Huevos Rancheros

Name: Huevos Rancheros
Prep time: 35 min
Cook time: 1 hr
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: Ribs; 1/4 cup Whole garlic; 1/2 ea. Brown onion; 1/4 cup Water; 1 qt. Boiling water; 1 tsp. Salt; 4 ea. Bay leaves; 1 lb. Pork spare ribs; Quince filled tortillas; 2 slice Tortilla; Quince Filling; 1 tsp. Olive oil; 1 tsp. Cinnamon; 1/2 tsp. Cumin; 1/2 tsp. Coriander; 1/4 tsp. Nutmeg; 2 ea. Morita Chillies; 1 ea. Quince, slices; 1/8 tsp. Salt; 1/2 cup Sugar; 1 cup Water; 1/2 ea. Lime juice; Assemble; 4 oz. Oaxaca cheese; 1 tbsp. Mexican green onion; 2 oz. Squash Flower; Cactus; 1 ea. Cactus, clean and diced; 1 ea. Roma tomato, diced; 1/2 ea. Serrano Chilli, chopped

Huevos rancheros is a classic breakfast/brunch Mexican style. Chef Rigo has pulled out all the stops with these amazing baked eggs served over cheese and Quince filled tortillas – the Quesadilla. You have a fresh and warming slightly sour tomato salsa verde and to brunch it out further the tender spicy pork ribs turn this dish into your best meal of the day. The stops don’t stop with lashings of an authentic cactus salsa which adds to another dimension of flavors that just keep pulling this super fresh and healthy dish and all its components together It is a special effort for a special occasion.

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 35 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 35 min

6 SERVING

Ingredients:

Ribs
1/4 cup Whole garlic
1/2 ea. Brown onion
1/4 cup Water
1 qt. Boiling water
1 tsp. Salt
4 ea. Bay leaves
1 lb. Pork spare ribs
Quince filled tortillas
2 slice Tortilla
Quince Filling
1 tsp. Olive oil
1 tsp. Cinnamon
1/2 tsp. Cumin
1/2 tsp. Coriander
1/4 tsp. Nutmeg
2 ea. Morita Chillies
1 ea. Quince, slices
1/8 tsp. Salt
1/2 cup Sugar
1 cup Water
1/2 ea. Lime juice
Assemble
4 oz. Oaxaca cheese
1 tbsp. Mexican green onion
2 oz. Squash Flower
Cactus
1 ea. Cactus, clean and diced
1 ea. Roma tomato, diced
1/2 ea. Serrano Chilli, chopped
1/4 bu. Cilantro
1/2 large Red Onion, diced
2 small Key lime Juice
1/2 tsp. Salt
1/2 tsp. Pepper
Vegetable Mix
1 tbsp. Olive oil
2 tsp. Garlic, Chopped
1 cup Mushrooms, sliced
1/2 ea. Brown Onion, sliced
2 ea. Roasted poblano pepper
1/2 tsp. Salt
1/2 tsp. Pepper
16 oz. Black beans
2 large Eggs
2 tbsp. Olive oil
Tomatillo Salsa Verde
1 cup Chicken stock
1 lb. Tomatillos
5 cloves Garlic
1/2 tsp. Cumin
1/4 cup [Pork Cooking Liquid ]
1 large Onion, sliced
1 cup Cilantro
Fry Tortilla
1/4 cup Olive oil
1 slices Tortilla
Garnish
2 ea. Mexican green onion, grilled
1 tbsp. Feta Cheese
1 ea. Zucchini Blossom
1 ea. Radishes

Directions:

Step 1

In a blender, purée the onion and garlic with water.

Step 2

Add purée to boiling water and simmer the portions adding the bay leaves, salt, and ribs, then cook for 30 ~ 45 minutes.

Step 3

Poach the quince slices with water, olive oil, nutmeg, cinnamon, cumin, coriander, Morita chilies, salt, sugar, and water.

Step 4

After quince cooked put into baking pan ad drizzle lime juice, set aside.

Step 5

Toss the cactus with the tomato diced, red onions, serrano chili, cilantro, lime juice, and season with salt and pepper to taste.

Step 6

In a sauté pan sautée the mushrooms with olive oil. Add the garlic, onion, and poblano. Stir fry for 5-8 minutes, and Mix with tomato(inside of tomato) and back beans.

Step 7

Heat a pan with oil, and put a baking ring mode on the pan, add cooked mushrooms mix into ring mode, cover with eggs on the top. cover the pan with the lid and cook until eggs are lightly cooked.

Step 8