Huevos Rancheros Divorciados

huevos rancheros divorciados

Yesterday was Matt’s birthday, so of course I spent the day cooking up a feast for him. For dinner we had decadent burgers, grilled salad with homemade ranch dressing (one of his faves) and he requested this ice cream, surprisingly not this ice cream, for dessert.

making Salsa Asada

making green tomatillo salsa

Since it was Sunday, and we usually have brunch on Sunday, I wanted to make him a birthday brunch. When I asked him what he wanted, he thought for awhile, then said “Huevos rancheros!” As that is one of my favorite dishes of all time, I was quite happy to oblige.

Huevos Rancheros Divorciados

And since this was birthday Huevos rancheros, for a very special person no less, I thought I would jazz it up a bit and make it very special Huevos rancheros! The divorciados in the title refers to two different sauces – a red, tomato-based (typical) and a green tomatillo-based (unusual). It was quite scrumptious! The two different sauces added a lovely depth of flavor and the contrast looked very pretty on the plate. Most importantly, Matt loved it. A wonderful dish for a wonderful person! Happy birthday Matt!!!

Huevos Rancheros Divorciados

Huevos Rancheros Divorciados

A few recipe notes: Huevos rancheros is very easy to scale up or down. As written, there’s easily enough sauce for 4 servings. Or you can do as I did, make only two servings, and have delicious leftover salsa. Enjoy!

clean plates after breakfast

Source: heavily adapted from Mexican Made Easy by Marcella Villadolid

Ingredients:

RED SALSA (Salsa Asada):
4 plum tomatoes
1 medium shallot, peeled
1 serrano chile, stemmed
1 garlic clove, unpeeled
1/3 cup chicken stock
Kosher salt and black pepper

GREEN SALSA (Roasted Tomatillo Salsa):
1 tbs olive oil
4 large tomatillos, husked and rinsed
1 small shallot, peeled
1 garlic clove, unpeeled
1 jalapeno, stemmed
1 tbs fresh cilantro
½ cup water
Kosher salt and black pepper

HUEVOS RANCHEROS:
Canola oil
Corn tortillas: 2 per person
Sour cream: 2 tbs per tortilla
1 (15 oz.) can refried beans, warmed in the microwave until stirrable
Shredded Monterey jack cheese
2 eggs per person

Directions:
First make the RED SALSA. Heat a 10” cast-iron skillet over medium-high heat. Add the tomatoes, shallot, serrano, and garlic to the dry skillet and roast until charred on all sides, about 7 minutes. Don’t worry if the veggies are not cooked all the way through.
Transfer the tomatoes, shallot, and serrano to the blender. Peel the garlic carefully (it’s hot!) and then add it to the blender, along with the chicken stock, salt and pepper to taste. Puree until smooth. Pour the salsa into a small stockpot over medium-low heat. Simmer gently and let it thicken for about 10 minutes, or until desired consistency. This will also help cook out the veggies. Wipe out the cast-iron skillet and rinse the blender under running water.
Now make the GREEN SALSA. Place the same 10” cast-iron skillet over medium-high heat. Add the olive oil, then the tomatillos, shallot, garlic and jalapenos. Cook about 7 minutes, until the tomatillos are browned and the other veggies are charred.
Transfer the tomatillos, shallot, and jalapenos to the blender. Peel the garlic carefully (it’s hot!) then add it to the blender, along with the cilantro, water, salt and pepper. Puree until smooth.
Pour the salsa back into the cast-iron skillet and simmer gently over medium-low heat for about 10 minutes, or until thickened to your desired consistency.
Keep both salsas warm until needed.
Pour about an inch of canola oil into a large non-stick or cast-iron skillet over medium heat. When the oil is ready, fry the tortillas until crispy, about 2-3 minutes per side. Drain on paper towels.
Pour most of the oil out of the skillet, then fry up the desired number of eggs, sunny-side up, or over easy, however you desire.
To assemble: smear about a tablespoon of sour cream on a dinner plate where each tortilla will be placed. Anchor a tortilla atop each smear of sour cream. Dollop some refried beans on each tortilla and spread it to the edges. Place a fried egg on each tortilla. Top with shredded cheese, then spoon some red salsa on one and some green salsa on the other. Eat!

4 responses to “Huevos Rancheros Divorciados

  1. Julie,
    This recipe sounds amazing (now that I know it’s not about divorce). I’d like to eat this any time of day. I especially like the skillet for roasting–that’s terrific.
    Thanks!

    • Texan New Yorker

      Thanks! No, definitely no divorce here. 🙂

      I love roasting in the cast-iron skillet, and it’s very authentic in a way. Mexicans roast their veg for salsas in what they call a comal, which is a certain kind of cast-iron skillet.

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