Huevos Rancheros

Huevos Rancheros
Tremont 647 serves two eggs on a bed of rice and beans, with guacamole, pico de gallo, and a grilled flour tortilla on the side. (Wendy Maeda/Globe Staff)
The Boston Globe
Huevos rancheros

July 18, 2007

Serves 6

Even though you have to fry the eggs at the last minute, huevos rancheros makes a nice brunch dish. You can prepare both the tomato sauce and beans in advance and reheat them before serving.

   
1     tablespoon olive oil
1     small onion, chopped
2     cloves garlic, finely chopped
1     can (28 ounces) crushed tomatoes
2     teaspoons chopped canned chipotle peppers in adobo sauce
7     tablespoons chopped fresh cilantro
    Salt and black pepper, to taste
4     tablespoons canola oil, or more to taste
12     corn tortillas (5 1/2 inches)
1     can (15 ounces) black beans, rinsed and drained
1/4     teaspoon ground cumin
4     tablespoons water, or more to taste
2     tablespoons unsalted butter
12     eggs
2/3     cup shredded Monterey Jack or cheddar cheese (optional)
1. In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, about 6 minutes or until softened. Add the garlic and cook 1 minute more.

2. Stir in the tomatoes and chipotle. Simmer, stirring occasionally, for 10 minutes or until the sauce is slightly thickened. Stir in 4 tablespoons of the cilantro with salt and pepper.

3. Set the oven at 300 degrees. Have on hand a rimmed baking sheet.

4. In a large heavy nonstick skillet, heat 2 teaspoons of the canola oil over medium-high heat. Add 2 tortillas and cook for 30 seconds or until just starting to brown. Turn and cook the other side. Transfer the tortillas to the baking sheet. Cover loosely with foil. Repeat with the remaining tortillas, adding a little more oil each time. Set the tortillas in the oven.

5. In a small skillet, heat the remaining 1 tablespoon of canola oil over medium heat. Add the beans and cumin. With a potato masher, coarsely mash the beans. Stir in enough water to moisten the mashed beans. Add salt and pepper. Keep warm over low heat, stirring occasionally.

6. In the same skillet used for the tortillas, melt 1 tablespoon of butter over medium heat. Break 6 eggs into the skillet and fry until the whites are almost set. Using the edge of a metal spatula, separate the eggs and flip them, if you like, cooking the other side about 1 minute more. Transfer the eggs to a large plate and cover loosely with foil to keep warm. Add the remaining 1 tablespoon of butter to the skillet and cook the remaining 6 eggs.

7. To assemble individual servings: Place 2 warm tortillas, slightly overlapping, on each of 6 plates. Place 2 eggs on top of the tortillas and spoon tomato sauce over the eggs. Sprinkle with cheese, if using, and the remaining 3 tablespoons of chopped cilantro. Place a spoonful of beans on each plate. Lisa Zwirn Notes: 
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