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Orchid, do you have a ranchero sauce recipe you like? I think you mentioned
- Thread starter pat-nocal
- Start date
Sure Pat, here you go. I don't know where I got this because I didn't note that.>>>
I really think it was Cooking Light but I just did a search of their site and they don't show it. So then I thought it must be Bon Appetit but same thing there. Anyway, here it is. We really like the flavor and I portion out amounts for 2 and freeze. It freezes great. I like to take the time to make something and then be able to pull it out of the freezer whenever we want to have it again. Hope you enjoy.
Huevos Rancheros
Serving Size : 6
8 tablespoons olive oil -- divided
6 large garlic cloves -- halved
1 large pablano chili
2 large plum tomatoes (about 8 ounces)
1 1/2 cups onion -- chopped
1 cup tomato juice
1 1/2 teaspoons chipotle peppers -- minced
1 15 oz.can black beans -- undrained
6 large eggs
3/4 cup queso fresco -- crumbled
chopped fresh cilantro
6 tostada shells
Heat 2 tablespoons oil in small saucepan over medium low heat. Add garlic; cover and simmer until tender, stirring occasionally, about 10 minutes. Transfer mixture to bowl; mash garlic with oil. Set roasted garlic puree aside.
Char poblano chile until blackened and enclose in paper bag; let stand 10 minutes. Peel, seed and chop chile. Char tomatoes until blackened. Peel, core, halve, seed and coarsly chop.
Heat 2 tablespoons oil in heavy large skillet over medium high heat. Add onion and saute until deep golden, about 12 minutes. Add 2 tablespoons roasted garlic puree and stir 30 seconds. Add roasted poblano and tomatoes, tomato juice, and chipotle chiles. Simmer until reduced to thick sauce, stirring occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (Saauce can be made 1 day ahead. Cover separetly and refrigerate. Rewarm before continuing.)
Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add remaining garlic puree; stir 1 minute. Add black beans with their liquid and cook until coarse puree forms and mixture thickens, mashing beans with back of wooden spoon, about 10 minutes. Season to taste with salt and pepper.
Divide hot beans among tostada shells; spread to cover. Fry eggs and place on top of beans. Spoon warm sauce over eggs. Sprinkle 2 tablespoons queso fresco over each egg, then sprinkle with chopped cilantro and serve.
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I really think it was Cooking Light but I just did a search of their site and they don't show it. So then I thought it must be Bon Appetit but same thing there. Anyway, here it is. We really like the flavor and I portion out amounts for 2 and freeze. It freezes great. I like to take the time to make something and then be able to pull it out of the freezer whenever we want to have it again. Hope you enjoy.
Huevos Rancheros
Serving Size : 6
8 tablespoons olive oil -- divided
6 large garlic cloves -- halved
1 large pablano chili
2 large plum tomatoes (about 8 ounces)
1 1/2 cups onion -- chopped
1 cup tomato juice
1 1/2 teaspoons chipotle peppers -- minced
1 15 oz.can black beans -- undrained
6 large eggs
3/4 cup queso fresco -- crumbled
chopped fresh cilantro
6 tostada shells
Heat 2 tablespoons oil in small saucepan over medium low heat. Add garlic; cover and simmer until tender, stirring occasionally, about 10 minutes. Transfer mixture to bowl; mash garlic with oil. Set roasted garlic puree aside.
Char poblano chile until blackened and enclose in paper bag; let stand 10 minutes. Peel, seed and chop chile. Char tomatoes until blackened. Peel, core, halve, seed and coarsly chop.
Heat 2 tablespoons oil in heavy large skillet over medium high heat. Add onion and saute until deep golden, about 12 minutes. Add 2 tablespoons roasted garlic puree and stir 30 seconds. Add roasted poblano and tomatoes, tomato juice, and chipotle chiles. Simmer until reduced to thick sauce, stirring occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (Saauce can be made 1 day ahead. Cover separetly and refrigerate. Rewarm before continuing.)
Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add remaining garlic puree; stir 1 minute. Add black beans with their liquid and cook until coarse puree forms and mixture thickens, mashing beans with back of wooden spoon, about 10 minutes. Season to taste with salt and pepper.
Divide hot beans among tostada shells; spread to cover. Fry eggs and place on top of beans. Spoon warm sauce over eggs. Sprinkle 2 tablespoons queso fresco over each egg, then sprinkle with chopped cilantro and serve.
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