Huevos Rancheros with Avocado and Crispy Bacon
Serving Size: 2
Ingredients:
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
Directions:
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.
Ingredients:
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
Directions:
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.
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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