Huevos Rancheros (Tyler Florence) Recipe

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Huevos Rancheros (Tyler Florence)
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Ingredients
31
Count
Nutrition
883
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  1. Garnish:
  2. 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.
  3. Salsa Roja:
  4. 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.
  5. 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).
  6. 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.
  7. Chorizo Refried Beans:
  8. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 882.99 Kcal (3697 kJ)
Calories from fat 573.33 Kcal
% Daily Value*
Total Fat 63.7g 98%
Cholesterol 263.45mg 88%
Sodium 1239.34mg 52%
Potassium 1173mg 25%
Total Carbs 46.8g 16%
Sugars 11.27g 45%
Dietary Fiber 8.58g 34%
Protein 37.57g 75%
Vitamin C 44.7mg 74%
Iron 5.8mg 32%
Calcium 330.1mg 33%
Amount Per 100 g
Calories 145.04 Kcal (607 kJ)
Calories from fat 94.17 Kcal
% Daily Value*
Total Fat 10.46g 98%
Cholesterol 43.27mg 88%
Sodium 203.57mg 52%
Potassium 192.68mg 25%
Total Carbs 7.69g 16%
Sugars 1.85g 45%
Dietary Fiber 1.41g 34%
Protein 6.17g 75%
Vitamin C 7.3mg 74%
Iron 1mg 32%
Calcium 54.2mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.2
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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