WHAT A WEEKEND! Zero judgement if you are still taking a ride on the struggle bus from the pride extravaganza because lord knows I am! If some combination of vitamin water, coffee, bloody mary's and bacon hasn't done the trick, then consider this recipe your ticket to freedom. May I introduce, Cheeky's huevos rancheros, an old classic with a twist! The Cheeky's version is different for a few reasons, the sauce is pureed, the tortillas are fried (ah-mazing) and they use Peruano beans instead of pinto! Below you'll find the recipe to the amazingly delicious ranchero sauce, and in my opinion what really sets this dish a part from other's that I've had. You can pour the sauce over the eggs and beans and use fried or warmed tortillas! Happy hydrating friends and don't forget to check back in later this week for a recap on some of last weekend's fun! xx sarah
1 pound fresh tomatoes (roma, preferred)
1 bunch cilantro
1-2 serrano chiles
1 yellow onion, quartered
4 cloves garlic
2 tablespoons olive oil
1 teaspoon freshly ground pepper
- Cook the ingredients in a large sauce pan for about 20-25 minutes (best to use a pan where the tomatoes will be snug and fill the pan) until the tomatoes start to break down.
- Take off the stove and wait for sauce to cool.
- Blend until sauce is pureed, add salt to taste.
photography by Sarah Dickenson