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Huevos Rancheros with Lime Habanero Crema MARIO BATALI

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Spice up your morning with this delicious dish!

ingredients
HUEVOS RANCHEROS WITH LIME HABANERO CREMA
CHORIZO BEANS
2 tablespoons olive oil
1/4 pound chorizo (removed from casings)
1 cup red onion (peeled and chopped)
3 cloves garlic (chopped)
1 1/2 cups refried black beans
ROASTED PUMPKIN SEED TOMATILLO SAUCE
2 tablespoons olive oil
1/2 white onion (peeled and diced)
2 cloves garlic (thinly sliced)
1 Serrano (thinly sliced)
3/4 cup pepitas seeds (pumpkin seeds)
3 tablespoons sesame seeds
3 tablespoons unsalted peanuts
3/4 pound tomatillos (husks removed)
1 1/2 cups chicken stock
1/4 cup cilantro (roughly chopped)
LIME HABANERO CREMA
kosher salt and freshly ground black pepper (to taste)
1 cup sour cream
2 tablespoons lime juice + zest of 1 lime
1 habanero (seeded)
HUEVOS RANCHEROS
4 corn tortillas
2 tablespoons olive oil
4 large eggs
cilantro (to garnish)
queso fresco (to garnish)

directions
In a large sauté pan add 2 tablespoons olive oil and place over medium-high heat. Add chorizo and cook until browned and crisp, about 5 minutes. Add onions and garlic and cook until softened. Add the beans and cook until heated through. Season with Kosher salt and freshly ground black pepper to taste. Keep warm.
For the Roasted Pumpkin Seeds Tomatillo Sauce: in a large sauté pan, add olive oil, onion, Serrano, garlic and cook until tender, about 5 minutes. Add pumpkin seeds, sesame seeds and peanuts, stir to combine and toast for 2 minutes. Remove from heat and set aside.
In a blender, add the tomatillos, cilantro and stock. Puree until smooth. Add the onion-seed mixture to the blender and puree until smooth. Return mixture to the pan. Season with salt and pepper to taste. Bring to a simmer. Keep warm.
For the Lime Habanero Crema: in a food processor, add sour cream, lime juice, zest and habanero. Blend until smooth.
To Assemble: heat a cast iron skillet or grill pan over medium-high heat. Brush tortillas with olive oil and place in cast iron skillet. Cook until charred on both sides, about 5 minutes.
In a large skillet add olive oil and heat over medium-high heat. Crack eggs one at a time into the pan and cook until white is slightly browned but yolk is still runny.
Place tortilla on plate, top with bean mixture, egg, tomatillo sauce, crema, cilantro and queso fresco.
Tip: make the tomatillo sauce and crema ahead of time. Serve them on tacos or quesadillas!

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