Cornbread Waffles with Ranch-Style Eggs and Cilantro Crema

Deselect All

Waffles:

1 3/4 cups buttermilk

2 large eggs

2 tablespoons honey 

1 1/2 cups all-purpose flour

1 cup yellow cornmeal

2 teaspoons baking powder 

1 teaspoon baking soda 

1 teaspoon ground cumin

1 teaspoon fine sea salt

Pinch of cayenne 

5 tablespoons unsalted butter, melted and slightly cooled 

Nonstick pan spray 

Red Chile Sauce:

3 cloves garlic, roughly chopped

Kosher salt and freshly ground black pepper

2 tablespoons canola oil 

1/2 Spanish onion, chopped 

1 serrano chile, sliced into rounds 

2 1/2 cups canned plum tomatoes, with their juices 

2 tablespoons ground ancho chile powder 

2 tablespoons ground pasilla chile powder 

1/2 cup water

2 tablespoons pureed chipotles in adobo sauce

2 tablespoons honey 

Splash of red wine vinegar 

Crema:

1 cup cilantro leaves

1 clove garlic

2 tablespoons grated cotija cheese

2 tablespoons pine nuts 

3/4 cup crema (Mexican sour cream)

1/4 cup soft goat's milk cheese, at room temperature 

Finely grated zest of 1 lime 

Kosher salt and freshly ground black pepper 

Eggs:

8 large eggs

2 cups grated sharp Cheddar

2 cups grated Monterey Jack cheese

4 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

8 scallions, thinly sliced

Handful of fresh cilantro leaves