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Huevos Rancheros Grits Casserole

Huevos Rancheros Grits Casserole - This recipe puts a Mexican twist on shakshouka, a dish I fell in love with during a trip to Israel in 2015. You can prepare most of it the night before and slam it in the oven 30 minutes before heading out the door, though it is definitely best put together at the last minute. Garnish once you’re at the tailgate. It is filling and flavorful, and you can add almost anything to it. Chorizo, roasted chicken, shrimp, roasted mushrooms, sautéed onions and peppers all make excellent additions.

SERVES 8
Huevos Rancheros Grits Casserole Recipe

Ingredients

Black Beans
  • 2 cups dried black beans
  • ¼ cup unsalted butter
  • ½ cup diced yellow onion
  • ¼ cup diced jalapeño pepper
  • 1 tablespoon minced garlic
  • 2 teaspoons cumin seeds, toasted and crushed
  • 1 teaspoon coriander seeds, toasted and crushed
  • 2 teaspoons dried oregano
  • 4 cups water
  • ¼ cup fresh lime juice
  • 1 bay leaf
  • ¼ cup sherry vinegar
  • Salt and black pepper

Grits
  • 2 cups milk
  • 2 cups chicken stock or water
  • 1 cup stone-ground grits
  • 6 tablespoons butter, cut into chunks
  • ¼ cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoons ground cumin
  • 1½ teaspoons salt
  • 2 teaspoons black pepper
  • Vegetable oil for frying
  • 3 (8-inch) flour or corn tortillas

For Assembly
  • 8 eggs
  • Salt and black pepper
  • ¼ cup chopped fresh cilantro
  • Roasted Tomato Salsa (this page) or your store-bought favorite, for serving
  • Sliced avocado
  • Hot sauce for serving (optional)

How to make Huevos Rancheros Grits Casserole

  1. MAKE THE BEANS Place the black beans in a medium saucepan and cover with water by 4 inches. Cover the pan with a kitchen towel or cover it loosely with plastic wrap or aluminum foil. Soak the beans for at least 5 hours or up to overnight. Drain the beans, reserving ½ cup of the soaking water, and set aside.
  2. In a large saucepan over medium heat, melt the butter. Sauté the onion, jalapeño, and garlic until tender, stirring constantly, about 3 minutes. Add the cumin, coriander, and oregano and blend well. Add the beans, 4 cups water, lime juice, and bay leaf and cook over low heat until tender, about 1½ hours.
  3. In a small saucepan, cook the sherry over medium heat until reduced by half. Add the reserved soaking water and reduce by a third. Remove ½ cup of the beans and puree them in a food processor or blender. Return the pureed beans to the pot and blend well. Simmer for an additional 5 minutes. Season with salt and black pepper. Cool and set aside.
  4. Preheat oven to 450°F.
  5. MAKE THE GRITS Combine the milk and chicken stock in a large saucepan over medium heat and bring to a boil. Turn down the heat to low and whisk in the grits. Cook, stirring constantly, until the grits are tender, about 20 minutes, depending on the grind (check the package directions; better quality grits will take longer to cook). Blend in the butter, cream, Parmesan, cumin, salt, and black pepper. Stir well to combine and pour the grits into a large cast-iron skillet.
  6. Heat 1 inch of vegetable oil in a skillet to 375°F. Roll the tortillas into a cylinder and cut them crosswise into ½-inch-thick slices. Carefully place tortilla strips in the hot oil and stir gently until golden brown. Remove to a paper towel, sprinkle with salt, and drain.
  7. ASSEMBLE THE CASSEROLE Spoon the grits into a large cast iron skillet (14 inches or two smaller skillets) and roughly smooth the top. Spread the beans over the grits and use a large serving spoon to make eight divots in the black beans and grits. Crack an egg into each of the divots and sprinkle with salt and black pepper. Bake until the whites of the eggs are cooked through, about 15 minutes. Remove from the oven and top with the tortilla strips, cilantro, salsa, avocado, and hot sauce (if you like). Serve hot.
NOTE: You can also purchase a corn chip you like and crumble roughly instead of frying fresh ones.