Monday, January 23, 2012

Huevos Rancheros


I hope everyone had a lovely, relaxing weekend!  My Sunday was definitely made lovelier by the addition of these Huevos Rancheros for brunch.  Coupled with a hot cup of coffee, these will fill you up and help you start your day out right.  In fact, this dish is so filling and delicious that it could also be served for dinner.  My favorite part of Huevos Rancheros is the spicy ranchero sauce.  It is so good that I will have to make to serve with other dishes, like tacos or even just grilled chicken.

Huevos Rancheros
Serves 2-4

For the Ranchero Sauce:
2 tablespoons olive oil
1/2 onion, diced
1 jalapeno, diced
1 can diced fire-roasted tomatoes
1 chipotle pepper in adobo, diced
2 tablespoons of the adobo sauce
2 tablespoons red wine vinegar

Heat the olive oil in a skillet.  Add the onion and sauté until it becomes translucent.  Add the jalapeno and cook for about two minutes.  Pour the entire can of tomatoes into the skillet, and then add the chipotle pepper along with the adobo sauce and red wine vinegar.  Let the sauce simmer on medium for 15 minutes, until the sauce thickens.

For the Black Beans:
1 tablespoon olive oil
1/4 onion, diced
1 clove garlic, diced
1 can black beans, only partially drained
1/2 cup water
1 chipotle pepper in adobo, diced

While the Ranchero Sauce cooks, sauté onion in olive oil in a small saucepan over medium heat.  Once the onion softens, add the garlic and sauté for 30 seconds.  Add the beans, water, and chipotle pepper.  Cook the beans for 10 minutes.

For the rest of the dish:
2 tablespoons vegetable oil
4 flour tortillas
1/2 cup grated Monterey Jack cheese
4 eggs
Sliced avocado

Preheat the oven to 350°F.  Heat a large skillet so that is very hot. Warm some vegetable oil and lightly brown each tortilla on each side.  Place the tortillas on a cookie sheet and sprinkle each with some cheese.  Place the tortillas in the oven while you cook the eggs.  Using the same skillet, cook four eggs over medium.  You could also scramble the eggs or cook them sunny side up.

To assemble: top the cheesy tortilla with some ranchero sauce, then one egg each.  Serve with the beans on the side or scoop them right on top. Sprinkle with any leftover cheese.




4 comments:

  1. Yum! Andy makes this for breakfast for me all the time :) Sooo good!

    ReplyDelete
  2. I could totally eat this for breakfast, lunch and dinner!!

    ReplyDelete
    Replies
    1. Agreed! I think this will be making an appearance again this weekend!

      Delete

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