Huevos Winddancers Food

AUTHENTIC HUEVOS RANCHEROS RECIPE

Steps:

• SALSA
• Roughly chop the tomatoes, onion, garlic and serrano chile.
• Add to your blender jar.
• Add 1/2 teaspoon thyme to the blender jar.
• Add 2 tablespoons of water.
• Blend until smooth. About 1 minute.
• Heat 1 tablespoon of cooking oil in a saucepan to hot.
• Carefully, pour the contents of the blender into the saucepan with the hot oil. (Be careful, the liquid tends to spatter.)
• Simmer for about 10 minutes until the salsa is deep red in color and has thickened slightly.
• Salt to taste.
• TORTILLAS
• Pour 1/2 cup of cooking oil into a medium sized frying pan. The oil should be about 1/4 inch deep.
• Heat the oil to medium hot.
• Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. Don't allow the tortilla to harden.
• Drain the tortillas of excess oil on paper towles and set aside.
• SUNNY SIDE UP EGGS
• Use the same cooking oil that you used to fry the tortillas to cook the eggs. Maintain the oil medium hot.
• Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together.
• Cook until the white are just cooked through and the yolks are still runny.
• SERVING
• Place 2 tortillas on your serving plate and add a good sized spoonful of refried beans.
• Gently place the eggs on the tortillas.
• Spoon the warm spicy tomato salsa over the eggs.
• Garnish the beans with 3 tortilla chips.
• Serve immediately.

HUEVOS RANCHEROS

Steps:

• In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
• Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
• In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
• In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
• Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.