Despite my over-the-top love of Mexican food, I had never had huevos rancheros until earlier this year, when the dish caught my eye on a Sunday brunch menu. But since that first bite, I’ve had huevos rancheros on the brain! Every single thing about huevos rancheros is amazing, and the flavors go together beautifully: the earthiness of the corn tortilla, the sweetness of the pork, the subtly-spiced savoriness of the black beans, the smooth sour cream with just a hint of tang. My mouth waters just thinking about them!
Huevos Rancheros with Sweet Pork & Black Beans
for the sweet pork:
3+ lbs boneless pork roast
1/2 cup apple juice
1 cup brown sugar, divided
1 teaspoon kosher salt
freshly ground black pepper
1 teaspoon chili powder
1 10-oz can mild green chile enchilada sauce
1/2 teaspoon onion powder
4-5 good shakes worcestershire sauce
1 lime (optional)
for the black beans:
1 can black beans, drained and rinsed
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/3 cup water or chicken broth
1/8 teaspoon cumin
1/8 teaspoon coriander
1/8 teaspoon oregano
1/4 teaspoon salt
ground black pepper
for the huevos rancheros:
corn tortillas, lightly fried in oil
eggs, cooked to order (I like mine scrambled)
avocado or guacamole
To make the pork, combine pork roast, apple juice, 1/2 cup brown sugar, salt, pepper, chili powder, enchilada sauce, onion powder, and worcestershire sauce in a large crock pot. Cook on low 7 1/2 hours, add the remaining 1/2 cup brown sugar, and continue cooking for another 30 minutes. Remove the meat, shred, squirt with lime juice, and set aside.
To make the black beans, combine all ingredients in a small saucepan and bring to a simmer. Cover and remove from heat.
To assemble the huevos rancheros, place a lightly fried tortilla on a plate, top with pork, black beans, eggs, and as many toppings as you want!