Huevos Rancheros

Huevos Rancheros is one of my favorite breakfasts. The version(s) I make at home no doubt differ from the authentic but have some of the basic components. Authentic is good. When ordering a traditional dish in a restaurant one may not be in favor of surprises and variations, but at home there are no such restrictions.

This time I used store-bought refried black beans to which I added ranchero sauce and my chipotle Tex-Mex seasoning. It was heated in the microwave oven.

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The Ranchero Sauce was made by sautéing onions, garlic, cumin seeds and jalapeños and adding San Marzano tomatoes, roasted poblano chili and vegetable broth. This was simmered until it reduced to a thick sauce.

The eggs were poached in Ranchero Sauce in the Oven Central at 300ºF with top and bottom heat. In just a few minutes the eggs were fully cooked, a little more than intended.

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I use yellow corn tortillas, in fact, I prefer all corn products I use to be the yellow variety. I have read that corn was originally white and that yellow corn is a mutation. To the contrary, I have also heard it said that the yellow (vitamin A) was bred out of corn out of a preference for white corn. Regardless which story is correct, yellow corn contains carotenoids, white corn does not.

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I topped the Huevos Rancheros with poblano chilis and goat cheese sauce. It consisted of roasted poblano chilis, goat cheese, onion powder, garlic powder and salt.

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