Recipe Archives->Mexican->Huevos Rancheros 08

Huevos Rancheros
 
2 cups tomatoes, cored and chopped
1/3 cup red onion, minced
1/4 cup scallions, minced
1/4 cup cilantro, coarsely chopped
2 tablespoons white wine vinegar
2 teaspoons oregano, minced fresh
1 teaspoon garlic, minced
1/2 teaspoon salt
1 jalapeno, seeded and minced

8 small tortillas, corn or flour
2 cup Monterey Jack or Cheddar cheese, grated
2 cups salsa, canned or homemade
8 eggs
3 cups black bean chili, warmed

Salt and pepper, to taste
shredded lettuce, for garnish
sour cream, for garnish
black olives, chopped, for garnish
cilantro, fresh chopped, for garnish

Combine salsa ingredients and chill. Use within 2 days. Or use your
favorite jarred salsa.

Warm the tortillas either corn or flour. Put some of the black been
chili on the tortillas. Sprinkle on the Monterey jack and/or cheddar.
Heat the salsa and break the eggs and poach in the salsa. Top with
the cooked poached eggs with some of the salsa the eggs were cooked
in. Garnish as you like.


Black Bean Chili
                                                                                
2 cups dried black beans
1 tablespoons cumin seed
1 tablespoons oregano
1/4 cup olive oil
2 cups yellow onion, finely chopped
3/4 cup green bell pepper, finely chopped
2 1/4 tablespoons paprika
1/2 teaspoons salt
1/2 teaspoons cayenne
1/2 teaspoons garlic, minced
1 1/2 cups tomatoes, canned
3 tablespoons jalapenos, finely chopped

Sort, rinse, and cook the black beans. Toast the cumin seed and
dried oregano. Saute the onion, bell pepper, paprika, salt, cayenne,
garlic in olive  oil. Add the toasted cumin and oregano. Add the
garlic. Stir in the canned tomatoes and the jalapenos and the cooked
beans.

Printable version: huevos-rancheros08.txt.