WEEKDAYS 1e|12c|p

Huevos Rancheros with Lime Habanero Crema

Mario Batali
|
Servings: 4
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easy
|
30 to 60 min
Part 1 of 2

Spice up your morning with this delicious dish!


  • Ingredients
  • step-by-step directions
Ingredients
Huevos Rancheros with Lime Habanero Crema
Chorizo Beans
  • 2 tablespoons olive oil
  • 1/4 pound chorizo (removed from casings)
  • 1 cup red onion (peeled and chopped)
  • 3 cloves garlic (chopped)
  • 1 1/2 cups refried black beans
Roasted Pumpkin Seed Tomatillo Sauce
  • 2 tablespoons olive oil
  • 1/2 white onion (peeled and diced)
  • 2 cloves garlic (thinly sliced)
  • 1 Serrano (thinly sliced)
  • 3/4 cup pepitas seeds (pumpkin seeds)
  • 3 tablespoons sesame seeds
  • 3 tablespoons unsalted peanuts
  • 3/4 pound tomatillos (husks removed)
  • 1 1/2 cups chicken stock
  • 1/4 cup cilantro (roughly chopped)
Lime Habanero Crema
  • kosher salt and freshly ground black pepper (to taste)
  • 1 cup sour cream
  • 2 tablespoons lime juice + zest of 1 lime
  • 1 habanero (seeded)
Huevos Rancheros
  • 4 corn tortillas
  • 2 tablespoons olive oil
  • 4 large eggs
  • cilantro (to garnish)
  • queso fresco (to garnish)
Directions
  • In a large sauté pan add 2 tablespoons olive oil and place over medium-high heat. Add chorizo and cook until browned and crisp, about 5 minutes. Add onions and garlic and cook until softened. Add the beans and cook until heated through. Season with Kosher salt and freshly ground black pepper to taste. Keep warm.
  • For the Roasted Pumpkin Seeds Tomatillo Sauce: in a large sauté pan, add olive oil, onion, Serrano, garlic and cook until tender, about 5 minutes.  Add pumpkin seeds, sesame seeds and peanuts, stir to combine and toast for 2 minutes. Remove from heat and set aside.
  • In a blender, add the tomatillos, cilantro and stock. Puree until smooth. Add the onion-seed mixture to the blender and puree until smooth. Return mixture to the pan. Season with salt and pepper to taste. Bring to a simmer. Keep warm.
  • For the Lime Habanero Crema: in a food processor, add sour cream, lime juice, zest and habanero. Blend until smooth.
  • To Assemble: heat a cast iron skillet or grill pan over medium-high heat. Brush tortillas with olive oil and place in cast iron skillet. Cook until charred on both sides, about 5 minutes.
  • In a large skillet add olive oil and heat over medium-high heat. Crack eggs one at a time into the pan and cook until white is slightly browned but yolk is still runny.
  • Place tortilla on plate, top with bean mixture, egg, tomatillo sauce, crema, cilantro and queso fresco.
  • Tip: make the tomatillo sauce and crema ahead of time. Serve them on tacos or quesadillas!

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