Huevos Rancheros Divorciados

My husband and I awoke this morning wanting a heartier-than-normal breakfast, and sometimes a gray morning just needs a little spice! I decided to undertake Gabriela Cámara’s Huevos Rancheros Divorciados.

Translating to “ranch-style eggs”, this popular Mexican dish sets two sunny-side eggs on corn tortillas smothered with refried beans, salsa, and cheese. “Divorciados” means divorced, referring to using two different from-scratch salsas – one red and one green – that are indeed worth the extra effort!

If you’re not a morning person (like me), make the salsas the day prior; they keep beautifully in the fridge. My husband approved of this dish so overwhelmingly, he’s pushing for this to become a regular thing, including stocking the fridge with fresh salsas on a regular basis!

Huevos Rancheros Divorciados
(Original Recipe: Gabriela Cámara)

Make the Salsa Roja Ranchera

170 grams white onion
30 grams garlic
16 grams chile serrano or jalapeño
800 grams plum tomatoes (fresh or canned)
200 milliliters water
3 grams fresh epazote
Sea salt to taste

Roughly chop the onion, then cut the garlic cloves and serrano chiles in half. Place the tomatoes, onion, garlic, serranos, and water in a Dutch oven or other covered pot. Set the Dutch oven or covered pot over medium-low heat, and cook until all ingredients are slightly softened, about 20–25 minutes. (Alternatively, you could place all of the ingredients on a sheet tray, sprinkle them with water to allow them to steam, and cover them with aluminum foil. Roast in an oven that has been preheated to 275°F until cooked through, about 30 minutes.) Once the vegetables are cooked through, remove the Dutch oven or covered pot from the stove and allow to cool for 10 minutes. Once cooled, transfer all the ingredients to a blender, along with any accumulated juices. Add epazote and blend on high speed until smooth, 1–2 minutes. Season with salt and set aside.

Make the Salsa Verde Ranchera

170 grams white onion
30 grams garlic
16 grams chile serrano or jalapeño
550 grams tomatillos
200 milliliters water
10 grams fresh cilantro
3 grams fresh epazote
Sea salt to taste

Roughly chop the onion, then cut the garlic cloves and serrano chiles in half. Place the tomatillos, onion, garlic, serranos, and water in a Dutch oven or other covered pot. Set the Dutch oven or covered pot over medium-low heat, and cook until all ingredients are slightly softened, about 20–25 minutes. (You can also steam the vegetables as described above.) Once the vegetables are cooked through, remove the Dutch oven or covered pot from the stove and allow to cool for 10 minutes. Once cooled, transfer all the ingredients to a blender, along with any accumulated juices. Add cilantro and epazote and blend on high speed until smooth, 1–2 minutes. Season with salt and set aside.

Assemble the Huevos Rancheros

10 grams grapeseed oil
8–12 corn tortillas
200 grams refried beans
10 grams olive oil or vegetable oil
8–12 large eggs
Salsa Roja Ranchera and Salsa Verde Ranchera
Sea salt
120 grams crumbled cheese such as cotija, panela, or queso fresco

In a large skillet, heat the grapeseed oil over medium heat. Working in batches to avoid overcrowding, add the tortillas and toast on both sides, flipping once, until slightly crispy but not hard, about 1 minute total. Using tongs, pick up the tortilla and allow any excess oil to drip off. Set aside on a paper towel-lined plate and repeat the process with the remaining tortillas. When all of the tortillas are toasted, spoon your desired amount of refried beans across the surface of each one.

In a separate large skillet or nonstick pan, heat the olive oil over medium heat. Crack one egg at a time into a bowl, and then carefully pour the bowl’s contents into the hot pan. Fry until the whites are totally set but the egg yolks are still a little runny, about 1 minute. If necessary, use a spoon to baste the egg whites with the hot oil.

Gently place one egg on top of two separate tortillas. Spoon your desired amount of warm salsa verde on top of the egg white on one tortilla, leaving the yolk exposed. Repeat with the warm salsa roja on the other egg. Season with salt and garnish with a pinch or two of crumbled cheese. Serve immediately.

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