Huevos Rancheros with Roasted Tomato Sauce
- 7 ripe plum tomatoes, cored
- 2 or 3 serrano chilies, stemmed, seeded and minced
- 1/2 small white onion, chopped
- 1 large garlic clove, chopped
- 1 Tbs. canola oil
- 1/2 tsp. salt
- 4 large, thick corn tortillas, preferably stale
- 1 1⁄2 cups bottled salsa
- 1⁄4 cup canola oil, plus more as needed
- 8 eggs
- Fine sea salt and freshly ground pepper, to taste
- 1 cup canned refried pinto beans, warmed
- 2⁄3 cup Mexican crema, sour cream or crème fraîche
- 1⁄3 cup crumbled queso añejo or panela cheese or grated dry Monterey jack cheese
- 1 Tbs. coarsely chopped fresh cilantro
- 1 small avocado, halved, pitted, peeled and cut into 1⁄2-inch cubes (optional)
- Produce
- Avocado, small (1)
- Cilantro, fresh (1 Tbs.)
- Plum tomatoes, ripe (7)
- Refried pinto beans, canned (1 cup)
- Serrano chilies (2)
- White onion, small (1/2)
- Condiments
- Salsa, bottled (1 1/2 cups)
- Cooking & Baking
- Canola oil (5 Tbs.)
- Garlic clove, large (1)
- Salt (1/2 tsp.)
- Sea salt and freshly ground pepper, Fine (1)
- Bread & Baked Goods
- Corn tortillas, large thick (4)
- Dairy
- Queso anejo or panela cheese or grated dry monterey jack cheese (1/3 cup)
- Refrigerated
- Eggs (8)
- Other
- 2⁄3 cup Mexican crema, sour cream or crème fraîche
Preparation
Read recipe preparation on williams-sonoma.com
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Published August 16, 2011 (1 year ago).
2 people saved this recipe.
