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Printable recipe below! We're creating a traditional breakfast with Mexican roots that is full of flavor and authentic chiles!
Used in this video:
Bertha cowboy stove https://shorturl.at/5fwEj
YETI mixing bowls https://www.yeti.com/outdoor-kitchen/insulated-bowls
Mesquite wood spatula https://www.kentrollins.com/shop
DJI Mic 2 https://amzn.to/4ewAHAw
Cowboy Hat: Chazhatz.com
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Printable Recipe: https://kentrollins.com/huevos-rancheros/
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0:00
[Music]
0:18
Out here on the range, breakfast ain't
0:21
just a meal, it's a tradition. And
0:23
today, we're cooking up one of the
0:25
boldest breakfast dishes to hit the
0:27
range. This recipe was born from early
0:30
mornings in the original cowboys, the
0:32
Vakeros.
0:34
So, grab your plate, pour you a cup of
0:36
coffee, cuz we're having rancheros with
0:39
fire roasted flavor.
0:43
[Music]
0:56
Hey, thank y'all for stopping by camp.
0:58
And camp might look a little different
0:59
today where we at Big Sky Country up
1:02
here in Montana cooking for a ranch. And
1:04
hey, these fellas are going to be
1:05
working really hard. So, we're going to
1:07
top them off with a really hearty
1:08
breakfast. We are what is that? Wavos
1:11
rancheros. Now, we got all these fresh
1:13
ingredients. Good tomatoes, jalapenos,
1:16
serranos, onion, some dried chilies.
1:20
What? Corn tortilla and some
1:21
cackleberries. Don't get no better than
1:23
that. Wos rancheros traditional style.
1:26
Now, to kick this recipe off, there's
1:27
really one most important thing you need
1:30
to remember, and that is the flavor of
1:32
these traditional chilies that these
1:34
Mexican cowboys brought so many years
1:36
ago to give it that great flavor. And
1:37
welcome to Full Flavor University, and
1:40
your first class is chili 101. And first
1:44
up, the guahilo chili. Mild, tangy notes
1:47
there with a little sweet flavor all
1:49
rolled into one delicious chili. When
1:51
you rehydrate this chili, it'll give
1:53
those sauces that rich red brick color.
1:56
The casabel chili, also known as what?
1:59
The rattle chili. And cascel means
2:02
little bell in Spanish. It has a nutty,
2:05
earthy, slightly smoky flavor and
2:08
usually is mild to medium heat. The
2:11
jalapeno, one of the most iconic fresh
2:13
chilies grown in Mexico. It is usually
2:16
mild to medium heat, but this can vary
2:18
too to a little more on the hotter side.
2:21
The way I look at a pepper to see if
2:22
it's going to be really hot on a
2:23
jalapeno is there will be little white
2:26
lines in it and cracks. Usually that
2:28
means it's going to be a little hotter.
2:30
But this also comes from the soil in
2:32
which the jalapeno was grown in. Now the
2:34
jalapeno originated in Halapa
2:37
Veraracruz, Mexico. Now, when you dry
2:39
this jalapeno right there on the vine or
2:42
you pull it off and you let them dry, it
2:43
becomes my most favorite pepper in the
2:45
world, a chipotle pepper. Now, as we go
2:47
down the line, next in line is the
2:49
serrano. Now, it is hotter than the
2:52
jalapeno. Sort of has a little grassy
2:54
flavor to it. Boiling these little
2:56
Serrano chilies will lessen the heat
2:58
factor in there for your taste buds. Now
3:00
that you're an expert on these chilies,
3:02
we're going to throw them on Oera and
3:04
we're going to roast them to bring about
3:06
even more flavor.
3:18
[Music]
3:28
We just throw them tomatoes and stuff
3:30
right there on the fire and that skin is
3:32
going to crack and it's going to be easy
3:33
to peel. Now, you can do it this way as
3:35
you pick them up with a set of tongs and
3:37
peel that off with a fork or you can dip
3:39
them in some cold water right quick and
3:41
that skin will come off really easy. But
3:43
throw them back out here on that fire
3:45
because I want to get some of that roast
3:46
down into that meat, not just on that
3:48
skin. Now, when we get all these roasted
3:50
like we want them, we're going to throw
3:51
them in this pot with them jalapenos and
3:53
serranos, but also we're going to add
3:55
them dried chilies to it to let them
3:57
rehydrate. And when everything gets
3:59
really good and soft, we're going to go
4:01
to blending it together.
4:02
[Music]
4:10
Well, when you get to watching this,
4:11
we've been boiling for about probably 10
4:13
minutes pretty hard. So, them peppers,
4:16
I'm thinking, might be pretty tender.
