Holualoa Inn’s Huevos Rancheros Recipe

It is in trying times like these that the strength of a community really shines through. Community is all about connection, and while continued social distancing protocols limit our physical proximity to one another, it is important that we maintain — and even strengthen — our community ties. At the Holualoa Inn we believe that one of the best ways to connect with people is through food, so we have started donating to our local Food Bank. The Hawaii Food Basket provides Hawaii Island residents with emergency food assistance, as well as both free and affordable options for sourcing locally-grown fruits and vegetables. The Food Basket also provides an outlet for our farmers to sell their produce. The Food Bank is helping to ensure both the food security of our neighbors and the livelihood of our island’s farmers. Due to increased demand resulting from the Covid-19 crisis, the Food Basket is in need of donations. If you live locally and can afford to share, please consider making a donation to the Food Basket or volunteering your time. If you live elsewhere, you can use this search to find a local food bank and donate there.

As our way of staying connected with our guests, we are sharing some of our favorite recipes from the Holualoa Inn kitchen. These recipes are simple, delicious, and healthy, and we hope they will stir up memories of the wonderful times you have shared with us here on the Big Island. We have previously shared our recipes for Garden-fresh Ratatouille on Toast and Beet and Potato Hash. This month we are sharing our recipe for Huevos Rancheros, a staple at the Holualoa Inn kitchen and a guest favorite. Beans and eggs make this a hearty meal, but smaller portion sizes keep it from being too heavy. A topping of avocado puree with lime and the punchy tang of a green salsa add lightness and vibrancy to the dish.

Traditional Huevos Rancheros

 

huevos rancheros at Hawaii bed and breakfast

Ingredients

  • Corn tortillas, 2 per person, pan fried with a touch of canola or vegetable oil
  • Ranchero sauce
  • Shredded cheddar cheese
  • Avocado puree – ripe avocado, lime juice, cilantro, and salt, blended until smooth
  • Refried beans
  • 2 Eggs per person (over easy or cooked to preference)

For the Ranchero Sauce

  • 1 Yellow onion, small dice
  • 1 Tbsp garlic, minced
  • 4 Each dried Guajillo peppers, soaked- reserve water
  • 6 Each dried Ancho chilies, soaked- reserve water
  • 16 C fresh tomatoes, large dice
  • 1 ½ tsp Cumin
  • 2 tsp Paprika
  • 2 tsp Salt
  • ½ tsp Pepper
  • 1 Tbsp Sugar

Sauté the onion for a few minutes, add garlic and spices, and continue to cook for one minute. Add the diced tomatoes, guajillo and ancho chilies, and 1 C of the reserved pepper water and sugar. Cover and cook on medium heat for 15-20 minutes, until the tomatoes are soft. With immersion blender, puree sauce until smooth and there are no chunks.

For the Refried Beans

  • ½ C yellow onion, small dice
  • 1 Tbsp garlic, minced
  • 2 15oz cans black beans, lightly rinsed
  • ½ tsp salt
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp pepper
  • ½ C water

Sauté onions for a few minutes until softened, then add garlic. Continue to cook for 1 minute, until garlic becomes fragrant. Add beans, spices and water.  Cover and cook on medium heat for 15 minutes. Stir and mash up the beans with the back of spoon. Continue to cook until thickened to desired consistency.

To Assemble

Place two fried tortillas on plate. Spread 1/3 C beans on both tortillas. Top with shredded cheese and two over-easy eggs. Top eggs with 2-3 oz of ranchero sauce. Garnish with avocado puree and cilantro.

Our ranchero sauce is a bit intensive, but it is worth it for the bright, savory flavor that fresh summer tomatoes bring to this dish. Fortunately, you can make a full batch of sauce ahead of time and then freeze it in portions. Simply remove a portion from the freezer and move it to the fridge to thaw the night before you plan to make Huevos Rancheros. The dried chilies in this recipe are usually available in the Hispanic foods section of your grocery store. If you are having trouble finding ripe avocados, substitute Greek yogurt in that part of the recipe to make a cilantro lime crema for a topping.

We hope you enjoy this month’s recipe! Stay safe, and stay tuned for more fresh, healthy recipes from the kitchen of the Holualoa Inn.

Stay Small, Stay Safe

Holualoa Inn is currently open to Big Island travelers. We re-open to off-island guests on October 15th in accordance with Hawaii’s pre-travel testing program. Find out how you can Stay Small, Stay Safe on your future getaway as our team ensures what you see is as safe and sanitary as it is beautiful! Enjoy improvements to lodging, amenities, meals, and a new flexible cancellation policy so you can book your future getaway with confidence.

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