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CHEF DEE'S RECIPES FOR

Chilaquiles Ranchero

Poached Egg, Baked Beans, Corn Tortilla, Guacamole, and Chipotle Sauce
From Chef Dee Nguyen, Break of Dawn

 

This recipe is my take on two classic Mexican breakfast dishes that I’ve learned from my cooks at the Ritz-Carlton, Laguna Niguel. It’s a combination of the Chilaquiles and the Huevos Ranchero.

RANCHERO SAUCE

 

1 White Onion, Julienne

3 Garlic Cloves, Chopped
1 Tsp. Cumin Seed
1 Yellow Bell Pepper, Julienne
1 Red Tomato, Julienne
1 Tbsp. Tomato Paste
3 Cups Chicken Broth
5 Cilantro Sprigs, Chopped
1 Tsp. Tabasco Sauce

 

Sweat the onion, garlic, and cumin for 10 minutes without browning. Add the pepper and tomato and continue to sweat for another 10 minutes. Add tomato paste and chicken broth. Simmer mixture for 15 minutes or until the vegetables are tender. Add cilantro and Tabasco. Season with salt and pepper to taste.

 

Note: Use half of the sauce to make the Chilaquiles and the other half to garnish the dish.

 

 

CHILAQUILES

 

16 oz. Corn Tortilla Chips
3 Eggs, Whisked
2 Cup Chicken Broth
½ of Ranchero Sauce (see recipe)

 

Combine all ingredients and place in square/rectangle ramekin or casserole dish. Bake mixture at 350 until Chilaquiles is set.

 

 

GUACAMOLE

 

1 Avocado, Crushed
1 Shallot, Chopped
1 Tbsp. Pineapple, Grilled and Chopped
1 Tsp. Cilantro, Chopped
1 Lime, Juice of

 

Combine all ingredients and season to taste.

 

BAKED BEANS

 

2 Bacon Strips, Chopped
½ Onion, Chopped
1 Garlic Clove, Chopped
½ Cup Pinto Beans, Soaked
1 Cup Chicken Broth
1 Tsp. Chipotle Pepper, Puree

 

Render the bacon at medium/low heat for 10 minutes. Add the onion and garlic and continue to sweat until vegetables are translucent. Add beans, chicken broth, and chipotle. Cover mixture with water. Simmer beans at low heat until tender (1 hour). Season beans with salt and pepper to taste.

 

 

CHIPOTLE PEPPER SAUCE

 

1 Tsp. Chipotle Pepper, Puree
2 Tbsp. Sour Cream
1 Lime, Juice of

 

Combine all ingredients and mix well. Season with salt and pepper to taste. Thin sauce with water for a smoother consistency.

 

 

POACHED EGG

 

Poach egg in simmered water with some salt and vinegar.

 

Note: Queso Fresco or Aged Cheddar Cheese can be used for this dish.