Achiote Pulled Pork Black Bean Huevos Rancheros

Achiote pulled pork black bean huevos rancheros, Black beans are slathered with a tomatillo cream sauce then sandwiched between two corn tortillas. Topped with two poached eggs you’ve got a lively version of Huevos Rancheros.

This week’s #SundaySupper project is all eggs. We are honoring the humble egg in all its forms. Whether in sweet custard or savory omelets, salads or curry sauce, in fluffy meringue or popped on top of a brick oven pizza, the versatility of eggs is undisputed.

If you’re not familiar, the #SundaySupper Movement was started by Isabel over at Family Foodie as a project for “bringing back Sunday supper around the family table.” Who can argue with that??? Our host for this event is Wendy from Wholistic Woman. Thank you, Wendy!

Being a student Southwestern fare, my contribution is this zesty take on Huevos Rancheros.

If you’ve never cooked with Achiote Paste, you’re really missing out. While it’s available at Mexican specialty stores, I purchased mine at the Savory Spice Shop in downtown Littleton…they carry every spice imaginable.

Achiote Paste comes tightly wrapped because it’s moist and usually a blend of annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and leave a distinctive red-orange color to the food. Plus it’s savory delicious! Just dissolve one part achiote paste in two parts water and you’re ready to rub it on your favorite meat. For this recipe I oiled a pork tenderloin, smeared it with the achiote mixture, salt and pepper and then roasted it in the oven.

This is one of those dishes that mise en place is extremely important. Once you start poaching those eggs, every step to build the meal must be completed. Allow plenty of time to make this one. And working ahead rewards you with a delicious meal. If you’re looking for a guide on how to poach eggs, you can take a look at my post where I followed a method I learned at a cooking class, Poach Eggs Like a Professional Chef.

There are so many wonderful flavors involved, but I think the meal wouldn’t have come together so beautifully without the Tomatillo Cream Sauce. I’ve made homemade before using fresh tomatillos, but since this recipe is a tad complicated, I decided to make things easier and mix up a version using store bought ingredients. Tomatilla Salsa and Mexican Crema. Tangy and creamy, it turned out delicious.

Give those poached eggs a good poke and let the beautiful yokes run down into the tortilla, pulled pork and black beans. Then dig in and enjoy.

5 from 3 votes

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Achiote Pulled Pork and Black Bean Huevos Rancheros, #Sundaysupper

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

 

Achiote pulled pork and black beans are slathered with a tomatilla cream sauce then sandwiched between two corn tortillas. Top with two poached eggs and you’ve got a lively version of Huevos Rancheros.

Course: Brunch

Cuisine: Mexican, Southwestern

Servings: 2

Author: www.highlandsranchfoodie.com

Ingredients

• For the Pork Tenderloin
• 1 pound pork tenderloin
• 1 teaspoon canola oil
• 1 tablespoon achiote paste
• 2 tablespoons water
• salt and pepper
• For the Tomatilla Cream Sauce:
• 1/2 cup tomatilla salsa
• 1/4 cup Mexican crema
• For the Beans
• 1 can black beans partially drained
• 1/2 teaspoon cumin
• 1/2 teaspoon Mexican oregano
• For the rest of the meal
• 4 corn tortillas
• 4 eggs
• 1/2 cup cotija cheese crumbled
• 1 tomato diced

Instructions

1. For the Pork Tenderloin:
2. Preheat oven to 240 degrees. Slather the pork tenderloin with oil. In a small bowl mix the achiote paste and water until well dissolved. Salt and pepper the pork and then rub the pork with the achiote mixture, coating well. Place pork on a jelly roll pan and roast for 45 minutes. Remove from oven and tent with foil.
3. In the meantime, in a small bowl, mix the tomatilla salsa and Mexican crema. Set aside.
4. Partially drain black beans and place in a small sauce pan. Add cumin and Mexican Oregano, stir and place over medium heat. Heat until hot, turn down to low and then keep warm.
5. Crumble the cotija cheese on a plate, set aside.
6. Chop the tomato and set aside.
7. For the corn tortillas, slightly dampen a clean kitchen towel and fold around the tortillas. Place the tortillas and towel in a gallon plastic storage bag. Don’t seal the bag. Place in the microwave and cook on 50% power for 4 minutes. Just let them set in the microwave, they’ll stay nice and warm.
8. When the pork is cool enough to handle, shred enough for a heaping hand full for each tortilla. Tent to keep warm.
9. Poach the eggs and place in a bowl, covered to keep warm.
10. Working quickly. Place one warm corn tortilla in the bottom of a wide bowl. Top with a big spoon full of the black beans, a hand full of the pulled pork, and then slather with the tomatillo cream sauce. Place the 2nd tortilla on top and press down a bit so it’s even. Top with two poached eggs, chopped tomato and crumbled cheese.

Desserts

An egg is always an adventure; the next one may be different. — Oscar Wilde