Culinary Tools:
- Chef’s Knife
- Bamboo Cutting Board
- 2-quart Saucepan with Cover
- 1-quart Mixing Bowl
- Round Slotted Masher
- 12-inch Gourmet Skillet
Salsa Ranchera Ingredients:
- 1/2 cup onion, julienned
- ½ cup tomato, julienned
- ¼ cup jalapeño pepper, seeded and julienned
- 2 cups tomato sauce
- 1 chicken bouillon cube
- 3 cilantro branches
- 1 teaspoon olive oil
Huevos Rancheros Ingredients:
- 1 cup black beans, precooked
- 8 corn tortillas
- 8 eggs
- 4 teaspoons olive oil
Salsa Ranchera Procedure:
- In the 2-quart Saucepan, add 1 teaspoon olive oil and preheat at medium-high for 3 minutes. Sautee onion, tomato and jalapeño for 2 minutes; occasionally stir.
- Add tomato sauce, bouillon and cilantro; stir well. Cover with the Redy-cook® valve closed; reduce temperature to low and cook for 3 more minutes; turn off stove.
Huevos Rancheros Procedure:
- Place beans in the 1-quart Mixing Bowl and mash using the Round Slotted Masher.
- In the 12-inch Gourmet Skillet, add 2 teaspoons olive oil and preheat at medium-high for 3 minutes. Reduce temperature to low, place tortillas, 4 at a time, and cook 30 seconds per side.
- In the same (warm) skillet, add 1 teaspoon oil and heat at low temperature for 1 minute. Add 4 eggs (avoid breaking the yolk) and cook 1 minute per side. Add 1 more teaspoon oil and repeat same steps with remaining eggs.
- Place 2 tortillas on each plate, spread beans, add 2 eggs and top with salsa ranchera. Serve right away.