Tostada Racheros

Name: Tostada Racheros
Ingredients: 1 New Mexico chili; 1 cup boiling water; 15 ounces tomato sauce; 1/4 cup onion roughly chopped; 2 cloves garlic; 1 serrano pepper seeded; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 1 teaspoon olive oil; 1/4 cup onion chopped; 1 clove garlic minced.; 1 can black beans; 8 charras (corn tostadas); cooking spray; 4 eggs; green onion; cheddar cheese shredded

18 ingredients

4 steps

Ingredients

1 New Mexico chili
1 cup boiling water
15 ounces tomato sauce
1/4 cup onion roughly chopped
2 cloves garlic
1 serrano pepper seeded
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon olive oil
1/4 cup onion chopped
1 clove garlic minced.
1 can black beans
8 charras (corn tostadas)
cooking spray
4 eggs
green onion
cheddar cheese shredded

Directions

1

Rehydrate New Mexico Chili in boiling water for 30 minutes. Remove chili from water. Reserve water.
2

Place tomato sauce, chili, onion, garlic, pepper, cumin, chili powder and salt in blender. Process on speed 4 (puree) 1 minute. Add reserved water in small amounts if mixture seems thick. Pour mixture into sauce pan and simmer 20 minutes to blend flavors.
3

Heat olive oil in small sauce pan. Add onions and garlic. Saute 1-2 minutes. Add black beans and simmer 15 minutes.
4

Divide charros between 4 plates. Top each with 1/2 cup black beans. Coat skillet with cooking spray of medium heat. Fry eggs to desired doneness. Place one egg on of black beans. Drizzle with 3 tablespoons Ranchero Sauce and serve immediately, passing additional sauce seperately. Garnish with green onion and cheddar cheese if desired.