LOS Huevos Rancheros

Local Ocean’s Special
with Wild Prawns + Pork Belly

TIME: 25 minutes

SERVING SIZE: 2 eggs per person

Wild Prawns
Pork Belly
Fried Corn Tortillas
Whole Eggs
Salsa Verde Ranchero Sauce
Cotija Cheese
Avocado-Cilantro Sauce

2 tbsp Cooking Oil 
Salt + Pepper to season

1. Slice the radish into thin slices.  Set aside for garnish. 

2. Heat a large frying pan with cooking oil.  Add the onions and sauté for 2 minutes.  Add the salsa verde ranchero sauce to the pan, reserving ¼ cup for a later step.  Season to taste with salt and pepper. Move the pan to a back burner to simmer over low heat.

3. Prepare the Proteins – cut the pork belly into ½ inch squares.  Slice each prawn in half down the center of its back.   

4. Add a splash of oil to a large frying pan or electric griddle, turn to medium heat, and add the pork belly. Cook for about 3 minutes, until the fat from the pork belly is rendered. Turn the belly over to the other side and add the prawns to sear. After 2 minutes, flip the proteins and deglaze the pan with the remaining ¼ cup ranchero sauce. Season to taste with salt and pepper. 

5. Fry the Eggs – heat a nonstick frying pan with cooking oil. Fry the eggs to your liking (sunny-side up or over-easy), seasoning them to your preference with salt and pepper.  We recommend cooking two eggs at a time to avoid overcrowding and sticking to the pan.

6. To Serve – divide the tortillas evenly among large dinner plates or shallow bowls. Top each tortilla with a mound of prawns and pork belly, then pour over the remaining ranchero sauce from the pan.  Add a fried egg atop each tortilla.  Sprinkle all over with cotija cheese, then drizzle with avocado-cilantro sauce. To finish, garnish with cilantro and radish. Buen provecho! 

Click to view or print a PDF

Updated April 2nd, 2020

Leave a comment

Please note, comments must be approved before they are published