Egg Dishes and Breakfast Entrees
Huevos Rancheros with Salsa Ranchera
This recipe is a long-time favorite of our guests at Hotel Bel-Air, enjoyed both at breakfast and at our popular Sunday brunch on the terrace. It’s a traditional Mexican dish with a kick of chili, which elevates this egg dish to a new level – a great way to start your day.
4 large tomatoes
6 cloves of garlic, smashed
2 medium jalapeños, chopped and deseeded
4 medium shallots, chopped
8 guajillos chillis (seeded and rehydrated in two cups hot water then puréed)
A handful of coriander
1tsp dark chilli powder
1tsp cumin seeds
¼ cup of sugar
1tbs tomato paste
1tsp dried oregano
Salt & pepper
2oz salsa ranchera
2oz black beans
1oz grated cotija cheese
2 corn 6” tortillas
1oz pico de gallo
1oz crème fraîche
– Combine the tomatoes, tomatillos, garlic, jalapeños and shallots in a large roasting pan.
– Toss with oil and salt then roast in a hot oven for around 10–15 minutes until lightly charred.
– Reduce the oven temperature to 150°C/300°F for another 15 minutes until the ingredients are soft and tender.
– Transfer to small saucepan and add the guajillo purée, coriander, cumin, sugar, tomato paste and oregano.
– Simmer for 30 minutes then allow to cool.
– Blend to your preferred consistency and season to taste.
– Fry two tortillas until crisp and set aside.
– Fry two eggs over easy and set aside.
– Ladle some salsa ranchera onto a plate and spread it out with the bottom of the ladle.
– Spoon some black beans over the salsa, followed by a sprinkling of cotija cheese.
– Next add the two crisp corn tortillas, followed by the fried eggs.
– Garnish with a scoop of crème fraîche, guacamole, pico de gallo and a spring of coriander.