Loaded With Nutrients And Bursting With Flavor, This Huevos Rancheros Recipe Is A Great Way To Start The Day!
Serves 4
Ingredients
1 C Ranchero Sauce (Recipe below)
Ghee, fat
4 corn tortillas
4 Fried Eggs
Sea salt and freshly ground black pepper
1 C Refried Beans, warmed
1 avocado, sliced
1 C Pico de Gallo, optional
½ C fresh cilantro leaves
1 jalapeño or serrano pepper, thinly sliced, optional
2 tablespoons Cotija cheese, optional
Directions
Prepare the ranchero sauce according to this recipe.
Place a nonstick skillet over medium heat and brush with avocado oil. Add one tortilla
and cook for 15 seconds, then flip and cook for 15 seconds more, or until the tortilla
puffs up slightly and becomes fragrant. Repeat with the remaining tortillas, brushing the
pan with more oil as needed.
Fry the eggs. After cooking, season the yolks with salt and pepper.
To assemble, place each tortilla on a plate and top with some of the refried beans and
some of the ranchero sauce. Top with a fried egg, more of the sauce, avocado slices,
and pico de gallo, if using. Garnish with cilantro, jalapeño, and Cotija cheese, if desired,
and serve.
Ranchero Sauce Yield: about 2 cups
1 tablespoon fat
½ medium white onion, diced
4 roma tomatoes, chopped
1 jalapeño pepper, diced*
1 chipotle pepper from a can of chipotles in adobo sauce, chopped
2 garlic cloves, chopped
½ teaspoon dried oregano
½ teaspoon sea salt
½ C vegetable broth
¼ C chopped fresh cilantro
2 tablespoons fresh lime juice
½ teaspoon cane sugar, optional
Instructions
Heat the fat in a small saucepan over medium heat. Add the onion, tomatoes, jalapeño,
chipotle, garlic, oregano, and salt and cook, stirring occasionally, for 10 minutes, or until
the tomatoes are softened and broken down.
Stir in the broth and cook for 1 minute. Remove from the heat and stir in the cilantro and
lime juice.
Transfer the sauce to a deep bowl or large jar. Use an immersion blender to blend the
sauce until it is nearly smooth but still has a bit of texture. Flecks of cilantro should be
visible. (Alternatively, use an upright blender or food processor for this step.)
Taste the sauce. If it’s sharp, add ½ teaspoon cane sugar to balance it.
Allow the sauce to cool to room temperature, then store in an airtight container in the
fridge for up to a week. Use in huevos rancheros or enchiladas.
Notes
Adapted from Love & Lemons