Huevos Rancheros is a traditional Mexican breakfast dish celebrated for its robust flavors and simplicity. Chef Will Lopez's vegetarian edition breathes new life into this classic, showcasing the versatility of locally sourced ingredients. By using blue corn masa from Masienda and a unique Peruvian bean puree, this version offers a delightful twist on tradition. The 1971 Hook hot sauce, an Argentine-style condiment, adds a sophisticated heat that elevates the dish. This recipe is perfect for those seeking a delicious and satisfying vegetarian breakfast that doesn't compromise on taste.
Instructions
- 1
Prepare the ranchero sauce by heating olive oil in a saucepan over medium heat. Sauté onions and garlic until translucent, then add diced tomatoes and cumin. Simmer for 10 minutes. Season with salt.
Pro tip: For a smoky flavor, add a pinch of smoked paprika.
- 2
In a separate skillet, sauté the mushrooms over medium heat until golden brown. Season with salt and pepper.
Pro tip: Avoid overcrowding the pan to ensure mushrooms cook evenly.
- 3
Warm the corn tortillas on a griddle or in a skillet until pliable.
- 4
Fry the eggs to your preference in a non-stick skillet. For sunny side up, cook until the whites are set but yolks are still runny.
- 5
Assemble the dish by spreading a layer of bean puree on each tortilla. Top with sautéed mushrooms and a fried egg.
- 6
Drizzle 1971 Hook hot sauce and ranchero sauce over the eggs. Garnish with queso fresco and avocado slices.
Chef Tips
- •Use fresh, organic eggs for best results.
- •Store leftover ranchero sauce in the fridge for up to a week.
- •Adjust the heat level by adding more or less 1971 Hook hot sauce.