Huevos Rancheros (because it's my f****** favorite)!
Equipment: Sauce Pans x 2, Cast Iron (or whatever you have), Blender or food processor, and a hangover
Recipe: Huevos Rancheros
Yield: 3-4 Servings
Prep cook time: 60 Minutes
Ingredients For Chorizo + Garnish + Rice & Beans:
4-6 links: Mexican chorizo
1 can: Nestle media crema
1 each: Small pack El Azteca queso fresco
2 each: Limes, cut into wedges
2 each: Jalapenos, thinly sliced
A few sprigs: Picked and washed, whole cilantro
2 cups: Jasmine rice
3 TBSP: Unsalted butter
1 TBSP + 1 TBSP: Minced Ginger & Garlic
2 cups: Water
1 can: Black beans (cooked
1 whole: Avocado, sliced
Method For The Rice:
1. Place a saucepan on medium heat and add butter, a pinch of salt, and garlic.
2. Cook the garlic until it turns brown.
3. Add the rice and toast for about 60 seconds.
4. Add water and bring to a boil.
5. Once the rice comes to a boil, place a lid OR a tightly wrapped foil (to mimic a lid), then lower the heat to a simmer.
6. Cook the rice for 18 minutes.
7. Once the timer goes off, remove the lid and carefully fold in the rinsed black beans until warm.
Method For The Chorizo/ Tortillas:
1. Roast the sausage in a pan until golden brown. Then, place them into a 400F oven until cooked (about 10 minutes).
2. Using the same pan (and fat from the chorizo), cook off all of your tortillas.
3. Save all of the garnish for plating!
Ingredients For Adobo Sauce:
To Taste: Grapeseed oil (or whatever you have)
To Taste: Salt & pepper
1 whole: Spanish onion, sliced thin
3 cloves: Garlic, sliced
1 whole: Poblano, diced
1 - 18oz. can: Tomatoes (diced or plum)
1 TBSP: Tomato paste
6 each: Dried chilis (guajillo, aji panca, ancho) NO SEEDS
1 quart: Beef, chicken, or veggie stock (broth)
2 cups: Light beer
1 tsp of each: Coriander, cumin, smoked paprika
1 small bunch: Fresh oregano, thyme, bay leaf
Method:
1. Place a large saucepan on medium heat and add about 3 TBSP of oil.
2. Add garlic, onions, and poblano.
3. Cook this for about 5-8 minutes, until tender.
4. Add the chilis, tomato paste, and spices. Cook for another minute.
5. Add beer; cook out the beer until it has reduced by half.
6. Add the canned tomatoes, herbs, and a fat pinch of salt. Also, add a little bit of ground black pepper.
7. Reduce the heat to low and cook for 15-20 minutes.
8. Remove the herbs and blend to create a sauce. Use a blender or food processor.
9. Once blended, pour it back into the pan, taste it, and season it with salt, pepper, and a bit of lime juice.
10. Reserve the sauce on a super-low simmer.
TEAM:
Director: Mateo Marquez @mateo_marq
Animation: Carlos Valencia
Talent/Chef: Matt Migliore
5 окт 2024
