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Muertos Rancheros

Raise the dead with these Huevos Rancheros made with soy chorizo, black beans, and skull-shaped soft baked eggs in homemade ranchero sauce.
5 from 1 vote
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Course: Breakfast, Main Dish
Cuisine: Mexican
Keyword: brunch, Halloween, Halloween Food, skulls
Servings: 6

Equipment

Ingredients

  • 6 jumbo eggs (yolks separated) (Note: if using large eggs, you will need to add ~1 tbsp. more egg white for each skull by separating additional eggs or using egg whites from a carton)
  • 11 oz. soy chorizo (substitute with pork or beef chorizo, if desired)
  • 1 15 oz. can black beans
  • Ranchero Sauce (see recipe below)
  • 6 corn tortillas
  • Top with crumbled cotija cheese, avocado, cilantro and lime wedges.

Ranchero Sauce

  • 1 medium onion, chopped
  • 2 jalapenos, diced
  • 1 tbsp. vegetable oil
  • 4 cloves garlic, chopped
  • 1 15 oz. can diced tomatoes (or substitute 2 cups fresh tomatoes)
  • 1 12 oz. can spicy V8 juice
  • 1 cup chicken or vegetable broth
  • 1 tbsp. Ancho chili powder
  • 1 tbsp. chili powder
  • 1 tsp. Mexican oregano
  • 1 tsp. smoked paprika
  • 1/2 tsp. cayenne pepper (to taste)
  • 1/2 cup cilantro leaves
  • salt and pepper (to taste)

Instructions

Ranchero Sauce

  • Suggestion: Make Ranchero sauce ahead of time and refrigerate.
    Add oil, onion, and jalapenos into a large skillet and sauté over medium heat until onions are translucent, about 5 minutes. Add garlic and heat until fragrant, ~2 minutes. Add tomatoes, V8 juice, chicken or vegetable broth, chili powders, Mexican oregano, paprika and cayenne and simmer for 15 minutes. Add cilantro leaves and turn off heat and let cool for 5-10 minutes. Transfer to a blender and puree until smooth or transfer to a large bowl and blend until smooth using an emersion blender. Salt and pepper to taste and set aside or refrigerate.
  • Add soy chorizo and beans to the skillet and then add the ranchero sauce and heat until heated through. Turn heat to low and let the sauce simmer as you prepare the eggs.

Skull Eggs

  • Preheat oven to 350°F. Grease skull pan generously with vegetable oil.
  • Separate the eggs: This step is important because the yolks are added half way though the baking time, which will ensure soft yolks.
    Note: if using large eggs, instead of jumbo eggs, you will need to add ~1 tbsp. more egg white for each skull by separating additional eggs or use packaged egg whites from a carton.
    Crack 6 jumbo eggs one at a time, letting the egg white fall into the prepared skull cake pan. Continue to transfer the yolk gently back and forth between the two shells, allowing all the white to drip into the skull pan. Keep the egg yolk in one half of the eggshell and set the shell with the yolk aside on a small plate. Repeat with each of the remaining eggs, each time setting the yolks aside in their shells on the plate.
  • Put the egg whites in a 350 degree oven for 3-4 minutes. Remove from oven. The egg white will not be fully cooked at this point, see photo.
  • Gently add the reserved yolks to each of the egg whites and return pan to the oven. Cook an additional 3 minutes.
  • Remove from oven. The egg will still appear to be somewhat under cooked but it will finish cooking once added to the skillet with the hot ranchero sauce.
  • Place a cookie sheet with parchment paper over the skull pan. Use hot pads to pick up the skull pan together with the cookie sheet and invert. The eggs should slide out easily on to the cookie sheet.
  • Use a large spatula to gently transfer your skull eggs into your skillet and nestle them in your sauce. Top with cotija, avocados, cilantro and lime and serve immediately with corn tortillas. Poke holes in the eyes to let the soft yolks ooze out.

Notes

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