Huevos Rancheros with Avocado and Crispy Bacon

Huevos Rancheros with Avocado and Crispy Bacon 

Salsa:
  • 1 roughly chopped yellow onion
  • 2 roughly chopped jalapeños
  • 3 cloves of finely minced garlic
  • 1 tablespoons of olive oil
  • two 28 ounce cans of plum tomatoes and juice
  • 1 tablespoon of adobo sauce
  • 1 1/2 tablespoons of ground cumin
  • juice of 2 lemons
  • juice of 1 lime
  • Kosher salt and fresh cracked pepper to taste
  • 1 cup of chopped fresh cilantro
Eggs:
  • 4 eggs
  • 15 ounce can of refried pinto beans
  •  slices of cooked bacon
  • shredded Manchego cheese
  • sliced avocado
  • non-stick spray
  • 6 warm corn tortillas
  • Kosher salt and fresh cracked pepper to taste
Serves 2
 
Procedures:
  1. Salsa: In a large hot pot with olive oil caramelize the onions, jalapeños and garlic. Once brown, add in tomatoes, adobo, cumin, lemon and lime juice and Kosher salt and fresh cracked black pepper to taste.  Cook for 10 minutes and puree until chunks are rice sized.  Finish with cilantro.  Keep warm or chill, depending on your preference.
  2. Eggs: In a non-stick skillet with non-stick spray, saute eggs to desired doneness and season with salt and pepper.  In a separate small pot heat the refried beans until hot.
  3. To Serve: Place down 3 tortillas and next stack on top: bacon, 2 eggs, 2 ounces of salsa, shredded cheese and avocados.

 

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