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Butro Huevos Rancheros

Butro Huevos Rancheros

Butro Huevos Rancheros
 
INGREDIENTS

 Ranchero sauce
2 tbsp Butro
2 tbsp onion chopped
1 garlic clove, finely chopped or grated
1 tbsp cumin
1 tsp brown sugar
1 whole roasted red pepper, drained and deseeded
1 large jalapeno (brined) with seeds, removed the seeds for less heat
3 tbsp chicken stock
3 tbsp cream

Yoghurt dressing
2 tbsp Clover Classic Plain Yoghurt based dairy snack 
½ tsp cumin
juice of 1 lime
salt and pepper to taste
 
Huevos Rancheros
1 medium waffle
2 eggs
4 tbsp Butro ( divided in two)
1 tsp cumin (ground)
1 tsp coriander (ground)
½ cup baked beans
1 small chilli
1 tbsp chopped onion
¼ sliced avo
chilli flakes (for garnish)
fresh coriander

METHOD

 Ranchero sauce
In a sauce pan, over medium heat, add your oil and onions. Saute the onions for about 3 mins then add your garlic and cumin and cook for a further 2 min. Drain both the peppers and add them to the pan  before adding the stock. Transfer the ingredients into a blender and add the cream. Blend the mixture to form a smooth sauce.  

Yoghurt sauce
In a bowl, mix all the ingredients together and set aside to chill.

Huevos Rancheros
Heat up the waffle in the oven for about 3-5 min. In a small sauce pan over medium to high heat, fry you onions for 5 min then add the chilli, cumin and coriander and fry for a further 2 min. Add your baked beans into the sauce pan and cook covered on medium heat for 3 min then switch off.  Do not remove the pan from the heat. If a flat pan, fry your eggs to your likeness (soft, medium or hard). 
To assemble, place your baked tortilla o the plate, followed by your beans then the fried eggs. Drizzle some of the ranchero sauce onto the eggs then top with dollops of the yoghurt dressing. Garnish with chilli flakes, coriander and avo slices.


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