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Hi, I'm Rich Harris and welcome to my new series for Videojug, which is all about brilliant
brunch dishes that guarantee to impress your friends and family and are going to brighten
up the morning after the night before. In this episode I'm going to be showing you my
all time favorite brunch dish, huevos rancheros, which is basically crispy fried eggs on top
of a spicy tomato sauce and crispy tortillas.
[Music]
So huevos rancheros starts off with a beautiful spicy, smokey sauce. So into a frying pan
with a little bit of oil, we've got an onion. I'm just going to fry that off nice and gently,
we don't want to get any color on it.
This really is my all time favorite brunch dish. Its perfect if you've had a few the
night before. It's going to clear your head and the chili is going to wake up your palate.
So, a little pinch of salt, in there. Just by adding salt at this stage it's going to
help release some of the liquid inside the onions and that's going to help to sweat them
rather than fry them and turn them golden.
Right, so while the onions are frying, I'm just going to chop up the star ingredient,
which is this. It's a chipotle chili. Now chipotle chilies are actually red jalepeno
chilies that are smoke dried, so they've got this really delicious sort of smokey fragrant
flavor that's going to permeate the sauce and give it a real kick of flavor.
Just finely chop these, and they're already marinated and really soft so they're going
to kind of melt in the sauce.
These chipotle chilies pack quite a fiery punch, so if you're feeling a little bit fragile,
you could leave them out, and if you cannot get hold of them then maybe try using something
like some smoked paprika. They are a little bit tricky to find, but you'll find now a
days there are specialist food shops where you can buy them online.
So, the onions are soft, in with the chipotle chilies, and in with some garlic as well.
Stir those into the onions, and just keep frying for a couple more minutes until they're
fragrant.
For a full list of ingredients, check out the description box.
That's all looking great, soft, fragrant, smelling good. In with a couple of tins of
chopped tomatoes and a good pinch of sugar, and just let that cook out for about five
to ten minutes. So, while that's cooking out, I'm just going to get on with the chorizo.
One of my favorite ingredients, chorizo. And if you've seen episodes from my previous series,
you know I'm a massive fan of this.
So, just straight into a frying pan, and just cook it out over a nice gentle heat just until
it's crispy and released all that delicious orangey oil. The reason I've cut it really
finely is that I'm just going to sprinkle it over the eggs at the end, for a nice little
kind of crispy, cheery chorizo hit.
So, that's already cooked. It only takes a couple of minutes because it's really finely
chopped. And if that smell of wafting chorizo doesn't get your mates up and out of bed,
then the only thing that's going to work is a bucket of ice cold water.
So, the next thing to do is fry the corn tortillas. These are really, really lovely traditional
Mexican tortillas, again quite hard to find, but you can buy them online and in specialist
food shops and are really worth hunting them down. They've got a delicious corn flavor.
So, the way to test if your oil is ready is to dip an edge in, and see, it's just starting
to fizz. So, drop it in the oil and then just press it down to make sure it's all submerged.
Have a plate lined with a bit of kitchen roll at hand, and just turn them in the oil. Just
fry them until they're very light golden brown.
So, just drain that off. Now I'm just going to drain off a bit of the excess oil and then
fry up some eggs.
Just crack an egg in.
And just a little tip, if you've got plenty of oil in the pan, tilt it away from you and
just pour some of the hot oil over the egg. That's going to cook the egg from the top
and from the bottom.
It'll cook your egg more quickly and more evenly, and you're not going to end up with
any runny white on the top.
And in a hot pan, it takes about thirty seconds. Take it off the heat, and now we're ready
to build the dish.
So, take some of our sauce, spread it over your tortilla. Hop on a plate.
And take our crispy egg, and lay it on top. And finally, spoon over some of this lovely,
crispy chorizo. A bit of that chorizo oil as well. A bit of a fiery kick with some red
chilies. Just a little sprinkle of fresh coriander.
So, there you have it, my spicy huevos rancheros with crispy chorizo. Now, this is my favorite
brunch dish, so I know it tastes good, but the real test, Rajiv, come and help me with
a taste. Here's some fighting irons, see what it's like.
Right level of spice? It's going to get rid of the hangover.
Yeah, oh definitely. It's a little after kick after it, good though.
Cool.
I'm a big fan of spice, that's awesome.
Perfect.
I don't have to share, do I?
No, no no, go for it, take it away, yeah.
Well there you go, a happy customer. So, I look forward to seeing you back in the kitchen
soon for another episode in my brunch series.
[Music]