NEW MEXICO HUEVOS RANCHEROS

NEW MEXICO HUEVOS RANCHEROS image

Yield 4

Number Of Ingredients 13

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2 cups chopped roasted green chiles
3 cups chicken stock
1 yellow onion, coarsely chopped
2 tsp Mexican oregano, chopped
6 cloves garlic, crushed then chopped
2 Tbs cornstarch
Salt and freshly ground black pepper
30 oz. pinto beans (from cans or home-made)
Canola oil
4 corn tortillas
8 eggs
2 medium ripe tomatoes, chopped
1 cup cotija cheese

Steps:

1. Make chili sauce: Place olive oil in a large saucepan over medium-high heat. Add onions, oregano, and garlic and sauté until onions are soft and fragrant, about 8 minutes. Add stock and chiles and bring to a boil, then lower heat to a simmer and cook until reduced by about 1/3, about 15 minutes. In a small cup, combine cornstarch and 2 Tbs water, stirring to form a smooth slurry. Add slurry to chili mixture, stir and let simmer until sauce is thick but pourable, about 15 minutes. Season generously with salt and pepper. Keep sauce warm over low heat until ready to serve. 2. Warm pinto beans in amedium saucepan over medium heat. Season generously with salt and pepper. Decrease heat and keep warm until ready to serve. 3. Fry tortillas. Heat 1/2 inch of canola oil in a large skillet over medium heat until shimmering. Use tongs to dip one tortilla into oil until it softens, about 3 seconds. Remove asset aside on a paper towel-lined plate. Repeat with remaining tortillas. Cover plate with a kitchen towel to keep tortillas warm. 4. Pour most of oil out of skillet, then place skillet back over medium heat. Fry eggs, two at a time, until over easy, about 5 minutes. Season with salt and paper and set aside. Repeat with remaining eggs. 5. To serve: Divide warmed tortillas among 4 plates. Divide beans and eggs evenly among tortillas, then top with green chile sauce, tomatoes and cotija cheese. Season with salt and pepper.