Pairs well with Huevitos Rancheros con Chicharrón
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Huevitos Rancheros con Chicharrón
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A traditional Mexican lunch featuring fried eggs served with crispy pork rind (chicharrón), spicy chili sauce, and fried beans. This hearty dish combines roasted chilies, tomatoes, garlic, and onion to make a flavorful sauce, complemented by seasoned fried beans and crispy pork rind.
00:40:00 total
Serves 3
medium
Main Various
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Ingredients
- chicharrón (pork rind) - 1/4 piece (quarter piece, cut into bigger pieces)
- eggs - 7 (for frying)
- beans - watch the video to see (enough to fry and serve)
- tomatoes - 7 (for sauce)
- garlic cloves - 3 (whole, for sauce)
- onion - 1 piece (piece, for sauce)
- puulla chilies - 10 (for roasting and sauce)
- chile de árbol - handful (handful, for roasting and sauce)
- cilantro - watch the video to see (for garnish)
- salt - to taste (to taste)
- oil - watch the video to see (for frying beans and eggs)
- water - watch the video to see (for boiling sauce)
Instructions
- Roast Chilies and Vegetables: Toast the puulla chilies and chile de árbol in a dry pan to enhance flavor. Remove stems from chilies before toasting. Also roast tomatoes, onion, and garlic cloves briefly.
- Simmer Roasted Ingredients: Place the roasted chilies, tomatoes, onion, and garlic into a pot with water and let them stew to develop flavor.
- Fry Beans with Chilies: Heat oil in a pan, add some chilies to brown and flavor the oil, then add the beans and fry them well.
- Prepare Chili Sauce: Grind the roasted chilies, tomatoes, onion, and garlic with a little salt. Pour the mixture into hot oil, add some water, and let it boil thoroughly to develop a rich sauce.
- Fry Chicharrón and Eggs: Add the chicharrón pieces to the boiling chili sauce to heat through. In a separate pan, fry the eggs with a little salt until cooked to preference.
- Assemble and Serve: Serve the fried eggs alongside the chicharrón, fried beans, and chili sauce. Garnish with fresh cilantro.
