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HOME > Recipes > Mayan Huevos Rancheros

Mayan Huevos Rancheros

2 tbsp Olive oil
1 red onion, finely chopped
kosher salt and freshly ground black pepper (to taste)
1 medium clove garlic, minced (about 1 teaspoon)
1 jalapeño, deseeded and roughly chopped (about 1 tablespoon)
Pinch of dry cumin (to taste)
1 28-ounce can whole peeled tomatoes
1 15-ounce can black beans, drained and rinsed
4 eggs
4-8 corn tortillas, toasted or warmed
¼ cup fresh chopped cilantro
1 avocado, sliced
2 tbsp. Cafe Tequila Roasted Habanero Hot Sauce


Heat the oil in a 12-¬inch skillet over medium high heat until hot.

Add the onions and a pinch of salt and cook until softened, about 2 minutes.

Add the garlic, jalapeños, and cumin. Cook until fragrant and softened, about 3 minutes more.

Add the tomatoes and allow to cook until they softened, then break with a wooden spoon or potato masher.

Adjust the heat to maintain vigorous boil, seasoning to taste, and cook until thickened, 8 to 10 minutes.

Lower the heat, stir in the beans and then make wells in the sauce and add the eggs into them.

Cover and cook until the whites have set, about 5 minutes.

Divide the tortillas among 4 plates and carefully ladle the eggs along with the bean and tomato mixture.

Top with cilantro, drizzle with the Cafe Tequila Roasted Habanero Hot Sauce and serve with avocado slices.

Enjoy!



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