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Huevos Rancheros Recipe

Ingredients

How to make it

  • Sort the beans, then rinse well. Place them in a large pot and add water to cover by several inches. Cover and bring to a boil; reduce heat. Boil gently for 1 3/4 hours, or until tender. Add more water if you start to see the beans. When beans are tender, strain them, saving 1/2 cup of the cooking water; add it back to the strained beans.
  • Toast cumin and oregano in a small skillet over med.-low heat for 4–6 min.
  • Saute the onions, pepper, seasonings, and garlic in the oil over med. heat for about 10 min., or until onions are soft.
  • Stir in tomatoes and jalapeños; add the beans and stir. Serve immediately, or let cool, then chill or freeze.
  • Combine all the ingredients for the salsa and chill. (Use within 2 days.)
  • Warm the tortillas for the Huevos in the oven, flipping them after 2–3 min.
  • Sprinkle 1/4 cup cheese on each small tortilla (1/2 cup on large); continue heating until melted.
  • Heat the salsa to near boiling in a large saute pan.
  • Break each egg into a small bowl and gently add to the salsa. Begin with 2 in the center, then circle the pan with the remaining 6 eggs. Poach over medium heat, covered for about 3 min. If the eggs stick to the bottom of the pan, gently run a rubber spatula underneath them to loosen.
  • Spread tortillas with 3/4 cup chili; top with 2 eggs and poaching salsa. Garnish with salt and pepper to taste, shredded lettuce, sour cream, chopped black olives, chopped fresh cilantro, and remaining salsa.
  • Nutrition Information (Per serving):810 calories 42% calories from fat 37g total fat 53g carb. 819mg sodium 16g fiber

People Who Like This Dish 2
Reviews & Comments 2

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  • CisF 11 years ago
    Oh yeah poach eggs in salsa, it's the best!
    Was this review helpful? Yes Flag
  • ttaaccoo 11 years ago
    Very nice! just Loooove huevos rancheros!
    Was this review helpful? Yes Flag

The Cook

champagnetime Straits Of Juan De Fuca, WA

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