Huevos Rancheros

Name: Huevos Rancheros
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 canned chipotle chile in adobo sauce, stemmed and minced; 59 milliliters chopped cilantro; 8 corn tortillas; 8 larges eggs; 3 larges unpeeled large garlic cloves; 5 ripe plum tomatoes; 4 servings Salt; 170 grams 1/2 cups shredded sharp Cheddar cheese (about; 1 large sweet onion, such as Texas 1015 or Vidalia, sliced 1/2 inch thick; 59 milliliters vegetable oil

The recipe Huevos Rancheros is ready in approximately 45 minutes and is definitely an awesome gluten free and vegetarian option for lovers of Mexican food. One portion of this dish contains around 26g of protein, 38g of fat, and It works well as a rather cheap morn meal. Head to the store and pick up garlic cloves, cilantro, corn tortillas, and a few other things to make it today.

Instructions

Heat a large cast-iron skillet.

Equipment you will use

Frying Pan

Add the garlic cloves and cook over moderate heat until slightly softened and just beginning to blacken all over, about 5 minutes.

Ingredients you will need

Whole Garlic Cloves

Add the tomatoes and onion to the skillet and cook until slightly softened and charred all over, about 7 minutes longer. Peel the garlic and transfer the vegetables to a food processor; add the chipotle and cilantro and pulse until still slightly chunky.

Ingredients you will need

Vegetable

Chipotle Chiles

Cilantro

Tomato

Garlic

Onion

Equipment you will use

Food Processor

Frying Pan

Reheat the skillet.

Equipment you will use

Frying Pan

Add the salsa and cook over moderately high heat, stirring often, until slightly thickened, 3 to 4 minutes. Season with salt and keep warm.

Ingredients you will need

Salsa

Salt

Preheat the oven to 35

Equipment you will use

Oven

Heat 1/4 cup of the oil in a large skillet until shimmering. Using tongs, dip both sides of a tortilla into the hot oil and cook just until softened, about 10 seconds; let any excess oil drip back into the pan.

Ingredients you will need

Tortilla

Dip

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Drain on paper towels and set the tortilla on a work surface. Repeat with the remaining tortillas. Spoon 1 1/2 tablespoons of the cheese onto each tortilla, then loosely roll them up and arrange side by side in a 9-by-13-inch baking dish.

Ingredients you will need

Tortilla

Cheese

Roll

Equipment you will use

Paper Towels

Baking Pan

Sprinkle with the remaining 3/4 cup of cheese and bake for about 10 minutes, or until the enchiladas are warmed through and the cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Heat the remaining 2 tablespoons of oil in a nonstick skillet. Fry the eggs sunny-side up for 3 to 4 minutes. Arrange 2 enchiladas on each plate and top with the warm salsa and fried eggs.

Ingredients you will need

Salsa

Egg

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

canned chipotle chile in adobo sauce, stemmed and minced 59milliliters

chopped cilantro 8

corn tortillas 8larges

eggs 3larges

unpeeled large garlic cloves 5

ripe plum tomatoes 4servings

Salt 170grams

1/2 cups shredded sharp Cheddar cheese (about 1large

sweet onion, such as Texas 1015 or Vidalia, sliced 1/2 inch thick 59milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.