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Mexican | |
| Note this makes enough for 4-8 people (depending on number of eggs). You can scale the beans/ranchero to make less. Refried Beans (Click Here) Ranchero Sauce (Click Here) Avocado Crema: 1 ripe avocado 2 tablespoons sour cream 1/2 teaspoon ground cumin Juice of 2 limes Kosher salt Jalapeño Salsa: (or jarred) 2 Roma tomatoes (about 8 ounces), finely chopped Juice of 1 lime 1/2 jalapeño, seeds and stem removed, finely chopped 1/2 small red onion, finely diced 1/2 cup cilantro leaves, chopped Olive oil, for drizzling Kosher salt Tortilla Strips: (or buy) Vegetable oil, for frying 6 yellow street-style yellow corn tortillas 4 blue corn tortillas Kosher salt For Serving: 8 large eggs Kosher salt and freshly ground black pepper 3 ounces Cotija, crumbled (about 1/2 cup) 1/2 cup cilantro leaves, finely chopped | |
| For the avocado crema: Add the avocado, sour cream, cumin, lime juice, 1 teaspoon salt and 1/3 cup water to a blender. Blend until very smooth. Transfer to a bowl and set aside. For the jalapeño salsa: Combine the tomatoes, lime juice, jalapeño, onion, cilantro, olive oil and 1/2 teaspoon salt in a medium bowl. Refrigerate until ready to serve. For the tortilla strips: Line a baking sheet with paper towels. Add enough vegetable oil to a large skillet so that it comes 1/2-inch up the sides and heat over medium-high heat until shimmering (a good way to test if the oil is ready is to drop a small piece of tortilla in the oil, and if it sizzles, it's ready). Cut the yellow and blue corn tortillas in half. Cut each of the halves into 1/2-inch strips. Add half of the strips to the hot oil and fry until they are crispy and starting to turn golden brown, 4 to 5 minutes. Use a slotted spoon to remove the strips to the baking sheet and season with salt. Repeat with the remaining strips, being sure to heat the oil again before adding. Return the skillet to the stovetop. For serving: Heat the oil remaining in the same skillet from frying the tortillas and 2 cups ranchero sauce over medium-high heat (save the remaining ranchero sauce for another use). Carefully crack and add the eggs to the skillet and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cover and cook the eggs, untouched, until the whites are set and the yolks are still runny, 5 to 6 minutes. Remove from the heat. To assemble the bowls, divide the black beans among 4 plates or shallow bowls. Top each with some of the tortilla strips, then drizzle 1/2 cup ranchero sauce over the top. Place 2 eggs on top of the sauce for each portion and drizzle with some avocado crema. Garnish with the jalapeño salsa, crumbled Cotija and some cilantro. | |
Excellent | |
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