Recipe: Clinton St Baking Co. Huevos Rancheros
2 large flour tortillas
¼ cup jalapeno Jack or Monterey Jack
1-2 medium plum tomatoes, roughly chopped
½ small red onion,
1 tbsp fresh
1 tbsp clarified butter (ghee)
4 large eggs
A pinch of salt and ground black pepper
½ cup guacamole
For the Jalapeno Sour Cream (you will need ¼ cup)
¾ cup fresh coriander leaves, tightly packed
¼ cup fresh lime juice
1 ½ tbsp minced fresh jalapeno peppers (seeds included)
1 clove garlic, finely minced
2 tsp salt
¼ tsp ground white pepper
2 cups sour cream
For the Mexican Beans (you will need ½ cup)
2 cups dried red
½ cup onions, chopped
1 tsp garlic chopped
½ cup red capsicum
1 tbsp fresh jalapeno peppers, chopped
2 tbsp extra virgin olive oil
Salt and black pepper
1 bay leaf
½ tsp dried oregano
½ tsp ground cumin
1 tsp chipotle peppers in adobo sauce
½ cup fresh coriander, chopped
1 Start by preparing
your Mexican red beans. Soak the beans in 4
cups cold water overnight in the refrigerator. Drain
2 In a large pot, sweat the onions, garlic, capsicum and jalapeno in 1 tbsp of the olive oil and a pinch of salt and pepper.
3 Add the bay leaf, oregano, cumin and chipotle.
4 Add the beans and 5 cups of water to the pot. Bring to a simmer and cook on low for 50 minutes.
5 Add the coriander and remaining olive oil and cook for another 10 minutes.
6 Remove the bay leaf. Season with salt and pepper and set aside.
7 Next, make the jalapeno sour cream by blending all the ingredients except the sour cream in a blender, until well combined.
8 Turn off the blender and add the sour cream.
9 To combine the ingredients, start the blender on low.
10 As the ingredients gradually come together, you can raise the speed of the blender.
11 Adjust the seasoning to taste. Set aside.
12 Preheat the oven to 180C.
13 Warm up the beans in a saucepan over a low heat.
14 Sprinkle each tortilla with 2 tbsp of cheese and heat under a grill, in a frying pan or on a griddle, cheese side up, until the cheese has melted and the bottom of the tortilla is lightly browned and bubbles at the sides.
15 While the tortilla is warming, combine the chopped tomatoes, sliced onion and chopped coriander to make a rustic salsa.
16 Heat the oil in a 25cm oven safe frying pan over a medium-high heat.
17 Carefully crack 2 eggs into a bowl, making sure that the yolks are intact.
18 Season the eggs with a pinch of salt and pepper.
19 Pour the eggs into the pan and fry them until the outsides are crispy and the whites are set.
20 Place the pan and eggs into the oven in order to cook the eggs on top until the white parts are no longer clear.
21 Repeat with the remaining two eggs.
22 To serve, top each tortilla with 2 eggs. Place 2 tbsp of the warmed beans on top, 2 tbsp of the rustic salsa mixture, ¼ cup of the guacamole and 2 tbsp of the jalapeno sour cream.
24 Serve open faced with slices of sausage and breakfast beef strips.