Home & Lifestyle, Food
Desayuno: Huevos Rancheros | Fried Eggs With Two Salsas
Lesson time 12:15 min
Gabriela makes her favorite breakfast: huevos rancheros divorciados, with a red salsa on one side and a green salsa on the other. She incorporates fresh tortillas and refried beans from previous lessons.
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Topics include: Roasted Green Salsa · Roasted Red Salsa · Frying the Tortillas and Eggs
Teaches Mexican Cooking
Celebrated chef Gabriela Cámara shares her approach to making Mexican food that brings people together: simple ingredients, exceptional care.
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[MUSIC PLAYING] - Super typical of Mexican culture I think in general to start the day off with eggs-- eggs cooked with meat, with different vegetables, with tortillas. So right now we're about to make huevos rancheros. And we're going to make huevos rancheros . And this is divorced huevos rancheros. And divorced just comes from using a green sauce and a red sauce. So I'm going to make green sauce. And it's going to be green baked sauce. And I have tomatillos that have been peeled and washed. Onion, garlic, chili serrano. For the red one, I'm going to have tomatoes, chili serrano, garlic, onion. I'm going to put a little bit of water so that they cook in the oven. They steam a little bit. And then we're going to cover them. I'm going to use aluminum foil. You want them to steam. You want them to be really fitted and tightly covered. So we have our green sauce preparation here. We have our red sauce preparation here. I'm leaving the tomatoes and the tomatillos whole just because there really is no reason to cut them up. I want them to maintain the juices. I want it to have all of the juices of the tomatillos and the tomatoes in the sauce so I want to roast them whole. Now I'm going to take our red one here to the oven. OK. We have the oven at 180 centigrade, which is 350 Fahrenheit. There we go. I'm going to cover this again. Bring the green sauce. I don't want to lose the heat. So we're going to leave these in the oven for half an hour. And meanwhile we do nothing. So here are roasted tomatillos, onions, garlic, serrano, tomatoes, onion, garlic, serrano ready to go. I'm going to put them in the blender. I'm going to make sure that we get all the juices in the blender as well because that's what's going to make the sauce be liquid enough. So we're blending all these quantities, the whole content of the tray in the blender here. And we're adding cilantro. You want the green sauce to be really green and the cilantro gives it that. We're going to put two leaves of just because has this lovely taste. And we're going to add a big pinch of salt because you want the sauce to be tasty. OK. So here we go. Our rag just to make sure that our sauce does not explode on us. And we're going to start at this. I'm just having fun with the blender. OK. So here's our green sauce. You want to blend it until everything is incorporated. And you don't want to leave chunks of the tomatillo, or the onion, or the serrano pepper. You particularly don't want just a piece of serrano. So there you go. I'm always very neurotic about using up everything. I think it's a good practice especially with so many people not being as privileged as we are to have all these beautiful fresh ingredients, all the time. So you most likely will not find tomatillos in your grocery store if you live in cold parts of the world during the winter, for example. You know, you make a different type of salsa for huevos rancheros i...
About the Instructor
A “star of modern Mexican cuisine,” Gabriela Cámara brings her local, sustainable twist to time-honored traditions. Now the chef of Contramar shares the richness of her culture through the art of food. Learn step-by-step recipes—for dishes of her own design, like tuna tostadas, and staples like tacos al pastor, salsa, and tortillas—and delight loved ones with your own delicious renditions of Mexican favorites.
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Gabriela Cámara
Celebrated chef Gabriela Cámara shares her approach to making Mexican food that brings people together: simple ingredients, exceptional care.
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