Huervos Rancheros for the Holidays

Serve up the season’s bounty with this delicious and festive dish that will spice up the holidays and delight friends and family with its fresh ingredients and tantalizing tastes ideal for any celebration or gathering. Nutritious and easy to make poached eggs from Chef’sChoice® are served on warm tortillas and topped with renowned Chef Rick Bayless’ famous Huervos Rancheros sauces.
 

Servings:  8 

Quick cooked Tomatillo-Chile Sauce (Salsa Verde)
1 lb. (11 medium) fresh tomatillos husked and washed (or two 13-ounce cans drained tomatillos)
Fresh hot green chiles to taste (roughly 3 chiles serranos or 2 chiles jalapenos, stemmed)
5 or 6 springs fresh coriander (cilantro), roughly chopped
1 small onion, chopped
1 large clove garlic, peeled and roughly chopped
1 Tbsp. vegetable oil
2 cups poultry or meat broth
Salt, about  1/2 tsp. (depending on saltiness of broth)

Quick-Cooked Tomato-Chile Sauce
1/2 medium onion, thinly sliced
1 clove garlic, minced
Hot green chiles to taste (seeded and chopped)
1 lb. pear shaped tomatoes (coarsely pureed)
2 to 3 poblano long green chiles (optional)
1 1/2 Tbsp. vegetable oil

Additional Ingredients
4 tortillas
8 eggs for poaching

Tomatillo Chile Sauce
The tomatillos. Boil fresh tomatillos and chiles in salted water to cover until tender, 10 to 15 minutes, drain. For canned tomatillos, simply drain.

The Puree. Place tomatillos and chiles in blender or food processor, along with coriander, onion and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture.

The sauce. Heat vegetable oil in medium large skillet set over medium-high. When hot enough to make a drop of puree sizzle sharply, pour it all in at once and stir constantly for 4 to five minutes, until darker and thicker. Add broth, let return to a boil, reduce heat to medium and simmer until thick enough to coat a spoon. (About ten minutes). Season with salt.

Quick-Cooked Tomato-Chile Sauce
The Sauce: Fry onion in 1½ tablespoon of oil until lightly browned. Add minced garlic and hot green chiles to taste. Raise the heat under skillet to medium-high, add the tomatoes and stir as the mixture fries and thickens. Season with salt.

Tortillas
To save time, microwave store bought corn tortillas for this dish. Dribble 3 tablespoons water over a clean kitchen towel, then wrap cold tortillas in it Slide the package into microwavable plastic bag and fold the top over—don’t seal it. Microwave at 50 percent power for 4 minutes to create a steamy environment around the tortillas. Let stand for 2 or 3 minutes before serving.

Poached eggs
The Chef’sChoice® egg cooker makes 3 poached eggs at a time in 5 minutes or less. Make eight poached eggs for recipe. Place finished poached eggs in covered dish to keep warm until ready to plate and serve.

To serve
Place one heated tortilla on plate, top with poached egg, spoon on both sauces and sprinkle with fresh parsley to serve.


 

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