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Restaurants›Lincoln Square Pancake House - Irvington›Huevos Rancheros Recipe

Huevos Rancheros Recipe

Name: Lincoln Square Pancake House - Irvingtons Huevos Rancheros Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 large eggs; 2 pieces corn tortillas (6-inch); 3 oz cooked chorizo (Mexican, casing removed); 1 oz sharp cheddar cheese, shredded; 0.5 pieces ripe avocado; 2 tbs vegetable oil (for frying tortillas); 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs olive oil; 0.25 cups yellow onion, finely chopped; 1 tsp garlic, minced; 1 cups Roma (plum) tomatoes, diced (or canned crushed tomatoes); 1 tsp tomato paste; 0.5 pieces jalapeño, seeded and finely chopped; 0.5 tsp smoked paprika; 0.25 tsp cumin, ground; 0.25 tsp chili powder; 2 tbs chicken or vegetable broth; 0.5 tsp salt; 1 tbs fresh cilantro, chopped; 1 cups russet potato, peeled and grated; 0.25 cups green bell pepper, finely diced; 0.25 cups yellow onion, finely diced; 2 tbs vegetable oil (for frying hashes); 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cups salsa (mild or medium); 0.5 cups monterey jack or cheddar cheese, shredded (for topping); 1 pieces lime wedges; 1 tbs fresh cilantro leaves

Inspired by Lincoln Square Pancake House - Irvington

Time35m

Serves1

2 eggs over easy on crispy tortilla, chorizo, & our spicy Spanish sauce, cheese & avocado, served with Mexican hash browns loaded with salsa & cheese. No bread choice.

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Ingredients

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Ranchero Plate

2 Large eggs

2 pieces corn tortillas (6-inch)

3 oz cooked chorizo (Mexican, casing removed)

1 oz sharp cheddar cheese, shredded

1/2 pieces ripe avocado

2 tbs vegetable oil (for frying tortillas)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Spicy Spanish Ranchero Sauce

1 tbs olive oil

1/4 cups yellow onion, finely chopped

1 tsp Garlic, minced

1 cups Roma (plum) tomatoes, diced (or canned crushed tomatoes)

1 tsp tomato paste

1/2 pieces jalapeño, seeded and finely chopped

1/2 tsp Smoked paprika

1/4 tsp cumin, ground

1/4 tsp Chili powder

2 tbs Chicken or vegetable broth

1/2 tsp Celtic sea salt

1 tbs Fresh cilantro, chopped

Mexican Hash Browns

1 cups russet potato, peeled and grated

1/4 cups green bell pepper, finely diced

1/4 cups yellow onion, finely diced

2 tbs vegetable oil (for frying hashes)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 cups salsa (mild or medium)

1/2 cups monterey jack or cheddar cheese, shredded (for topping)

Finishing & Garnish

1 pieces Lime wedges

1 tbs Fresh cilantro leaves

Method

Spicy Spanish Ranchero Sauce

Make the sauce

Heat 1 tbs olive oil in a small skillet over medium heat. Add the finely chopped onion and sauté 3–4 minutes until softened and translucent. Add the minced garlic and chopped jalapeño and cook 30 seconds until fragrant. Stir in the diced tomatoes and 1 tsp tomato paste, then add smoked paprika, cumin, chili powder and 2 tbs broth. Simmer uncovered 6–8 minutes, stirring occasionally, until slightly thickened. Season with 1/2 tsp salt and taste-adjust. Remove from heat and stir in chopped cilantro. Keep warm.

Mexican Hash Browns

Prepare potatoes

Grate the peeled russet potato into a bowl and squeeze out excess moisture using a clean kitchen towel or paper towels until mostly dry. This helps the hashes crisp.

Cook hashes

Heat 2 tbs vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Add diced onion and green bell pepper and sauté 2 minutes until starting to soften. Add the grated potato, flatten into an even 1/2-inch layer, season with 1/2 tsp salt and 1/4 tsp pepper. Press down with a spatula and cook undisturbed 6–8 minutes until the bottom is golden and crisp. Flip in sections (or invert onto a plate and slide back) and cook another 5–6 minutes until evenly crisp and cooked through. Remove to a plate, top with 1/4 cup salsa and sprinkle 1/2 cup shredded cheese over the hot hashes so it melts. Keep warm.

Chorizo & Tortillas

Warm and crisp tortillas

In a separate skillet, heat 2 tbs vegetable oil over medium-high. Fry each corn tortilla 30–45 seconds per side until edges are bubbly and crisp but not burnt. Transfer to a paper towel-lined plate and season lightly with a pinch of salt. These are the crispy base for the eggs.

Heat chorizo

If chorizo is not yet cooked, crumble into the warm skillet used for tortillas (reduce heat to medium) and cook 4–5 minutes until browned and cooked through. If using pre-cooked chorizo, warm it 2–3 minutes. Keep hot.

Eggs & Assembly

Cook eggs over easy

In a clean nonstick skillet, add 1 tbs butter or a little oil and heat over medium. Crack 2 eggs into the pan, season with about 1/8–1/4 tsp salt and a pinch of pepper. Cook until whites are mostly set, about 2 minutes. Gently flip each egg and cook 20–30 seconds for over-easy (yolk still runny). Remove from heat.

Assemble plate

Place the two crispy tortillas on a plate. Spoon warmed chorizo onto tortillas, then set an over-easy egg on each. Spoon 2–3 tbs of the warm spicy Spanish ranchero sauce over and around the eggs. Sprinkle 1 oz shredded cheddar across the eggs and tortillas so it melts from the residual heat. Add sliced avocado (half an avocado, thinly sliced) on the side or atop the eggs. Serve the Mexican hash browns alongside, already loaded with salsa and melted cheese. Garnish with fresh cilantro leaves and a lime wedge for squeezing.