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Huevos Rancheros with Ranchero Red

 

Eggs
Sibby Barrett

Huevos Rancheros with Black Beans and Ranchero Red

Such a typical Texas Hill Country Breakfast, made even more authentic with the Ranchero Red Sauce. I'm teaching a class this summer on canning this sauce (sign up!) so I'll post the recipe later. In the meantime, a canned Enchilada Sauce will do the trick, just not as wonderful! Anyone who knows me well knows I don't eat fried eggs but I will cook them for people I love. This version has a smear of black beans under the eggs so that's the way I eat them, "huevo-less"!
Print Recipe Pin Recipe
30 minutes
Servings: 4
Course: Breakfast, Brunch, Bread
Cuisine: Mexican, southwestern, tex mex
Ingredients Method

Ingredients
  

  • 8 Crispy Tortillas
  • 4 cups Spicy Black Beans
  • 8 fried eggs
  • 4 ounces Pepper Jack or Monterey Jack Cheese grated
Serve with
  • Avocado Slices
  • sour cream
  • Ranchero Red Sauce (or canned Enchilada Sauce)
Crispy Tortillas
  • 8 corn Tortillas
  • 1 cup vegetable oil
Spicy Black Beans
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • OR 1 tablespoon Chimayo Spice Mix
  • 1 chipotle pepper in adobo sauce mince2
  • 2 15 ounce cans black beans drained and rinsed, reserve liquid

Method
 

Crispy Tortillas
  1. Preheat oven to 250º. Pour enough oil into a small skillet or saute pan to reach a depth of about ½ ". Heat over medium high heat until hot but not yet smoking. Add 1 tortilla at a time, oil should sizzle vigorously. Fry each tortilla for about 15-20 seconds and then flip and fry for another 20-30 seconds on the second side until lightly browned and just getting crispy. Place on a paper towels and let drain. When all tortillas are fried, place on a sheet pan in the oven to continue to crisp and keep warm.
Spicy Black Beans
  1. Heat the oil in a large skillet over medium high heat.  Add the onion, cumin and oregano.  Cook for about 4 minutes.  Stir in the chipotle chile and black beans with about 1 cup of the reserved liquid.  Reduce heat to low and cook for about 5-10 minutes. Mash about half of the beans in the pan using a fork or a potato masher.
Assembly
  1. . Spoon about 1/2 cup of the Spicy Black Beans onto each Crispy Tortilla.  Top with a fried egg; sprinkle with about 2 tablespoons of cheese.  Place in oven for a couple of minutes to melt cheese. Serve with avocado slices, sour cream and Ranchero Red Sauce.

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