Huevos Rancheros Con Salsa Verde
  • 2 tablespoons corn oil
  • 4 corn tortillas
  • 4 eggs
  • 1 cup black beans
  • 1 cup salsa verde (recipe follows below)
  • 8 oz of Yucatan® Guacamole
  • 1/2 cup queso fresco (or feta, crumbled)
  • 1 handful cilantro (chopped)
Heat the oil in a pan. Lightly toast the tortillas in the oil and set aside. Fry the eggs sunny side up. Place a tortilla on each plate and top with the black beans followed by the salsa verde, eggs, more salsa verde, queso fresco, Yucatan® Guacamole and cilantro.
Salsa Verde
  • 1 pound tomatillos (husks removed)
  • 2 jalapeño peppers (sliced in half and seeded)
  • 1 small onion (sliced into 8 wedges)
  • 2 cloves garlic
  • 1 lime (juice and zest)
  • 1/2 cup cilantro
  • Salt and pepper to taste
Place the tomatillos, jalapeños and onion in a single layer on a baking sheet with the skin of the peppers up. Broil in the oven until the tomatillos are blackened all over and the jalapeños skin is blackened. Note: You may have to remove the peppers from the oven before the tomatillos. (Feel free to remove the charred outer skins first.) Place everything into a food processor and puree.
Makes 2-3 servings.
Try these quick and convenient menu ideas made more delicious with the great taste of Yucatan Guacamole.