Huevos Rancheros with Red Chile, Pinto Beans and Corn Tortillas

Ingredients

• 1 lb Dried Pinto Beans (Picked over and rinsed)
• 1 pcs Smoked Ham Hock (About 1 lb)
• 2 tbsp Olive Oil
• 1 pcs Onion (Large, chopped)
• 4 cloves Garlic (Minced)
• 6 cup Chicken Broth (Low-sodium recommended)
• 2 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 pcs Bay Leaf
• 1.5 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Soak the Beans

   • Place the rinsed pinto beans in a large pot or bowl.
   • Cover with cold water by at least 3 inches.
   • Let them soak for 8 hours or overnight. This ensures even cooking and better texture.
   • After soaking, drain the beans completely and rinse them well.
2. 2

   Sauté Aromatics

   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3

   Simmer the Beans until Tender

   • Add the drained beans, ham hock, chicken broth, chili powder, cumin, oregano, and bay leaf to the pot.
   • Stir to combine, ensuring the ham hock is mostly submerged.

Ingredients

• 2 cup Masa Harina (Instant corn masa flour, not cornmeal)
• 1.5 cup Warm Water (Plus more as needed, up to 1.75 cups total)
• 0.5 tsp Salt (Fine sea salt is recommended)

Instructions

1. 1

   Prepare the Masa Dough

   • In a large bowl, whisk together the masa harina and salt to combine.
   • Gradually pour in 1.5 cups of warm water while mixing with your hands. Continue to mix until a shaggy dough forms.
   • Knead the dough in the bowl for 3-5 minutes. The final texture should be smooth, firm, and springy, similar to soft play-doh. If it's crumbly, add more water, 1 tablespoon at a time. If it's too sticky, add a little more masa harina.
   • Cover the bowl with a damp kitchen towel and let the dough rest for 15-20 minutes. This allows the masa to fully hydrate.
2. 2

   Portion and Shape the Dough

   • After resting, divide the dough into 16 equal portions. For consistency, you can use a kitchen scale (each ball should be about 35-40g).
   • Roll each portion between your palms to form a smooth, crack-free ball.
   • Keep the dough balls covered with the damp towel to prevent them from drying out as you work.
3. 3

   Press the Tortillas

   • Heat a comal or a large cast-iron skillet over medium-high heat. It's ready when a drop of water sizzles and evaporates instantly.
   • Cut a zip-top plastic bag into two squares. Open your tortilla press and place one square on the bottom plate.
   • Place a dough ball in the center, cover it with the second plastic square, and close the press. Press down firmly but gently to form a 5-6 inch tortilla.
   • If you don't have a press, place the dough ball between the plastic sheets and press it flat with the bottom of a heavy skillet or a pie plate.
4. 4

   Cook the Tortillas

   • Carefully peel the top plastic off the tortilla, then flip it onto your hand and peel off the bottom plastic.
   • Lay the tortilla on the hot comal. Cook for about 45-60 seconds, until the edges begin to dry and it releases easily from the surface.
   • Flip the tortilla and cook for another 60-90 seconds on the second side, until you see brown spots.
   • Flip it a final time and cook for 10-20 seconds. The tortilla should puff up in the middle. Gently press the center with a spatula to encourage puffing.
   • Repeat with the remaining dough balls, adjusting the heat as needed to prevent burning.
5. 5

   Keep Warm and Serve

   • As each tortilla is cooked, transfer it to a tortilla warmer or a plate lined with a clean kitchen towel.
   • Keep the tortillas covered to trap the steam, which makes them soft and pliable.
   • Serve warm with your favorite fillings.