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Huevos Rancheros Divorciados

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Breakfasts

Huevos rancheros with fried tortillas, refried beans, eggs, and salsa

Melisa in our retail department made refried beans one day with our Santa Maria Pinquito beans. We had never tried refritos with the Pinquitos and it blew everyone away! Melisa offered to come up with a recipe featuring them. She couldn’t decide whether to do a green or a red salsa, so she made both. Lucky us! Melisa tells us that in Mexico, this green-and-red variation on huevos rancheros is known as huevos divorciados (divorced eggs).

  • ¼ cup plus 1 tablespoon olive oil or vegetable oil (divided use)
  • 8 corn tortillas
  • 9 ounces chorizo or soy-based chorizo
  • 2 cups cooked Rancho Gordo Santa Maria Pinquito beans, or any medium or dark heirloom bean, plus 1 cup of their broth
  • 8 eggs
  • Melisa’s Red and/or Green Salsas (below), or your favorite salsa

Garnishes:

  • Queso fresco, crumbled or grated
  • Finely chopped cilantro
  • Sour cream or crema Mexicana

Serves 4

  1. In a medium skillet over medium heat, warm the oil. Using tongs, carefully dip a tortilla into the oil until it gets golden brown and crispy. Set aside on a paper towel-lined plate to absorb excess oil; repeat this process with the rest of the tortillas. 
  2. In the same pan, pour off excess oil, and sauté the chorizo until browned, 5 to 7 minutes; remove chorizo to a bowl. In the same pan, add the beans and a little bit of their broth; mash with a potato masher or machacadora. Once beans have reached desired consistency, stir in the chorizo. Remove pan from heat and set aside.
  3. In a small skillet over medium-high heat, warm 1 tablespoon of oil. Fry eggs to your liking; we like them sunny-side up.
  4. Place two fried tortillas on each plate. Spread with the refried beans, and top each tostada with an egg. Top with sauce — one red and one green. Sprinkle with grated queso fresco and cilantro; add sour cream as desired.

Melisa's Red and Green Salsas

FOR THE SALSA BASE (you’ll need to double this if you are making both salsas):

  • Oil
  • 4 to 5 tomatillos, husks removed, washed well
  • 3 fresh Roma tomatoes
  • ½ of a white onion
  • 1 garlic clove
  • ½ small bunch of cilantro
  • 1 teaspoon salt
  • Freshly ground black pepper


FOR THE RED SALSA:

  • 2 dried guajillo chiles, wiped clean
  • 2 dried ancho chiles, wiped clean
  • 2 to 4 dried chiles de árbol, wiped clean


FOR THE GREEN SALSA:

  • 1 fresh Hatch green chile, stem and seeds removed
  • 1 fresh jalapeño or serrano chile, stem and seeds removed


MAKES ABOUT 3 CUPS PER VERSION

  1. To make the salsa base: In a skillet over medium-high heat, warm a drizzle of oil. Add the tomatillos, tomatoes, onion, and garlic. Turn them so they get evenly roasted on all sides, removing each as they’re ready. 
  2. For the red salsa: Remove stems and seeds from dried chiles. Warm a dry comal or skillet over medium heat; toast chiles quickly, taking care not to let them burn. In a blender, puree toasted chiles with the salsa base ingredients and 1 cup water. Taste and adjust seasoning.
  3. For the green salsa: In a blender, puree fresh green chiles with the salsa base ingredients and 1 cup water. Taste and adjust seasoning.


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