Guest writer: Mary Eloisa,LPCC, NC from Eating With Reverence
One of my favorite meals this time of year is Huevos Rancheros. Our Farmers Market provides us with almost everything we need to make this amazing dish. You could go to 6 different restaurants in Santa Fe and order Huevos and you will be served 6 different variations of this popular dish. I make mine using a very traditional Ranchero sauce because I love cooking with the spectacular late Summer – early Fall produce. I especially love this dish because it is low in calories and carbohydrates, high in antioxidants, vitamins A and C, and a great source of Lycopene. Tomatoes and chilies are good for your skin, heart, hair and eyes… not to mention they are fabulous for your taste buds! The eggs and cheese provide protein to round out your perfect, and delicious, nutritionally balanced meal
Ingredients:
1 1/2 cup freshly roasted and peeled, yummy New Mexico green chili – chopped
6 cups tomatoes – chopped
1 large onion – chopped
1 bunch celery – sliced
2 large garlic cloves – minced
2 natural bullion cubes (MSG free)
1/2 tsp ground cumin
Preparation:
In a large pot, combine all the above ingredients and simmer for 1 – 2 hours, without a lid, stirring occasionally. Allow mix to cook down to a thickened salsa consistency.
fresh corn tortillas – 2 per person
colby/jack cheese – 2 oz per person – grated
eggs – 2 per person
oil or ghee to fry eggs
Once your Ranchero sauce is made, heat oil or ghee in a small skillet over medium-high heat. Use a plate with a lip because this can be a little soupy. Layer, in the following order… corn tortilla, grated cheese, ranchero sauce… again, corn tortilla, grated cheese, ranchero sauce. Top with 2 fried eggs and garnish with 1/4 cup fresh chopped cilantro