Golden egg huevos rancheros

Executive Chef Toby Barajas
Savory Café, Woodland

The Barajas brothers are on a first-name basis with many of the local farmers—and some of their animals, too. Daisy and Bernadette are among the hens that provide the main ingredient for this signature dish.

Ingredients

15 oz. seasoned and cooked black beans
1/4 to 1/2 cup cooking oil
8 corn tortillas
8 large eggs
3 tbsp. ground turmeric
2 cups chunky salsa, or to taste
1/4 cup sour cream, or to taste
1/4 red onion, julienned
2 radishes, thinly sliced
Bunch cilantro (leaves only)
1 to 2 avocados, sliced or cubed
4 oz. cotija cheese, crumbled

Directions

If beans are canned, sauté an additional 1/4 onion (diced) and 1 clove garlic (minced) in a sauté pan. Stir in beans and a pinch of oregano, and simmer for 5 minutes.

Meanwhile, heat oil in a separate sauté pan to 350 degrees. Place 2 tortillas in pan at a time and fry until edges start to crisp. Repeat process with remaining tortillas.

In a small nonstick sauté pan, fry 2 eggs in a small amount of oil. Sprinkle eggs with turmeric, then flip and cook until they are done to your liking. Flip once again. Repeat process with remaining eggs.

To assemble, lay tortillas on a serving platter, top with beans and eggs, and garnish with salsa, sour cream, onion, radishes, cilantro, avocados and cheese.

Serves 4