Baked Huevos Rancheros

For the sake of doing something different, I decided to make baked huevos rancheros, which are traditionally made by frying the eggs. I checked a few different sites with similar recipes, and all had a cooking time of 15 to 20 minutes for the eggs. I took my eggs out of the oven at 15 minutes, and one of the yolks was completely cooked through, and the other was almost to that point. So keep an eye on your eggs! Also of note: the salsa recipe here is slightly spicy, but not overwhelmingly so; feel free to add or remove chilis depending on your heat preferences. I purposefully held back a little since there is a decent amount served with the eggs, and I didn’t want the chilis to be overpowering.

Salsa (yields about 2 cups):

7 small tomatillos (about 8 oz.)

1 15 oz. can fire roasted tomatoes

1 large shallot

2 cloves garlic

3 chipotle chilis in adobo sauce

Salt

Water

Remove the tomatillos from their husks, wash them and halve them. Remove the papery skin from the shallots and halve them as well. Place on a baking sheet along with the garlic (left whole, in its skin), and put under a broiler. Broil everything for a few minutes a side, until it gets some color on each side. Keep an eye on everything, as the garlic will finish faster than the tomatillos and shallots.

Remove the garlic from their husks (they’ll come out very easily after roasting) and add to a blender along with the tomatillos, shallot, fire roasted tomatoes, and chilis. Blend until smooth. Season with salt, and add water if the consistency is too thick. Pulse to incorporate.

Tortillas (makes 8):

1 cup masa harina

¾ cup water

Mix the two ingredients and knead together with your hands, as if you were making bread. Add extra water if the consistency is too dry and crumbly or masa if the dough is wet and sticky. Cut into 8 equal sized pieces. Cover with a towel/plastic wrap.

Take one piece of the dough, and form it into a ball with your hands. Place on a piece of plastic wrap, then place another piece of plastic wrap on top. Use a flat bottomed heavy object (I used an enameled dutch oven), and flatted the dough into a disc about 4 to 5” in diameter.

Preheat a cast iron skillet/griddle to slightly higher than medium. Place the tortilla on the center of the skillet, and cook for 45 seconds a side, until each side starts to brown. Remove, and store in a warm place (I set my toaster oven to 150°F, placed a plate inside and kept my tortillas in there). Repeat process with remaining dough.

To Finish (for 1 serving):  

A few spoonfuls of salsa

2 eggs

salt

Corn tortillas

Cotija cheese

Cilantro, for garnish

Preheat your oven to 400°F. In a ramekin or small dish suitable for an oven, spoon in a layer of salsa. Crack the eggs on top, and salt lightly. Crumble cotija on top, and bake for 12 to 15 minutes. Garnish with cilantro, and serve with tortillas.