Huevos Rancheros

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.