“Nuevo” Huevos Rancheros Verde

Breakfast is a defining daypart that presents an opportunity to make a strong statement about your restaurant’s brand, quality, and culture. Enhance predictable breakfast offerings by incorporating interesting international flavors. Start with a familiar ethnic dish like Huevos Rancheros and take it to the next level by adding layers of aroma, texture, and temperature. The combination of spicy salsa, rich pork belly, and fresh avocado all in a warm, crunchy tortilla topped with a soft egg delivers all of these elements in a single bite. When it comes to quality ingredients, there’s no substitute for farm-to-table seasonal produce. Maines can help you elevate your breakfast menu with fresh and local produce like tri-color baby potatoes that are perfect for a unique application like marble potato hash with crispy chicharrones. Another way to capture value is by capitalizing on serving ware trends that exhibit tradition and authenticity. A cast iron skillet will enhance your restaurant’s brand while amplifying the colors of this produce-rich dish and offering superior heat retention.

“Nuevo” Huevos Rancheros Verde, Pork Belly & Marble Potato Hash with Chicharrones
Servings
4
Servings
4
“Nuevo” Huevos Rancheros Verde, Pork Belly & Marble Potato Hash with Chicharrones
Servings
4
Servings
4
Ingredients
Chicharrones
Pork Belly
Marble Potatoes
Poached Eggs
Tortillas and Toppings
Servings:
Units:
Instructions
For the Chicharrones
  1. In 1 large piece, separate the pork belly meat from the skin; reserve pork belly. Trim off fat and nipples from skin. In a stockpot, cover skin with water, weighing down to completely submerge. Blanch 1 hour or until the skin is pliable but still intact.
  2. Transfer skin to wire rack set over a sheet tray. Once cooled, remove any visible fat with a spoon.
  3. Turn on the oven’s pilot light. Dehydrate skin on sheet tray 12 hours or overnight, or until it is dry and brittle. Break into 1-2” pieces and reserve.
  4. Heat deep fryer to 385°F. Fry the skin pieces until crisp; remove from fryer and immediately season with paprika, salt and pepper to taste.
For the Pork Belly
  1. Season pork belly with oregano and salt.
  2. Add bay leaf, garlic, onion, chile pepper, and peppercorns to a roasting pan; place pork belly on top. Add chicken broth to just below the top of pork belly. Cover with foil; braise at 350°F for 2½ hours or until tender.
  3. Remove pork belly from broth to sheet tray; let stand 20 minutes. Place another tray on top of pork belly. Weigh down and refrigerate at least 6 hours; dice pork into 1-inch chunks.
For the Marble Potatoes
  1. In a saucepan, add potatoes, salt, and enough cold water to cover by 1 inch. Bring to a boil and boil 5 minutes or until fork tender. Cool and cut into halves or thirds.
For the Poached Eggs
  1. In a standard 10” saute pan, add enough water to come 1 inch up the sides. Add vinegar and kosher salt; bring to a simmer.
  2. Crack eggs individually into ramekins, then carefully drop eggs into simmering water; gently swirl around the egg with a wooden spoon if the whites begin to feather. cook until white is set but yolk is still runny.
  3. Remove each egg with a slotted spoon to an ice bath. Cool 10 minutes, transfer to clean prep pan and cover with cold water. Reserve for service.
For the Rancheros Verde Sauce
  1. Working in batches, if necessary, combine all ingredients in blender and pulse until somewhat smooth but still textured.
  2. Adjust seasoning; transfer to clean container and refrigerate. Yield: 1 lb. 8 oz.
  3. Note: verde sauce is best used the same day it is made. It may be made mild by removing the seeds and pith from the serrano pepper, or substituting it with milder jalapeños or omitting all together.
To Serve
  1. Fry potatoes and pork belly in oil in a skillet to create a hash.
  2. Carefully place a poached egg into a pot of warm water to heat through while maintaining a runny yolk. Remove with a slotted spoon onto a paper towel to collect excess water and season with a pinch of salt and fresh ground pepper.
  3. Line a cast iron skillet with 2 warm fresh corn tortillas. Top tortillas with a layer of hash, then poached egg. Sprinkle with queso fresco and chicharrones. Garnish with fresh avocado slices, pico de gallo, and cilantro sprig. Serve with verde sauce on the side.
Recipe Notes

Verde sauce is best used the same day it is made. It may be made mild by removing the seeds and pith from the serrano pepper, or substituting it with milder jalapeños or omitting all together.