Chef Frank Gonzalez from Rustler's Rooste shows us how to make Eggs Diablo, a southwest twist on eggs benedict.
7777 S Pointe Pky W
Rustler's Rooste Eggs Diablo:
2 ea. Eggs
1 English Muffin split
4 oz. Machaca
3 oz. Enchilada Sauce
1 oz. Hollandaise Sauce
2 ea. Black Olive Slices
Toast English Muffin and place on plate. Top English Muffin with heated Machaca and place a poached egg on each muffin. Top with Enchilada Sauce and then Hollandaise Sauce and top each one with a sliced olive. The Olive can be substituted with sliced Jalapenos if You want to add a little heat!
Machaca: Half pound Roast, 2oz. julienne red peppers, 2oz. julienne green peppers, 2oz. julienne yellow onion, 2 ea. Julienne jalapenos, 1 tsp. garlic, 1 tsp. salt, 1 tsp. pepper, 1 tsp. cumin, 1 tbsp. chili powder. Combine all ingredients in pot and cover with water. Bring everything to a boil and continue cooking until meat is tender and falling apart. Drain water and place ingredients in mixing bowl. You can either pull the meat apart by hand or place in mixing bowl and shred it with mixing paddle.
Enchilada Sauce: 4 ea. Dried mild chili's, 4 ea. Dried hot chilies, 3oz. red-garlic, ¼ yellow onion julienne, 2oz. beef stock, 12oz. water. Place all ingredients in pot and bring to a boil. Let ingredients boil for 5 to 8 minutes. Drain water and place ingredients in blender cup and blend until all ingredients are blended smooth. Place ingredients back into a pot and add 8oz. water. Bring this to a boil and thicken with roux.
Hollandaise sauce: 8oz. clarified butter heated to 140 degrees. 4 ea. Eggs, 1oz. lemon juice, 3 splashes tobacco sauce, pinch of cayenne pepper, 2oz. chicken base. Crack eggs into blender cup and all ingredients except the clarified butter. Place blender cup onto blender and cover with a piece of aluminum foil. With a toothpick poke several holes into the top of the foil. Slowly ladle the heated clarified butter into the blender cup through the holes until the hollandaise sauce is to the consistency you prefer.