2 tortillas to a low open flame or a sauté pan on high. Flip constantly until tortillas firm up and slightly char.

INSTRUCTIONS FOR PLATING-

Plate the first tortilla and cover with a layer of red sauce. The more sauce the more heat. Then crumble on a generous amount of queso fresco and cover with the second tortilla. Add a layer of red sauce to the second tortilla, then carefully slide on your 2 eggs. Dance some of your black beans around the eggs and plate, then add a couple spoonfuls of your cilantro lime sour cream. Add a few more drizzles of red sauce, then crumble on some more queso fresco, sprinkle some finely chopped cilantro, and finally a few pieces of your avocado. Bust the yolk, cut deep, and enjoy your freshly made huevos rancheros!

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