Here is my personal recipe for huevos rancheros. Make it tomato free by replacing the salsa picante with salsa verde and the ranch beans with pintos or black beans.
Huevos Rancheros Especiale
Ingredients:
1 six-inch corn or flour tortilla
1 tsp butter
¼ cup Ranch Style Beans
2oz fresh chorizo
1 egg
¼ cup salsa picante
Shredded Mexican style cheese blend
1 Tbs Crema Mexican (or sour cream)
1 Tbs guacamole
1 Tbs fresh cilantro, chopped
Instructions:
Heat Beans in a saucepan over medium heat.
Melt 1 tsp butter in cast iron skillet or frying pan. Heat the tortilla in the skillet until lightly brown on both sides. Place the tortilla on a serving plate.
Sauté the chorizo in a non-stick pan over medium heat until brown and crumbly. Spoon the Beans evenly over the tortilla and add the chorizo on top of the beans.
In the non-stick pan, cook an egg to your preference. Place the egg on top of the chorizo, sprinkle shredded cheese over the egg, add the salsa, Crema Mexican and/or guacamole, and garnish with fresh cilantro
For a tomato-free side, make Mexican Yellow Rice:
Mexican Yellow Rice
Ingredients:
1 cup long grain white rice, rinsed and drained
½ tsp ground turmeric
2 cups vegetable or chicken stock
1 medium onion, chopped
1 large jalapeno pepper, seeded and diced
½ medium yellow bell pepper, diced
½ medium red bell pepper, diced
pinch crushed red pepper flakes
½ tsp ground cumin
½ tsp salt
1 Tbs olive oil
¼ cup fresh cilantro, chopped
2 medium limes, quartered
Instructions:
Heat olive oil in a medium sauté pan over medium high heat, add the onion, jalapeno, and bell pepper and sauté for 4 minutes or until softened.
Put the stock, rice, and sautéed vegetable mixture into a rice cooker or a medium sized pot, stir in the turmeric, cumin and red pepper flakes and cook as you would everyday rice.
Place the finished rice in a serving bowl, squeeze the limes over the rice and garnish with fresh cilantro.