Huevos Rancheros


The bonus: use the recipes for Red Mountain's Salsa Verde, Pico de Gallo and Sonoran Black Beans with all your Southwestern dinners.

Huevos Rancheros ingredients

  • ‍4 eggs
  • 2 tablespoons pico de gallo
  • 2corn tortillas (about 6 inches)
  • ½ cup red cabbage shredded thin
  • 1 cup salsa verde
  • ½ teaspoon canola oil
  • 1 cup sonoran style black beans

Red Mountain Salsa Verde ingredients

  • ‍½ teaspoon canola oil
  • ½ cup cilantro, rinsed and rough chopped
  • 1 cup chopped yellow onion
  • 1 teaspoon fresh oregano leaf, chopped
  • 1 teaspoon chopped garlic
  • ½ tsp kosher salt, or to taste
  • 4 cups tomatillos, fresh, hulled
  • 2 cups water
  • 1 cup poblano chiles, seeded and rough chopped
  • ½ cup canned green chili peppers, drained and rough chopped

Sonoran Style Black Beans ingredients

  • ¾ tsp canola oil
  • 1 ½ Tbs garlic chopped
  • 1 ½ cups black beans raw
  • 3/8 tsp jalapeno chilies, stemmed, seeded
  • 6 cups vegetable stock finely diced
  • 1 ½ Tbs cilantro
  • 1/7 tsp kosher salt
  • 6 Tbs red onion, chopped

Red Mountain Pico De Gallo ingredients

  • 2 ¼ cups tomatoes cored and diced
  • 1 Tbs jalapeno chiles, stemmed and stemmed.
  • ¾ cup red onion, minced finely diced
  • 3 Tbs fresh lime juice
  • ½ tsp chili powder
  • 1 ½ Tbs cilantro
  • chopped ½ tsp cumin
  • ½ tsp Kosher Salt

Huevos Rancheros directions

  1. Preheat non stick pan over medium heat: add canola oil and carefully crack eggs into the pan.
  2. Cook the eggs undisturbed until the whites begin to set, about 90 seconds.
  3. Lower the heat to low medium and continue to cook until the whites and yolks are set and at desired doneness, about 3 minutes.
  4. At the same time, heat the tortillas over an open-flame or in a large skillet with no oil until softened, about 30 seconds.

To plate: Place a tortilla on each plate and top with a quarter cup of black beans, set two eggs on top of the beans and top with a quarter cup of salsa verde and then the pico de gallo. Top with shaved red cabbage, and if you like, a pinch of cotija cheese crumbles (feta may be substituted). This recipe yields two servings.

Nutritional Information: Calories: 294; Fat: 3g; Carbohydrates: 12g; Protein: 2g.

Red Mountain Salsa Verde directions

  1. Preheat medium sauce pot over high heat; add oil, onions and fresh chilies; sauté until the aroma of the onions and chilies are released, about one minute.
  2. Add in the garlic and continue to sauté for about 45 seconds.
  3. Add in the tomatillos and the canned green chilies and stir for about 2 minutes.
  4. Add the water and bring to a boil; reduce heat to a medium simmer and cook, stirring occasionally, until the tomatillos burst and the sauce begins to thicken noticeably, about 20-25 minutes. The tomatillos will begin to thicken the sauce once they burst.
  5. Add in the oregano, cilantro, salt & pepper and reduce the heat to medium low and simmer for another 5 minutes.
  6. Remove from heat and puree, using a hand held immersion (stick) blender or a traditional blender. This recipe yields 3 cups.

Sonoran Style Black Beans directions

  1. Spread raw beans out on a sheet pan and pick through to remove any rocks or broken beans.
  2. Soak overnight with 4 times as much cold water as there are beans.
  3. Heat soup pot over high flame; add oil, and sauté onion, garlic and jalapeno.
  4. Add beans and beg stock and simmer over medium heat until beans are tender but not mushy.
  5. Stir in cilantro and salt and hold hot until ready to serve. This recipe yields 3 cups.

Red Mountain Pico De Gallo directions

  1. Dice tomatoes into medium pieces
  2. Small dice red onion
  3. Chop the fresh jalapeno very small(otherwise the heat may overpower the salsa)
  4. Rinse, dry and rough chop the cilantro
  5. Combine all ingredients in an appropriately sized mixing bowl and stir together.
  6. Adjust seasoning as desired. This recipe yields 3 cups.