Rania's Recipes: Huevos Rancheros
If you're looking to spice up your Sunday brunch, check out this recipe from Rania Harris!
Huevos Rancheros
- 4 medium corn tortillas
- Peanut oil, for deep-frying
- Fresh Salsa (see recipe below)
- Chorizo Refried Beans, recipe follows
- 4 large eggs, fried sunny side up
Garnish:
- 1 cup crumbled queso fresco
- Fresh cilantro sprigs
- Fried chorizo (reserved from Refried Beans recipe)
- 4 lime wedges
Directions:
Heat about 3 inches of peanut oil, in a heavy-bottomed pot to 375 degrees. Preheat the broiler. Fry the tortillas for 30 to 40 seconds until crisp. Remove with a slotted spoon to paper towels to drain. Place a tortilla on each of four dinner size plates. Top each tortilla with a nice amount of the fresh salsa 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, additional salsa, cilantro, fried chorizo and lime wedges.
Chorizo Refried Beans:
- 4 links fresh Mexican chorizo
- 1/4 cup extra-virgin olive oil
- 1/4 white onion, finely diced
- 2 cloves garlic, peeled and chopped
- 2 (15.5 ounce) cans red kidney beans
- 1 to 2 cups low-sodium chicken stock
- Kosher salt and freshly ground black pepper
Directions:
Remove the casing from the chorizo and crumble the meat. 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 and cook all the way until no pink is visible. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. 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. Use a potato masher to 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.
Serves: 4 servings
Fresh Tomato Salsa
- 4 medium tomatoes, roughly chopped
- 2 jalapenos, stemmed and minced with seeds
- ½ medium red onion, chopped
- Sea salt to taste
- 2 cloves garlic, peeled and chopped
- Extra-virgin olive oil to taste
- ½ cup chopped fresh cilantro
Directions:
Combine ingredients together in a bowl and season with salt to taste.