Ranchero Sauce w/ Avocado:
5 tomatillos, husked & rinsed
3 cloves garlic, peeled
4 dried puya chiles
1/4 c. water
1 avocado, diced
1/2 small red onion, small dice
small handful cilantro, rough chop
For the rest:
First, make the ranchero sauce...Place tomato, tomatillos, garlic, jalepenos & dried chiles in medium pot and add water to just cover. Simmer gently until just tender. Remove veggies to a blender jar and add 1/4 cup of water. Blend until smooth.
Add avocado, red onion and cilantro.
Season to taste with salt. Set aside and make eggs and tortillas...it goes quickly...you're almost done!Drop a pat of butter into small saute pan. Once it begins to form little bubbles, crack in an egg or two. Once the eggs have begun to set on this side, give them a quick flip. Cook another minute or so, depending on how you like your eggs. For the tortillas, I just turn on the flame on the stove and set a couple of tortillas over each one, flipping and moving until warm and browned the way you like them. Place the tortillas on your plate, slide the eggs on top of the tortillas, then spoon the Ranchero Sauce over the top of it all. Ricos! Ready for breakfast??? Or lunch or dinner for that matter! Join us for Second Sunday San Antonio....Huevos Rancheros roundup will be posted August 9th over at Foods & Flavors of San Antonio.