Huevos Rancheros – GFCFSF
April 21, 2013
Huevos Rancheros - GFCFSF
1 28 oz can Fire-Roasted tomatoes OR 15 Roma tomatoes, cut in half lengthwise, grilled on high to blacken, then chop.
1/2 cup chopped white or red onion
1/4 cup chopped fresh cilantro plus additional for sprinkling
1 tablespoon chopped canned chipotle chiles in adobo
3 garlic cloves, coarsely chopped
1 teaspoon salt
8 corn tortillas
oil for frying
Place tomatoes, onion, cilantro, garlic, chipotle and salt in blender or bowl with hand-blender. Blend until smooth. Heat cast-iron pan with a little oil to medium high. Add sauce, but be careful as the sauce will splatter on contact with hot pan. Cook on medium 15 minutes, until a little thickened.
Crack 8 eggs into sauce and either cover pan with lid, or put pan in preheated oven until egg whites are cooked.
Meanwhile, fry tortillas in oil until crispy but still pliable. Set aside on paper towels.
Place tortillas on plate, spoon an egg and sauce onto each tortilla.
Sprinkle with extra chopped cilantro and Avocado Vierge if desired.