4:19
They are. So, we're going to get them
4:21
out. The onions are going to be the last
4:23
thing to get tender. The tomatoes, you
4:26
can see they're falling apart. So, that
4:27
is good. There's one of them serranos.
4:32
And I think them what them casabels and
4:35
stuff have got there, too. We'll see if
4:38
that'll poke. Well, you seen me dip them
4:40
tomatoes and the green peppers out of
4:42
there. Now, they have got tender enough.
4:44
We just going to chop them just a little
4:46
in this bowl. And then I'm going to get
4:48
the potato masher. Now, if you're at
4:50
home, what would you be doing? Let me
4:51
think. You'd have electricity and you
4:53
could just throw all this in the
4:55
blender. Hit the switch. Don't forget to
4:57
put the lid on because it will get on
4:58
the ceiling. So, I'm gonna get these
5:00
chopped up. Then, I'm gonna get the
5:01
tater masher after them. Uh them dried
5:03
chilies and the onion, they'll end up
5:05
going over here getting a good grinding.
5:07
They will. So, let me get after it.
5:11
[Music]
5:38
If you've been riding the range and got
5:40
yourself a powerful hunger,
5:41
time is of the essence and cowboys will
5:43
be hungry.
5:44
Saddle up with the cast iron cowboy.
5:46
Serving up grub the timehonored way.
5:49
Folks been eating out of these things
5:50
for over 125 years. So, I think if it
5:52
was good enough for them old-timers back
5:54
then, it is sure good enough for us to
5:55
go now
5:56
because you can't get full on fancy.
5:58
You pull that off and put it on a plate,
6:01
magic happen.
6:02
Cast Iron Cowboy premiere September
6:04
29th, 9:30 p.m.
6:06
It's going to be Dino Matt I'm telling
6:07
you about. Well, got that blended up
6:10
without a blender as best I can do. Now,
6:12
if yours at home, you can see this is
6:14
pretty chunky, but you could blend it
6:16
till it's just smooth as water. You can.
6:19
And if you ever think, well, that's too
6:20
thick. the water that you had boiled
6:22
these chilies in. Save a little of that.
6:24
You could add it back to it. Now, I
6:26
forgot the garlic cloves. So, I'm gonna
6:28
add them in there right now. And this is
6:31
just dried garlic. I'm going give it a
6:33
little salt. Then, we're going to have a
6:34
taste. But, I got something I need to
6:36
ask y'all. This is pretty authentic old
6:40
traditional southwestern Mexican
6:42
breakfast. Andos rancheros really means
6:45
ranchers eggs. So, it is probably my
6:49
go-to breakfast when I go out somewhere.
6:51
But what is yours? What do you really
6:52
like to have on your plate for
6:53
breakfast? Whether you're going out or
6:55
you're making it at home, leave me a
6:57
comment. Let me know. I might even cook
6:59
it in a future video. There's a lot of
7:01
flavor right there.
7:07
It's got a bite to it. That's going to
7:09
be so good. It does need just a pinch
7:11
more salt to it.
7:14
We're going to get this back in a pot.
7:16
Let it heat and simmer there while we
7:19
get ready to finish the eggs. Before the
7:21
American cowboy ever roamed the open
7:23
ranges of Texas, New Mexico or Montana,
7:26
there was the Vakerero, the original
7:29
Spanish horsemen. These men weren't just
7:31
cattle herders. They were the foundation
7:34
of what we now call cowboy culture in
7:37
America. The term vicarero comes from
7:39
the Spanish word vodka, meaning cow. And
7:43
their story begins in the early 1500s
7:45
when Spanish colonists brought livestock
7:47
to the new world. In New Spain, what we
7:50
know now as Mexico, these cattle
7:53
multiplied fast across vast lands.
7:56
Someone had to manage these growing
7:58
herds and that was the Vicero. As
8:01
Spanish missions and prescidio spread
8:04
northward into what would become the
8:06
American Southwest, the Vicero rode with
8:08
them. By the 1700s, the Carols were
8:12
working cattle across modern-day Texas,
8:14
Arizona, New Mexico, and especially Ala,
8:18
California, which is present-day
8:20
California. In fact, some of the first
8:22
documented cattle drives in California
8:25
happened around missions like San Juan
8:27
Capistrano and San Gabriel. The Vicarios
8:29
work in these lands often managed
8:31
massive herds for the Spanish land
8:33
owners known as Rancheros. And when
8:35
Mexico gained independence from Spain in
8:38
1821, the ranching lifestyle remained,
8:41
but now with a uniquely Mexican flare.
