Huevos rancheros with homemade corn tortillas, ancho-chipotle tomato sauce and lime beans
Binging with Babish · ♥ 130.5K likes · 7.3M views · 6 min video
Read about black beans in the BrightCulinary Book
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Ingredients
Method
Techniques
- 9½ oz masa harina
- 2 tsp kosher salt
- 1 cup warm tap water
Whisk the masa harina with the kosher salt, add the warm water and mix until a play-doh-like ball forms.
Form golf-ball-sized pieces and press them in a tortilla press lined with a cut-open zip top bag.
Cook in a cast iron skillet preheated 10 minutes over medium to medium-high, 30 seconds a side until lightly browned and blistered; stack, cover with a towel and keep warm.
- ½ cup sour cream
- 1 whole lime
Mix the sour cream and lime juice to a drizzlable, tangy crema.
Imitation Honduran crema
- 1 whole large dried ancho chili
- cumin seeds
Seed the ancho, chop small and dry roast in a pan; dry roast cumin seeds until fragrant and grind very fine in a spice grinder.
- 1 small onion
- 1 whole jalapeno
- ½ whole green pepper
- ½ whole red pepper
Roughly chop the onion, jalapeno and the green and red pepper halves.
- 1 cloves garlic
- 1–2 tbsp vegetable oil
Saute the vegetables in the vegetable oil in a large saute pan over medium-high until coloured; add the garlic and saute another minute until fragrant without burning.
- 1 whole chipotle chili
- 2 tbsp adobo sauce
- 1 tbsp freshly ground cumin
- 1 can fire roasted crushed tomatoes
Add the chipotle, adobo sauce and the ground cumin and toast together; add the crushed tomatoes.
- ½ cup water
Meanwhile simmer the roasted ancho in half a cup of water until soft; add it and cook the sauce another 10 minutes.
- kosher salt
- freshly ground pepper
Season with kosher salt and pepper and blend on high about 30 seconds until chunky smooth; keep warm.
- drained beans
- 1–2 tbsp olive oil
- kosher salt
Saute the drained beans in the olive oil over medium-high, season with salt, pepper, the lime zest and the juice of half the lime; saute about 30 seconds more, cover and keep warm.
- freshly ground pepper
- 1 whole lime zest
- ½ whole lime juice
- ¼ cup vegetable oil
Fry the tortillas in about a quarter cup of vegetable oil until a little crisp but still pliable; drain on paper towels.
- eggs
Fry the eggs sunny side up in a hot nonstick pan, basting the whites with the hot oil for crispy edges and fully cooked whites.
Assembling the plate
- cilantro
Plate two fried tortillas, top with sauce, beans and the eggs, then more sauce, torn cilantro and a drizzle of the crema.