ENGLISH
10
HUEVOS RANCHEROS
•
1 tbsp. vegetable oil
•
1/2 medium onion,
chopped
•
2 garlic cloves,
minced
•
1 (14.5 oz.) can
fire roasted diced
tomatoes
•
1/2 tsp. dried oregano
•
1/2 tsp. ground
chipotle
•
1/2 tsp. kosher salt
•
1/2 cup chicken
or vegetable
broth, divided
•
4 (41/2 to 5 in.)
flour tortillas
•
1 cup refried beans
•
11/2 cups mexican
blend shredded
cheese
•
4 large eggs
•
1 avocado, sliced,
for topping
•
coarsley chopped
fresh cilantro,
for topping
To make sauce:
(Sauce can be made 2-3 days ahead of
time; rewarm prior to using).
Heat vegetable oil in medium sauce pan on stovetop.
Add onion and garlic, and cook until softened and
fragrant. Add tomatoes and their juices along with
oregano, chipotle, and salt. Add 1/4 cup chicken broth
and simmer for 5 minutes. Let cook slightly, then
transfer to a blender and blend until smooth.
To make huevos rancheros:
Return saucepan to medium heat (no need to wash it
out). Add refried beans and remaining 1/4 cup chicken
broth and stir until smooth and warmed through.
Preheat the appliance as directed.
Once skillet is preheated, carefully press a tortilla into
the bottom of the skillet pan. Spread 1/4 cup refried
beans onto the tortilla, making a small "well" in the
center to hold the egg. Sprinkle with 1/4 cup shredded
cheese, and top with a few tablespoons of sauce.
Gently crack one egg into the center well of the
skillet pan. Cook until egg white are starting
to turn opaque; yolks will still be jiggly.
Sprinkle an additional tablespoon or two of cheese
around the yolk, then allow to cook until cheese is
melted and egg is cooked to desired doneness.
Carefully slide tortilla from bottom of skillet
with a thin spatula onto a plate.
Repeat 3 more times.
Top each with sliced avocado and cilantro.
Serve warm with additional sauce.
