Huevos Rancheros

Ingredients

Serves: 6

• Eggs

• Corn tortillas or gorditas

• Gravel House desert beans (see recipe)

• Fresh cilantro

• EVOO

• Desert Provisions sea salt

• Dried chili’s: 5 Morita, 5 Anaheim, 1 Chipotle, 3 Guajillo

• 1-2 quarts broth of your choice

• 3 tomatoes

• 1/2 yellow onion

• Fresh cumin

• White wine vinegar

• Fresh ground black pepper

• Mexican oregano

• 3 fresh garlic cloves

• Smoked or regular paprika

Prep

Desert beans

• Best part about huevos rancheros is you get to start the meal in the morning with setting up your desert beans.

• Before you head out for the day on bike, food or vehicle; grab The Gravel House desert beans recipe (number 6 in our line up) and place it in the crock pot for 8-10 hours for best results.

Ranchero Sauce

• Let’s get your ranchero sauce going! You’ll want to prep this and get it simmering on the stove top. If you’re planning ahead for this meal, you can make your sauce up to two days in advance and reheat when needed.

  • Remove the veins & seeds from your dried chilis. This can be messy, do so over a mixing bowl. Crack open the dried chili, and scrape out the seeds & veins with a small knife. Make sure you wash your hands afterwards, so not to rub any chili in your eyes.

  • Place a pot on the stove and boil water.

  • Once you’ve finished your chili’s place them into the boiling water to rehydrate.

  • Get your food processor or Vitamix (immersion blender). When the chili’s are fully rehydrated, +/- 20 minutes; remove them from the water & place into your immersion blender. Blend with your broth of choice until smooth.

  • Pour into a cooking sieve or strainer and with a plastic spatula, run through & create an incredibly silky texture for your sauce w/ no leftover residue.

  • Blend your tomatoes, onion & a bit more both, and add to chili sauce in a saucepan on the stove top. Bring to a boil & turn to low until serving.

  • Begin building your sauce by adding Desert Provisions sea salt, cumin, freshly ground black pepper, paprika & fresh chopped garlic. Add more of each to taste as you go. It will thicken up the longer it cooks.

  • Pour a fresh cold beer or glass of wine and take a seat on the porch & listen to the birds for a moment. Let your sauce simmer.

Final Steps

• Check on your desert beans, give them a taste & see where your flavor profile is at. Maybe you need a bit more salt, Mexican oregano or white wine vinegar.

• At this time, wipe a very thin layer of EVOO on the bottom of your 6in Lodge cast iron pans. You’ll serve the dish in these pans.

• Get your tortillas or gorditas out & ready. Chop your fresh cilantro, slice your limes & prep your avocados.

  • Cut your avocados in half, remove the pit and take the meat out with a spoon. Slick each half lengthwise. You’ll serve these as a garnish.

  • Slice your radish, and place aside.

  • In a larger Lodge cast iron pan, heat a small amount of oil and fry each of your eggs. Once done, place them on a cutting board.

• It’s time to build your dish. Place a tortilla or gordita in the bottom of the pan. Put desert beans on top, a nice layer. Shave some fresh parmesan or Mexican hard cheese on top of the beans. Place a second tortilla or gordita on top of the beans, then add your ranchero sauce, egg, fresh cilantro, radish & lime juice all over the top. Add your sliced avocado & serve warm.