Huevos Rancheros

When my kids cook dinner they tend to go for this recipe from Rebar.  We've adapted it but it still isn't vegan.  It sure is good though!

It takes a little longer to make the first time as you have to make the Mesa Red Sauce.  The recipe makes 4 cups and you only need 4 tablespoons to make two tortillas.  You store the remainder in a mason jar in the fridge until you make Huevos again, and again, and again!


Mesa Red Sauce
(Makes 4 cups)

2 tablespoons olive oil
1/2 yellow onion, diced
6 cloves garlic, minced
4 tablespoons masa harina
4 tablespoons ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon cracked pepper
1 tablespoon oregano, minced
4 cups vegetable stock
2 tablespoons tomato paste
1 teaspoon brown sugar

Heat oil in saucepan over medium heat.  Add onions and saute until translucent.  Add garlic and cook 3 minutes.  Sprinkle in masa harina and stir constantly as it cooks and turns golden.

Add the spices and oregano and stir for another 2 minutes.  Slowly whisk tin the warm vegetable stock and bring to a boil.  Reduce to a simmer and whisk in the tomato paste and sugar.

Simmer partially covered for 30 minutes, stirring regularly.  Season to taste.  Store in a Mason jar in the fridge until needed.  Heat required amount (16 tablespoons) for recipe.


Salsa
(Serves 4)

6 tomatoes, finely diced
1 jalapeno pepper, minced
1/2 small red onion. minced
1/3 bunch cilantro, stemmed and finely chopped
juice of 1 lime

Combine all the ingredients in a bowl and stir together gently but thoroughly.


Smoky Pinto Beans
(Serves 4)

2 x 14 oz can pinto beans, drained and rinsed
1 teaspoon chipotle puree
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon brown sugar

Toss beans with remaining ingredients and heat in a small pot over low heat.


Huevos Rancheros
(Serves 4)

8 whole wheat tortillas

16 tablespoons mesa red sauce

smoky pinto beans

8 eggs
4 tablespoons olive oil

salsa

Place 2 tortillas on each plate.  Spoon 2 tablespoons of mesa red sauce on each tortilla.  Divide the smokey pinto beans equally among the tortillas.

Heat 1 tablespoon of oil in a pan.  Whisk two eggs together and pour into pan.  Scramble.  Divide in two and place on two tortillas.  Repeat until all tortillas have eggs.

Divide the salsa equally among the tortillas.

Serve immediately.