Huevos Rancheros with Refried Black Beans

Huevos Rancheros with Refried Black Beans

Recipe by Rich Testa - 2022 Great Griddle Off Contestant

Serves 4-6

Time: 15-20 minutes

Difficulty: Intermediate

Ingredients:

  • 6 eggs
  • 1 package corn tortillas
  • 1 pound chorizo
  • 2 avocadoes, sliced
  • 2 jalapeños (optional)
  • 4 limes
  • 1 (15-ounce) can black beans, drained
  • 1 white onion, diced
  • 2 tomatoes =, diced
  • 1 bunch cilantro, chopped
  • 2 teaspoon extra virgin olive oil, for the griddle
  • 1 teaspoon cumin
  • Cotija cheese, to serve
  • Sea salt and pepper, to taste

Directions:

  1. Heat up the griddle to low heat. While your griddle is warming up, prepare the pico de gallo. Combine the tomatoes, 3/4's of the onions, cilantro, and juice from 2 limes. Season to taste with salt and pepper. Set aside until plating.
  2. Add the chorizo to the griddle. Chop with spatulas and cook for 5-7 minutes or until it reaches 165 internally. While the chorizo is cooking, start your black beans while maintaining your chorizo. Once done move to the side on low heat.
  3. Place a pan on the griddle over medium heat and add 2 teaspoons olive oil until shimmering. Add the remaining onions and sea salt, to taste. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes. Add 1 teaspoon of cumin and cook, stirring constantly, for about 30 seconds. Pour in the drained beans and 1/4 cup water. Stir, cover, and cook for 5 minutes. Remove the lid and use the back of a fork to mash up half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened. Remove the pot and season to taste with pepper and lime juice.
  4. Throw your tortillas on the griddle and cook until crispy then remove. Time to make the eggs. Add a little oil onto the griddle and cook sunny side up or over easy.
  5. Plating your meal: Place your tortilla down and spread your refried black beans. Add chorizo, followed by your egg, careful not to break the yoke. Add pico de gallo on top and sprinkle with cotija cheese, sliced avocados, and jalapeños. Admire your plating skills, serve, and enjoy!

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