A few weeks back I gave you my recipe for whole wheat tortillas and mentioned that I had a Huevos Rancheros recipe to share too. Well today is the day. Let September 27 forever be known as Huevos Rancheros day. Or something like that. Or not. Either way this recipe is worth making note of.
First of all let me love on poblano peppers a bit. Poblano peppers may be my favorite pepper to cook with right now. They have so much flavor and they smell so good roasting in the oven. They do not pack a lot of heat but their full flavor makes up for it.
All right so you could make the sauce below for lots of things. Burritos, tacos, pasta. But my favorite is eggs. Runny yolks with this smokey, slighty spicy ranchero sauce is delightful. Delicious. Darn good.
The recipe below makes enough for 4-6 people. Some people like to have one egg, some people like two and some people like three cough cough Luke cough, so feel free to adjust the number of eggs and tortillas accordingly.
Huevos Rancheros Ingredients (makes enough for 4-6 servings)
1 can black beans, drained and mashed
6-8 6-inch tortillas
1 batch Rancher Sauce (recipe below)
diced avocado, tomato or shredded cheese to garnish (optional)
Cook eggs in your desired style. I suggest over-easy, but scrambled, over-medium or over hard would all be delicious. Warm black beans over medium heat. Just before assembling the meal warm the tortillas wrapped loosely in paper towel for a 10-15 seconds in the microwave or wrapped in foil in a 170 degree oven for 3-5 minutes.
To assemble spread a heaping tablespoon of black beans on each tortilla. Follow with a generous layer of ranchero sauce. Top with 1 egg and garnish. Serve warm.
Ranchero Sauce Ingredients
1can diced tomatoes, drained liquid reserved
1 poblano pepper
3 tablespoons olive oil, divided
1/2 yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne
salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit.
Place tomatoes on one side of a jelly roll pan. Place the Poblano pepper on the other side of the pan. Drizzle 2 tablespoons of olive oil over the tomatoes and the pepper. Turn the pepper to coat it fully in oil. Salt and pepper the tomatoes to season. Roast the poblano pepper and diced tomatoes at 400 for about 15 minutes. Turn the pepper about every 3 to 4 minutes. The pepper is done when the skin is bubbled. Remove the tomatoes and pepper from the oven. Let the pepper cool enough to handle.
In a sauce pan saute the onions and garlic in the remaining 1 tablespoon of oil. Peel the skin from the pepper, remove the stem, and seeds. Roughly chop the pepper and add to the pan. Add tomatoes, cumin and chili powder to the pan.
Using an immersion blender or stand blender puree the sauce mixture.
Add 2-4 tablespoons of reserved tomato juice until sauce is the consistency of a pesto sauce. Add cayenne powder to taste.
Simmer gently until time to serve.