Huevos Rubcheros

1
Huevos Rubcheros is a Bein specialty.

Huevos Rubcheros
 4 corn tortillas
 3 tbsp vegetable oil
 1 cup Prairie Creek Farms Chorizo, cooked
 1 cup black beans, warmed
 8 oz grilled prime flatiron steak, sliced
 1 cup salsa ranchera
 4 large eggs
 ¾ cup queso fresco, crumbled
 2 tbsp cilantro, chopped
 Pinch Salt and freshly ground pepper
 Lime wedges, for garnish (optional)
Salsa Ranchera
 2 tbsp vegetable oil
 ¼ cup onion, diced
 2 garlic cloves, minced
 1 fresh jalapeño pepper, seeded and diced
 3 cups fresh tomatoes, peeled, seeded, and diced
 1 tbsp dried oregano
 ½ tsp ground ancho chile powder
 salt

Huevos Rubcheros
1

Preheat oven to 500 degrees. Brush both sides of each tortilla with oil and grill on each side until crisp.

2

Heat the salsa ranchera over high heat, and keep hot until time to serve.

3

Poach the eggs and keep warm.

4

Place 2 fried tortillas on each plate, topping each with chorizo, black beans and grilled flatiron steak.

5

Top each with a poached egg, ¼ cup salsa ranchera, queso fresco and cilantro.

6

Season to taste with salt and pepper. Serve with a wedge of lime if desired.

Salsa Ranchera
7

Heat the oil in a medium-sized saucepan over medium-high heat.

8

Add the onions, garlic, and jalapeño; then sauté for 2 or 3 minutes.

9

Reduce the heat to medium-low.

10

Add the tomatoes and cook for 5 or 6 minutes, stirring occasionally, until they become soft.

11

Add the oregano and ancho chile, then simmer for about 5 more minutes.

12

Season to taste.

Ingredients

Huevos Rubcheros
 4 corn tortillas
 3 tbsp vegetable oil
 1 cup Prairie Creek Farms Chorizo, cooked
 1 cup black beans, warmed
 8 oz grilled prime flatiron steak, sliced
 1 cup salsa ranchera
 4 large eggs
 ¾ cup queso fresco, crumbled
 2 tbsp cilantro, chopped
 Pinch Salt and freshly ground pepper
 Lime wedges, for garnish (optional)
Salsa Ranchera
 2 tbsp vegetable oil
 ¼ cup onion, diced
 2 garlic cloves, minced
 1 fresh jalapeño pepper, seeded and diced
 3 cups fresh tomatoes, peeled, seeded, and diced
 1 tbsp dried oregano
 ½ tsp ground ancho chile powder
 salt

Directions

Huevos Rubcheros
1

Preheat oven to 500 degrees. Brush both sides of each tortilla with oil and grill on each side until crisp.

2

Heat the salsa ranchera over high heat, and keep hot until time to serve.

3

Poach the eggs and keep warm.

4

Place 2 fried tortillas on each plate, topping each with chorizo, black beans and grilled flatiron steak.

5

Top each with a poached egg, ¼ cup salsa ranchera, queso fresco and cilantro.

6

Season to taste with salt and pepper. Serve with a wedge of lime if desired.

Salsa Ranchera
7

Heat the oil in a medium-sized saucepan over medium-high heat.

8

Add the onions, garlic, and jalapeño; then sauté for 2 or 3 minutes.

9

Reduce the heat to medium-low.

10

Add the tomatoes and cook for 5 or 6 minutes, stirring occasionally, until they become soft.

11

Add the oregano and ancho chile, then simmer for about 5 more minutes.

12

Season to taste.

Huevos Rubcheros