Another great idea I'll use again from this recipe is crisping up corn tortillas in the oven versus frying them -they were crunchy and just as delicious. So here's how we made this tasty breakfast...
Smoky Huevos Rancheros
Serves 4
 |
| Smoky Huevos Rancheros |
ingredients
• 4 corn tortillas
• EVOO for brushing & grilling
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp pureed chipotle in adobo
• 14 oz diced tomatoes
• 8 oz can tomato sauce
• 2 green chiles, seeded and minced (roasted)
• 1 bay leaf
• 1 small cinnamon stick
• 1/3 lb fresh chorizo
• 15 oz black beans, rinsed & drained
• 1/2 tsp ground cumin
• 4 extra large eggs
• juice of 1 lime
• 1 avocado, sliced
• 1 cup shredded Monterrey jack cheese
• 1 cup feta, crumbled
• small handful of cilantro leaves
• 1/3 lb fresh chorizo
• 15 oz black beans, rinsed & drained
• 1/2 tsp ground cumin
• 4 extra large eggs
• juice of 1 lime
• 1 avocado, sliced
• 1 cup shredded Monterrey jack cheese
• 1 cup feta, crumbled
• small handful of cilantro leaves
• Kosher Salt & Freshly Cracked Black Pepper
directions
1. Preheat the oven to 400ยบ. Brush the tortillas with EVOO and season with salt. Arrange the tortillas on a rack on top of a baking sheet. Bake to crispy and golden - 10 minutes or so.
2. Meanwhile in a food processor, combine the onion, garlic, chipotle, tomatoes & sauce, process until smooth. Pour the sauce into a medium saucepan and add the bay leaf, Cinnamon, s&p and cook for 20 minutes. Remove the bay leaf and cinnamon stick.
3. Add some EVOO to a medium skillet and heat over medium-high heat Add the chorizo and brown, add the beans and cumin and reduce heat to low. Add a drizzle of EVOO to a nonstick skillet and cook the eggs how you like them.
4. Squeeze the lime juice over the sliced avocado. When serving, place a tortillas on a plate and top with some Monterrey jack cheese and black beans. Pour the red sauce over the beans in an thin even layer and top with some cheddar or feta. Top that with an egg, arrange the avocado around the dish and sprinkle with cilantro and more cheese.
2. Meanwhile in a food processor, combine the onion, garlic, chipotle, tomatoes & sauce, process until smooth. Pour the sauce into a medium saucepan and add the bay leaf, Cinnamon, s&p and cook for 20 minutes. Remove the bay leaf and cinnamon stick.
3. Add some EVOO to a medium skillet and heat over medium-high heat Add the chorizo and brown, add the beans and cumin and reduce heat to low. Add a drizzle of EVOO to a nonstick skillet and cook the eggs how you like them.
4. Squeeze the lime juice over the sliced avocado. When serving, place a tortillas on a plate and top with some Monterrey jack cheese and black beans. Pour the red sauce over the beans in an thin even layer and top with some cheddar or feta. Top that with an egg, arrange the avocado around the dish and sprinkle with cilantro and more cheese.
Enjoy!
This recipe was adapted from My Year in Meals by Rachael Ray.
No comments:
Post a Comment