Huevos Rancheros

By Tom421

Ingredients

• 1 1/2 pounds regular bulk pork sausage
• 1 tablespoon olive oil
• 1 large red onion, finely chopped
• 1 jalapeño, seeded and diced
• 6 garlic cloves, minced
• 6 (4-oz) cans diced green chilies, drained
• 1 teaspoon ground cumin
• 2 cups water
• 1/2 teaspoon Tabasco
• 2 tablespoons butter
• 2 tablespoons all
• purpose flour
• 1 cup chicken stock or broth
• 12 (8 to 10 inch) corn flour tortillas
• 3 cups shredded Monterey Jack cheese
• Sliced pickled jalapeños (optional)
• Sliced black olives (optional)
• 12 eggs, fried
• 3/4 cup sour cream
• 1 cup chopped fresh tomatoes

Details

Servings 12
Preparation time 40mins
Cooking time 205mins
Adapted from relish.com

Preparation

Step 1

Place sausage in a large skillet over medium-high heat. Cook, breaking up with a spoon, until no longer pink, about 10 minutes. Drain sausage; remove from pan.

Add 1 tablespoon olive oil to same pan. Add onion, jalapeño and garlic. Cook until soft, about 8 minutes. Add green chilies, cumin, cooked sausage, water and Tabasco. Bring to a boil. Reduce heat to low and simmer 11/2 to 2 hours, stirring occasionally, until very little liquid remains.

Melt butter in a small saucepan. Add flour and cook, stirring, until golden, about 4 minutes. Gradually add chicken stock, stirring until smooth. Add flour mixture to sausage mixture, stirring to blend well. Cook over medium heat until very thick and smooth, stirring frequently, about 15 minutes.

Coat two 13 x 9-inch baking dishes with cooking spray. Preheat oven to 350F.

Spoon about 1/3 cup sauce on each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a pan. Sprinkle remaining cheese on top. Sprinkle with pickled jalapeños and olives, if using. Bake 35 to 45 minutes, until cheese is melted and lightly browned.

To serve, place one filled tortilla on each plate. Top with a fried egg and garnish with sour cream and tomatoes. Pass additional hot sauce at the table.