Ranchero Benny Recipe
crispy tortilla, red beans & rice, poached eggs, hollandaise, chipotle lime sauce, pico-de-gallo
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Ingredients
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Tortilla Base
Red Beans & Rice
Poached Eggs
Hollandaise Sauce
Chipotle Lime Sauce
Pico de Gallo
Method
Tortilla Base
- 1
Fry Tortillas
Heat oil in a frying pan over medium heat. Fry corn tortillas until crispy, about 2-3 minutes on each side. Drain on paper towels and set aside.
Red Beans & Rice
- 2
Cook Beans and Rice
In a skillet, heat 1 tablespoon of oil over medium heat. Add diced onion and minced garlic, and sauté until translucent, about 3-4 minutes. Stir in cooked red beans, cooked rice, cumin, salt, and pepper. Cook for another 5 minutes until heated through.
Poached Eggs
- 3
Hollandaise Sauce
- 4
Prepare Hollandaise
In a heatproof bowl, whisk egg yolks and lemon juice until thick. Place over a pot of simmering water, and slowly drizzle in melted butter, whisking continuously until the sauce thickens. Season with salt.
Chipotle Lime Sauce
- 5
Mix Chipotle Lime Sauce
In a bowl, combine chopped chipotle peppers, lime juice, and sour cream. Mix well until smooth.
Pico de Gallo
- 6
Prepare Pico de Gallo
In a bowl, combine diced tomatoes, finely chopped onion, cilantro, lime juice, and salt. Mix well and set aside.
Assembly
- 7
Assemble Ranchero Benny
On each crispy tortilla, layer the red beans and rice mixture, followed by a poached egg. Drizzle with hollandaise sauce and chipotle lime sauce. Top with pico de gallo. Serve immediately.