Wavy Rancheroos Food

SUNNY'S INSTA HUEVOS RANCHEROS

Steps:

• Make the eggs: In a large nonstick pan or two medium nonstick pans, add the butter (do the division if using 2 pans). Turn the pan on low and allow the butter to gently melt without browning. Once it is melted, tilt and swirl the pan to coat the bottom and the sides (this will help you slide the eggs out later).
• Ok, pay close attention: We are going to Frankenyolk these eggs. That means you'll make one egg have two yolks. (If you get lucky and get a double-yolk jumbo egg, go buy a lottery ticket.) Crack one egg into the pan. Then separate the second egg over a bowl, leaving just the yolk in one side of the shell and the whites in the bowl. Take the yolk in the shell and, using the edge of the shell, gently break the thick clear albumen (egg white) of the egg already in the pan and pour the separated yolk right next to the other yolk. Keep the yolks next to each other so they cook at the same time. Repeat this process with the rest of the eggs so you have 4 eggs with 2 yolks each. What to do with the whites? Make an egg white omelet the next day if you feel guilty. If not, how about a meringue pie for dessert tonight? Haaaiii!!
• Cook the eggs on medium-low heat until the whites are cooked through and the yolks are still runny. This takes a good 8 to 10 minutes, so be patient and work on the other steps. Brown edges on a fried egg are just wrong in my book. If the eggs finish before the other steps, just remove the pan(s) from the heat.
• Cook the refried beans: In a medium pot, add the oil and chorizo and cook on medium heat, using a wavy potato masher or wooden spoon to break the chorizo into bits to create crumbles like ground beef. Once the orange fat is rendered, add the onions, a tiny pinch of salt and cumin and the garlic and cook, stirring them into the chorizo. When the onions are tender and stained with the fat of the chorizo, add the refried beans and chopped pickled jalapenos. Cook until the beans are softened and loose. If they dry up a bit, add a splash of water or, if you are feeling slightly dangerous, add a bit of the pickling juice from the jalapenos. Keep warm.
• Char the tortillas: In a large dry pan (cast-iron, please) or griddle over high heat, add the stack of tortillas. Cook and flip in a way that once the bottom tortilla is charred, it moves to the top of the stack, flipped. Continue to flip and alternate sides until each tortilla has had a date with the bottom of the pan. Time to build your plate!
• Build your plate: Place equal amount of the refried beans on each plate. Slightly level them out with the back of your spoon. Sprinkle each with an equal amount of cheese and then slide a double-yolk sunny-side up egg on top. Sprinkle some pico de gallo around the edges so you don't mess with the yolks. Season each yolk with salt and a crack of black pepper. Sprinkle the entire plate with cilantro and spritz with lime juice and a shake of hot sauce. Serve each plate with 2 folded charred tortillas.

RANCHERO SAUCE

Steps:

• Blacken the peppers under the broiler or top of a gas stove.
• Place in a plastic baggie.
• Toast the cumin in a saucepan until it begins to smoke.
• Add the oil, onions and garlic.
• Sauté for 2 minutes.
• Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
• Remove the skins from the peppers, seed, and coarsely chop them.
• Add them to the saucepan.
• Cook another 5 minutes or so until the sauce thickens slightly.
• Pulse in a blender to desired consistency. Refrigerate for up to a month.
• Serve hot or room temperature.

HUEVOS RANCHEROS

Steps:

• For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
• Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
• Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
• Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
• For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
• For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
• Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
• Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.

HUEVOS RANCHEROS

Steps:

• Place the refried beans in a small pot or skillet and heat over medium heat until hot.
• Heat a large nonstick skillet over medium-high heat and add the butter. Carefully crack the eggs into the skillet, season with salt and pepper and cook until the yolks are done to your liking, 2 to 3 minutes for sunny-side up eggs with still-runny yolks.
• To serve, set up 4 plates. Spoon refried beans onto the bottom of each plate and top with a broken taco shell to form a circle. Top each with a cooked egg and avocado, then season with salt. Add some pico de gallo and cilantro. Drizzle with hot sauce if desired.

HUEVOS RANCHEROS

Steps:

• Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.