Short Rib Huevos Rancheros Recipe
two sunny eggs + corn tortillas + black beans + jack cheese + ranchero sauce + avocado pico de gallo + lime crema + chipotle aioli
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Ingredients
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Main Ingredients
Ranchero Sauce
Avocado Pico de Gallo
Lime Crema
Chipotle Aioli
Method
Preparing Short Ribs
- 1
Cook the Short Ribs
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 3-4 minutes per side. Remove ribs and set aside.
- 2
Slow Cook the Ribs
In the same pot, add chopped onion and garlic, sauté until fragrant. Return short ribs to the pot, cover with water or broth, and simmer on low for 2-3 hours until tender. Shred the meat and set aside.
Making Ranchero Sauce
- 3
Cook the Sauce
In a skillet, heat olive oil over medium heat. Add chopped onion and cook until soft. Stir in minced garlic and cook for another minute. Add diced tomatoes, cilantro, cumin, chili powder, salt, and pepper. Simmer for 15-20 minutes.
Preparing Avocado Pico de Gallo
- 4
Making Lime Crema
- 5
Prepare Lime Crema
In a small bowl, whisk together sour cream, lime juice, and salt until well combined. Set aside.
Making Chipotle Aioli
- 6
Prepare Chipotle Aioli
In another bowl, mix mayonnaise, minced chipotle, lime juice, minced garlic, and salt. Stir until smooth and well combined.
Final Assembly
- 7
- 8
Assemble the Dish
Warm the corn tortillas in a dry skillet. On each tortilla, layer some black beans, shredded short ribs, a fried egg, and a generous spoonful of ranchero sauce. Top with jack cheese, avocado pico de gallo, lime crema, and chipotle aioli.