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Huevos Rancheros On The Grill

  • Prep time: 20 minutes
  • Serves: 8
  • Difficulty: 3/5
  • Cook time: 60 minutes total
INGREDIENTS
  • 8 soft shell tortillas
  • 4 bell peppers
  • 1/2 pound (.23 kg) ground beef
  • 2 tablespoons of paprika
  • 1 tablespoon of chili powder
  • 1 teaspoon cumin
  • 1 Vidalia onion sliced
  • 8 eggs
  • 1 cup shredded cheddar cheese
FOR THE RICE
  • 1 cup brown rice
  • 2 cups water
FOR THE BEAN MEDLEY
  • 1 can of mixed beans drained
  • 1 can of diced tomatoes drained
  • 1 can black beans drained rinsed
  • 1 can corn drained
  • 1 diced jalapeno pepper
  • 3 tablespoons olive oil
  • 3 tablespoons white vinegar
  • 3 tablespoons honey
  • Chopped cilantro
  • Black pepper
FOR THE GARNISH
  • Limes
  • Chopped fresh red cabbage
  • Avocado sliced
  • Sour Cream
  • Salsa
  • We recommend the following accessories; any Broil King® exact-fit griddle or a heavy cast griddle. Broil King® exact-fit cast wok or a sealed bottom pot or skillet.
DIRECTIONS
  1. Preheat the grill on MEDIUM-HIGH, center two burners only. Cut the peppers in half leaving the stem intact if possible, remove the seeds and pith, set peppers aside. In a large stainless bowl mix the Bean Medley ingredients together. Mix spices into the ground beef by hand or in a mixer. On the side burner in a medium sized pot add 1 cup brown rice and 2 cups water, place lid and cook until rice is tender.
  2. Open the grill and reduce heat to MEDIUM 350-400°F (177-204°C). Spray or baste the griddle with cooking oil. Start frying the ground beef on half of the griddle, sauté the onions on the other half, add oil to onions as necessary to help caramelization and prevent burning. Pour bean medley into the wok, stir regularly, heat will be most intense on the lit burner side. Cook beef until browned, onions until caramelized. Approximately 20 minutes.
  3. Stuff the pepper halves layer by layer. Rice, ground beef, onions, beans. Pack tightly leaving an impression large enough to hold an egg. Roast stuffed peppers on the griddle on medium for 30 minutes. Crack an egg into the impression, continue to roast until the egg is cooked over easy. Cover with cheese in the final minutes to allow it to melt.
  4. In those final minutes turn up the heat under the remaining cooking grid to HIGH 500°F (260°C), use the heat to quickly toast sear marks into the tortillas. Plate in layers tortilla, garnishes like cabbage, avocado, sour cream, the stuffed pepper, salsa on top. More beans on the side. Dig in and break that gooey yolk overtop of those savory ingredients and crisp tortilla. ¡Buen provecho!
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