Monday, October 12, 2009

Huevos Rancheros with Guajillo and Chipotle Peppers

  • 1 dried guajillo pepper
  • 1/2 chipotle pepper
  • 1/2 tsp cumin seeds
  • 1 TB extra virgin olive oil
  • 1 onion, small dice
  • 1/2 TB minced garlic
  • reserved water from rehydrating the chili peppers
  • 1 cup diced tomatoes
  • 1/2 TB white wine vinegar
  • 1/2 tsp salt
  • freshly ground black pepper to taste
  • small handful oregano leafs
  • 1/2 TB lime juice
  • 4 eggs
  • Bring water to a boil and cover peppers in a jar with the lid on for half an hour.
  • Meanwhile dice garlic, onion, tomatoes, and oregano.
  • Dry toast the cumin in a frying pan until fragrant and begins to pop.
  • Add the oil, onions and garlic.
  • Saute for two minutes.
  • Add the rest of the ingredients, including 1/3 cup of water from rehydrating the chilis, and simmer over medium heat for 5 minutes.
  • Remove the seeds from the pepper and scrape the meat off the skin, chop finely and add them to the saucepan.
  • Add another 1/3 cup of chili water if the sauce is thick, cook another five minutes.
  • Break the eggs into the sauce and cover tightly with a lid for another 5 minutes or so, depending on how cooked you like your eggs.
  • Serve with tortillas.

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