Tomatillo Huevos Rancheros Gf Recipe

Roast tomatillos

Preheat a dry skillet or griddle to medium-high. Place husked tomatillos directly on the hot surface and cook, turning occasionally, until blistered and charred in spots, about 6–8 minutes total. Remove and let cool slightly.

In a small dry skillet over medium heat, toast the pepitas until fragrant and beginning to brown, 2–3 minutes, shaking the pan. Remove and let cool.

In a blender or food processor combine the charred tomatillos, cilantro, toasted pepitas, serrano (start with half if you prefer milder heat), garlic, juice of 1 lime, cumin and 1 tsp salt. Pulse to combine, then stream in 3 tbs olive oil with the motor running until a bright, slightly chunky pesto forms. Taste and adjust salt or lime as needed. Transfer to a bowl and refrigerate if not using immediately.

Preheat the broiler or use the same hot skillet. Halve or quarter heirloom tomatoes if large. Toss with 1 tbs olive oil and a pinch of salt. Roast or char under the broiler or in the skillet until the skins blister and flesh softens, about 6–8 minutes.

Let tomatoes cool slightly, then chop coarsely and mix with the finely chopped red onion, juice of 1/2 lime and 1/2 tsp salt. Taste and adjust acidity or salt. Keep warm or at room temperature until assembly.

Heat a medium skillet over medium heat. Add the chopped bacon and cook until the fat renders and the pieces are crisp, about 5–7 minutes. Remove bacon with a slotted spoon and reserve on a paper towel; leave bacon fat in pan.

If you prefer less pork, use 1 tbs cooking oil instead and omit bacon. Add the diced yellow onion to the hot bacon fat (or oil) and sauté until translucent, about 3–4 minutes. Add minced garlic and minced jalapeño and cook 30–45 seconds until fragrant.

Add the cooked pinto beans and diced tomato to the pan. Stir to combine and cook 2–3 minutes to marry flavors. Add the stock, cumin and 1/2 tsp salt. Using a potato masher or back of a spoon, mash the beans to your preferred consistency (leave some texture for character).

Continue to cook, stirring, until the beans thicken and most of the liquid is absorbed, 3–5 minutes. Stir the reserved crisp bacon back in (reserve a little for garnish if desired) and fold in 2 tbs chopped cilantro. Adjust seasoning with salt. Keep warm for assembly.

If using store-bought tostadas, crisp them in a 375°F (190°C) oven for 6–8 minutes or pan-fry briefly: heat 1 tbs oil in a skillet over medium-high and crisp each tostada 30–45 seconds per side. Place crisped tostadas on a rack or paper towel-lined sheet and keep warm.

Cook eggs over-easy

Heat a nonstick skillet over medium and add 1 tbs butter or oil. Crack eggs into the pan (cook in batches if needed). Cook until whites are set around the edges and mostly set on top, about 2–3 minutes. Gently flip each egg with a thin spatula and cook 20–30 seconds more for over-easy (yolk should remain runny). Season with salt and black pepper. Remove from heat.

To assemble each plate: place 2 crisp corn tostadas on the plate. Spread about 2–3 tbs tomatillo pesto on each tostada. Spoon about 1/3–1/2 cup charro refritos over the pesto (divide evenly). Top each tostada with 1 roasted heirloom tomato spoonful of salsa. Carefully place an over-easy egg on top of each tostada (two eggs per serving: one egg per tostada if serving 2 people).

Scatter thinly sliced pink onion and chopped cilantro over the eggs and tostadas. Add reserved crisp bacon pieces if you kept extras. Serve with lime wedges and hot sauce on the side. Recommend diners squeeze lime over before eating so the runny yolk and bright pesto combine with the citrus.