Huevos Rancheros with Avocado and Crispy Bacon

| Billy Parisi
Serving size:2
Huevos Rancheros with Avocado and Crispy Bacon

To make salsa

  • fresh cracked pepper to taste
  • 1 cup chopped fresh cilantro
  • 1 roughly chopped yellow onion
  • kosher salt to taste
  • juice of one lime
  • juice of two lemons
  • 11/2 tbsp ground cumin
  • 1 tbsp adobo sauce
  • 2 28-ounce can plum tomatoes and juice
  • 1 tbsp olive oil
  • 3 clove of finely minced garlic
  • 2 roughly chopped jalapeño
  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

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

     

    Read more at Billy Parisi.