Yields4 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins
Ingredients for Arbol Chile Salsa
¼Piece white onion
1Garlic clove
1Fresh serrano chile
½lbTomatillos, husked and rinsed
¼cup Cooking oil
½cupDried arbol chile (about 15), seeds and stems removed
1Dried guajillo chile, seeds and stem removed
½tspSalt
Ingredients For Huevos Rancheros
2tbspCooking oil
4El Comal Yellow Corn Tortilla Ranchera Style
1 ⅓cupsWhole or refried black or pinto beans
4Large eggs
2Avocados, sliced
Epazote or cilantro leaves for granish
Queso fresco, crumbled
Directions for Salsa
1
Combine onion, garlic, fresh serrano and tomatillos in a large saucepan. Add enough water to cover and bring to a simmer over medium heat.
2
Heat oil in a large skillet over low medium heat, add guajillo and quickly fry for less than 10 seconds; do not burn. Using tongs, transfer to the same pot with tomatillos. Repeat with arbol chiles frying evenly and quickly. Transfer to the same saucepan as tomatillos.
3
When tomatillos have changed in color, turn heat off and immediately remove them from the hot water to cool. Let the remaining contents of the saucepan soak for a few minutes or until guajillo and arbol chiles have softened.
4
Transfer tomatillos, onion, garlic clove, serrano, guajillo chiles, arbol chiles and salt to a blender. Blend until smooth. Transfer to serving dish.
Directions for Huevos Rancheros
5
Heat oil in a large skillet over medium heat. Fry each tortilla for 1 minute on each side or until golden, crispy spots appear. Transfer to a paper towel-lined plate to absorb excess oil. Fry each egg to your liking.
6
Place a fried tortilla on a serving plate. Drizzle with salsa and top with 1/3 cup beans evenly spread, a drizzle of salsa, fried egg, avocado, epazote leaves and queso fresco. Top with more salsa if desired. Repeat with remaining tortillas and eggs. Serve.
7
Store any remaining salsa in an air tight container and refrigerate.
[cooked-sharing]
Ingredients
Ingredients for Arbol Chile Salsa
¼Piece white onion
1Garlic clove
1Fresh serrano chile
½lbTomatillos, husked and rinsed
¼cup Cooking oil
½cupDried arbol chile (about 15), seeds and stems removed
1Dried guajillo chile, seeds and stem removed
½tspSalt
Ingredients For Huevos Rancheros
2tbspCooking oil
4El Comal Yellow Corn Tortilla Ranchera Style
1 ⅓cupsWhole or refried black or pinto beans
4Large eggs
2Avocados, sliced
Epazote or cilantro leaves for granish
Queso fresco, crumbled
Directions
Directions for Salsa
1
Combine onion, garlic, fresh serrano and tomatillos in a large saucepan. Add enough water to cover and bring to a simmer over medium heat.
2
Heat oil in a large skillet over low medium heat, add guajillo and quickly fry for less than 10 seconds; do not burn. Using tongs, transfer to the same pot with tomatillos. Repeat with arbol chiles frying evenly and quickly. Transfer to the same saucepan as tomatillos.
3
When tomatillos have changed in color, turn heat off and immediately remove them from the hot water to cool. Let the remaining contents of the saucepan soak for a few minutes or until guajillo and arbol chiles have softened.
4
Transfer tomatillos, onion, garlic clove, serrano, guajillo chiles, arbol chiles and salt to a blender. Blend until smooth. Transfer to serving dish.
Directions for Huevos Rancheros
5
Heat oil in a large skillet over medium heat. Fry each tortilla for 1 minute on each side or until golden, crispy spots appear. Transfer to a paper towel-lined plate to absorb excess oil. Fry each egg to your liking.
6
Place a fried tortilla on a serving plate. Drizzle with salsa and top with 1/3 cup beans evenly spread, a drizzle of salsa, fried egg, avocado, epazote leaves and queso fresco. Top with more salsa if desired. Repeat with remaining tortillas and eggs. Serve.
7
Store any remaining salsa in an air tight container and refrigerate.
