Recipes>Egg Recipes
Huevos Rancheros
by Jonathan Arana-Morton from The Breakfast Club
Serves 2
Inspired by the classic Mexican dish, this recipe for huevos rancheros features tortillas topped with melted cheese, a homemade chipotle and tomato sauce, avocado, beans, pico de gallo and fried eggs. Finish with a side of crispy fried chorizo and a scattering of jalapeño for the ultimate savoury brunch dish.
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The Breakfast Club
Jonathan Arana-Morton
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Introduction
Not just for Mexican farmers.
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Ingredients
| For the Chipotle & Tomato Sauce: | |
|---|---|
| 2 | ancho chillies |
| 500ml | just-boiled water |
| 4 tbsp | extra-virgin olive oil |
| 2 | red onions, finely chopped |
| salt | |
| 6 | garlic cloves, finely chopped |
| 1 tbsp | ground cumin |
| 2 tbsp | caster sugar |
| 3 | roasted red peppers from a jar, drained and chopped |
| 200g | tinned black beans, drained |
| A handful | coriander, chopped |
| 5 tbsp | chipotle in adobo paste |
| 400g | tin plum tomatoes |
| 2 bay | leaves |
| 2 tbsp | red wine vinegar |
| For the huevos rancheros: | |
| 2 tsp | olive oil |
| 4 | cooking chorizo |
| 2 | tortilla wraps |
| 4 slices | red Leicester cheese |
| 1 | avocado, peeled, destoned and roughly crushed |
| 2 tbsp | soured cream |
| 4 | fried eggs (see page 13) |
| 4 tbsp | Pico de Gallo (use shop bought or see page 127) |
| 4 tbsp | canned black beans, drained and warmed |
| coriander leaves | |
| ½ | jalapeño chilli, sliced |
Method
First make the chipotle and tomato sauce. Put the ancho chillies into a jug and pour over the boiled water. Leave for 20 minutes to soak.
Heat the olive oil in a saucepan over a medium–high heat. Scrape in the red onions along with a pinch of salt and cook for 6–8 minutes until the onions are beginning to soften, then scrape in the garlic and cook for another 1 minute.
Add the cumin, sugar, chopped peppers, drained beans, coriander and chipotle paste and cook for 5 minutes, stirring occasionally.
Carefully remove the ancho chillies from the soaking liquid (keep!), remove the stalks and roughly chop. Scrape into the saucepan, pour in the soaking liquid and add the plum tomatoes along with the bay leaves and red wine vinegar.
Bring to the boil, reduce the heat and simmer for 1 hour, stirring now and again, until thickened.
Remove the bay leaves. Pour the mixture into a bleinder blend to a thick, smooth sauce.
Keeps, covered, in the fridge for 1 week. You will need 6 tbsp, warmed, for this recipe.
To make the huevos rancheros, heat the olive oil in a small frying pan over a medium–high heat.
Add the chorizo and cook for 4–5 minutes, tossing occasionally, until golden. Remove from the pan and slice when ready to serve.
Heat the grill to medium–high. Put the tortilla wraps on a large baking tray and put the 2 cheese slices next to each other on one half of each tortilla. Fold the tortillas in half over the cheese to create 2 semi-circles. Cook under the grill for 45 seconds–1 minute until the tortillas are golden and the cheese has melted.
Cut the tortillas in half and arrange in a leaf shape on the plates.
Spoon on the chipotle and tomato sauce, then the crushed avocado and soured cream and top with the fried eggs. Scatter over the pico de gallo, drained beans, coriander and jalapeño slices, then add the sliced chorizo on the side.
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Ingredients
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