Huevos Rancheros

Recipe Ingredients

		Ranchero Sauce
1 tablespoon	15ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped white onions
1/2 cup	73g / 2.6oz	Chopped red bell pepper
1/2 cup	73g / 2.6oz	Chopped green bell pepper
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne
1 tablespoon	15ml	Minced jalapeño
1 teaspoon	5ml	Minced garlic
1 cup	237ml	Chopped tomatoes and their juice
1 cup	237ml	Chicken stock
3 tablespoons	45ml	Chopped cilantro
		Assembly
2 teaspoons	10ml	Vegetable oil
4 teaspoons	20ml	Corn tortillas (large)
1/2 cup	80g / 2.8oz	Warm refried beans
2 tablespoons	30ml	Unsalted butter
8 tablespoons	120ml	Eggs (large)
1 1/2 cups	355ml	Pepper Jack

Recipe Instructions

To make the Ranchero 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, jalapeño, 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.

In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.

In 2 medium skillets, melt 1 tablespoon 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 the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F01) - from the TV FOOD NETWORK

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