Lone Star Huevos Rancheros and a Giveaway!
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Ingredients
- FOR THE RANCHERO SAUCE
- 1 oniondiced
- 1tbsp avocado oilor preferred cooking fat
- 1/4cup minced fresh cilantro
- 1 jalapeño pepperseeded and minced
- 2 garlic clovesminced
- 1/4tsp cayenne
- 8oz crushed tomatoes
- 2cups organic chicken stockor homemade
- 3/4tsp cumin
- Pinch salt if desired
- FOR ASSEMBLING
- 6 Tostadas or substitute with hearts of romainepage 188 of the cookbook, I subbed romaine
- 12 pastured eggssunny side up or fried
- 2 avocadospeeled, pitted and sliced
- Fresh cilantro to taste
Instructions
- To make the ranchero sauce, combine the diced onion and avocado oil in a medium-size skillet. Sauté over high heat, stirring occasionally to prevent burning. Once the onions are translucent and start to brown, after about 10 minutes, add in the remaining ranchero sauce ingredients. Bring to a simmer and continue stirring until the sauce reduces by almost half, about 15–20 minutes.
- To assemble the huevos rancheros, place a tostada on a plate and place 2 cooked eggs in the center of the tostada. On one side of the eggs, spoon one-sixth of the ranchero sauce, and on the other side of the eggs, place a couple of slices of avocado. Sprinkle fresh cilantro on top to taste. Repeat until all 6 servings are plated. Serve hot!