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CALIFORNIA AVOCADO AND QUAIL EGGS HUEVOS RANCHEROS
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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Ingredients

  • 24.000 24
    each Quail Eggs, cooked sunny-side up
  • 12.000 12
    each Corn Tortillas, cut into 2" circles fried until crisp
  • 1.000 1 cup
    Black Bean Puree (see recipe)
  • 1.000 1 cup
    Avocado Roasted Pepper Salsa (see recipe)
  • 0.000

    BLACK BEAN PUREE

  • 8.000 8 oz.
    Black Beans
  • 2.000 2
    each Strips of bacon, chopped
  • 0.500 ½
    each Onion, chopped
  • 1.000 1
    clove Garlic, minced
  • 0.500 ½
    each Jalapeño, chopped
  • 0.000
    To taste: Salt and Pepper
  • 0.000

    AVOCADO ROASTED PEPPER SALSA

  • 2.000 2
    each California Avocados, skin off, seed out
  • 1.000 1
    each Red Pepper, roasted, peeled and seeded, finely diced
  • 1.000 1
    each Yellow Pepper, roasted, peeled and seeded, finely diced
  • 0.250 ¼ cup
    Red Onion, finely diced
  • 1.000 1
    each Jalepeno, finely diced
  • 2.000 2
    each Roma tomatoes, seeded, finely diced
  • 0.250 ¼ cup
    Fresh cilantro, chopped
  • 0.000
    1 each Lime, juiced
  • 0.000
    To taste: Salt and Black Pepper

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Instructions

  1. METHOD
  2. In a medium sized saucepan, sauté the bacon until crisp. Add the garlic, onion and jalapeño. Cook for 3 minutes. Then add the black beans and cover with water. Simmer the beans until they are soft. (more water may need to be added during cooking) Finally with a hand held mixer, puree the beans until smooth. Keep hot for service.
  3. AVOCADO ROASTED PEPPER SALSA
  4. METHOD
  5. In a stainless steel mixing bowl, mix all ingredients and adjust seasoning.
  6. TO ASSEMBLE
  7. Start by spreading one teaspoon of black bean puree on each of the crisp corn tortillas followed by the avocado salsa. Place the sunny-side up quail eggs on top and garnish with a plush of cilantro.

Nutrition information per serving

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