Chef, Food Network Star and restaurateur Bobby Flay is throwing down with his insanely delicious recipe for huevos rancheros. Bobby has said this is his favorite brunch dish hands down and this recipe is a version he has served at his restaurants for close to 30 years.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
COOK’S NOTE: If you are using store-bought tortillas, have them fried in advance of class/episode.
Makes 4 servings
- 4 fried corn tortillas, see cook’s note
- Canola oil, for cooking
- 3 tablespoons olive oil
- 1 small Spanish onion, finely chopped
- 5 cloves garlic, chopped to a paste (separated into 3 cloves and 2 cloves)
- 2 tablespoons ancho chile powder
- 2 tablespoons chipotle in adobo puree
- 24 ounces canned plum tomatoes and their juices, pureed
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
- 1 15-ounce can black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon fresh oregano, finely chopped
- 4 tablespoons unsalted butter, cut into tablespoons
- 8 large eggs
- 1/2 cup sour cream or creme fraiche
- Finely grated zest of 1 lime
- 1 teaspoon lime juice
- 3/4 cup Monterey jack cheese, shredded
- 4 ounces cotija cheese, crumbled
- 1 ripe Hass avocado, pitted, peeled and sliced
- 1 ounce pickled jalapenos
- 1/4 cup chopped fresh cilantro
- 2 wooden spoons
- 1 spatula
- Medium saucepan for the Tomato-Red Chile Sauce
- Small saucepan for the beans
- Large cast iron skillet for frying the tortillas
- Wax paper
- Baking sheet lined with paper towels for the tortillas
- Large nonstick sauté pan with a lid for the eggs
- Extra plate for holding the cooked eggs
- Small bowl for the sour cream
- Microplane for zesting the lime
- Ladle for the sauce
For Fried Corn Tortillas:
Heat 2-inches of canola oil in a medium skillet until it reaches 370 degrees fahrenheit. Add the tortillas, one at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.
For the Tomato-Red Chile Sauce:
(Bobby will go through all of the details of cooking this sauce, but feel free to make in advance and have it cooking on the stove at the start of class/episode)
Heat the oil in a medium saucepan over high heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook for 1 minute. Stir in the ancho powder and chipotle and cook for 30 seconds.
Add the tomato puree and honey, season with salt and pepper and cook over high heat, stirring occasionally, until reduced to a sauce consistency, around 25 minutes. Season with more salt and pepper if needed.
For the Black Beans:
Combine the olive oil, beans, cumin, garlic, in a small saucepan over a low heat. Cook for 10 minutes, season with salt and pepper to taste. Remove from the heat and stir in the oregano.
For the Eggs:
Heat a large nonstick skillet over medium-high heat. Add one tablespoon of butter to the pan.
Carefully crack two eggs into the pan, season with salt and pepper and reduce the heat to medium. Cover the skillet with a lid for 1 to 2 minutes to “baste”; the yolk should still be runny. Remove from the pan and set aside on a plate. Repeat the process using the remaining butter and eggs.
Combine sour cream, lime juice and lime zest in a small bowl.
Place a few spoonfuls of some of the tomato red chile sauce onto four plates. Place a fried tortilla on top of the sauce. Top the tortillas with about three tablespoons of the Monterey jack cheese.
Divide the eggs over the tortillas and ladle a little more of the warm tomato red chile sauce over the eggs.
Garnish each with some sour cream, black beans, cotija, avocado slices, pickled jalapenos, and chopped cilantro. Serve immediately.