Huevos Rancheros from The Painted Burro, Somerville, Mass.
Photo by Kim Marshal.
Huevos Rancheros
Recipe courtesy of The Painted Burro, Somerville, Mass.
Makes 160 servings.
Charro beans:
3# Pork belly
2 Diced onions
2 Diced carrots
12 cloves sliced garlic
10# Black beans
10# Pinto beans
Water to cover
In two small pots, one with black beans, one with pinto beans, add water to cover and let boil until they are soft. You may need to add more water.
Heat large pot, big enough to fit both types of beans. Add the pork belly and let some of the fat render and then add onions, carrots, and garlic. Sautee for a few minutes until soft, then add both pots of beans to the pot. Add water. Let it simmer for about 45 minutes or until the beans begin to thicken. Add salt and pepper to taste.
Ranchero Sauce:
6 cans plum tomatoes
10 Chipotle peppers
3 Diced onions
2 Diced carrots
12 cloves sliced garlic
20 lbs. Boneless chicken thighs
2.2 ounces of cumin
2.2 ounces of coriander
Oil for sautéing
Heat large pot. Add oil. Season chicken with salt and pepper. Sear the chicken. Take the chicken out of the pot. Add cumin, coriander, onions, carrots, garlic. Let them cook until they get tender. Place the chicken back in the pot. Add canned tomatoes and chipotle peppers. Let it come to a simmer. Once it simmers, put it in the oven for an hour. Once it’s cooked, skim the chicken out of the pot and puree everything else in a blender. Add salt and pepper to taste.
Assembly:
Put approximately 2 ounces of charro beans in the middle of a plate.
Place two crispy, fried 6-inch corn tortillas on top and then add 2 more ounces of charro beans
On top of that, place one large spoonful of sautéed onions and corn kernels. Add 2 sunny-side up eggs. Add 3 ounces of ranchero sauce on top of the eggs. Garnish with cotija cheese and cilantro.