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Huevos Rancheros
Introduction from Jonathan Arana-Morton
Not just for Mexican farmers.
Ingredients
Method
First make the chipotle and tomato sauce. Put the ancho chillies into a jug and pour over the boiled water. Leave for 20 minutes to soak.
Heat the olive oil in a saucepan over a medium–high heat. Scrape in the red onions along with a pinch of salt and cook for 6–8 minutes until the onions are beginning to soften, then scrape in the garlic and cook for another 1 minute.
Add the cumin, sugar, chopped peppers, drained beans, coriander and chipotle paste and cook for 5 minutes, stirring occasionally.
Carefully remove the ancho chillies from the soaking liquid (keep!), remove the stalks and roughly chop. Scrape into the saucepan, pour in the soaking liquid and add the plum tomatoes along with the bay leaves and red wine vinegar.
Bring to the boil, reduce the heat and simmer for 1 hour, stirring now and again, until thickened.
Remove the bay leaves. Pour the mixture into a bleinder blend to a thick, smooth sauce.
Keeps, covered, in the fridge for 1 week. You will need 6 tbsp, warmed, for this recipe.
To make the huevos rancheros, heat the olive oil in a small frying pan over a medium–high heat.
Add the chorizo and cook for 4–5 minutes, tossing occasionally, until golden. Remove from the pan and slice when ready to serve.
Heat the grill to medium–high. Put the tortilla wraps on a large baking tray and put the 2 cheese slices next to each other on one half of each tortilla. Fold the tortillas in half over the cheese to create 2 semi-circles. Cook under the grill for 45 seconds–1 minute until the tortillas are golden and the cheese has melted.
Cut the tortillas in half and arrange in a leaf shape on the plates.
Spoon on the chipotle and tomato sauce, then the crushed avocado and soured cream and top with the fried eggs. Scatter over the pico de gallo, drained beans, coriander and jalapeño slices, then add the sliced chorizo on the side.
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