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Huevos Rancheros, or “rancher’s eggs”, is one of the most popular dishes in the country for brunch and for good reason: it’s a great protein power-packed way to start a day. While there are as many versions of Huevos Rancheros as there are people that make them, the recipe originates in Mexico. This particular recipe combines poached eggs with slow cooked beans and super tender beef. For a great vegetarian option, leave the beef out. I can guarantee, you won’t miss it!

Don’t let the egg poaching scare you off. It’s pretty easy once you get the hang of it. Check out this guide for more. If you’re concerned about the doneness of the eggs, you can always do this with pasteurized eggs.

 

Huevos Rancheros

To serve 2, you’ll need:

  • 2-10” flour tortillas
  • 4 large eggs
  • White vinegar, for poaching
  • 1 avocado
  • Fresh cilantro
  • queso fresco, as needed
  • 2-3 oz. beef medallions

 

Black Beans

  • 1 -15 oz can black beans, drained
  • ½ yellow onion, diced
  • ½ T minced garlic
  • Southwest Seasoning:
  • ½ t cayenne
  • 1 t cumin
  • 1 t chili powder
  • ½ t black pepper
  • 1 t smoked paprika
  • ½ t crushed red pepper
  • 1 t coriander
  • 1 t salt
  • 1 t granulated onion
  • 1 t granulated garlic
  • Water, as needed

 

Saute onions and garlic in vegetable oil until they are just tender. Add all the spices and sauté for aroma

Add the black beans and just enough of the cooking liquid to cover. Bring to temperature and reduce heat, let simmer for 30 minutes

Taste again for salt and seasonings.

 

Salsa Fresca

  • 3 roma tomatoes, diced
  • 1 cucumber, seeded and diced
  • ½ small red onion, diced
  • 3 T cilantro, chopped fine
  • 1 jalapenos, deseeded and diced
  • 1 lemon, zest and Juice
  • ½ t T black pepper
  • ½ T salt
  • 2 T olive oil
  • 1 T red wine vinegar

Combine all ingredients in a small bowl. For best flavor make about 30 minutes before you plan to use it.

 

Beef Sabana

Lay the beef medallion down between two sheets of plastic wrap. Using the flat side of a pan or a meat mallet, pound the medallion out lightly until it is ¼” thick. When ready to cook, heat a large pan over high heat. Remove one sheet of the plastic wrap and season the “sheet” with salt and pepper. Lightly oil the pan and Lay the medallion down pulling the remaining plastic wrap back as you do. Sear one side quickly, flip it, sear the other and pull it.

Assemble your eggs in this order: tortilla, beans, meat (if using, chopped or diced if you like), salsa , and eggs. Sprinkle a little cheese if you please. Garnish with cilantro and extra avocado if you’ve got it.

Geoff Bragg

About Geoff Bragg

Geoffrey Bragg was born on Fort Rucker in Alabama to an Army major raised in Tampa and his Vietnamese wife. Needless to say, the blend of cultures created an interesting culinary dichotomy Geoff feels was extremely influential to his cooking today. He was raised in Charlotte and has always considered himself a product of the South. With an extensive resume, from vegetarian restaurants to gastropubs, Geoff is currently working as a personal chef with a focus on culinary instruction. He is excited to be back in the city he calls home, close to family and friends and working on a project he feels will help to shape Charlotte’s already explosive culinary scene.