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Recipe Huevos Rancheros
Recipe Huevos Rancheros Puerto Rico


For the Ranchera Sauce: ½ medium onion
2-3 Whole Pickled Jalapeno Peppers
1 tsp. Minced Garlic or 2 cloves fresh garlic
1 tbsp. Corn Oil
¼ tsp. Ground Cumin
2 cans (8 oz. each) Tomato Sauce
GAdobo All-Purpose Seasoning with Pepper
For the Eggs:
3 tbsp. Corn Oil, divided
8 Corn Tortillas
8 eggs
1 can (16 oz.) Traditional Refried Beans
¼ cup crumbled queso fresco (white cheese)
1 avocado, sliced, for garnish


For the Ranchera Sauce: In bowl of food processor, add onion, jalapeño peppers and garlic; Process until smooth, about 2 minutes. Heat oil in medium skillet over medium-high heat; add pureed onion mixture and cumin. Cook until mixture turns light golden brown and fragrant, stirring occasionally, about 5 minutes. Stir in tomato sauce and 1 cup water; bring to boil. Cook until sauce thickens, stirring occasionally, about 15 minutes more; season with Adobo; keep warm. (Note, to make sauce head of time, see tip below). For the eggs: Heat oven to 200F. Heat 1 tsp. oil in medium skillet over medium-high heat. Add one tortilla; cook until tortilla inflates and turns light golden on both sides, flipping once, about 2 minutes. Transfer tortilla to large sheet of foil. Repeat with remaining tortillas, adding oil in 1 tsp. measurements if pan becomes dry. Loosely wrap tortillas in foil and transfer to oven to keep warm. Divide remaining 2 tbsp. oil between 2 medium skillets over medium-high heat. Add 4 eggs to each skillet; season with adobo. Cook eggs until whites are set and yolks are runny; about 3 minutes. To assemble Huevos Rancheros, divide tortillas between 4 serving plates; spread each tortilla with 2 tbsp. refried beans. Top each with 2 eggs; drizzle with sauce, then sprinkle with cheese. Serve with slices of avocado, if desired.


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