Huevos Rancheros

  • 14 oz. canned roasted tomatoes, with juice, chopped
  • 2 jalapenos
  • 1/2 white onion, minced
  • 1 1/2 cups chicken stock
  • sea salt cracked pepper
  • 1 tbsp canola oil
  1. Roast the jalapenos under a broiler until blackened.  Stem and mince them without seeding them.
  2. Heat the canola oil in a saucepan and saute the onion for about 5 to 7 minutes.
  3. Add the jalapeno and saute 1 minute.
  4. Add the tomatoes with the juice and simmer for 5 minutes.
  5. Pour in the chicken stock. Bring to a boil, reduce heat and simmer 15 minutes.
  6. Season with salt and pepper to taste.
  7. To serve heat up some corn tortillas, lightly fry some eggs, and cook some bacon.  Yum.

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