Huevos Rancheros Recipe

Warm tortillas: heat a cast-iron skillet or nonstick pan over medium-high heat. Warm each corn tortilla 30–45 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean kitchen towel.

Assemble each plate: place one warm tortilla per serving on a plate. Top with 1/2 cup black beans, sprinkle 1/4 cup shredded cheddar over beans so it melts slightly, spoon 1–2 tablespoons cilantro cashew pesto, add 1/4 avocado sliced, a few tablespoons pico de gallo, a dribble of chipotle cream, and finish with a poached egg. Squeeze lime and season with a pinch of salt and chopped cilantro.

Prep

Drain and rinse canned black turtle beans well. Finely chop onion and mince garlic.

Cook aromatics: heat 1 tbs olive oil in a medium skillet over medium heat. Add the chopped onion and cook 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Season and simmer: add the drained beans, 1/4 cup stock, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and bring to a gentle simmer. Cook 5–7 minutes, smashing about half the beans with the back of a spoon to create a slightly creamy texture while leaving some whole beans for body.

Finish: taste and adjust salt. Stir in 2 tbs chopped cilantro off heat. Keep warm until assembly.

Soak cashews: place 1/2 cup raw cashews in hot water for 20 minutes, then drain. (If using a high-speed blender, soaking can be shorter.)

Blend pesto: in a small food processor or blender combine soaked cashews, 1 cup packed cilantro, 2 tbs grated parmesan (optional), 1/4 jalapeño, 1 tbs lime juice, 3 tbs olive oil, 1/2 tsp salt and 2 tbs water. Pulse/blend until a smooth-to-slightly textured pesto forms. Adjust thickness with extra water or oil if necessary. Taste and adjust salt or lime.

Combine: in a bowl mix 2 diced roma tomatoes, 1/4 diced red onion, 2 tbs chopped cilantro, 1/2 minced jalapeño, 1 tbs lime juice and 1/2 tsp salt. Let rest 5–10 minutes to meld flavors. Taste and adjust salt or lime as desired.

Mix: in a small bowl whisk together 1/2 cup crema or sour cream, 1 tsp minced chipotle in adobo, 1/2 tbs lime juice and 1/4 tsp salt until smooth. Taste and add more chipotle for heat if desired. Transfer to a squeeze bottle or small bowl for drizzling.

Heat water: bring 2 liters of water and 1 tbs white vinegar to a gentle simmer in a wide shallow pan (water should have small bubbles, not a rolling boil). Reduce heat to maintain a gentle simmer.

Create vortex and poach: stir water to create a gentle whirlpool, then crack one egg into a small bowl and gently slide it into the center. Poach 3–3.5 minutes for a runny yolk, or 4–5 minutes for slightly set yolk. Remove with a slotted spoon, drain on paper towel. Repeat with remaining eggs, keeping them warm in a shallow bath of warm water if needed.

Season: lightly season poached eggs with a pinch of salt before placing on the assembled tortillas.