Huevos Rancheros with Mango Salsa
- For the ranchero sauce:
- 1 tablespoon olive oil
- ½ red onion, diced
- 2 cloves garlic, minced
- 1 15-ounce can tomato sauce
- 1 cup jarred roasted red peppers, drained from liquid
- 1 4-ounce can diced green chiles
- 1 teaspoon cumin
- ½ teaspoons salt
- ½ cup heavy cream or milk
- For the mango salsa:
- 1 mango, peeled and diced
- 1 cup cherry tomatoes, diced
- ½ red onion, finely diced
- ¼ cup cilantro
- ¼ cup green onion, chopped
- Juice from ½ lime
- For the Huevos Rancheros:
- 2 tablespoons canola oil
- 4-8 flour tortillas
- 4-8 eggs
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- Feta or cotija cheese, for topping
To make the ranchero sauce: In a medium skillet, heat the olive oil over medium-high heat.
Add the diced red onion and cook until softened, about 5-7 minutes.
Add the garlic and cook for one minute.
Add the tomato sauce, roasted red peppers, green chiles, cumin and salt and stir well to combine.
Cook for about 5 minutes, until the mixture is slightly simmering.
Add the milk and stir to combine.
Transfer the mixture to a blender and puree. Set aside.
To make the mango salsa: In a medium bowl, combine the mango, tomato, red onion, cilantro, green onion and lime juice. Set aside.
To make the Huevos Rancheros: In a large skillet, heat the canola oil over medium-high heat. Once the oil is very hot, add the tortillas, frying for about 30 seconds on each side. Set aside.
In the same skillet with hot oil, fry the eggs or cook them according to your liking.
assemble, place one tortilla on a plate and spread with about ¼ cup of ranchero sauce. Top with black beans, a fried egg, mango salsa, avocado and cheese. Serve and enjoy!
Note: This recipe makes enough ranchero sauce for about 8-10 servings, so if you are cooking for 4 people, you will likely have some leftovers. This is not a bad thing — it’s delicious on chicken, steak, shrimp, or grain bowls!