8:44
The Carolos were skilled writers, rope
8:46
masters, and craftsmen. They made their
8:48
own saddles, braided their own lassos
8:51
called riiotta, and wore widebrim
8:53
sombrero and leather leg coverings known
8:56
as chaperas and what we call shaps
9:00
today. Hold up just a minute. This is a
9:02
pet peeve of mine and most cowboys
9:04
across the world. It is it is not
9:06
pronounced chaps. It is chaps. These are
9:10
leggings that cowboys wore for
9:12
protection and also warmth. Okay, now
9:16
let's get back to the rest of the story.
9:18
Their gear, language, and techniques
9:20
would later influence every part of
9:22
American cowboy life. But many vicaros
9:25
weren't directly of Spanish descent.
9:27
Many were indigenous mystito or
9:31
Afroxican
9:32
men who blended Spanish ranching
9:35
knowledge with native survival skills
9:37
and a deep connection to the land. And
9:39
when it came to food, they made it
9:41
count. Long cattle drives meant meals
9:44
had to be simple, filling, and fire
9:47
friendly. Tortillas, beans, dried meat,
9:50
and chili sauces were everyday fair.
9:53
Wavos rancheros, eggs layered over
9:56
tortillas and dowsed in a peppery tomato
9:58
sauce was born from these traditions. It
10:01
wasn't a special occasion breakfast. It
10:04
was fuel and it was full of flavor. As
10:06
ranching culture traveled north and
10:09
mingled with Anglo settlers and Civil
10:11
War era cattlemen, the Vakerro's methods
10:14
and meals shaped the cowboy way of life
10:16
from South Texas all the way to southern
10:19
Montana and the Great Plains.
10:25
Well, while that sauce is sitting there
10:26
just simmering along, it is time to
10:28
break out the corn tortillas. Now,
10:30
before that, I had me a little leftover
10:32
bacon grease from yesterday, so I just
10:34
warmed it back up. I just want you to
10:36
just give them a little bath in here in
10:38
this and then just throw them right here
10:41
on Bertha. It don't take long for it to
10:43
happen. So, be paying attention. You
10:45
just want them warm, plum through, not
10:47
crispy. It don't take long on Bertha. In
10:50
fact, let me get some. Peel them off
10:52
there with cuz that bunch is ready to
10:54
go.
10:56
[Music]
11:11
Cackle berries a very important
11:13
component to Wavos Rancheros. Now you
11:15
can fry these any way you want. You can
11:17
do them in a skillet. You can do them on
11:19
a flat top griddle, over medium, over
11:21
easy, sunny side up, any way you want.
11:33
[Music]
11:51
Favos rancherosuros. Now, traditionally,
11:53
which is this dish, it was just
11:55
tortilla,
11:57
sauce, egg, a little more sauce, but I
12:01
have sprinkled cheese on mine. I like
12:02
them that way. And we even showed you a
12:04
bonus version here we did. As things
12:06
have evolved, people like to add a
12:08
little everything. And for this one, we
12:10
just what? layer of reffried beans, some
12:12
chreso, two fried eggs on top, a little
12:15
cheese, a little more sauce. So, you
12:17
take your bite out of every which one
12:18
you want to. I'm gonna hold them out
12:19
there. You go ahead and get your bite.
12:20
I'll let y'all go first. No. Bashful,
12:22
huh? Well, I'm going to go with
12:24
traditional right off the bat.
12:32
M.
12:35
That'll make you want to do a Chihuahua.
12:37
You're not a Chihuahua. You're a
12:38
snouser.
12:40
Did you think that would be all right?
12:41
Now I'm going to try Shan's version.
12:45
Reffried beans, chiso.
12:55
Might be a toss up, but I'm going to
12:57
lean towards original. I just like the
13:00
flavor that is just there by itself. The
13:03
corn tortilla fried in that bacon
13:04
grease. You get that egg. You get that
13:07
sauce that we made to go on it. Folks,
13:09
that is a winner right there. Ranchers
13:11
eggs. Wavos rancheros.
13:15
But it is with great pride, honor, and
13:17
privilege that I tip my hat to all the
13:19
servicemen and women and all the
13:20
veterans that have kept that old flag of
13:22
flying over camp. We commend you all. We
13:24
do. But folks, remember, it's time to
13:27
what? Share the fire. Not just the
13:30
cooking fire, but the fire inside you.
13:33
the passion that you have because that's
13:35
going to bring about good things in the
13:36
world. And when you share your cooking
13:38
fire, hey, you're drawing people
13:40
together. You're making family. You're
13:41
making friends. So have that fire. Have
13:44
that passion in there. Get on in here
13:46
close.
13:47
Give you a big old hug. God bless you
13:49
each and everyone. And I'll see you down
13:51
the Webos Francheros Trail.
14:02
[Music]
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