Huevos Rancheros

Cook Time: 30 minutes


2 each bell peppers, red

2 each fresno pepper

2 cups peanut oil

½ cup vinegar, white wine

3 each garlic cloves, large, peeled

1 each egg, large, yolk

1 15.5oz can Goya Brand Black Beans

1 tablespoon cumin, ground

1 tablespoon garlic, granulated

1 tablespoon onion powder

2 large avocados, hass

2 each limes

2 each lemons

5 each tortillas, flour

7 each eggs, quail, whole

¼ cup queso fresco

1 T butter, whole, cubed

TT salt, kosher

TT black pepper, fresh ground

TT sugar, white, ground

as needed peanut oil


1. Cover the red bell and fresno peppers in oil and char over open flame. Cover in plastic wrap then peel when cool. Chill in cooler then add to a blender with the egg yolk, vinegar, and garlic cloves. Blend until smooth then slowly add in oil in a steady stream to emulsify. Season with salt and pepper and hold cold in a squeeze bottle for plating.

2. Drain black beans reserving the liquid on the side. Add beans to a blender and blend until smooth. Adjust thickness by adding some of the reserved juice. Season with cumin, garlic powder, onion powder, salt, and pepper, then strain through chinois. Hold warm for plating.

3. Cut avocado in half and scoop out middle. Add avocados, lime juice, and lemon juice to a blender and blend until smooth. Season with salt and pepper and more lime or lemon juice if necessary. Hold cold for plating in a round container for quenelling.

4. Char the tortillas straight on the stove, then using a 2" ring mold, cut the tortillas into small rounds. Hold warm for plating.

5. In a large, non-stick pan, melt butter on low heat. Carefully crack the quail eggs into containers, then add the eggs from this container into the warm, buttered pan. Cook low and slow until over easy (about 2 minutes). Season with salt and pepper and hold warm until plate up

6. Assemble the huevos rancheros by placing the quail eggs on the tortillas and on the plate with a spooned through line of black bean puree on each side of the eggs. With a squeeze bottle create dots of the red pepper aioli on the plate. Quenelle the avocado mousse and place at the ends of the lines black bean puree. Garnish with micro cilantro and queso fresco.