A signature dish at Sunny Point Café, these Huevos Rancheros are comprised of multiple recipes that are assembled and served with made-to-order eggs on top.
Serves 8
Cilantro Crema
- 1 cup sour cream
- 1/2 cup fresh cilantro, chopped
- 1/2 lime, fresh-squeezed lime juice
Place sour cream, cilantro and lime juice in the bowl of a food processor and puree until mixture is smooth and a pale green color. Set aside for garnish.
Roasted Green Salsa
- 1-3/4 lbs fresh tomatillos
- 1/4 cup yellow onion, minced
- 2 garlic cloves, peeled
- 1 tsp dried oregano
- 1 tsp dark chili power
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 Tbsp olive oil
- 1 or 2 Serrano peppers, minced
- 1/2 cup fresh cilantro, chopped
Preheat the oven to 350 degrees.
Place tomatillos in a large bowl with water and peel the husks off of them.
Place them in a large roasting pan and top with onion, garlic, oregano, chili powder, cumin, salt and pepper. Drizzle olive oil over the top of the tomatillos. Place roasting pan in oven for 25 to 35 minutes. The tomatillos will break down and become juicy.
Remove from oven and cool. Once tomatillos have cooled place in the bowl of a food processor fitted with a metal blade and puree with Serrano peppers and fresh cilantro.
Black Bean Cakes
- 2 15-ounce cans cooked black beans
- 2 Tbsp canola oil
- 2 Tbsp yellow onion, minced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/4 cup masa de harina
Rinse and drain black beans.
In a small sauté pan heat 1 tablespoon of the canola oil over medium heat. Cook onion, garlic, cumin, and salt until onions are translucent.
Place drained beans and onion mixture in a small mixing bowl with a paddle attachment and mix together on low speed until well combined. Gradually add masa, allowing mixture to absorb it before adding more. Test dough by rolling it in the palm of your hand. Keep adding masa until dough doesn’t stick to your hand and holds in the shape of a ball. Divide the dough into 16 small balls and flatten into cakes.
Place a large skillet or griddle over medium heat and add the remaining 1 tablespoon of canola oil. Cook cakes until lightly browned on each side, about 3 to 5 minutes per side.
Completing the Huevos Rancheros
- 4 cups red skin potatoes, fried or roasted
- 2 lbs chorizo sausage, cooked and crumbled
- 16 eggs
- 1 cup feta cheese, crumbled
- 1 package fried torilla strips
- Fresh chopped cilantro, to taste
- Chipotle power, for garnish
Place a 1/4 cup of green salsa on half of serving plate. On the other half, place 1/2 cup of herb-seasoned potatoes. On top of potatoes place 2 freshly grilled black bean cakes.
In a large sauté pan over medium heat, cook your eggs to order.
Top potatoes, green salsa and bean cakes with eggs, crumbled chorizo sausage, and feta cheese. Garnish each plate with tortilla strips, cilantro crema and a dusting of chipotle powder.
