Pete Evanss Huevos Rancheros Recipes

PETE EVANS'S HUEVOS RANCHEROS

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a medium skillet over medium heat. Working in batches, fry tortillas, turning once, until just beginning to brown; transfer to a baking sheet. Spread beans over tortillas; top with salsa.
• Add eggs to skillet and fry until whites are just set but yolks are soft. Place one egg on each tortilla and season with salt and pepper; sprinkle over chopped cilantro and cheese.
• Transfer baking sheet to oven and bake until cheese is melted, about 1 minute. Transfer tortillas to a plate and top each with avocado slices and a tablespoon of sour cream. Garnish with cilantro sprigs and serve with lime wedges and jalapenos, if desired.

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.