Duck Huevos Rancheros with Refried Beans
A spin on a classic Mexican breakfast, this huevos rancheros recipe is sure to hit the spot and give you a great excuse to drink margaritas before noon.
Serves 6
Ingredients
Duck Huevos Rancheros
6 Long Island duck eggs (or free range eggs)
White corn tortillas
Breakfast meat (chorizo, ham, bacon or braised pork)
Sauce
8oz diced fresh tomato (or canned tomato)
¼ cup Chopped onion
¼ cup Chopped poblano peppers
¼ cup chopped red pepper
Fresh rough chopped cilantro (save a few leaves for garnish)
½ tsp ground cumin
½ tsp ground coriander
Refried Beans
1lb dry black beans
1 tbsp extra-virgin olive oil
½ tsp ground cumin
½ large white onion, chopped (about 1½ cups)
1 garlic clove, minced
2qt Water (use vegetable or chicken stock for best flavor)
Salt to taste
½ cup chopped fresh cilantro (leaves and tender stems
1 tsp chipotle chili powder
1 tsp chili powder
½ tsp ground cumin
½ large white onion, chopped (about 1½ cups)
1 garlic clove, minced
Cilantro chopped
Preparation
Soak Beans overnight. You will notice the beans would have doubled in size. Drain water and set aside. In a stock pot add oil, onion, garlic and cumin. Stir frequently, season with salt and add the drained beans. Pour water or stock and let simmer for 2 hours.
Once the beans have been fully cooked, puree the beans and add the remaining ingredients. Stir frequently so you don’t burn the bottom of the pot. Simmer at a low temperature for another 20 minutes. Adjust seasoning to taste and keep warm for later use.
In a medium sauce pot, drizzle oil and add onion, peppers, garlic, cumin, coriander and cilantro. Stir in tomato and simmer for 20 minutes. At this point, you can puree for a smooth sauce, or leave it for rustic and chunky sauce.
Fry the tortilla and assemble your plate with eggs and desired meat.
For a vegan, skip the eggs and option substitute the meat with tofu, and the tortilla with seitan or tempeh.