This recipe is as close to a recreation of the recipe for huevos rancheros from a good man called Angelo Linares. Angelo was one of the major people in my life that inspired me to begin cooking. Now it’s what I love doing. Angelo cooked with fresh ingredients and made his sauces for everything from the famous huevos rancheros to his omelets right in front of you at his little restaurant, appropriately named Angelo’s Restaurant, in Vinton, Virginia. This is one of his more famous dishes and I hope y’all enjoy it!
Ingredients for the huevos rancheros:
- 5 6oz sirloin steaks
- 2 medium-sized onions, quartered
- 6 Roma tomatoes, quartered
- 2 jalapeños (Depending on how spicy you want it, add more)
- 2 Tbsp fresh thyme
- 2 Tbsp fresh oregano
- 2 Tbsp rosemary
- 1/2 bunch cilantro
- 2 limes
- 1 dozen eggs
- Salt and pepper, to taste
- 12 freshly made corn tortillas or store-bought (fresh corn tortillas are better)
Salsa for the huevos rancheros:
- In a blender, place tomatoes, onions, 2 Tbsp salt, and 1 cup of water. Blend into a smoothie like consistency.
- Pour the mixture into a large pot and place over the stove but don’t start cooking it yet.
- Add the spices and your jalapeños into the blender and add 1 cup of water.
- Blend till a smoothie-like consistency then add to the pot.
- On a medium-high heat, cook the sauce till it’s a bright red or until it’s a nappe consistency (coats the back of a spoon). It should have reduced by about 1/2.
- Once it has reached that consistency, keep on a low heat to keep warm.
Steak and eggs for huevos rancheros:
- Place your steak on a plate and season with kosher salt on both sides and let sit.
- While your steaks sit, set your oven to 509-degrees Fahrenheit.
- Place a large cast-iron pan or oven-safe pan over high heat and add enough oil to coat the pan.
- Once the oil is smoking, add your steaks. Make sure not to overcrowd the pan. Cook the steaks on both sides for about 3 minutes each (enough to get a sear on them).
- Place the pan in the oven for about 5 min to get a medium rare steak. You may leave it in longer for a steak more thoroughly cooked.
- Remove the steaks from the oven and let sit for about 10 minutes, then slice thin.
- In a small nonstick pan, add oil and place over medium to low heat. Cook 2 eggs per steak. Don’t forget to season to taste with salt and pepper.
- Heat your tortillas up in the microwave or in a dry pan over medium heat.
- Plate your steak, then your tortillas, then the eggs over the tortillas and ladle the sauce over everything!
3 1/2 cups of masa harina (instant corn masa flour)
2 cups water
- In a mixing bowl, place your masa harina and water and knead till its about the constistacy of playdough. Add a bit of extra water if it’s too dry, or a bit of extra masa harina if it’s too wet.
- Form dough into golfball size balls. Should make about 8.
- Cut the sides of a ziploc bag to make a clamshell of nonstick plastic.
- With a medium sized pan, flatten out 8 tortillas using the clamshell bag as a barrier between the table and the pan for your tortillas.
- Place the tortillas on a piece of parchment paper.
- Get a dry pan hot and cook the tortillas on each side for about 2 minutes, one by one. They should be done when each side has a tiny bit of brown on them. Place the tortillas on a paper plate and cover them with a hand towel to keep them warm.
Make as many tortillas as you want by doubling or even tripling this simple recipe!