Breakfast

Huevos Rancheros with Roasted Tomato Salsa

20161130_160629
Serves 2 (with leftover salsa)
Ingredients:
1 (15 ounce) can fire-roasted tomatoes
1 jalapeno
1 large garlic clove (or 2 small garlic cloves)
½ cup chopped yellow onion
¼ cup chopped cilantro
1 tablespoon lime juice
Pinch of salt
4 corn tortillas
½ cup refried beans, warm
4 large eggs
Sliced avocado
Queso fresco (optional)
Salt and pepper
Oil, to fry
Directions:
  1. To make the ranchero sauce – Set a small skillet over medium heat. Lay the jalapeno and the garlic in the skillet and dry roast until soft and blotchy black in spots, about 7-9 minutes total. Keep on eye on them and flip every so often.
  2. While the jalapeno and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess and pour into a medium bowl.
  3. Pull the stems off the roasted jalapeno and peel the papery skins off the garlic; roughly chop up the jalapeno and the garlic.  Scoop them into a food processor, add the onion, and pulse until everything is finely chopped. Add the tomatoes, with their juice, cilantro, lime juice, and salt and pulse to desired consistency.*
  4. Pour the salsa into a saucepan, and warm over medium heat until slightly thickened. Keep warm over low heat until ready to serve.
  5. Pour ½ inch of oil into a small skillet over medium heat. Add one corn tortilla at a time, and fry for 1-2 minutes per side, or until lightly golden brown on each side. Once fried, place on a paper towel to absorb excess grease.
  6. Remove all of the oil from the skillet except for a couple teaspoons; warm over medium heat. Add up to two eggs at a time, and fry for 2-3 minutes; the whites of the egg should be solidified and the egg yolk should be running. Season with salt and pepper. Cover the skillet with a lid to speed up the process.
  7. To serve – top each fried corn tortilla with 2 tablespoons refried beans. Top each with an egg, some ranchero sauce, sliced avocado, and some more chopped cilantro, if desired. Serve immediately.
Notes:
  1. You can serve the sauce hot or cold; the ranchero sauce is just a basic salsa recipe, and it’s great with chips! This sauce is my favorite basic salsa recipe.
  2. A blender can be used instead of a food processor; just blend everything to your desired consistency.

How-to video here: https://youtu.be/ZqmTP6L5yBA

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