Binging with Babish: Huevos Rancheros from Breaking Bad

Ingredients

• 9.5 oz Masa Harina (for corn tortillas)
• 2 tsp Kosher Salt (for tortilla dough and seasoning)
• 1 cup Water (warm tap water, plus 2 tbsp extra)
• 2 tbsp Water (extra warm water for dough)
• 0.33 cup Vegetable Oil (for frying tortillas and sautéing vegetables)
• 1 cup Black Beans (canned, drained, keep some liquid)
• 0.5 cup Shredded Cheddar Cheese (mild or sharp, shredded)
• 0.25 cup Herdez Salsa Casera (jarred Mexican salsa, for serving on the side)
• 0.5 cup Sour Cream (for Honduran‑style crema)
• 1 Lime (juice for crema and zest + juice for beans)
• 1 Dried Ancho Chili (large, seeds removed)
• 2 tbsp Cumin Seeds (to be dry‑roasted and ground)
• 1 Small Onion (roughly chopped)
• 1 Jalapeño (seeded if less heat desired, roughly chopped)
• 0.5 Green Bell Pepper (roughly chopped)
• 0.5 Red Bell Pepper (roughly chopped)
• 1 clove Garlic (minced)
• 1 Chipotle Chili (dry, for added smoky heat)
• 2 tbsp Chipotle in Adobo Sauce (from a canned chipotle pepper)
• 14 oz Fire‑Roasted Crushed Tomatoes (canned)
• 1 tbsp Olive Oil (for sautéing the beans)
• 2 tbsp Fresh Cilantro (roughly torn, for garnish)
• to taste Kosher Salt (for seasoning sauce, beans, and tortillas)
• to taste Freshly Ground Black Pepper (for seasoning sauce and beans)

Instructions

1. Make the tortilla dough

   In a mixing bowl combine 9.5 oz masa harina with 2 tsp kosher salt. Add 1 cup warm water plus 2 tbsp more water and whisk until a play‑dough‑like ball forms.

   Time: PT5M

2. Rest the dough

   Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 30 minutes so the masa fully hydrates.

   Time: PT30M

3. Shape and cook the tortillas

   Divide the rested dough into golf‑ball‑sized pieces. Place each piece between the sheets of a zip‑top bag inside a tortilla press and press flat. Heat a cast‑iron skillet over medium‑high for 10 minutes, then cook each tortilla 30 seconds per side until lightly browned and blistered. Stack, cover with a kitchen towel, and keep warm.

   Time: PT14M

   Temperature: Medium‑high

4. Prepare Honduran‑style crema

   In a small bowl whisk together 0.5 cup sour cream with the juice of 1 lime until drizzle‑able.

   Time: PT2M

5. Roast and grind spices

   Dry‑roast the seeded Ancho chili in a dry pan for about 3 minutes until fragrant, then set aside. In the same pan, toast 2 tbsp cumin seeds for 2 minutes. Transfer both to a spice grinder and grind to a fine powder.

   Time: PT5M

   Temperature: Medium

6. Chop the sauce vegetables

   Roughly chop 1 small onion, 1 jalapeño (seeded if desired), ½ green bell pepper, ½ red bell pepper, and mince 1 garlic clove.

   Time: PT5M

7. Build the tomato‑pepper sauce

   Heat 1‑2 tbsp vegetable oil in a large sauté pan over medium‑high. Add the chopped vegetables and sauté 5 minutes until they start to brown. Add the minced garlic and cook 1 minute more, being careful not to burn it. Stir in 1 chipotle chili, 2 tbsp chipotle‑in‑adobo sauce, and 1 tbsp freshly ground cumin; toast 1 minute. Add the 14 oz fire‑roasted crushed tomatoes and the softened Ancho chili (from the simmering water, see next step). Simmer 10 minutes, stirring occasionally.

   Time: PT15M

   Temperature: Medium‑high

8. Soften the Ancho chili

   While the sauce simmers, place the roasted Ancho chili in a small saucepan with 0.5 cup water. Bring to a gentle boil, then reduce heat and simmer 10 minutes until the chili is very soft.

   Time: PT10M

   Temperature: Medium

9. Blend the sauce

   Transfer the entire sauce (including the softened Ancho) to a blender. Blend on high for about 30 seconds until chunky‑smooth. Return to the pan and keep warm.

   Time: PT1M

10. Season the black beans

    In a separate skillet heat 1 tbsp olive oil over medium‑high. Add the drained black beans, season with kosher salt, freshly ground pepper, the zest of 1 lime, and the juice of half the lime. Sauté 30 seconds, then cover and keep warm.

    Time: PT2M

    Temperature: Medium‑high

11. Crisp the tortillas

    Add about 1/4 cup vegetable oil to a clean skillet over medium‑high. Fry each cooked tortilla for ~30 seconds per side until the edges are crisp but the tortilla remains pliable. Drain on paper towels.

    Time: PT4M

    Temperature: Medium‑high

12. Fry the eggs

    In a non‑stick pan, add a thin layer of oil and heat over medium‑high. Crack each egg into the pan, baste the whites with hot oil for 2‑3 minutes until the whites are fully set and the edges are crispy, but the yolk remains runny.

    Time: PT6M

    Temperature: Medium‑high

13. Assemble the huevos rancheros

    On a serving plate place two crisp tortillas side by side. Spoon a generous layer of the tomato‑pepper sauce over each, add a mound of seasoned black beans, sprinkle shredded cheddar, and top each with a sunny‑side‑up egg. Drizzle with the lime crema, add a spoonful of Herdez salsa on the side, and garnish with torn cilantro.

    Time: PT3M

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

55 g

Fat

26 g

Fiber

9 g