Thursday, August 16, 2012

Huevos Rancheros Locos


I created this dish because I kept craving Huevos Rancheros but I didn't want to give in and eat the corn tortillas. So instead, plantain chips! You have two options with the plantain chips: serious primal by making your own or buy a bag and settle for the fact that you'll be consuming a little bit of vegetable oil. The decision is completely up to you, but it all comes down to ideal health or convenience. If you decide to make your own plantain chips, they're great fried in coconut oil.

And now the recipe. This makes one serving.

Huevos Rancheros Locos
Small can of El Pato salsa de jalapeño*
14 oz can of fire roasted diced tomatoes**
3 tbsp of diced canned chiles
3 tbsp canned chipotles in adobo sauce, chopped or diced (use the adobo sauce too)
1 tsp cumin
2 tsp chili powder
2-3 eggs
Butter (or other healthy fat for frying the eggs)
Salt
Pepper
Paprika
Handful or two of plantain chips (thicker cut works better than paper thin)
Cheese (optional)

In a small sauce pan over medium heat, combine the salsa de jalapeño, fire roasted diced tomatoes, diced chiles, chipotles and adobo sauce, cumin, and chili powder. Let simmer while preparing the rest of the dish and stir occasionally. Heat butter in a small skillet. Add your desired number of eggs to the skillet. Salt, pepper, and paprika the eggs and cook to your preference. (If you like your eggs runny, this is perfect for this dish!) When eggs are almost ready, spread a small amount of sauce onto a plate--spread enough sauce about the size of a corn tortilla. Top with a handful or two of plantain chips to form an even layer. Top with finished eggs. Cover with sauce--use a little, use a lot, your choice! Top with a small sprinkle of cheese if you're not avoiding dairy and a couple more plantain chips.

Let me know what you think!


Notes:
*If you can't find El Pato brand, find a similar restaurant style salsa that's basically tomatoes, jalapeños, and cilantro. You're looking for something that's a more authentic taste than your typical jarred salsa.
**I use Muir Glen. They're organic and supposedly most of their cans are switched to the new BPA-free lining. Also, you'll be adding the amount of tomatoes you want to cut the spiciness in the salsa de jalapeño. If you like a lot of heat, use less of the tomatoes. If you want medium heat, add the whole can. If you want mild heat, add the whole can and don't use all of the salsa de jalapeño. It's pretty spicy stuff. Additionally, this is going to make it chunky. If you like chunky, use as is. If you prefer smooth, throw these in the blender or food processor to purée these up.

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