Huevos Rancheros Tacos

There is something so fun about having breakfast for dinner. Not only is it an easy way to whip up a meal with things you probably already have on hand, but it is so nice to have something so familiar and yet out of the ordinary.

Lindsay Landis and Taylor Hackbarth (of Love and Olive Oil) have compiled a cookbook filled with breakfast treats with a spin, making them perfect for  dinner. The cookbook, Breakfast for Dinner: Recipes for Fritatta Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More! is plain drool-worthy. The photos are fantastic and each recipe sounds better than the last! It has a little bit of everything in its pages, including main dishes, appetizers, and desserts. Each recipe has an inventive twist on a traditional breakfast dish, which made it so difficult to decide which recipe to try first! When I asked my boyfriend to help choose, he responded, “Mmm… can’t we just make every one of them?”

Photo care of Quirk Books

We were finally able to decide on the Huevos Rancheros Tacos because we are big taco fans (I have 7 listed on this blog as of this post) and I loved the idea of turning Huevos Rancheros into delicious dinner!

Ingredients:

Ranchero Sauce

• 1 tablespoon extra-virgin olive oil
• 1/2 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 large jalapeno, seeded and chopped
• 1 (15 ounce) can fire-roasted diced tomatoes
• 1/2 cup vegetable broth
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons chopped fresh oregano
• 1 chipotle pepper in adobo sauce, seeded and chopped, plus 1/2 tablespoon adobo sauce
• 1/4 teaspoon salt
• freshly ground pepper, to taste

For tacos

• 1 (15 ounce) can refried black beans
• 3 tablespoons vegetable oil, divided
• 8 corn tortillas
• 1/3 cup shredded cheddar cheese
• 8 large eggs
• 2 tablespoons chopped fresh cilantro or oregano

Note: this recipe is reproduced from the Breakfast for Dinner cookbok

Heat the olive oil in a saucepan over medium heat. Add the onions, garlic, and jalapenos to the pan and cook for 3 minutes or until softened.

Stir in tomatoes with the juice, vegetable broth, cilantro, oregano, chipotle, adobo sauce, salt, and pepper.

Simmer for 20 minutes, stirring occasionally, until the sauce thickens.

Let cool. Process in a blender or food processor until smooth.

The sauce can be made a day ahead of time and refrigerated until ready to use. Warm before serving.

Preheat your oven to 350 degrees. Combine the refried beans with 1/4 cup water in a small saucepan over medium-low heat and cook, stirring, until heated.

Heat one tablespoon of the vegetable oil in a large saute pan over medium heat. Add the tortillas (however many fit at one time without overlapping) and cook for 1 minute on each side, adding more oil as needed. Arrange in a single layer on a baking sheet. Spread 2 tablespoons of warmed refried beans on each tortilla.

Sprinkle with cheese.

Place in oven and bake for 3 to 4 minutes or until the cheese is melted. In the same saute pan you used to cook the tortillas, head 1/2 tablespoon vegetable oil over medium-high heat. Crack 4 eggs into the skillet.

Cover and cook for 4 minutes, or until the whites are cooked through and a white film has begun to form over the yolk.

Separate eggs if needed and place one on each tortilla. Repeat with remaining 4 eggs. Top with ranchero sauce and freshly chopped cilantro or oregano.

Just looking at that taco brings a smile to my face.

The ranchero sauce was absolutely amazing! I was overly proud of my ability to make this sauce. I kind of want to put it on everything. The eggs were runny, and the yolks mixed with the sauce was SO good.

I’m almost afraid to try another recipe in the cookbook. If they are all this good, I’m going to only have breakfast for dinner forever! Breakfast for Dinner is available starting February 12. Pre-order yours today!

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