YUCATAN EGGS RANCHERO WITH ROASTED TOMATO AND CHIPOTLE PEPPER SAUCE SALSA

Salsa

Ingredients Weight Measure
Green tomatoes, roasted, quartered, deseeded, diced 4 ea.
TABASCO® brand Chipotle Pepper Sauce 4 Tbsp.
Garlic, minced 1 Tbsp.
Poblano pepper, minced 2 Tbsp.
Cilantro, chopped 2 Tbsp.
Lime juice 1/4 cup
Salt to taste

Eggs Ranchero

Ingredients Weight Measure
Chorizo sausage 2/3 cup
Flour tortillas, 4" 10 ea.
Olive oil 5 Tbsp.
Eggs, large 10 ea.
Jack cheese, shredded 5 oz.

Method

  1. To prepare Salsa, place diced tomatoes in bowl and then add remaining ingredients. Mix well, wrap and allow to marinate for 2 to 4 hours.
  2. To prepare Eggs Ranchero, in dry sauté pan, sauté chorizo sausage and then drain. Place to side and keep warm.
  3. Grill flour tortillas on griddle until golden brown on both sides; keep warm.
  4. Grease griddle with olive oil and grill eggs to desired texture. Plate 2 tortillas per plate and place 2 eggs over tortillas. Sprinkle with chorizo sausage. Top with 1 oz. cheese. Melt cheese. Serve with side of roast tomato salsa.

Yield: 5 servings