Loaded Huevos Rancheros Tacos

Ingredients

• Green bell pepper

  Sweet, green, raw

  1 small or 74g

• Onions

  Raw

  1 ¼ cup, chopped or 200g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, white

  ½ tbsp, ground or 4g

• Ancho pepper

  Dried

  1 pepper or 17g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  ½ tbsp or 4g

• Tomatoes

  Orange, raw

  3 ½ cup, chopped or 553g

• Water

  Plain, clean water

  ½ cup or 118g

• Vinegar

  Apple Cider - Wegmans

  2 oz or 57g

• Red cabbage

  Red, raw

  ½ head, medium or 420g

• Radishes

  Raw

  8 medium or 36g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Limes

  Raw

  3 fruit or 201g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Butter

  Unsalted

  ½ tbsp or 7g

• Egg

  Whole, fresh eggs

  8 extra large or 448g

• Tropical, Queso Fresco, Fresh Cheese

  Tropical Cheese Industries, Inc.

  4 oz or 112g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

Directions

1. Dice 1 green pepper and 1 yellow onion. Mince 4 cloves garlic. In a bowl, mix the vegetables with ½ tablespoon olive oil, a few pinches kosher salt and fresh ground black pepper. Place on a parchment paper-lined baking sheet and broil on high for 10 minutes until the tips of the vegetables are blackened.
2. Remove the seeds from 1 dried ancho chili and cut it into a few pieces. In a dry saucepan, add the ancho chili, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and ½ tablespoon ground chipotle pepper. Toast for 3 minutes over medium heat until fragrant. Add the tomatoes and their liquid, ½ cup water, and ¼ cup apple cider vinegar. Simmer for 10 minutes.
3. Using a blender or immersion blender, blend the tomato sauce until roughly puréed. Add the broiled vegetables and pulse until combined (do not purée).
4. Thinly slice ½ small red cabbage and 8 radishes. Chop ¼ cup cilantro. Cut the limes into wedges. Peel and dice the avocado.
5. In a large skillet, heat ½ tablespoon butter until it melts. Add as many eggs as fit in the pan, cover and continue cooking over medium heat until the egg whites are cooked through. Cook the remaining eggs in the same fashion.
6. To serve, place each tortilla on a plate. Top with an egg, spicy tomato sauce, cabbage, radishes, cilantro, avocado, several squeezes of lime juice, and queso fresco crumbles.
7. Recipe inspired by: http://www.acouplecooks.com/2014/11/loaded-huevos-rancheros-tacos/

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• Loaded Chicken Taco Salad with Cilantro Lime Dressing