Huevos Rancheros (Scratch)

DIRECTIONS

1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.

For Salsa

2. In a mixing bowl, place bell peppers, tomatoes, tomatillos and garlic cloves. Drizzle with oil and toss to coat; transfer bell peppers and tomatoes to an 18 x 26-inch sheet pan. Reserve tomatillos and garlic for use in Step 4. Using a convection oven, roast peppers and tomatoes at 400°F (204°C) for 7 minutes.
3. Remove peppers and tomatoes from oven. Add the reserved tomatillos and garlic cloves to the pan. Roast vegetables for an additional 8 to10 minutes or until all vegetables are tender and the pepper skin is slightly charred and soft (the peppers should look slightly collapsed).
4. Place peppers in a bowl or steam table pan and cover with plastic wrap or aluminum foil and allow the peppers to steam for 15 minutes, which will loosen the skin and make it easy to peel off.  Allow the other vegetables to cool slightly while the peppers steam, then remove the core from the tomatoes and tomatillos, peel skin off of the peppers and remove the stem and seeds.
5. Place all roasted vegetables into a blender and pulse for 1 minute or until smooth. Add the lime juice, jalapeno peppers, cilantro, salt and black pepper; pulse for 30 seconds. Transfer salsa to a container.
6. CP: Refrigerate salsa at 41°F (5°C) for use in Step 14.

For Black Beans

7. Heat oil in a steam-jacketed kettle or stockpot, add the onions, jalapeno peppers, garlic, salt, and cumin and sweat the veggies for 5 minutes.
8. Add the black beans and water. Bring to a boil; reduce heat; simmer for 12 minutes or until most of the water is absorbed. CCP: Internal temperature must reach 135°F (57°C) for 15 seconds.
9. Transfer the black bean mixture to a mixer bowl. Mix with the paddle attachment on low for 1½ minutes or until most of the beans are mashed.  The consistency of the mixture will be thick with some intact beans, but thin enough to spread easily on tortilla. CP: Hold hot at 135ºF (57ºC) for use in Step 14.
10. Generously spray a 325°F (163°C) preheated griddle with nonstick cooking spray.
11. Place the corn tortillas on the griddle. Heat tortillas 2 to 3 minutes on each side until warm and pliable.
12. Simultaneously cook the eggs on the same griddle. Be sure not to crowd the griddle. CCP: Internal temperature of eggs must reach 145ºF (63ºC) for 15 seconds. If additional oil is needed to cook egg, add 1 tsp per egg to help prevent sticking.
13. Assembly:
    1. 1 corn tortilla
    2. 3 tbsp mashed bean mixture
    3. 1 fried egg
    4. 1 tbsp feta cheese
    5. 2 tbsp salsa
    6. 1 tsp cilantro