Huevos Rancheros Tacos with Chef Jamie Daskalis

Huevos Rancheros Tacos

Serves 4

Ingredients

Olive Oil , divided 2 Tablespoons

Yellow Onion , diced 1 each

Kosher Salt 1/8 teaspoon

Garlic Cloves , minced 2 to 3

Dark Red Kidney Beans, well rinsed and drained 1 can (15-ounces)

Taco Seasoning  1 teaspoon

Kosher salt and fresh ground pepper , to taste

Eggs Large  8 ea

Tortillas, warmed                       8 (6-inch)

Chunky Salsa as needed

Shredded Mexican-Blend Cheese 1/2 cup

Avocado , diced 1

Juice of Lime  1-2

Fresh Cilantro , chopped, for garnish

In a large skillet heat 1 tablespoon olive oil, add diced onions and season with salt; cook for 3 minutes, or until translucent.

Add minced garlic and continue to cook for 30 seconds, or until fragrant.

Stir in beans; season with taco seasoning, salt and pepper.

Continue to cook for 3 to 4 minutes, stirring occasionally, or until beans have softened.

Remove from heat, and using the back of a fork or a potato masher, mash the beans until they resemble chunky mashed potatoes. Set aside.

In a large skillet, heat remaining olive oil over medium-high heat.

Break eggs and gently slide into skillet, one at a time. (In my skillet, I can fit about 4 eggs at a time.)

Reduce heat to low and cook slowly until whites are completely firm and yolks begin to thicken but are not hard.

Carefully slide a spatula under each egg and flip; Cook until desired doneness. Add more olive oil as needed.

ASSEMBLE

Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs.

Top with salsa

Sprinkle with cheese.

Add diced avocados and squeeze fresh lime juice over each prepared taco.

Garnish with parsley or cilantro and serve.