Huevos Rancheros

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:

1. 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.
2. 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:

1. Place beans in the 1-quart Mixing Bowl and mash using the Round Slotted Masher.
2. 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.
3. 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.
4. Place 2 tortillas on each plate, spread beans, add 2 eggs and top with salsa ranchera. Serve right away.