Recipe Of The Day: Huevos Rancheros

Simple things in life make the world go around. The music we love, the food we eat, the relationships we have; the easier they are to maintain, the longer they last. If you have ever made a simple meal for someone that tastes delicious and watched as their eyes lit up and they complimented you over and over on how good it was, you know the feeling of making something from your heart that truly was simple that fulfilled a need in someone’s life.

Huevos Ranchos is a meal that is as simple as can be because its complex flavors and textures compliment each other better than any friend could do you, who is looking to borrow a few dollars.

Fellas, if your looking for a surefire way to impress a lady friend the morning after they have spent the night, whip this treat up and watch as they become enamored by your incredibly dashing whit and Chef like skills in the kitchen.

Enjoy!!

(click read more for the entire recipe)

Ingredients
Ranchera Sauce:
1 TBS vegetable oil
1 cup chopped white onions
½ cup chopped red bell pepper
½ cup chopped green bell pepper
1 tsp ground cumin
½ tsp salt
¼ tsp cayenne powder

A few pinches of smoked paprika
1 TBS minced jalapeno
1 tsp minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 TBS chopped cilantro
4 large flour tortillas
½ cup warm refried beans
2 TBS unsalted butter
8 large eggs
1.5 cups pepper jack cheese

Avocados (sliced for garnish)

Directions:
To make the Ranchera Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes.

Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes.

Add the stock and simmer until thickened, about 15 minutes.

Remove from the heat and add the cilantro.

Adjust the seasoning, to taste, and cover to keep warm.

Over the open flame on your stove, heat the flour tortillas until browned to your liking.

Flip over and brown the other side.

Remove from the heat, cover to keep warm, and repeat with the remaining oil and tortillas.

In 2 medium skillets, melt 1 TBS of butter each, over medium-high heat.

Break 4 eggs into each skillet and fry until beginning to set, about 1 minute.

Sprinkle the eggs with a pinch of smoked paprika, the cheese and cover to finish cooking, about 1.5 minutes.

Place 1 warm tortilla on each of 4 plates and spread each with 2 TBS of warm refried beans.

Fan a few slices of avocado on top of the warmed beans.

Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce.

Serve immediately.