Chef Juan Lugo shows us the real deal – this classic rendition of huevos rancheros, served at Carnation Café in Disneyland park. His rendition of this satisfying Mexican breakfast dish is a hearty stack of refried black beans, corn tortillas, cheese, poached eggs, warm ranchero salsa and avocado-black bean pico de gallo.

Chef Lugo shows you how to create the kicky ranchero salsa and put together one of our favorite “brinner” recipes – breakfast for dinner.

Huevos Rancheros
Serves 6

Refried Beans

  • 2 (14.5-ounce) cans black beans
  • 1/4 cup vegetable oil
  • 1/2 cup diced white onion
  • 1 Serrano pepper

Ranchero Sauce

  • 1/2 ounce dried Guajillo chile (about 2 chiles)
  • 1 cup tomato juice
  • 1/2 cup vegetable broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1/4 cup canned chipotle peppers (about 2-3 peppers)
  • 2 tablespoons vegetable oil
  • 1/2 cup diced white onion
  • 1 Serrano pepper, seeded and finely diced
  • 1/8 teaspoon dried oregano
  • Coarse salt, to taste

Avocado Black Bean Pico de Gallo

  • 1 (14.5-ounce) can black beans
  • 2 ripe avocados, pitted and diced
  • 1 cup roasted corn kernels
  • 1 cup diced fresh tomatoes
  • 3/4 cup diced red onion
  • 1/4 cup fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • Coarse salt and freshly ground black pepper, to taste

Poached Eggs

  • 1 teaspoon white vinegar
  • 1 dozen eggs

Fried Tortillas

  • 21 4-inch corn tortillas
  • Vegetable oil, for frying

To Serve

  • 6 tablespoons shredded cheddar-jack cheese
  • Fresh cilantro sprigs, for garnish

For refried beans:

  1. Heat oil in a large sauté pan over medium-high heat. Add onions and Serrano and cook until onions are tender.
  2. Add beans along with liquid from can, stirring to combine; cook 5 minutes. Remove and discard Serrano pepper. Mash half of the beans with the back of a spoon or a potato masher; continue to cook until thickened. Season to taste with salt.

For ranchero sauce:

  1. Rinse dried chile in running water. Break chile open and discard seeds and stem; use scissors to cut into strips.
  2. Combine chile, tomato juice, and vegetable broth in a small saucepan over medium-high heat. Simmer until pepper is softened, about 10 minutes. Pour mixture into a blender; add diced tomatoes and chipotle peppers. Puree until smooth.
  3. Heat oil in a small sauté pan over medium heat; add onions, Serrano, and dried oregano. Cook until tender; set aside to cool.
  4. Stir onion mixture into tomato-pepper purée. Season to taste with salt.

For avocado black bean pico de gallo:
Combine black beans, avocado, corn, tomatoes, onion, lime juice, and cilantro in a large bowl, stirring to combine. Add salt and pepper to taste.

For fried tortillas:

  1. Cut 9 tortillas in half.
  2. Pour vegetable oil in a large, deep sauté pan to a depth of 1 inch. Place pan over medium-high heat for 3 to 4 minutes, until oil shimmers.
  3. Add tortillas 1 at a time. (Bubbles should immediately form along edges of tortillas.) Cook until golden brown and crisp, pushing tortillas down into oil, about 30 seconds to 1 minute. Drain on a plate lined with paper towels. Add more oil to the pan as needed.

For poached eggs:

  1. Fill a shallow saucepan with water and bring to a boil. Lower heat until water is just simmering. Add vinegar.
  2. Working with one egg at a time, crack an egg into a small dish. Carefully slide egg into hot water and use a spoon to nudge whites close to yolk, keeping egg together. Cover pan and turn off the heat; cook until egg whites are cooked, about 4 minutes.
  3. Remove cooked eggs with a slotted spoon; place on a plate lined with paper towels to drain away excess water.

To serve:
Spoon about 1/2 cup beans in the center of each serving plate. Top with 2 fried tortillas and sprinkle each with cheese. Top each tortilla with a poached egg, then spoon Ranchero Sauce and Avocado Black Bean Pico de Gallo over top. Garnish with halved fried tortillas and cilantro sprigs.

Huevos Rancheros from Carnation Café at Disneyland Park by Pam Brandon: Originally posted on the Disney Parks Blog

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