• Monday, July 24, 2017

Best Huevos Rancheros

Falling into Brunch
September 7, 2016

There is no place like home for the weekends this September.  As we start to nest and get back to a normal routine, Saturday and Sunday brunches are the highlight of time with friends and family.  From our summer travels in Aspen, we detoured to the Viceroy Snowmass where we had the best breakfast of the season at Eight K.  One day it was avocado toast with heirloom tomatoes and burratta, and on the second day, we had the famed Huevos Rancheros, and we’ve been dreaming of it since.  It’s a mission to make this dish, so work some tricks like making the salsas and beans ahead of time, which are better the day after anyway.  The team at Eight K was generous enough to share their secret recipe for this killer dish, which is perfect for a crowd.   

Eight K Huevos Rancheros

Ingredients

12 small flour tortillas
6 over-easy eggs
6 tablespoons sour cream
12 tablespoons guacamole
1 cup Monterey Jack cheese shredded
Cilantro for garnish

Red Salsa

15 Guajili Chili
7 Arbol Chili
3 Ancho Chili
½  Roasted Yellow onion
1 Clove Roasted Garlic
1/8  cup Oregano
½ Tablespoon Cumin, whole, toasted
1 Gallon chicken stock

Green Salsa

4 Tomatillos, whole, cleaned
4 Poblanos
½ Jalapeno, whole
1 Yellow onion, peeled, cut into quarters
6 Garlic cloves, whole
1 Bunch of cilantro, rough chop
5 Juice of limes
1/2 Cup Canola oil
1/2 Cup Water
2 Tablespoons salt
1 Tablespoons Pepper

Bean Puree

2 Pounds of Pinto beans, rinsed
1/2 Yellow onion
2 Jalapenos
1/2 Bunch Cilantro
1/2 teaspoon cumin, toasted
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Serves 6

Divide the cheese evenly among all of the flour tortillas and warm through until the cheese is just melted over low heat in a non-stick, lightly oiled skillet.  Set aside on a baking sheet in a warm oven while you make the salsas. 

Red Salsa

1.         Sauté all ingredients except chicken stock
2.         Add chicken stock and reduce until peppers are soft
3.         Blend in vita prep to smooth
4.         Cool and reserve.  The salsas can be made up to 3 days in advance and stored in the refrigerator, as the flavors will intensify.  Warm the salsa in a sauce pan the day of your brunch prior to serving.  

Green Salsa

1.         Place a perforated pan on the grill to get hot
2.         Add the tomatillos, poblanos, jalapenos, onions and garlic to the hot pan
3.         Cook until charred on the outside until soft
4.         Grind tomatillos, poblanos, jalapenos, onions, garlic and cilantro
5.         Add oil, salt, pepper, mix well

Bean Puree

1.         Boil beans in water until soft
2.         Add remaining ingredients and cook until onion and jalapenos are soft (about 30 min)
3.         Strain beans from water reserving the water
4.         Puree in food processor adjusting with reserved water for consistency
5.         Adjust with salt and pepper
6.         Cool and reserve

The eggs for Huevos Rancheros are traditionally made over-easy, so when you cut into the dish, the yolk spreads and melds with the sublime flavors of the cheese, beans and red and green salsas.  We like to substitute egg whites sometimes, to lighten this hearty dish. 

Take 6 of the tortillas warming in the oven and set aside.  Place the broiler on low to brown the cheese of the remaining tortillas.  To assemble, place a small flour tortilla with the melted cheese in the center of a plate, cheese side up.  Spread a generous spoonful of the warmed bean puree on top of the tortilla and add the over-easy egg.  Spoon a generous serving each of the red and green salsa.  Add a little bit of the cilantro and top with a second flour tortilla, the cheese side up.  Top with guacamole and sour cream, and garnish with cilantro.  Spread the red salsa on one half of the side of the tortillas, and green on the other side.  Serve immediately. 

 

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