Cuban Ranchero
Votes: 9
Time: 55 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Cuban Ranchero - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 eggs
- 4 corn tortillas
- 1/2 tbsp. grated cheddar cheese
- Butter for frying
- Canned or homemade black beans
- Creole sauce (see recipe below)
- 1 avocado for serving
Creole sauce:
- 1 can (800 g) of tomato sauce
- 5 chopped cloves of garlic
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 1/2 chopped onion
- 1/4 cup olive oil
- 1 teaspoon chopped fresh oregano leaves
- 1/2 tsp ground cumin
- 800 ml of water
- Salt and ground black pepper
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Recipes with similar ingredients: tortilla, cheddar cheese, black beans, tomato sauce, chili pepper, onions, garlic, oregano, cumin, eggs, Avocado
Cooking the dish according to the recipe:
- In a large skillet, cook the eggs sunny-side up, making sure to fry them on one or both sides. When the eggs are done, divide the tortillas between 2 plates and sprinkle with cheese. Microwave until the cheese is melted. Top each tortilla with beans, an egg, and Creole sauce. Garnish with avocado.
- Creole Tomato Sauce: Sauté the garlic, pepper, and onion in olive oil until translucent. Add the remaining ingredients and simmer for about 1/2 hour, or until the flavors meld to your liking. You'll make more sauce, so you can use it in other recipes. It only gets better with time.
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