Huevos Rancheros
(Baked Eggs with Braised Pork and
Spicy Tomato Sauce)
The Best of Gourmet, 1989 Edition
From the Editors of Gourmet, 1989, Condé Nast Books, Random House

Gourmet magazine featured this recipe as the star of their 1988
New Year’s Day Brunch. It seems to us that it would be an appro-
priate addition to a Mexican brunch gathering any time of year.

For the pork mixture
2 tablespoons olive oil
1 1/2 pounds boneless pork shoulder,
cut into 1 1/2-inch pieces
2 large onions, chopped
4 large garlic cloves, chopped fine
1 tablespoon chili powder
2 teaspoons paprika
1 cup canned chicken broth
2 tablespoons white-wine vinegar
1 1/2 cups drained canned pinto beans,
rinsed well in a sieve

For the tomato sauce
1 cup chopped onion
2 tablespoons olive oil
3 large garlic cloves, minced
Two 28-ounce cans plum tomatoes, drained,
reserving 1 1/2 cups of the juice, and chopped
A 4-ounce can green chilies, drained
and chopped fine
2 teaspoons seeded and minced pickled
jalapeño pepper, or to taste
(wear rubber gloves)
3/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1 teaspoon sugar
1 green bell pepper, chopped fine

~*~*~*~

6 large eggs at room temperature
Minced fresh parsley [or cilantro]
leaves for garnish
Shredded tortilla crisps as an
accompaniment (recipe follows)

Make the pork mixture: In a large flameproof casserole heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry and seasoned with salt and pepper, in batches, transferring it with tongs as it is browned to a plate. Add the onions to the casserole and cook them over moderately low heat, stirring, until they are softened. Add the
garlic and cook the mixture, stirring, for 1 minute. Add the chili powder
and the paprika and cook the mixture, stirring, for 30 seconds. Add the
pork, the broth, and the vinegar, bring the liquid to a boil, and braise the
mixture, covered, in a preheated 325-degree F oven for 2 hours, or until
the pork is very tender. Mash the pork into the cooking liquid with a fork,
stirring until the mixture is combined well, and stir in the beans. Spread
the mixture evenly in a shallow 2-quart oval baking dish (about 14 inches
long). The pork mixture may be made 2 days in advance and kept
covered and chilled.
Make the tomato sauce while the pork is braising: In a large skillet
cook the onion in the oil over moderately low heat, stirring, until it is soft-ened, add the garlic, and cook the mixture, stirring, for 1 minute. Add the
tomatoes with the reserved juice, the chilies, the jalapeño pepper, the
oregano, the rhyme, the sugar, and salt and pepper to taste, bring the mix-
ture to a boil, and cook it at a strong simmer, stirring occasionally, for 10
minutes, or until the sauce is thickened. The tomato sauce may be made
2 days in advance and kept covered and chilled.
Spoon the tomato sauce over the pork mixture and heat the mixture,
covered with foil, in the middle of a preheated 400-degree F. oven for 30
to 45 minutes, or until it is bubbling. Make 6 large indentations with the
back of a large spoon in the mixture, spacing them evenly, and break an
egg into each indentation. Bake the mixture in the 400-degree F. oven for
7 to 10 minutes, or until the whites are set but the yolks are still runny,
and sprinkle the dish with the parsley. Serve the Huevos rancheros with
the tortilla crisps. Serves 6.

Shredded Tortilla Crisps
Twelve 6- to 7-inch corn tortillas
Vegetable oil for frying

With scissors or a sharp knife cut the tortillas into 1/4-inch-wide strips.
In a large skillet heat 3/4 inch of the oil to 375 degrees F. and in it fry
the tortilla strips in small batches, pinching the strips together loosely
with tongs to form curved shapes, for 30 seconds to 1 minute, or until
they are crisp and pale golden. Transfer the crisps with a slotted spoon
to paper towels to drain and sprinkle them with salt to taste. The tortilla
crisps may be made 1 day in advance and kept in an airtight container.
Serves 6.

Egg Safety Information

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