Huevos Rancheros

Hey golf widows, here is a recipe that will enitce him away from that early tee off time. Sometimes you just have to go for BOLD.  And this dish does it.  It's not delicate or subtle but has lots of levels of flavors and textures. Inspired by a recipe from Tyler Florence, it's very satisfying and titillating. Will keep him home...or at least maybe delay his tee off time.




  • 4 medium corn tortillas

  • Peanut oil

  • Salsa, recipe follows

  • Chorizo Black Beans, recipe follows

  • 4 large eggs, fried sunny side up



  • Fresh cilantro chopped

  • Fried chorizo (reserved from Beans recipe)

  • Lime wedges

  • Manchego cheese grated (as desired)

  • Greek yogurt or sour cream



  • 1 dried ancho or mulato chile, stemmed and seeded

  • 2 dried red chile, stemmed and seeded

  • 2 dried chipotle chiles, stemmed and seeded

  • 2 fresh Holland peppers, stemmed, seeded, cut in half

  • 1 red grilling pepper (if available) cut in half (or ½ red bell pepper)

  • 1 tablespoon dried oregano, preferably Mexican

  • 1 tablespoon cumin seeds or ground

  • 1 tablespoon coriander seeds or ground

  • 1 cup hot water

  • 4 large heirloom tomatoes, cut into large pieces

  • 1 medium Spanish onion, sliced

  • 3 garlic cloves

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 4 – 6 sprigs cilantro

  • 1 tablespoon agave

  • 1 lime, juiced



Chorizo Black Beans

  • 4 links smoked Mexican chorizo

  • 1/4 cup extra-virgin olive oil

  • 1/4 white onion, finely diced

  • 2 cloves garlic, peeled and chopped

  • 2 (15.5 ounce) cans black beans, rinsed

  • 1 to 2 cups low-sodium chicken stock

  • Salt and pepper to taste


The beans and salsa can be prepared the day before and reheated when ready to use.


Preheat the broiler. Put the cut tomatoes, sliced onion, halved fresh peppers and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).


Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.


Add the chile mixture to a blender and puree. Remove the tomato/onion/pepper/garlic mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Season with salt and pepper, to taste. Stir in lime juice and agave. Set aside until ready to use.


Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove chorizo, for garnish, and set aside. If making the day ahead, wrap up and keep in fridge. To the chorizo infused oil in pan add onion and garlic and fry until both are cooked, about 2 minutes. Add the beans and stock and simmer to allow the flavors to come together and cook down liquid -about 15-20 minutes. Season with salt and pepper, to taste.  Set aside until ready to use.


Final steps:


Heat a few turns of peanut oil in pan. Fry the tortillas, turning over, until crisp. Remove to paper towels to drain. Reheat chorizo either in the microwave or a pan. Fry eggs.


On the plate place tortilla, beans, chorizo and eggs. Drizzle with salsa and garnish with grated manchego , chopped cilantro, lime wedges and Greek yogurt.