How To Make Huevos Rancheros
Huevos Rancheros Sauce
Now there are several ways you can approach this recipe. I wanted to be a little over the top so I made my own cactus salsa from scratch. It takes a lot longer obviously than using pre-made salsa but it's so worth it if you have the time. I realize I sound like Ina Garten with my "Use your 'good' salsa. Store bought is fine." spiel but I can't help it! This salsa is worth the time.
I picked up all the ingredients at San Diego Farmers Outlet including the tortillas! They seriously have everything you need there. Fresh cactus is readily available and already pre-chopped for you in a giant bag for only $1.99! Finding new items to incorporate with my recipes is easy to do when they always have something different in stock. It keeps me on my toes!
If you've never had cactus before don't be scared! I had Jarod try the salsa before I told him what was in it and he loved it. He use to think he hated it. Pretty sure I have changed his mind now and hopefully I will convince you to try it yourself. If you do, please tag me on Instagram @natashasfoodadventures so I can see how it turns out for you. Happy Brunching!
Huevos Rancheros With Fresh Cactus Salsa
Time: 40 Minutes
8 Corn Tortillas
3 Tbs. Grapeseed Oil For Frying
For The Cactus Salsa:
1 Tbs. Grapeseed Oil
½ Onion Chopped
2 Roma Tomatoes
1 Cup Of Chopped Cactus
3 Garlic Cloves
¼ teaspoon Kosher Salt
½ teaspoon Dried Oregano
½ teaspoon Smoked Paprika
2 tbs. Lime Juice
¼ Cup Chicken Stock
1 Avocado Cut Into Slices
Salt & Pepper to Taste
Radishes Sliced Into Small Triangles
1 Lime Cut Into Wedges
1. Prepare The Salsa first in a medium saucepan. Start by warming the oil over medium-high heat. Add the onion, tomatoes, cactus, garlic, jalapeno, salt, oregano and paprika. Cook for about 5 minutes, stirring occasionally until the ingredients become soft.
2. Add Chicken Stock (or water if you prefer) and cook for another 10 minutes. The ingredients should be very soft. Once it’s done remove it from the heat.
3. Add the lime juice and cilantro to the cooked ingredients. Then blend with an immersion blender. Careful it’s probably still hot and it can splatter if you’re not careful! If you don’t have an immersion blender you can also use a food processor. Blend to the consistency you like. Once it’s done, set the salsa aside while you prepare the eggs and tortillas.
4. Heat a cast iron or nonstick skillet over medium-high heat with grape seed oil. Cook the tortillas one or two at a time depending on the size of your skillet. Flipping over once they start to bubble. You will want them to have some browning.
5. Place them on a plate with a paper towel to reduce some of the oil. Cover with another plate to keep warm.
6. Using the same skillet, reduce the heat to low and add the eggs one at a time to the skillet. You can leave the oil in the skillet from the tortillas. Cover them with a lid for about 2 minutes to help the top of the eggs cook. If you want the yolk less runny cook for a minute longer.
7. Assemble the tortillas with two stacked on top of each other. Place one egg per two tortillas. Cover with the cactus salsa, avocado, cotija cheese and the rest of the toppings according to your preference. Enjoy!
This Recipe Was Created In Partnership With San Diego Farmer's Outlet
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