The recipe for this take on the classic Mexican egg, bean, and tortilla dish—a favorite weekend breakfast of Mel Brooks—comes from chef Alejo Grijalva of Brentwood, California’s Kay ‘n Dave’s restaurant. This recipe first appeared in our May 2014 issue with the story What’ll It Be Mr. Brooks?.
For the Rice and Beans
- 14 cloves garlic (8 peeled, 6 roughly chopped)
- 3 plum tomatoes, cored and roughly chopped
- 1 large white onion, roughly chopped
- 3 tbsp. canola oil
- 1 cup long-grain white rice, rinsed until water runs clear
- 1⁄2 cup vegetable stock
- Kosher salt, to taste
- 1 lb. dried black beans, soaked overnight and drained
- 3 sprigs epazote, roughly chopped
- 1 jalapeño, stemmed
For the Ranchero Sauce and Serving
- 1⁄4 cup olive oil
- 5 tbsp. minced oregano
- 5 cloves garlic, minced
- 2 jalapeños, stemmed and minced
- 1 large white onion, minced
- 1 (36-oz.) can whole peeled tomatoes, puréed
- Kosher salt, to taste
- 1⁄3 cup roughly chopped cilantro leaves and tender stems
- 3 tbsp. fresh lime juice
- 3 plum tomatoes, cored and minced
- 8 corn tortillas
- 8 eggs, cooked over easy
- 1 cup shredded cheddar
- 1 cup shredded Monterey Jack
- 1⁄4 cup crumbled cotija cheese
- Parsley leaves, for garnish (optional)
- Make the rice and beans: Purée 4 cloves peeled garlic, the tomatoes, and ½ the onion in a food processor until smooth. Heat oil in a 6-qt. saucepan over medium-high heat. Cook rice, stirring occasionally, until lightly toasted, about 5 minutes. Add reserved tomato mixture; cook, stirring occasionally, until slightly dry, 1–2 minutes. Stir in stock and salt; boil. Reduce heat to low; cook, covered, until rice is tender, 18–20 minutes. Let sit 10 minutes, then fluff with fork and transfer to a bowl; keep warm. Wipe pan clean and add chopped garlic, the remaining chopped onion, the beans, epazote, and 12 cups water; boil. Reduce heat to medium; cook, stirring occasionally, until beans are very tender, about 1½ hours. Purée remaining peeled garlic and the jalapeño in food processor until smooth; stir into beans with salt; cook 10 minutes more and keep warm.
- Make the ranchero sauce and pico de gallo: Heat oil in a 2-qt. saucepan over medium-high heat. Cook oregano, garlic, half the jalapeños, and ¾ the onion until golden, 8–10 minutes. Add puréed tomatoes and salt; simmer until slightly thickened, about 7 minutes. Set ranchero sauce aside. Stir remaining jalapeños and onion, the cilantro, lime juice, tomatoes, and salt in a bowl; set pico de gallo aside.
- To serve: Heat oven to 375°. Heat a 12” nonstick skillet over medium-high heat; working in batches, cook tortillas, flipping once, until puffed and lightly toasted, 1–2 minutes. Divide between 4 heatproof plates. Working in batches, cook eggs without flipping until whites are just set and yolks are still runny, about 3 minutes. Slide 1 egg over each tortilla; top with ranchero sauce and sprinkle with cheddar and Monterey Jack. Place rice and beans alongside; sprinkle beans with cotija. Bake until cheese is melted, 1–2 minutes. Garnish with pico de gallo and, if you like, parsley leaves.