May 25, 2009
Huevos Rancheros
- 14 oz. canned roasted tomatoes, with juice, chopped
- 2 jalapenos
- 1/2 white onion, minced
- 1 1/2 cups chicken stock
- sea salt cracked pepper
- 1 tbsp canola oil
- Roast the jalapenos under a broiler until blackened. Stem and mince them without seeding them.
- Heat the canola oil in a saucepan and saute the onion for about 5 to 7 minutes.
- Add the jalapeno and saute 1 minute.
- Add the tomatoes with the juice and simmer for 5 minutes.
- Pour in the chicken stock. Bring to a boil, reduce heat and simmer 15 minutes.
- Season with salt and pepper to taste.
- To serve heat up some corn tortillas, lightly fry some eggs, and cook some bacon. Yum.
The best the best!!!!