Huevos Rancheros with Avocado and Crispy Bacon

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By Chef Billy Parisi

Serving Size: 2

To make salsa
  • 1 roughly chopped yellow onion
  • 2 roughly chopped jalapeño3 clove of finely minced garlic
  • 1 Tbsp olive oil
  • 2 28-ounce can plum tomatoes and juice
  • 1 Tbsp adobo sauce
  • 1 ½ Tbsp ground cumin
  • juice of two lemons
  • juice of one lime
  • kosher salt to taste
  • fresh cracked pepper to taste
  • 1 cup chopped fresh cilantro

  1. In a large hot pot with olive oil caramelize the onions, jalapeños and garlic.
  2. Once brown, add in tomatoes, adobo, cumin, lemon and lime juice and Kosher salt and fresh cracked black pepper to taste.
  3. Cook for 10 minutes and puree until chunks are rice sized.
  4. Finish with cilantro.
  5. Keep warm or chill, depending on your preference.

To make eggs
  • 4 eggs
  • 15 oz canned refried pinto bean
  • slice cooked bacon
  • shredded Manchego cheese
  • sliced avocado
  • non-stick cooking spray
  • 6 warm corn tortilla
  • kosher salt to taste
  • fresh cracked pepper to taste

  1. In a non-stick skillet with non-stick spray, saute eggs to desired doneness and season with salt and pepper.
  2. 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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