Huevos Ahogados (Mexican Ranch-Style Drowned Eggs)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Roast the yellow chiles over the heat until the skin chars and can be easily removed.
   ▶ ≈0:15
2. 2
   At the same time, roast the tomatoes, chiles, onion, and garlic over the heat until charred.
   ▶ ≈0:52
3. 3
   Place the roasted yellow chiles in a plastic bag to steam for a few minutes, making the skin easier to peel.
   ▶ ≈1:23
4. 4
   Chop the roasted tomatoes, serrano chiles, onion, and garlic. Add a pinch of salt and water, then blend into a smooth sauce.
   ▶ ≈1:37
5. 5
   Heat oil in a cazuela or pot, add the sauce, some water, and bring to a boil.
   ▶ ≈2:28
6. 6
   Peel the roasted yellow chiles, remove the seeds, and cut them into strips without making them too large.
   ▶ ≈2:45
7. 7
   Once the sauce is boiling, add the yellow chile strips.
   ▶ ≈3:13
8. 8
   Crack the eggs into the boiling sauce and cook gently until the egg whites are set but the yolks are still runny. Season each egg with a pinch of salt.
   ▶ ≈3:25
9. 9
   Remove the cooked huevos ahogados from the pot and serve with the refried beans.
   ▶ ≈4:15