Huevos Rancheros with Chipotle Black Bean Sauce

Happy Cinco de Mayo! We decided to skip the heavy Mexican food meal at the end of the day, and opt for Heuvos Rancheros for brunch this year. It is hearty and filling and will probably stay with us all day.

This dish is basically a layering of ingredients. The Fresh Red Salsa, Chipotle Salsa, and Chipotle Black Bean Sauce can be prepared a day in advance to save time. You could even fry the tortilla shells in advance as they will reheat well in the oven.

This recipe serves 4, but can be easily scaled up or down.

Ingredients

Base
4 Tablespoons Vegetable Oil
8 Corn Tortillas
8 Eggs
15 oz. Can Refried Beans, divided
1 Cup Chipotle Black Bean Sauce, divided
1 Cup Shredded Cheese, divided (can use Monteray Jack, Cheddar or any combination you prefer)

Toppings
Shredded Lettuce
Chopped Fresh Cilantro
Lime Quarters
Sour Cream
Diced Tomatoes
Avocado Slices
Chipotle Black Bean Sauce
Fresh Red Salsa
Chipotle Salsa

Instructions

  1. Prepare a baking sheet with parchment paper and preheat oven to 450 degrees.
  2. Heat oil in a small skillet over medium-high heat and fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
  3. Meanwhile, place refried beans in a microwave-safe dish. Cover and cook in the microwave until heated through.
  4. When tortillas are fried and beans are heated, assemble the base by placing four tortillas on the baking sheet. Top with 1/4 of the refried beans, 1/4 cup Chipotle Black Bean Sauce. Sprinkle with 1/4 cup grated cheese, or more if you like it really cheesy.
  5. Place remaining fried tortillas on serving plates.
  6. Bake base until cheese is melted, 2 to 5 minutes, keeping an eye out so you don’t overcook.
  7. While base is cooking , fry eggs over-easy in the skillet. Add butter if the tortillas have absorbed all the oil.
  8. Remove base from oven, place on top of tortilla on serving plate. Top with two fried eggs per plate.
  9. Add desired toppings and serve immediately with extra salsa and sauce on the side.

Chipotle Salsa

This a smokey hot salsa that can be used on it’s own, or added to other ingredients as a seasoning for other sauces, dips and spreads.

This recipe makes 4 Cups. It freezes well and can be doubled easily.

Ingredients

1 7 ounce can Chipotle Peppers in Adobo Sauce
3 Cups Fresh Red Salsa (homemade or store bought)

Instructions

Combine all ingredients in a medium sauce pan. Bring to a boil and then reduce heat to a simmer. Simmer for 30 minutes until fresh salsa is cooked and chipotle peppers are incorporated into the sauce

Fresh Red Salsa

Makes 4 Cups

This is a raw Salsa with simple, fresh ingredients that can be whipped up in less than a half hour. It stores well for several days, or can alternately be cooked and kept for up to a week. After cooking, it freezes well. Recipe can be adjusted up for canning.

Ingredients

6 Medium Tomatoes, seeded and quartered
1 - 2 Jalapenos, seeded and ribs removed
1 Red Bell Pepper, seeded and ribs removed
1/2 to 2/3 Medium Yellow Onion, cut into large chunks
1/2 to 3/4 Teaspoon Salt
1 Lime, juiced
1 to 3 Garlic Cloves, peeled
2 Handfuls Cilantro Leaves

Instructions

  1. In a food processor fitted with an S-blade, pulse onion, bell pepper and one jalepeno until large chunks. Do not over pulse at this stage.
  2. Add tomatoes, lime juice, cilantro and 1/2 teaspoon salt and 1 clove of garlic to food process bowl, and pulse to a chunky stage. Adjust onion, garlic, jalapeno and salt to taste. Before adding adjusted ingredients, chop into small pieces.
  3. Pulse a few more times, being careful not to puree.
  4. Chill for 2 to 4 hours before serving to allow flavors to blend.