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Tostadas Rancheros

Ingredients

  • Makes 4 servings

  • 1 New Mexico chile
  • 1 cup boiling water
  • 1 can (15 ounces) tomato sauce
  • 1/4 cup coarsely chopped onion
  • 2 cloves garlic
  • 1 serrano pepper, seeded
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 can (about 15 ounces) black beans
  • 8 corn tostadas
  • 4 eggs
  • Green onions
  • Shredded Cheddar cheese (optional)

Instructions

  1. 1. For ranchero sauce, place chile in medium bowl; add boiling water. Let stand 30 minutes to rehydrate. Transfer chile to KitchenAid® Diamond Blender; reserve water.
  2. 2. Add tomato sauce, coarsely chopped onion, 2 cloves garlic, serrano pepper, cumin, chili powder and salt to blender. Blend on speed 4 (Puree) 1 minute. Add reserved water in small amounts if mixture seems thick. Pour mixture into medium saucepan; simmer 20 minutes over medium-low heat to blend fl avors.
  3. 3. Heat olive oil in small saucepan over medium heat. Add chopped onions and minced garlic; sauté 1 to 2 minutes. Add black beans; simmer 15 minutes.
  4. 4. Place two tostadas on each of four plates. Top each serving with 1⁄2 cup black beans.
  5. 5. Coat large skillet with nonstick cooking spray. Fry eggs over medium heat to desired doneness. Place one egg on each serving. Drizzle with 3 tablespoons ranchero sauce. Serve immediately with additional sauce, green onions and Cheddar cheese, if desired.
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