For the Tortillas:
1/2 cup corn oil
4, 4 inch or taco size corn tortillas
Add the corn oil to a sauté pan, heat oil on medium high to 325F (about 4 min) and fry the tortillas, 2 at a time until golden brown, remove to a paper towel covered plate, allow to drain and set aside.
2 ripe avocados.
1/2 teaspoon Kosher salt.
1 Tbsp of fresh lime juice or lemon juice. 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion.
1 small Jalapeño pepper minced. 2 tablespoons cilantro (leaves and tender stems), finely chopped. A dash of freshly grated black pepper
Cut the avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (I find it easiest to score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and jalapeño.
For the Rancheros Sauce:
3 tablespoons olive oil
1 small onion diced
1 tablespoon tomato paste
1 clove of garlic minced
1 15 oz. can of Hunts Tomato Sauce
1 4.5 oz. can of green chilies
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 dried thyme
1 tablespoon cholula hot sauce
Salt and pepper to taste
Preheat a 10″ sauté pan on medium high for 2 minutes and add the oil, then the onions, add about 1/2 teaspoon Kosher salt and cook while stirring until the onions are translucent, about 3 min. Stir in tomato paste and cook for 2 min. Add garlic and cook for about 30 seconds. Add remaining ingredients, cook for 3 minutes while stirring, lower heat to low and simmer for 5 min and set aside.
1 15.4 oz. can of Amy’s Organic Refried Beans with Green Chiles
2-1/2 tablespoons of the Rancheros Sauce
In a small size sauce pan combine Refried beans, rancheros sauce and heat on low until warmed through,stir occasionally (about 3-5 min) and set aside.
The Eggs (Huevos):
1 tablespoon unsalted butter
2 tablespoons olive oil
4 large eggs
Salt and pepper to taste
In a 10″ skillet (I like to rinse out the skillet I make the rancheros sauce in and use it), heat the butter and oil on medium heat for about 2 min and add the eggs and cook until the whites are cooked and yolks are warmed through but still runny, about 3-5 min.
1/4 cup of Mexican melting cheese (Asadero).
Make sure the Sauce and Beans are warm. Add about two spoonfuls of the sauce to the bottom of the plate. Cover two of the fried tortillas with about two or more tablespoonfuls of the beans and spread evenly on top each tortilla. Place the covered tortillas on top of the sauce and sprinkle each tortilla with about a tablespoon of the cheese. Add another tablespoon of sauce on top of each bean n’ cheese covered tortilla, then place one cooked egg on top of each bean, sauce and cheese tortilla. Garnish with more rancheros sauce on top and dollops of guacamole on the side.