Z’Tejas Huevos Rancheros Recipe

If you’re searching for a novel brunch dish to serve your holiday guests (or perhaps tuck away for your own use), the folks at Z’Tejas have shared their popular huevos rancheros recipe.

The multi-layered dish has a lot of components, but if you have all the ingredients lined up, you can make it in a snap. As for the Mexican cheese, Z’Tejas Chef Diego Bolan uses a mix of Oaxaca, Monterey jack, asadero, panela and queso fresco, but you can use any cheese that you like, he says. “If I make this at home, I keep it simple and only use one cheese, panela or asadero.”

When it comes to cooking the eggs, Bolan advises using a nonstick sauté pan for a better result. “Poached or over easy is the way to go so that the yolk is runny and adds to the sauce of the dish.” And, for those who can’t imagine eating runny eggs, you can always scramble or cook them over hard.

Whichever preparation you choose, your guests will certainly be wowed by your culinary skills. Please let us know how it goes.

Z’Tejas Southwest Grill Huevos Rancheros

Ingredients

2 eggs
2 corn tortillas
1 Tbsp. olive oil
½ cup cooked potatoes
3 oz. black beans
3 oz. cooked, shredded pork or protein of choice
2 oz. Mexican cheese mix
1 oz. green chile sauce (use a sauce with a tomatillo base)
1 oz. red chile sauce /red enchilada sauce (recommended guajillo pepper base)
1 Tbsp. sour cream
¼ avocado, sliced
1 Tbsp. pico de gallo
¼ oz. cotija cheese

Preparation

1. Heat 10-inch skillet on medium heat. Add the oil and the cook the potatoes. Sauté for a couple of minutes.
2. In another sauté pan, heat the meat. Remove from pan and set aside. Using that pan, fry the eggs.
3. Warm the tortilla in a dry pan or lightly in the oven.
4. When the potatoes are hot and lightly crispy, place the tortilla on top of the potatoes and then the black beans on top of the tortillas.
5. Place the meat on top of the beans covering the entire presentation then cover with the cheese.
6. Place the skillet in the oven or cover with a lid to melt the cheese.
7. Once melted, place the eggs on top. Then on one side of the skillet pour the green sauce and on the other side, the red sauce, leaving a space in the center.
8. Top with pico de gallo, avocado slices, cotija cheese and sour cream.