Huevos Rancheros / CHEF BOBBY FLAY (S3/Ep.08)

It’s Brunch with Bobby Flay...need we say more!

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

COOK’S NOTE: If you are using store-bought tortillas, have them fried in advance of class/episode. To Fry Corn Tortillas, heat 2-inches of canola oil in a medium skillet until it reaches 370 degrees F.  Add the tortillas, one at a time and fry, turning once with tongs, until crispy, about 30 seconds.  Remove to a baking sheet lined with paper towels and lightly season with salt. 

Makes 4 servings

INGREDIENTS

4 fried corn tortillas, see cook’s note

Canola oil, for cooking

3 tablespoons olive oil 

1 small Spanish onion, finely chopped 

5 cloves garlic, chopped to a paste (separated into 3 cloves and 2 cloves)

2 tablespoons ancho chile powder 

2 tablespoons chipotle in adobo puree 

24 ounces canned plum tomatoes and their juices, pureed 

2 tablespoons honey

Kosher salt and freshly ground black pepper 

1 15-ounce can black beans, rinsed and drained 

1 teaspoon ground cumin 

1 teaspoon fresh oregano, finely chopped 

4 tablespoons unsalted butter, cut into tablespoons 

8 large eggs 

1/2 cup sour cream or creme fraiche 

Finely grated zest of 1 lime 

1 teaspoon lime juice 

3/4 cup Monterey jack cheese, shredded 

4 ounces cotija cheese, crumbled 

1 ripe Hass avocado, pitted, peeled and sliced

1 ounce pickled jalapenos  

1/4 cup chopped fresh cilantro 

EQUIPMENT ESSENTIALS

2 wooden spoons

1 spatula  

Medium saucepan for the Tomato-Red Chile Sauce 

Small saucepan for the beans

Large cast iron skillet for frying the tortillas 

Wax paper 

Baking sheet lined with paper towels for the tortillas 

Large nonstick sauté pan with a lid for the eggs 

Extra plate for holding the cooked eggs 

Small bowl for the sour cream

Microplane for zesting the lime

Ladle for the sauce 

For recipe instructions, visit www.CookTracks.com. 

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