Huevos Rancheros Recipe
2 fried corn tortillas topped with pork carnitas, black beans, pico, 2 eggs & smoked chili aioli
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Ingredients
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Tortillas
Pork Carnitas
Black Beans
Pico de Gallo
Eggs & Aioli
Method
Pork Carnitas Preparation
- 1
Prepare the Pork
In a slow cooker, add the pork shoulder, onion, garlic, cumin, oregano, salt, black pepper, lime juice, and chicken broth. Cover and cook on low for 8 hours or until the pork is tender.
- 2
Shred the Pork
Once cooked, shred the pork with two forks and mix it with the juices in the slow cooker. Set aside.
Black Beans Preparation
- 3
Heat the Beans
In a small saucepan, combine the canned black beans (drained and rinsed), cumin, garlic powder, and salt. Heat over medium heat until warmed through.
Pico de Gallo Preparation
- 4
Eggs & Aioli Preparation
- 5
Fry the Eggs
In a non-stick skillet, fry the eggs sunny-side up to your liking.
- 6
Make the Smoked Chili Aioli
In a small bowl, mix together the mayonnaise, smoked paprika, chipotle in adobo, and salt to taste. Stir until well combined.
Assemble the Huevos Rancheros
- 7
Fry the Tortillas
In a separate skillet, lightly fry each corn tortilla until golden and crispy on both sides.
- 8
Plate the Dish
On each tortilla, layer the pork carnitas, followed by the black beans, and top with a fried egg. Spoon the pico de gallo over the egg and drizzle with the smoked chili aioli. Serve immediately.
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