Achiote pulled pork black bean huevos rancheros, Black beans are slathered with a tomatillo cream sauce then sandwiched between two corn to.tillas. 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.
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Sam @ My Carolina Kitchen says
March 20, 2016 at 5:22 amWhat a great dish and packed with lots and lots of flavors. I’m glad you explained Achiote Paste. I’ve seen it in recipes but didn’t know anything about it. I’ll check out our supermarket. They just may have it!
Sam
Tammi @Momma's Meals says
March 20, 2016 at 6:46 amI love the flavor that must be in this dish! WOW. I never think about putting an egg on top of classic dishes!
Liz says
March 20, 2016 at 11:12 amSO yummy! My sister has a kitchen full of those spices—and I’ll definitely pick up some achiote paste next time I visit her in Denver 🙂
Hezzi-D says
March 20, 2016 at 2:22 pmWOW` So many amazing flavors and ingredients in this dish!
Tara says
March 20, 2016 at 4:40 pmGorgeous! Love the use of achiote.
Debra says
March 20, 2016 at 5:32 pmYou have talked me into it. I must get some of that paste.
Brad Cunninghajm/Dundee Manor B&B-Oregon USA says
March 20, 2016 at 6:01 pmI do a version of this at the B&B only not as nice as this–I will be using it as a menu item for sure if it’s Ok! and will take pictures at the tables when served—pulled pork and the sauce Um–Thanks–Great cooking~~~
Adam J. Holland says
March 20, 2016 at 6:42 pmWow. Just wow. I make my own achiote oil (even brought it to the ‘Jimmy Rockford’ for stuff just like this), so I’m familiar with the nutty flavor of this wonderful stuff. — I want to come to breakfast at your house. Like, now!
Cindy says
March 21, 2016 at 7:46 amThis sounds like a great way to spice up breakfast!
Dan says
March 21, 2016 at 8:28 amWow !!
Larry says
March 21, 2016 at 9:51 amYou can make that for me anytime.
Sue Lau says
March 21, 2016 at 7:32 pmLooks spicy and delish!
Sara says
March 22, 2016 at 8:41 amThat poached egg on top is stunning! I know my family would love this dish!!
cheri says
March 22, 2016 at 8:58 amHi Lea Ann, this is my favorite of all breakfasts, the tomatilla cream sauce sounds delicious!
John/Kitchen Riffs says
March 23, 2016 at 9:33 amYou can actually poach your eggs ahead of time, cool them in iced water, then warm them (for about a minute) in simmering water right before serving. That’s what I usually do when I’m serving them at a dinner party — a bit less stress. Anyway, love achiote paste! Gorgeous color, terrific flavor. Haven’t used it for awhile — you’ve reminded me I need to get some. Super recipe — thanks.
Lea Ann Brown says
March 26, 2016 at 11:46 amI thought about that poached egg method about half way through and it was to late. 🙂 I’ve never done it but want to try.
Susan says
March 24, 2016 at 1:32 pmI’ve never seen that achiote paste but the ingredients in it sound wonderful! The whole dish sounds wonderful!
Lea Ann Brown says
March 26, 2016 at 11:44 amYou should try achiote paste Susan. It’s a wow.
Vickie says
March 25, 2016 at 10:29 amnom, nom, nom . . . this sounds delicious. I forgot about achiote pulled pork.