Huevos Rancheros with Mango Salsa
Servings:*
6 servingsIngredients
- 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
Directions
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To make the ranchero sauce: In a medium skillet, heat the olive oil over medium-high heat.
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Add the diced red onion and cook until softened, about 5-7 minutes.
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Add the garlic and cook for one minute.
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Add the tomato sauce, roasted red peppers, green chiles, cumin and salt and stir well to combine.
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Cook for about 5 minutes, until the mixture is slightly simmering.
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Add the milk and stir to combine.
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Transfer the mixture to a blender and puree. Set aside.
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To make the mango salsa: In a medium bowl, combine the mango, tomato, red onion, cilantro, green onion and lime juice. Set aside.
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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.
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In the same skillet with hot oil, fry the eggs or cook them according to your liking.
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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!
Chef’s tip
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!