| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 50 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 4 medium corn tortillas
- Peanut oil, for deep-frying
- Salsa Roja, recipe follows
- Chorizo Refried Beans, recipe follows
- 4 large eggs, fried sunny side up
- 1 cup crumbled queso fresco
- Fresh cilantro sprigs
- Fried chorizo (reserved from Refried Beans recipe)
- 4 lime wedges
- 1 dried ancho chile, stemmed and seeded
- 1 dried Anaheim chile, stemmed and seeded
- 2 dried chipotle chiles, stemmed and seeded
- 1 tablespoon dried oregano, preferably Mexican
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 cup hot water
- 8 plum tomatoes, quartered
- 1 medium Spanish onion, sliced
- 3 garlic cloves
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 sprigs cilantro
- 1 tablespoon sugar
- 1 lime, juiced
- 4 links smoked Mexican chorizo
- 1/4 cup extra-virgin olive oil
- 1/4 white onion, finely diced
- 2 cloves garlic, peeled and chopped
- 2 (15.5 ounce) cans red kidney beans
- 1 to 2 cups low-sodium chicken stock
- Kosher salt and freshly ground black pepper
Instructions
- Heat about 3 inches of peanut oil, in a heavy-bottomed pot to 375 degrees F. Preheat the broiler. Fry the tortillas for 30 to 40 seconds until crisp. Remove with a slotted spoon to paper towels to drain. Dip the tortillas into the Salsa Roja while still hot, using tongs, and then transfer to serving plates. Top each tortilla with a good spoonful of refried beans and then arrange a sunny side up fried egg on top of the beans. Garnish with crumbled queso fresco, Salsa Roja, cilantro, fried chorizo and lime wedges.
- Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.
- Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don’t be afraid if some of the edges get pretty black).
- Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Set aside until ready to use.
- Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Set aside until ready to use.
Reviews
Best I have ever eaten! Worth the 2hours. We used black beans and this dish came out better than any I’ve had in any restaurant. Make this dish today!
Made this today and it was awesome! Everyone was raving about it! We made it as written except we couldn’t find dried Anaheim peppers so we just used 2 ancho peppers. I will definitely be making this again!
Insanely yummy! This is the very best huevos recipe I have ever had. Note to others it both the sauce and the bean and sausage recipe freeze very well which is great because the recipe made enough for my husband and I to have breakfast three times. I like mine with fried egg white. Do try this one folks!
I made these last night. Wow! what flavors. I can see using this sauce and these beans with tons of things. followed the recipe and would not change a thing.
this should be a MANDATORY FATHERS DAY BREAKFAST!!! paired with bloody mary’s…yep..perfect!
This was absolutely delicious or should I say absolutely ultimate … great brunch dish and loved by everyone, especially me …
I made this for Mother’s Day brunch–it was soooo delicious! Everyone loved it! This is a definite keeper! I had fun making it too!
This is a regular staple for our family breakfast. We have used Boudin sausage in place of Chorizo on one occasion and still tasted great. The dried chiles are always a challenge and we usually can get real close to those represented in the recipe, we’ve probably used three or four different combinatins trying to stay with Tyler’s intended balance and have had great success. When making the homemade refried beans make sure you drain the liquid from the kidney beans before adding or it adds a lot of time to preparation time to cook out all the liquid.
This recipe is a really good testimonial to our family philosophy of cooking with all fresh ingredients. Other than the canned kidney beans, the chicken stock and the tortiallas we make it all ourselves from the freshest raw materials we can find and the flavors just snap in every bite at serving.
Rocks! Red sauce is killer. This is the ONE for me. It is mild enough for my family but I can light it up when I want to for some extra heat by adding Ground Chipotle Powder to the red sauce. Thanks Tyler!
I actually enjoyed using the dried chilies. It was the first time I had done so and it turned out great. The flavor of this dish is so deep, not too hot. My wife, who had previously refused to even try huevos rancheros, also loved this. A great recipe!