If you follow us on Instagram or Facebook, then you probably already know we just got back from celebrating my birthday in Portland. Our first time visiting was back in December for New Year’s Eve, and we loved it so much, I had no doubts I wanted to spend my 30th there. It was an entire week’s worth of drinking and eating all of the vegan deliciousness we could stomach!
BEST. BIRTHDAY. EVER.
Gahhhh, I love that city!!! It gives me so much inspiration and motivation…it’s simply magical!!! Not to mention, it’s pretty damn beautiful. Contrary to what you’re all thinking, our views didn’t just consist of different restaurants and bars. Since it was warm and our Airbnb was central to most of the places on our list, we walked around A LOT. Not to mention, we spent an entire day at Multnomah Falls, where we endured the very intense 14.4 mile (round-trip) hike on Larch Mountain. It was a pretty demanding hike (almost 9 hours), but well worth the views!!! See, I’m capable of more than just eating like a horse and drinking like a fish!
Anyway, as I was saying, the food in Portland gives me a ton of inspiration! Among the many amazing places we ate, the Harlow Rancheros from Harlow was probably one of my favorite dishes. The dish consisted of seasoned jackfruit, served over corn tortillas with ranchero sauce, stewed black beans & corn, kale, guacamole, jalapeño cashew cheese, fresh cilantro & pickled jalapeños.”
Sounds pretty basic, but the magic was definitely in the sauce – so flavorful and so authentic, I knew I had to recreate my own version.
Since the ranchero sauce was my favorite part of the dish, I started there! I re-hydrated New Mexico chilies for the base of the sauce, then added some extra herbs and seasonings for a smokey and genuine take on red sauce.
I must say so myself, it was pretty damn delicious!
I will say though, that Harlow’s version is still a bit better. I’ll crack the code one day!
Like Harlow’s version, I also added seasoned jackfruit to the huevos rancheros. There was an option to add tempeh instead, but we had tempeh in another dish we ordered, so jackfruit it was! I marinated it overnight to really soak up all the flavors! If you’re in a time crunch, you can always opt for a quick marinade instead. We also added tofu scramble, because it’s not a true huevos rancheros without the “egg”, right?!
We hope you guys love our version of this vegan and gluten free huevos rancheros as much as we do! If you try it, please snap a photo and tag us on Instagram at @Eat_Figs_Not_Pigs. You guys know how much we love seeing your recreations of our recipes!!
Til next time friends! XOXO!!!
- 1 - 20 ounce can of jackfruit in brine, drained
- 1 small lemon, juiced
- 1 TBS olive oil
- 2 tsp liquid smoke
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 TBS olive oil, separated
- 2 dried New Mexico chilies
- 1/2 cup yellow onion, chopped
- 2 cloves of garlic, smashed
- 1/2 Not Chick'n bouillon cube or 1/2 vegetable bouillon cube
- 1/2 cup El Pato (yellow can)
- 1 tsp coriander seeds
- 1 tsp dried oregano
- Pink Himalayan Sea Salt to taste
- Water, to re-hydrate chilies
- 1/2 block extra firm tofu
- 1/2 tsp ground turmeric
- Tostada shells (homemade or store bought)
- 1/2 cup black beans
- Vegan Sour Cream
- Spinach or Kale
- Sliced Jalapeno
- In a large ziploc bag or airtight container, place all the ingredients and shake around to ensure the marinade is covering all the pieces of jackfruit. Set in the refrigerator to marinate for at least 30 minutes, up to 24 hours (tip: the longer you marinate the jackfruit, the more flavorful it will be!)
- Once jackfruit is marinated, transfer to a pan on medium high heat with a bit of oil and cook until slightly burnt on the outer edges, about 7-10 minutes. Once the jackfruit is heated through, shred with two forks or a potato masher. Set aside on very low heat to keep warm until ready to serve.
- In a sauce pan, heat 2 teaspoons of olive oil on medium high heat. Saute dried chilies on each side until they turn slightly darker in color, about 2-3 minutes per side
- Remove the chilies from heat, cover with enough water so chilies are fully submerged, and re-hydrate for 10-15 min
- While chilies are re-hydrating, heat the rest of the oil in another small sauce pan on medium high heat. Toast coriander seeds for about 2-3 minutes. Add onions and garlic, saute an additional 4-5 minutes. Remove from heat.
- In a blender, add chilies, 1/2 cup of water that was used to re-hydrate chilies, 1/2 bouillon cube, ground oregano, El Pato and sauteed onions, garlic, and coriander seeds. Pulse until smooth, about 2 minutes.
- Transfer the sauce back to a small sauce pan, bring to a boil, and reduce heat. Simmer until the sauce thickens a bit, about 30 minutes
- Add salt to taste
- While the sauce is simmering, prepare your tofu scramble
- With the back of a fork, crumble tofu until it looks similar to that of real scrambled eggs. Mix with turmeric until the tofu is yellow in color
- In a non-stick pan on medium high heat, cook tofu until heated all the way through, about 4-5 minutes. Remove from heat and begin building your Huevos Rancheros!
- Top each tostada shell with greens of choice (we used about 1/2 cup of spinach), about 1/2 cup of jackfruit, a few tablespoons of red sauce, black beans, and avocado. Garnish with cilantro, a few slices of jalapeno and a small dollop of vegan sour cream.