Monday, February 1, 2016

Huevos Rancheros Bake

Here is a great easy way to make a favorite breakfast!

5 corn tortillas
1 1/2 C cooked pinto beans
1 C shredded Cheddar cheese
1/2 lb bacon, cooked and crumbled
2 Roma tomatoes, chopped
1 serrano or jalapeno pepper, seeded and chopped
2 T chopped red onion
1 clove garlic, minced
2 T chopped fresh cilantro
1 lime
Salt & pepper, to taste
6 eggs
1/2 to 3/4 C Red enchilada sauce (I like La Victoria brand)
Sour cream
Queso Fresco or Cotija cheese (optional)

Preheat the oven to 375 degrees.  Cut four of the 5 tortillas in half to make half moons.  Fry the corn tortillas in some vegetable or peanut oil until crisp.  Drain them on a paper towel.  

Mix together the chopped tomatoes, serrano or jalapeno pepper, garlic, onion, cilantro, juice of the lime and season it with salt and pepper.  

Put the whole tortilla in the center of a cast iron skillet. Line the remaining tortilla halves around the center tortilla, overlapping slightly.  Spread the pinto beans over the tortillas.  Next add the bacon and the Cheddar cheese all over the beans.  Spread the tomato mixture over the cheese. Crack the six eggs over the top (see picture above).  Pour some enchilada sauce over the top, as much or as little as you like.  Put the skillet into the oven.  Cook the bake for 20 to 25 minutes or until the eggs are set and the yolks are at your desired consistency.  Serve the bake in wedges with sour cream and Queso Fresco, if desired.

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