This is one of my absolute favorite brunch dishes. I think I could have it once a week and not tire of it. So flavorful, so amazing. I found this particular recipe for this deservedly popular dish in “ModMex”. We had it for brunch last Sunday. It was beyond delicious. I can’t say enough good things about it, so I’ll stop gushing and just post the recipe. Make it soon, you’ll love it! Enjoy!
1/2 lb. bacon, chopped
6 medium plum tomatoes
2 red bell peppers
2 poblano peppers
2 tbs canola oil
1 medium yellow onion, diced
6 cloves garlic, chopped
1/4 cup tomato paste
2 canned chipotle chilies in adobo
4 cups chicken stock
1 cup canola oil, for frying
6 (6 inch) corn tortillas
2 cups refried beans
12 slices serrano ham or crisped bacon (I prefer bacon)
6 oz. Monterey Jack cheese, grated
12 large eggs
8 oz. queso fresco, crumbled
2 firm, ripe avocados, peeled and diced
Pico de gallo (recipe to follow)
Fry up the bacon, remove with a slotted spoon and drain on paper towels.
Preheat the oven to 350 F. On a baking sheet, roast the tomatoes until the skins blister, about 10 minutes. Remove, coarsely chop, and set aside.
Roast the bell peppers and poblanos. Let them steam in a bowl covered in plastic wrap for 15 minutes, then peel, remove the seeds and stems, and dice.
Heat a medium saucepan over medium heat. Add the oil and the onion; saute until lightly browned, 3 to 4 minutes. Add the garlic and cook another minute. Stir in the tomato paste, cook for 1 to 2 minutes, then add the roasted tomatoes, chipotles, and chicken stock, and simmer 10 minutes. Transfer the mixture to a blender and puree until smooth. Add the chopped bacon and roasted peppers and chiles to the sauce, season to taste with salt, and keep warm.
In a skillet, heat the oil until hot. Fry the tortillas one at a time until crispy. Drain on paper towels. Fry the eggs sunny-side up. You’ll want to do this right before assembling, don’t let them sit around. And I like to fry them in the bacon fat. 🙂
To assemble: spread some beans on a plate. Place 1 tortilla on top, then top with 2-3 slices of crispy ham or bacon and 1/4 cup grated cheese. Put 2 eggs on top, then pour on 1/4 cup Ranchero Sauce. Sprinkle with queso fresco, some avocado and pico de gallo. Do this for each serving.
Note: this recipe is written for 6 servings. It’s easy to adjust up or down as needed though.
Pico de Gallo:
6 plum tomatoes, seeded and cut into small cubes
1 medium red onion, chopped
1 to 3 serrano chiles, chopped (take out the seeds if you like things less spicy)
1/4 cup chopped fresh cilantro leaves
1 tbs fresh lime juice
Mix all the ingredients together in a large bowl, season with salt to taste, and refrigerate for 1 hour.