h.ranchors w14Huevos Rancheros

The morning of Huevors Rancheros at breakfast everyone wishes they were in the kitchen, its one of our favorites! Not only staff, but past guests will ask for them, to make sure they get them at least once during their stay.

 

8 eggs

2 Tbsps. Butter

4 corn tortillas

4 flour tortillas, warm (recipe follows)

1 cup Red Chile Sauce (Ranchero Salsa)

½ cup green tomatillo sauce (Salsa Verde)

1 cup grated Monterey Jack and Cheddar cheese

4 Tbsps. Sour cream

4 sprigs of cilantro

2 cups of black beans (recipe follows)

 

To serve:

Pre-heat oven broiler.  Fry eggs to your desired style in the butter.  Meanwhile crisp a corn tortilla in another griddle in hot oil.  Place corn tortilla on a breakfast plate, slide two fried eggs on tortilla.  Ladle 2-3 tablespoons red chile sauce over the eggs.  Sprinkle 2-3 tablespoons grated cheese on top and place plate under broiler until cheese begins to bubble.  Remove with oven mitt.  Dollop one tablespoon salsa verde and one tablespoon sour cream on top. Garnish with cilantro sprig.  Serve with spoonful of black beans and warm flour tortillas.

 

Green Chile Salsa

2 tablespoons virgin olive oil

1/2 onion, peeled and cut into 1/4 inch dice

1 clove roasted garlic, peeled and finely minced

8 New Mexico green chiles, roasted, peeled, and seeded, cut into 1.4 inch dice (about 1 cup)

1/2 teaspoon cumin seeds, toasted and finely ground

1/2 teaspoon dired oregano, toasted and finely ground

2 cups water

1teaspoon minced fresh cilantro leaves

3/4 teaspoon salt

 

Heat the oil in a saucepan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the chiles, cumin, and oregano, and mix thoroughly. Add the water and bring to a boil. Reduce heat and simmer slowly for 20 minutes; add more water if the salsa is too thick. Remove from heat and when cool, stir in the cilantro and season with salt.

 

Salsa Verde Cruda

1 pound (10-12) medium tomatillos, husker & rinsed

2-3 fresh Serranos

2 Large garlic cloves, unpeeled

1 small white onion, minced

1.4 cup loosely packed, roughly chopped cilantro

Salt, about 1 generous teaspoon

Sugar, about 1 teaspoon

 

1. Lay the tomatillos on a baking sheet and place 4 inches below a very hot broiler. When the tomatillos blister, blacken and soften on one side, turn them over and roast the other side. Cool completely on the backing sheet.

Roast the chiles and garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until blackened in spots and soft, 5-10 minutes for the chiles, about 15 minutes for the garlic. Cool, then pull the steam from the chiles and peel the garlic.

2. Puree. Scrape the roasted tomatillos and juices into a good processor or food blender, along with the roasted chiles and garlic. Pulse the machine until everything is reduced to a rather course-textured puree. Scrape the salsa into a serving bowl, then stir in between 1/4 and 1/2 cup water, to give the sauce an easily spoon able consistency. scoop the onion into a strainer, rinse under cold water, shake off the excess and stir into the salsa, along with the cilantro. Taste and season with salt and a little sugar.