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
4-8 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.
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