MEADOWOOD HUEVOS RANCHEROS

As prepared by Chef Vincent Nattress


 


 

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INGREDIENTS (For 4 Portions)

Black Beans:              
1 C.  Black Beans
1/2    yellow onion, chopped
1    red bell pepper
2 cloves  chopped finely
1 ½ t.  Vincent’s Generic Seasoning or chili powder
2 t. Tabasco
Salt & Pepper

Guacamole: 
2 ripe Haas avocados
1/2 C.  red onion, finely diced
1 T.   cilantro, chopped
1 t.   garlic, smashed and chopped
2 T.  lime juice
Salt & Pepper

Pico de Gallo              
2 Tomatoes, stems removed, chopped
1/2 C.  red onion, chopped
1 t. garlic, smashed and chopped
1 jalepeño, seeds and veins removed, finely chopped
1 T. lime juice
Salt & Pepper

Other                          
4 flour tortillas, 8”
1 C. olive oil
6 oz. sour cream
1 C.  Grated pepper jack cheese
8 fresh, organic eggs

 
 

Technique:
All of the above proportions will vary depending on the seasons and the quality of the produce used.  Limes are more or less tart, chilis more or less spicy, depending or ripeness and origin.  To adjust this recipe to perfection you will need to use your most valuable tool; your palate.

1. Soak the bean overnight, room temperature, in copious amounts of cold water.
2. Cook the soaked beans in fresh water, without salt, until tender.
3. Drain the excess water.
4.  Sauted the onion, red pepper, and garlic until translucent.
5. Add the sautéed vegetables to the beans and adjust the seasoning with salt, pepper, Tabasco, and chili powder.
6. Prepare the guacamole by removing the pits and skins from the avocados.
7. In a bowl, mash the avocados, then add the other ingredients.
8. Adjust the seasoning with salt, pepper, and/or lime juice.
9. To prepare the pico de gallo, combine all of the ingredients in a bowl and adjust the seasonings with salt, pepper, and/or Tabasco.
10. Heat the olive oil in a skillet.
11. Fry the tortillas until crisp and golden brown. 
12.  Remove the tortillas to a paper towel and season with salt.
13. To order, heat the beans and place ¾ cup of beans on each of four warm plates.
14.  Sprinkle a quarter of the cheese on top of the beans, then place the plate under the broiler to melt the cheese.
15. Place a crisp tortilla on top of the beans and cheese.
16. Cook your eggs as desired – I prefer soft poached – and arrange them on top of the tortilla and season them with salt & pepper.
17. Add a spoonful of pico de gallo, guacamole, and sour cream next to the eggs.
18.  Garnish with fresh chopped cilantro.