Huevos Rancheros With Wagyu Beef Chorizo Recipes

HUEVOS RANCHEROS

Steps:

• For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
• Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
• Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
• Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
• For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
• For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
• Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
• Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.

BEEFY HUEVOS RANCHEROS

Steps:

• In a large cast-iron or other heavy skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking up beef into crumbles, 6-8 minutes. Drain and return to pan., Drain tomatoes, reserving 1/2 cup liquid. Stir tomatoes, reserved liquid, corn, chiles and salt into beef mixture; bring to a simmer. With the back of a spoon, make six wells in beef mixture; add an egg to each well. Sprinkle with pepper. Cook, covered, until egg whites are completely set, 5-7 minutes., Sprinkle with cheese. Serve with tortillas and toppings as desired.

HUEVOS RANCHEROS WITH WAGYU BEEF CHORIZO

Steps:

• PREPARING THE SALSA FRESCA: In a bowl, add the diced roma tomatoes, diced red onion, minced garlic cloves, minced cilantro leaves, juice from one lime, and kosher salt. Mix all ingredients together, and reserve.
• PREPARING THE RANCHERO SAUCE: In a medium size stainless steel sauté pan, sauté the diced sweet onions and minced garlic. Once the onion is translucent, add the San Marzano whole tomatoes in juice, chopped chipotle chiles, guajillo chile, chopped cilantro, and salt. Bring this up to a simmer, and then reduce the heat to low. Slowly simmer for 45 minutes. Once cooked, purée the mixture in a blender or food processor until smooth.Season to taste with kosher salt and freshly ground black pepper. This is your ranchero sauce.Recommendation: add a little lime juice if the sauce needs some acidity.
• PREPARING THE HUEVOS RANCHEROS: Heat 1 tablespoon of grapeseed oil in a medium size, heavy skillet over medium heat. Heat until hot but not smoking. Place 2 tortillas in the skillet, and cook for 30 seconds, then flip over with tongs and cook for an additional 30 seconds.Place the cooked tortillas on paper towels to drain off the oil. Cook the remaining tortillas the same way, adding 1 tablespoon of grapeseed oil to skillet for each batch of tortillas. In a small pot, warm the mashed black beans with a 1/4 cup of the ranchero sauce. Season to taste with kosher salt. Heat a medium size sauté pan to medium-high heat. Add two tablespoons of grapeseed oil, and let it get warm. Add the Fullblood Wagyu beef chorizo in small pieces to the pan. Once all of the chorizo has been added, break it up with a wooden spoon.Cook the chorizo for 10 minutes, while continuing to break it up as you cook. Once the Fullblood Wagyu chorizo is cooked, reserve and keep it warm.Heat 1 teaspoon butter oil in a small, nonstick skillet over medium-high heat until melted. Crack 2 eggs into a small bowl, and then carefully transfer the eggs to the nonstick skillet. Cook the eggs for 1-2 minutes on each side for runny yolks (or to desired doneness). Transfer the eggs to a plate and keep warm and covered.Cook the remaining 10 eggs in the same way. Season the eggs with salt and pepper
• FINAL STEPS: Place two cooked tortillas on a plate. Top with 1/4 cup of the mashed black beans (spread on the tortillas with a knife). Drizzle some ranchero sauce on top of the beans.Add some salsa fresca and crumbled queso fresco. Top with two eggs and some sliced avocado, and add more crumbled queso fresco. Drizzle with additional ranchero sauce, and finish by adding the cooked Fullblood Wagyu beef chorizo. Garnish with fresh cilantro.Serve warm, and enjoy!