Seed Oil Free Gluten Free Huevos Rancheros
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Learn more →Ingredients
4 servings
For the ranchero sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 dried guajillo chiles, stems and seeds removed
- 1 chipotle chile in adobo sauce
- ½ cup white onion, roughly chopped
- 3 cloves garlic, peeled
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 tbsp vegetable oil
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - ½ cup water
- ½ tsp salt, plus more to taste
For serving
- 8 corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 2 ripe avocados, sliced
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, roughly chopped
- lime wedges, for serving (optional)
- hot sauce, for serving (optional)
For the eggs
- 2 tbsp vegetable oil, dividedChef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
- 8 large eggs
- salt and pepper to taste
Instructions
- 1
Place the dried guajillo chiles in a small saucepan and cover with water. Bring to a boil over medium-high heat, then remove from heat and let soak for 10 minutes, until the chiles are pliable and softened. Drain and discard the soaking water.
- 2
Transfer the rehydrated guajillo chiles to a blender along with the fire-roasted diced tomatoes, chipotle chile in adobo, onion, garlic, cumin, oregano, and 1/2 cup water. Blend until smooth, about 30–45 seconds.
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