Huevos Rancheros

This was the first time I’ve ever made Huevos Rancheros, though I must say that I am an expert in eating them. Like, seriously professional eater here.

This is pretty easy to make in my opinion. I also am able to use my child Henry as a blood glucose (BG) guinea pig and his BG was pretty stable with this. He’s also on a pump—so we extended his bolus just in case.

• 15 ounce can peeled tomatoes
• 1 white onion, diced
• 3 garlic cloves
• 1 bunch cilantro, chopped
• Salt & pepper, to taste
• 1 pound chorizo
• 8 eggs
• 1 package corn tortillas
• 8 ounce can refried beans
• 1 avocado, diced Tip: I like to halve the avocados, and scoop them out with a spoon before I cut them. This helps make sure that your avocados have all nutrients they naturally store between the avocado meat and peel.
• Cojita (or feta if you can’t find it)

1. Blend together tomatoes, onion, garlic and 2/3 of cilantro, and salt & pepper, to taste. Blend until smooth.
2. Add mixture to a small saucepan and simmer on low for 20 minutes.
3. In a skillet, brown the chorizo. Place on a paper towel lined plate to soak up the grease.
4. In a skillet, fry eggs.
5. Heat the tortillas, and place within a clean kitchen towel to keep warm.
6. Heat the refried beans.
7. Lay out tortillas, and evenly layer refried beans, chorizo, tomato sauce, eggs, avocado, onion and cilantro. Add a final layer of chorizo, tomato sauce, cojita, cilantro and onion.

Yields: 4 servings

Prep time: 20 minutes

Cook time: 10 minutes