Como Hacer Huevos Ahogados Con Sabor A Rancho, Receta Fácil

Ingredients

• 8 pieces Green Chili (Chile Huero) (whole, roasted, skin removed, seeds removed)
• 6 medium Tomatoes (roasted, then quartered)
• 7 pieces Serrano Chili (roasted, skin removed, seeds removed)
• 1 small Onion (peeled and quartered, roasted)
• 2 cloves Garlic (peeled, roasted)
• 4 large Eggs (room temperature)
• 2 cups Refried Beans (cooked and lightly fried)
• 2 tablespoons Vegetable Oil (for sautéing sauce)
• to taste Salt (for sauce and eggs)
• 1/4 cup Water (for blending sauce)

Instructions

1. Roast Green Chilies

   Place the 8 whole green chilies on a dry skillet over medium‑high heat, turning frequently until the skins are blistered and charred all over, about 5 minutes.

   Time: PT5M

2. Roast Tomatoes, Serranos, Onion, and Garlic

   In the same skillet, add the 6 tomatoes (quartered), 7 serrano chilies, the small onion (quartered) and 2 garlic cloves. Roast, turning occasionally, until lightly charred, about 7 minutes.

   Time: PT7M

3. Blend the Roasted Vegetables

   Transfer the roasted tomatoes, serranos, onion, and garlic to a blender. Add a pinch of salt and 1/4 cup water. Blend until smooth.

   Time: PT3M

4. Cook the Sauce

   Heat 2 tbsp vegetable oil in a saucepan over medium heat. Pour the blended sauce in, stir, and bring to a gentle boil. Reduce heat and simmer for 5 minutes, allowing flavors to meld.

   Time: PT5M

   Temperature: Medium heat

5. Prepare the Refried Beans

   If using canned beans, drain and rinse 2 cups. Heat a small amount of oil in a skillet, add the beans, and fry for 3‑4 minutes until slightly crisp.

   Time: PT4M

6. Peel and Slice the Roasted Green Chilies

   Place the roasted green chilies in a bowl, cover with a clean kitchen towel for 2 minutes to steam, then peel off the skins. Slice each chili lengthwise, remove seeds, and cut into half‑inch strips.

   Time: PT5M

7. Add Chili Strips to the Sauce

   Stir the sliced green chilies into the simmering sauce and let cook together for another 2 minutes.

   Time: PT2M

8. Poach the Eggs in the Sauce

   Create small wells in the sauce with a spoon. Gently crack each egg into a separate cup, then slide it into a well. Sprinkle a pinch of salt over each egg. Cover the pan and let the eggs poach over low heat for 4‑5 minutes, until whites are set but yolks remain runny.

   Time: PT5M

   Temperature: Low heat

9. Plate and Serve

   Using a wide spatula, carefully lift each poached egg with some sauce onto a serving plate. Spoon the refried beans beside the eggs. Serve immediately with warm tortillas if desired.

   Time: PT4M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

6 g