We record cooking shows that come on at odd times so we can watch them together too (I mean really, who doesn't do that, right?) we love anything with Bobby Flay. We were watching "Throwdown" the other day, it was the episode where he challenges a mother/son team making Huevos Rancheros.
We have a little dive of a Mexican Restaurant that makes the best Huevos Rancheros I have ever eaten and we have been talking for a few months about making our own.
Here is our take on Huevos Rancheros with a little inspiration from Bobby Flay.
Huevos Rancheros Vegan Style
5 medium sized tomato
2 cloves garlic
1 roasted chipotle pepper
4 c. water
Bring water with vegetables to a boil on med-high when water begins to boil turn temp down and simmer until veggies are soft (about 15 minutes).
Take veggies out of water and puree (reserve the water).
Place 1 chopped onion and 1 minced clove garlic in a big pot with a hint of olive oil (or other liquid) and saute until soft.
At this point add the pureed mixture and reserved water into the pot with the onion/garlic and bring back to a boil.
Add either 1 roasted green chile or 1 roasted pablano to the mix and let simmer for 20 minutes.
While Spencer was making the Ranchero Sauce I did the rest, you will need:
6 corn tortillas
1 can black beans
1 can pinto beans
1 avocado (make your favorite guac.)
1 tub organic tofu
Mix beans together in a mixer then heat on stove until warm. We crisped the tortillas by toasting them for a few minutes.
Since we are doing the six week ETL diet we aren't eating eggs right now. So I made a tofu scramble.
Using your fingers crumble up one block tofu into a skillet and add 1 TBS tofu scramble. You can make your own but I used one that I got here.
Then just build your Huevos Ranchero.
To see where I party go to the linky parties page.
you can see by the picture above that we used whole wheat instead of corn tortillas but I much prefer corn with this dish! The picky redheads loved this too. :)