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YUCATAN EGGS RANCHERO WITH ROASTED TOMATO AND CHIPOTLE PEPPER SAUCE SALSA
Salsa
| | Ingredients | | Weight | | Measure |
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| | Green tomatoes, roasted, quartered, deseeded, diced
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| | 4 ea. |
| | TABASCO® brand Chipotle Pepper Sauce
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| | 4 Tbsp. |
| | Garlic, minced
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| | 1 Tbsp. |
| | Poblano pepper, minced
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| | 2 Tbsp. |
| | Cilantro, chopped
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| | 2 Tbsp. |
| | Lime juice
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| | 1/4 cup |
| | Salt
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| | to taste |
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Eggs Ranchero
| | Ingredients | | Weight | | Measure |
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| | Chorizo sausage
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| | 2/3 cup |
| | Flour tortillas, 4"
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| | 10 ea. |
| | Olive oil
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| | 5 Tbsp. |
| | Eggs, large
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| | 10 ea. |
| | Jack cheese, shredded
| | 5 oz.
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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. |
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| 2 | | To prepare Eggs Ranchero, in dry sauté pan, sauté chorizo sausage and then drain. Place to side and keep warm. |
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| 3 | | Grill flour tortillas on griddle until golden brown on both sides; keep warm. |
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| 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. |
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